A Yucatan delicacy, huevos motuleos consist of fried eggs atop black beans on a fried tortilla and are eaten with salsa, plantains, chorizo, and queso fresco.
Have you ever heard of huevos motulenos?
Huevos rancheros with fried eggs over refried black beans on a fried tortilla, topped with salsa and served with fried plantains, chorizo pig sausage, and Mexican queso fresco.
They are a Yucatan specialty that originated in Motul, a place with a rich Mayan and colonial history. They are more like a Sunday brunch breakfast than an everyday breakfast. So good!
Ingredients
- Olive oil
- 1 cup chopped red onion
- 3 cloves garlic chopped
- 4 ounces sliced button or cremini mushrooms
- 1 1/2 cups of refried black beans
- 6 fresh epazote leaves, finely chopped (optional)
- 1/4 pound chorizo Mexican sausage (out of casing)
- 1 tomato, roughly chopped
- 1/2 serrano chile with seeds, minced (stem discarded)
- 2 cloves of garlic, roughly chopped
- 1/2 cup water
- Pinch of salt
- 1 plantain
- 4 corn tortillas
- 4 to 8 eggs, depending on how many eggs people want
Garnishes:
- 1 avocado, peeled, pitted, and sliced
- 4 ounces of queso fresco, crumbled
- Small bunch of fresh cilantro, chopped
Method
Cook the onions, garlic, mushrooms, and beans:
In a large sauté pan, heat 2 tablespoons olive oil over medium-high heat. Add the cut onions, garlic, and mushrooms. for 5 minutes, or until the onions are transparent but not browned and the mushrooms have released their moisture.
Add the refried beans and epazote to the dish (if using). Continue cooking for 3 to 4 minutes. Remove from pan and place in a basin.
Cook the chorizo:
While the onions and mushrooms simmer, heat 1 tablespoon of olive oil over medium heat in a smaller sauté pan or cast iron skillet.
Add the chorizo, breaking it up into chunks (after removing it from its casing). Cook for approximately 5 to 6 minutes until thoroughly cooked and gently browned. Remove from pan and place in a basin.
Fry the plantain:
Fry the plantain by peeling and slicing it diagonally into 1/4-inch thick pieces. In a large sauté pan, heat 3 tablespoons of olive oil over medium-high heat.
Lining the baking dish with plantain pieces. Brown on one side, then brown on the other side upon flipping. Transfer the plantain slices to a tray lined with paper towels while reserving the oil in the pan.
Cook the tortillas:
Continue to heat the oil over medium-high heat as you cook the tortillas. Individually, fry the tortillas. Place a tortilla in the pan and cook until the tortilla is gently toasted and bubbles are formed.
Cook until lightly browned on the opposite side as well. Continue cooking until the tortilla becomes slightly rigid.
Transfer with tongs to a paper towel-lined dish and repeat with the remaining tortillas. You will need to add additional oil and wait for it to heat up before adding another tortilla.
Fry the eggs, sunny side up:
Several tablespoons of olive oil should be heated in a non-stick sauté pan (cast iron will work fine).
Crack the eggs into the pan, sunny side up, and cook until the egg whites are firm but the yolks are still somewhat runny.
Assemble the dish:
Place a tortilla (tostada) that has been fried on a large serving plate. Spread beans across the tostada.
Place one or two fried eggs on top of the beans. Line the tostada’s outside with fried plantain and chorizo.
Put some salsa over the egg. Add avocado slices on top of that. Crumble queso fresco and sprinkle it over everything. Garnish everything with chopped fresh cilantro.
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