A Yucatan specialty, Huevos Motuleños feature fried eggs over black beans on a seared tortilla, served with salsa, plantains, chorizo, and queso fresco.
Have you ever heard of huevos motuleños?
Seriously thinking about over-the-top huevos rancheros — fried eggs over fried black beans on a fried tortilla, topped with salsa and served with fried plantains, chorizo pork sausage and crumbled Mexican queso fresco.
My friend chef Arturo Vargas recently came to visit and taught me how to make these delicious ones huevos motuleños.
A Yucatan specialty, they originated in the city of Motul, a city rich in Mayan and colonial history. They are not an everyday breakfast, more of a Sunday brunch breakfast. So good!
Huevos Motuleños
You will use many frying pans. When you’re done with one, clean it up for the next step, which needs a pan. Much of the time the preparation can be done while other parts of the dish are cooking.
The recipe calls for pre-prepared chilled black beans. You can either make your own from scratch (check out this bean curd recipe and use black beans instead) or you can buy canned black beans. Just make sure the beans are flavorful before using them in this recipe.
ingredients
-
olive oil
-
1 cup chopped red onion
-
3 garlic cloves chopped
-
4 ounces sliced button or cremini mushrooms
-
1 1/2 cups chilled black beans
-
6 fresh epazote leaves, finely chopped (optional)
-
1/4 pound Mexican chorizo sausage (skinless)
-
1 tomato, roughly chopped
-
1/2 Serrano chilli with seeds, chopped (stem discarded)
-
2 garlic cloves, 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, seeded, and sliced
-
4 ounces queso fresco, crumbled
-
Small bunch of fresh coriander, chopped
method
-
Cooking onions, garlic, mushrooms and beans:
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the onions, garlic and sliced mushrooms. Cook until the onions are translucent but not browned and the mushrooms have given off some of their moisture, about 5 minutes.
Stir in the refried beans and epazote (if using). Cook for another 3 or 4 minutes. Remove from the pan, place in a bowl, set aside.
-
Cooking Chorizo:
While onions and mushrooms are cooking, heat 1 tablespoon olive oil in another, smaller skillet or cast-iron skillet over medium-high heat.
Add the chorizo (from its casing) and break into pieces. Fry until cooked through and lightly browned, about 5-6 minutes. Remove from the pan into a bowl and set aside.
-
Make the sauce:
In a blender, combine the chopped tomato, 2 cloves garlic, 1/2 serrano chili, 1/2 cup water and a pinch of salt. Mix until smooth.
Pour the sauce into a saucepan and cook over medium-high heat until cooked through, bubbly, and thick, 4 to 5 minutes. Remove from heat and place in a small bowl, set aside.
-
Fry plantains:
Peel the plantains, cut diagonally into 1/4 inch slices. Heat 3 tablespoons olive oil in a large skillet over medium-high heat.
Line the pan with the plantain slices. Brown on one side, then flip and brown on the other side. Place the plantain slices on a paper towel-lined plate and reserve the oil in the pan.
-
Cook the tortillas:
Continue heating the oil over medium heat. Cook the tortillas one at a time. Place a tortilla in the pan and cook until lightly browned and bubbles form inside the tortilla.
Turn and bake until the other side is also lightly browned. Continue cooking until the tortilla is slightly stiff.
Using tongs, place on a plate lined with paper towels and do the same with the other tortillas. You’ll need to add more oil, make sure it gets hot before adding another tortilla to the pan.
-
Fry eggs, sunny side up:
Heat a few tablespoons of olive oil in a skillet without chopsticks (cast iron works well).
Crack the eggs into the pan and cook, sunny side up, until the whites are cooked and the yolks are still a little runny.
-
Compose dish:
Place a cooked tortilla (tostada) on a large serving platter. Scatter some beans over the tostada.
Place a fried egg or two over the beans. Line the outside of the tostada with fried plantains and some chorizo.
Pour some salsa over the egg. Place avocado slices on top. Sprinkle crumbled queso fresco over everything. Sprinkle everything with freshly chopped coriander.
