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Huevos Motuleños
A maximalist Yucatecan breakfast tower featuring fried eggs, ham, peas, fried plantain, and two distinct sauces, all layered atop lightly fried corn tortillas and refried beans. A truly indulgent start to the day.
ð§ ææ
- 4 Eggs(Large)
- 4 Corn tortillas(6-inch diameter)
- 4 slices Ham(About 1/4-inch thick, or diced ham)
- 1/2 cup Peas(Fresh or frozen, thawed)
- 1 Plantain(Ripe (yellow with black spots), peeled and sliced into 1/2-inch rounds)
- 1/2 cup Vegetable oil or lard(For frying)
- 1 cup Tomato sauce(For the red sauce. Can be a simple blended tomato sauce or a mild salsa roja.)
- 1 cup Refried black beans(Warmed)
- 50 g Queso fresco(Crumbled or finely diced)
- to taste Optional: Habanero salsa(For serving, if desired)
- 2 tbsp Optional: Cilantro(Chopped, for garnish)
ðšâð³ äœãæ¹
- 1
Prepare the red sauce: If using a simple tomato sauce, gently warm it in a small saucepan over medium-low heat. If making a salsa roja, blend ripe tomatoes, a small piece of onion, garlic, and a mild chili (like jalapeño or serrano) until smooth, then simmer for 5-10 minutes until slightly thickened. Season with salt. Keep warm.
â±ïž 10 minutes - 2
Heat about 1/4 cup of oil or lard in a large skillet over medium-high heat (around 190°C / 375°F). Once shimmering, carefully fry the corn tortillas one at a time until lightly golden and slightly crisp, about 30-60 seconds per side. Drain on paper towels. Spread a generous layer of warmed refried black beans onto each fried tortilla.
â±ïž 5 minutes - 3
In the same skillet (add more oil if needed), fry the ham slices until lightly browned and slightly crispy, about 1-2 minutes per side. Remove and set aside. Then, fry the plantain slices in the same oil until golden brown and caramelized, about 2-3 minutes per side. Drain on paper towels. Keep warm.
â±ïž 7 minutes - 4
Fry the eggs sunny-side up or over-easy in the remaining oil until the whites are set and the yolks are still runny, about 2-3 minutes. Season with salt and pepper.
â±ïž 5 minutes - 5
Assemble the Huevos Motuleños: Place one bean-spread tortilla on each serving plate. Top with a slice of fried ham, then a fried egg. Spoon a generous amount of the warm red sauce over the egg, ensuring it coats the top. Garnish with a sprinkle of fresh or thawed peas, arrange the golden fried plantain slices around the plate or on top, and finish with a generous crumble of queso fresco. Add chopped cilantro if desired.
â±ïž 5 minutes - 6
Serve immediately. Offer habanero salsa on the side for those who enjoy extra heat.
â±ïž 1 minute
ð¡ ããã®ã³ã
- âThis dish is named after the town of Motul in Yucatán, Mexico.
- âThe key to Huevos Motuleños is the layering and the combination of textures and flavors: crispy tortilla, creamy beans, savory ham, rich egg, sweet plantain, and tangy sauce.
- âUsing ripe plantains (with black spots) ensures they are sweet and caramelize beautifully when fried.
- âThe red sauce can be as simple or complex as you like. A basic blended tomato and chili sauce is traditional.
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- For an extra spicy kick, add a drizzle of habanero salsa directly onto the eggs.
- Incorporate shredded cochinita pibil (slow-roasted pork) for a heartier, more complex flavor profile.
- Add a dollop of crema Mexicana for added richness.