Huevos Motuleños with Fried Plantains
A jewel of Yucatecan gastronomy. Crispy tortillas layered with savory black beans and fried eggs, smothered in a vibrant habanero-tomato sauce and topped with ham, peas, and caramelized plantains.
Free, no account needed.
Did you cook it? Add your photo
So it lives in your cookbook with your story, not mine.
Add my photo
45 min
Medium
Yucateca
2 servings
The story behind
Huevos Motuleños are a jewel of Yucatecan cuisine that has won over palates throughout Mexico. This recipe reminds me of Sunday breakfasts, where the contrast between the saltiness of the salsa and ham with the sweetness of the fried plantain creates a perfect harmony. It's a complete dish, full of color and tradition, that transforms the first meal of the day into a feast of tropical flavors.
Instructions
-
1Prepare the Rice: Cook white rice with corn kernels and finely diced carrots until tender; keep warm.
-
2Fry the plantain slices in lard or oil until golden and caramelized; set aside.
-
3Lightly fry the corn tortillas until crispy but still slightly flexible; drain excess oil.
-
4Heat the refried black beans and the tomato-habanero sauce until simmering.
-
5Spread a generous layer of warm black beans over two crispy tortillas per plate.
-
6Fry the eggs sunny-side up until the whites are set but the yolks remain runny.
-
7Place one egg on each bean-covered tortilla and bathe with the hot tomato-habanero sauce.
-
8Garnish by scattering the cooked peas and diced ham over the sauce.
-
9Place the fried plantain rounds on top of the dish.
Share this recipe
Rate this recipe
Sign in to the app to rate
You might also like
🍊
Save this recipe to your Zest
Add photos when you cook it, write your story, and share it with a Moment Card.
Create my free account