Huevos Motulenos Recipe

Warm and crisp tortillas

Heat 1 tbs vegetable oil in a large nonstick or cast-iron skillet over medium-high heat. Fry each corn tortilla one at a time 30–45 seconds per side until warm and just crisp at the edges. Transfer to a paper-towel–lined plate and keep warm in a low oven (90–100°C / 200°F) while you finish remaining components.

Cook eggs over-easy

Lower heat to medium and add 2 tbs vegetable oil and 1 tbs butter to the same skillet (or use a clean nonstick pan). Crack 2 eggs into a bowl and gently slide into pan; repeat for remaining eggs if your pan fits all at once. Season with a pinch of salt and pepper. Cook until whites are mostly set, about 2–3 minutes, then carefully flip and cook 15–30 seconds for over-easy yolks (longer for firmer yolks). Keep eggs warm on a plate covered loosely with foil while assembling. Repeat with remaining eggs.

Prepare black beans: drain and rinse canned black beans. In a small saucepan or skillet, heat 1 tsp olive oil over medium heat. Add minced garlic and cook 30 seconds until fragrant. Add drained beans, 1/4 cup stock, 1/4 tsp ground cumin, 1/4 tsp salt and a few grinds of pepper. Simmer gently 4–5 minutes to warm and allow flavors to meld. Use the back of a spoon or a potato masher to smash about half the beans to create a thick but slightly chunky spread. Stir in thawed peas and 1 tsp lime juice; cook another 1 minute to heat peas through. Adjust salt and seasoning to taste. Keep warm.

Prepare plantain: peel the plantain and slice diagonally into 1/4-inch (6 mm) slices. Heat 1 tbs vegetable oil in a small skillet over medium heat. Add the plantain slices in a single layer and cook 2–3 minutes per side until golden and lightly caramelized. Sprinkle 1 tsp brown sugar over the slices after flipping (optional) and add a pinch of salt. Remove when tender and golden, about 4–6 minutes total. Transfer to paper towel to drain briefly.

Warm chile sauce: If using prepared New Mexico chile sauce, warm 3/4 cup in a small saucepan over low heat until gently simmering, stirring occasionally. Taste and adjust salt. If you have whole roasted chile, dice and sauté briefly with a little oil before adding to tomato/chile base.

Assemble huevos motuleños: Place one crisped tortilla on each serving plate. Spoon a generous 1/4 cup of the black bean-pea mixture over each tortilla, spreading slightly but leaving a rim. Place one over-easy egg on top of the beans. Spoon 3–4 tbs warm chile sauce around and slightly over the egg (adjust per preference for red or green chile). Arrange 2–3 plantain slices on each plate beside or over the eggs. Crumble about 2 tbs queso fresco/feta over each portion and sprinkle with 1/2 tbs chopped cilantro and a few thin onion slices if using. Finish with a grind of black pepper and a light squeeze of lime to taste.

Serve immediately while eggs are runny and tortillas slightly crisp. Leftovers: keep components separately refrigerated for up to 2 days; reheat gently to avoid overcooking eggs.