Mexican
Huevos motuleños
A Yucatecan breakfast of crisp tortillas spread with refried black beans, topped with fried eggs and a bright tomato-habanero sauce. Ham, peas, queso fresco, and sweet fried plantain make the plate hearty and distinctly Motuleño.
Watch it madeGordon Ramsay · 6:40
Ingredients
- Corn tortillas4 small
- Eggs4
- Cooked black beans with some cooking liquid1 1/2 cups
- White onion, finely chopped1/2 small
- Garlic clove1
- Lard or vegetable oil3 tbsp, plus more for frying
- Ripe Roma tomatoes4 medium
- Habanero chile1 small
- Epazote sprig1 optional
- Cooked ham, diced1/2 cup
- Cooked green peas1/3 cup
- Queso fresco, crumbled1/3 cup
- Ripe plantain1 small
- Kosher saltto taste
Method
- Place the tomatoes in a small saucepan, cover with water, and simmer for 8 to 10 minutes until softened.
- Blend the cooked tomatoes with the garlic, a small piece of habanero, and a pinch of salt until smooth; add more habanero only if you want the sauce hotter.
- Heat 1 tablespoon lard or oil in a saucepan, add half of the chopped onion, and cook until translucent.
- Pour in the tomato sauce, add the epazote if using, and simmer for 10 minutes until slightly thickened; taste and season with salt.
- Warm 2 tablespoons lard or oil in a skillet, add the remaining onion, and cook until soft.
- Add the black beans and a splash of their cooking liquid, then mash and fry them until thick, creamy, and spreadable.
- Peel the plantain, slice it on a diagonal, and fry the slices in hot oil until deep golden on both sides; drain on paper towels and sprinkle lightly with salt.
- In the same oil or a clean skillet with fresh oil, fry the tortillas one at a time until crisp but not dark, then drain well.
- Lightly fry or warm the diced ham in a small skillet until just browned at the edges.
- Fry the eggs sunny-side up, seasoning each with a little salt and keeping the yolks soft.
- Spread each crisp tortilla with refried black beans and place two tortillas on each plate.
- Set one fried egg on each tortilla, spoon warm tomato-habanero sauce over the eggs, and scatter with ham, peas, and queso fresco.
- Serve immediately with the fried plantain slices on the side.
Common questions
Can I substitute the epazote or habanero in huevos motuleños?
Yes. If you can’t find epazote, just leave it out or use a tiny pinch of oregano. For the habanero, use jalapeño or serrano for milder heat, or skip chile entirely and season the sauce with a little more salt.
When should I cook each part so everything is ready at the same time?
Start with the tomato sauce first, since it needs about 10 minutes to simmer. While it cooks, fry the beans, then the plantains, and finally the eggs. Assemble immediately so the tortillas stay crisp and the eggs stay warm.
What are the most common mistakes when making huevos motuleños?
The biggest mistakes are overcooking the tomato sauce until it tastes flat, making the beans too dry, and frying the tortillas too early so they get soggy. Also, don’t overload the dish with hot sauce unless you want it very spicy.
How do I store leftovers, and what should I keep separate?
Store the tomato sauce, beans, plantains, ham, and peas separately in airtight containers. Refrigerate for up to 3 days. Eggs and fried tortillas are best made fresh, since reheated eggs get rubbery and tortillas lose their texture quickly.
What is the best way to serve huevos motuleños?
Serve them right after assembly on warm plates: tortilla with beans, a fried egg, tomato sauce, ham, peas, queso fresco, and fried plantain. Add a few spoonfuls of sauce at the table if guests want extra, and serve with hot tortillas or salsa.