Ready in 30 minutes
Huevos Motuleños, eggs stacked with tortillas and black beans, are often referred to as "Mexican Eggs Benedict." The hearty breakfast dish is reputed to come from the pueblo of Motul in the Yucatan Peninsula. Regardless of its origins, it is a delightful way to start the day. Fonda San Miguel was the first restaurant in Austin to present this dish, always with poached eggs. The dish can be made with fried eggs as well.
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Prepare the Tomato Sauce. Combine the tomatoes, chiles, and garlic in a blender; blend well. In a heavy, 12-inch deep-sided skillet or Dutch oven, heat the oil over medium heat and saute the onion until wilted and transparent, about 3 to 4 minutes. Add the tomato mixture (be careful--it will splatter). Cook over medium heat for 8 to 10 minutes, stirring often. Keep warm.
In a heavy, 10-inch skillet, heat the oil over medium heat until the oil shimmers. Using tongs to hold the edges, fry each tortilla for about 10 seconds until soft and pliable. Drain on paper towels and keep warm. On each of 6 warm plates, place a tortilla and spread with 1/3 cup Frijoles Refritos. Place 2 cooked eggs on each tortilla; cover with a tortilla. Spoon a generous serving of Tomato Sauce over each tortilla and sprinkle with shredded cheese, ham cubes, and peas. Serve warm.
Note: Here is an old restaurant trick for perfect poached eggs. Poach the eggs in advance. Using a skimmer or slotted spoon, transfer them to a bucket of ice water. Right before serving, bring a small pot of salted water to a boil and dip the eggs in the boiling water just long enough to warm them through.
For fried eggs, fry the eggs lightly and transfer to an oiled baking sheet and hold in a warm oven for no longer than 10 to 15 minutes.
Roasted - Fire roast your tomatoes, chiles, and/or garlic using a flame, grill, or broiler
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