40 min
Huevos Motuleños
Recipe GLPR088c35dbdc9ea9
This traditional Yucatecan dish features fried eggs served on crispy corn tortillas with a rich medley of flavors. Black beans are gently warmed in creamy coconut milk, while chorizo is crisped to perfection alongside golden plantains. A vibrant tomato and green chili sauce ties everything together, topped with fresh cilantro. Each component is carefully prepared and then assembled into a warming, satisfying meal that's naturally gluten-free and dairy-free.
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Ingredients
1 (16 ounce) can black beans, drained and rinsed
1 cup coconut milk
1 pound chorizo sausage, diced
1-2 ripe plantains, peeled and sliced into rounds
1 small yellow onion, diced
1 small jalapeño, seeded and diced
1 (12 ounce) can diced tomatoes with green chilies (Rotel)
1 (4 ounce) can diced green chilies
8 corn tortillas
8 large eggs
1/2 cup fresh cilantro, minced
Olive oil for cooking
Directions
Pour the drained and rinsed black beans into a medium saucepan and add the coconut milk. Place over medium-low heat and simmer gently, stirring occasionally. Keep the beans warm without boiling—you want them to heat through while you prepare the other components. Add more coconut milk if the mixture becomes too thick.
Heat 1/4 cup olive oil in a large skillet over medium-high heat. Once hot, add the plantain slices in a single layer. Fry until the bottom is golden brown, about 3-4 minutes, then carefully flip each slice and fry the other side until golden. Transfer the cooked plantains to a paper towel-lined plate.
In the same skillet, add the diced chorizo and cook over medium-high heat, stirring occasionally, until the edges are crispy and it has browned, about 8-10 minutes. If the pan becomes too dry, add a touch more oil. Transfer the cooked chorizo to the plate with the plantains.
Wipe out the skillet with a paper towel, leaving about 1 tablespoon of oil. If there's excess oil, drain some out. Add the diced yellow onion and jalapeño, and cook over medium heat for about 5 minutes, stirring occasionally, until they begin to soften.
Add the can of diced tomatoes with green chilies (Rotel) and the can of diced green chilies to the skillet. Stir well to combine and let everything warm through for 2-3 minutes. Pour this mixture into a bowl and cover loosely with foil to keep warm.
Wipe out the skillet again and drizzle in a little fresh olive oil. Place over medium-high heat. Once the oil is hot, working in batches if needed, fry the corn tortillas one at a time or two at a time (depending on skillet size) until both sides are lightly golden and crispy, about 1-2 minutes per side. Stack the cooked tortillas on a plate and cover with a clean kitchen towel to keep them warm.
Add a little more olive oil to the skillet and place over medium-high heat. Once the oil is hot, carefully crack the eggs into the pan and fry them sunny side up until the whites are set but the yolks remain runny, about 3-5 minutes. You may need to cook the eggs in batches; transfer cooked eggs to a plate.
To assemble each serving, place 2 fried corn tortillas on a plate. Top with a spoonful of the warm black beans (using a slotted spoon to drain away excess coconut milk). Add a portion of the chorizo and the tomato-chili mixture. Carefully place 2 fried eggs on top and garnish generously with the fresh minced cilantro.
Arrange the fried plantain slices alongside the assembled huevos on each plate.
Serve immediately while everything is still warm. The heat from the eggs will warm all the components together.
