389 cal · 25 min
Huevos Motuleños
Recipe GLPR8b543e33a6d6f5
A traditional Yucatecan breakfast dish featuring crispy fried tortillas topped with a savory layer of mashed pinto beans, sweet peas, diced ham, and a piece of fluffy cooked egg white, finished with fresh tomato salsa. Each serving includes two tortillas and serves as a hearty, satisfying morning meal.
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Ingredients
1 cup dry pinto beans
6 cups water
8 small corn tortillas
1 can (15 ounces) reduced-sodium canned peas, drained
1/2 cup cooked diced ham
4 egg whites
2 teaspoons vegetable oil
1 cup fresh tomato salsa
Directions
Place the dry pinto beans in a large bowl and cover with 3 cups of cold water. Let them soak overnight in the refrigerator.
Drain the soaked beans and discard the soaking water.
In a large pot, bring 3 cups of fresh water to a boil. Add the drained beans and return to a boil, then reduce heat and simmer until the beans are completely tender, approximately 1.5 to 2 hours.
Drain the cooked beans, reserving some cooking liquid if needed. Transfer the beans to a bowl and mash them into a smooth, thick paste.
Preheat your oven to 350°F. Arrange the corn tortillas in a single layer on a baking sheet.
Bake the tortillas for 1 to 2 minutes until they are slightly crisped but still pliable, then remove from the oven and allow them to cool.
Spread approximately 1/4 cup of the mashed beans over each cooled tortilla.
Drain the canned peas thoroughly and distribute 1/4 cup of the peas evenly over the beans on each tortilla.
Top each tortilla with 2 tablespoons of the diced ham.
Return the topped tortillas to the oven and bake for approximately 8 minutes to heat through.
While the tortillas are baking, combine the egg whites with the vegetable oil in a mixing bowl, stirring to combine.
Heat a nonstick skillet over medium heat. Pour the egg white mixture into the skillet and cook, stirring occasionally, until the egg whites are completely firm and opaque throughout, approximately 4 to 5 minutes. Do not undercook; the egg should reach 160°F for food safety.
Once cooked, transfer the egg white mixture to a cutting board and cut it into 8 equal pieces.
Remove the baked tortillas from the oven and arrange them on serving plates.
Place one piece of the cooked egg white on top of each tortilla, covering the ham and beans.
Spoon approximately 2 tablespoons of fresh tomato salsa over each tortilla. Serve two tortillas per person.
