📝 About This Recipe
Hailing from the town of Motul in the Yucatán Peninsula, this breakfast masterpiece is a colorful symphony of flavors and textures. It features crispy tortillas layered with velvety black beans, sunny-side-up eggs, and a zesty tomato-habanero sauce, all finished with a unique medley of ham, peas, and salty cheese. It is a sophisticated, hearty dish that perfectly captures the soul of Mayan-influenced Mexican coastal cuisine.
🥗 Ingredients
The Chiltomate Sauce
- 4 pieces Roma tomatoes (ripe and halved)
- 1/2 piece White onion (roughly chopped)
- 1 piece Habanero pepper (left whole for mild heat, or pierced for spice)
- 2 cloves Garlic (peeled)
- 1/2 teaspoon Salt (to taste)
- 1 tablespoon Vegetable oil
The Base and Eggs
- 4 pieces Corn tortillas (preferably day-old)
- 1 cup Black beans (cooked and pureed into a thick paste)
- 4 large Eggs (fresh and at room temperature)
- 1/2 cup Vegetable oil (for shallow frying)
Toppings and Garnish
- 1/2 cup Smoked ham (finely diced)
- 1/4 cup Green peas (cooked and drained)
- 1/4 cup Queso Sopero or Cotija (crumbled)
- 1 piece Sweet plantain (sliced and fried until golden)
👨🍳 Instructions
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1
Start by making the sauce: Roast the tomatoes, onions, and garlic on a dry griddle or comal over medium-high heat until charred and softened, about 8-10 minutes.
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2
Transfer the charred vegetables to a blender and pulse until you have a chunky, rustic puree. Do not over-process; texture is key.
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3
Heat 1 tablespoon of oil in a saucepan. Pour in the tomato puree and add the whole habanero pepper. Simmer on low for 10 minutes until the sauce thickens and deepens in color. Season with salt and keep warm.
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4
In a small skillet, heat the pureed black beans over low heat. If they are too thick, add a splash of water or broth until they reach a spreadable consistency. Keep warm.
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5
Heat the 1/2 cup of oil in a medium frying pan. Lightly fry the tortillas one by one for about 20 seconds per side. They should be softened and slightly golden but not hard like a tostada. Drain on paper towels.
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6
In the same oil (or a separate pan with less oil), fry the plantain slices until they are caramelized and dark golden brown. Set aside.
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7
Reduce the oil in the pan to a thin layer. Carefully crack the eggs and fry them sunny-side up until the whites are set but the yolks remain runny.
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8
Begin assembly: Place two lightly fried tortillas on each plate. Spread a generous layer of warm black bean puree over each tortilla.
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9
Gently place one fried egg on top of each bean-covered tortilla.
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10
Ladle the warm tomato sauce over the eggs, covering the whites but leaving the golden yolks visible if desired.
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11
Sprinkle the diced ham and green peas evenly over the sauce.
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12
Finish by garnishing with the crumbled cheese and placing the fried plantains around the edge of the plate. Serve immediately while the yolks are warm and liquid.
💡 Chef's Tips
Use 'Manteca' (lard) instead of vegetable oil for the beans and tortillas to achieve an authentic Yucatecan flavor profile. Do not skip the plantains; their sweetness is essential to balance the acidity of the tomato sauce and the saltiness of the ham. If you prefer less heat, ensure the habanero pepper does not burst while simmering in the sauce. For the best texture, use high-quality corn tortillas that aren't too thin, as they need to support the weight of the beans and eggs.
🍽️ Serving Suggestions
Pair with a steaming cup of Cafe de Olla infused with cinnamon and piloncillo. A glass of fresh Hibiscus tea (Agua de Jamaica) provides a refreshing tartness that cuts through the richness. Serve with extra habanero salsa on the side for those who crave a true Yucatecan burn. Freshly sliced avocado makes a wonderful, creamy addition to the plate.