📝 About This Recipe
Originating from the town of Motul in the Yucatán Peninsula, this breakfast is a colorful masterpiece of layers, textures, and bold flavors. It features crispy tortillas topped with black beans, perfectly fried eggs, and a signature tomato-habanero sauce, all finished with an array of garnishes like ham, peas, and salty cheese. It is a sophisticated, hearty dish that perfectly balances the sweetness of fried plantains with the savory depth of traditional Mayan-influenced ingredients.
🥗 Ingredients
The Chiltomate Sauce
- 4 pieces Roma Tomatoes (ripe and halved)
- 1/4 piece White Onion (roughly chopped)
- 1 piece Habanero Pepper (kept whole for mild heat, or pierced for extra spice)
- 2 cloves Garlic (peeled)
- 1/2 teaspoon Salt (to taste)
- 1 tablespoon Vegetable Oil
The Base and Eggs
- 4 pieces Corn Tortillas (stale tortillas work best)
- 1 cup Black Beans (cooked and pureed into a thick paste)
- 4 large Eggs (at room temperature)
- 1/2 cup Vegetable Oil (for frying)
Authentic Garnishes
- 1/2 cup Cooked Ham (diced small)
- 1/4 cup Green Peas (cooked and drained)
- 1/4 cup Queso Sopero or Cotija (crumbled)
- 1 large Plantain (very ripe (black skin), sliced diagonally)
👨🍳 Instructions
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1
Start by making the sauce: Roast the tomatoes, onion, and garlic on a dry griddle or skillet over medium-high heat until charred and softened, about 8-10 minutes.
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2
Place the roasted vegetables in a blender and pulse until you have a chunky-smooth consistency. Do not over-process; texture is key.
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3
Heat 1 tablespoon of oil in a saucepan. Pour in the blended sauce and add the whole habanero pepper. Simmer on low for 10 minutes until thickened and seasoned with salt.
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4
In a separate small pan, heat the pureed black beans. They should be thick enough to spread but not dry; add a splash of bean broth or water if needed to reach a spreadable consistency.
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5
In a large skillet, heat the 1/2 cup of vegetable oil over medium heat. Lightly fry the corn tortillas one by one for about 30 seconds per side until they are slightly crisp but still pliable. Drain on paper towels.
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6
In the same oil, fry the sliced plantains until they are golden brown and caramelized on both sides. Remove and set aside.
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7
Carefully pour out most of the oil, leaving just enough to fry the eggs. Fry the eggs sunny-side up or over-easy, ensuring the yolks remain runny.
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8
Begin assembly: Place two fried tortillas on each plate. Spread a generous layer of warm black bean puree over each tortilla.
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9
Carefully place one fried egg on top of each bean-covered tortilla.
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10
Ladle the warm tomato-habanero sauce over the eggs, covering them almost completely but leaving a hint of the yolk visible if desired.
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11
Sprinkle the diced ham, cooked peas, and crumbled cheese evenly over the sauce-covered eggs.
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12
Place the fried plantains around the edge of the plate as a sweet accompaniment. Serve immediately while hot.
💡 Chef's Tips
Use very ripe plantains (the skin should be mostly black) to ensure they are sweet and creamy when fried. If you are sensitive to heat, keep the habanero whole in the sauce and remove it before serving; for more spice, pierce the pepper with a knife while it simmers. Don't skip the step of frying the tortillas; this 'seals' them so they don't become soggy under the weight of the beans and sauce. Traditional Huevos Motuleños use 'Queso de Bola' (Edam cheese), but Cotija or a dry Feta are excellent accessible substitutes. Ensure your black beans are seasoned well with a pinch of cumin or epazote for that authentic Yucatecan profile.
🍽️ Serving Suggestions
Pair with a steaming mug of Mexican Cafe de Olla (coffee brewed with cinnamon and piloncillo). Serve with a side of extra habanero salsa for those who crave an authentic Yucatecan 'bite'. A glass of fresh squeezed orange juice or 'Agua de Chaya' complements the acidity of the tomato sauce perfectly. Follow the meal with a slice of fresh papaya to cleanse the palate after the rich, savory flavors.