📝 About This Recipe
Inspired by the iconic Huevos Motuleños of Yucatán, this Pollo Motuleño elevates tender chicken breasts into a vibrant celebration of Mayan-influenced flavors. Nestled atop crisp corn tortillas and smothered in a smoky, fire-roasted tomato sauce, the dish is layered with creamy black beans, salty ham, sweet peas, and buttery fried plantains. It is a harmonious balance of sweet, savory, and spicy that captures the soulful essence of Motul in every bite.
🥗 Ingredients
The Chicken
- 4 pieces Chicken Breasts (boneless, skinless, pounded to even thickness)
- 1/2 cup Sour Orange Juice (or a mix of lime and orange juice)
- 1 tablespoon Achiote Paste (dissolved in the citrus juice)
- to taste Salt and Black Pepper
The Motuleño Sauce
- 6 large Roma Tomatoes (roasted until charred)
- 1/2 piece White Onion (finely diced)
- 1 whole Habanero Pepper (kept whole for infusion, do not slice)
- 3 cloves Garlic (minced)
- 1/2 cup Chicken Broth
The Base and Garnish
- 8 pieces Corn Tortillas (lightly fried until crisp)
- 1.5 cups Black Beans (pureed and refried)
- 1/2 cup Smoked Ham (finely diced)
- 1/2 cup Green Peas (cooked and drained)
- 1/2 cup Queso Sopero (or Cotija cheese, crumbled)
- 1 large Sweet Plantain (sliced and fried until golden)
- 1/4 cup Vegetable Oil (for frying)
👨🍳 Instructions
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1
Marinate the chicken breasts in the mixture of sour orange juice, dissolved achiote paste, salt, and pepper for at least 20 minutes.
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2
Roast the tomatoes on a comal or heavy skillet over medium-high heat until the skins are charred and the flesh is soft. Blend them until smooth.
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3
Heat a tablespoon of oil in a saucepan. Sauté the diced onion and garlic until translucent, then pour in the blended tomato sauce.
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4
Add the whole habanero pepper and chicken broth to the sauce. Simmer on low for 15 minutes until thickened. Remove the habanero before serving to control heat.
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5
In a separate skillet, fry the sliced plantains in oil until caramelized and golden brown. Drain on paper towels.
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6
In the same skillet, lightly fry the corn tortillas for about 30 seconds per side until they are slightly crisp but still pliable. Set aside.
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7
Grill or pan-sear the marinated chicken breasts over medium-high heat for 5-6 minutes per side until fully cooked and slightly charred.
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8
Warm the refried black beans until they are smooth and spreadable.
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9
To assemble, place two tortillas on each plate. Spread a generous layer of black beans over the tortillas.
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10
Place one grilled chicken breast over the bean-covered tortillas.
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11
Ladle a generous amount of the warm tomato sauce over the chicken, ensuring it drapes down the sides.
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12
Sprinkle the diced ham, cooked peas, and crumbled cheese evenly over the top.
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13
Arrange 3-4 fried plantain slices around the plate as a sweet accompaniment.
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14
Serve immediately while the components are hot and the textures are crisp.
💡 Chef's Tips
If you cannot find sour oranges, mix 2 parts orange juice with 1 part lime juice and 1 part grapefruit juice. Always keep the habanero whole in the sauce; the goal is to extract its floral aroma and a gentle warmth, not overwhelming spice. Ensure your black beans are pureed very smoothly to create a velvety barrier between the tortilla and the chicken. Use a high-quality smoked ham; its saltiness is crucial to balancing the sweetness of the plantains. Don't over-fry the tortillas; they should be 'passadas por aceite' (passed through oil) to prevent them from becoming soggy under the sauce.
🍽️ Serving Suggestions
Pair this dish with a cold glass of Agua de Jamaica (Hibiscus tea) to cut through the richness. Serve with a side of extra habanero salsa for those who crave more heat. A starter of Sopa de Lima perfectly complements the Yucatecan theme. For a traditional finish, serve with a small bowl of pickled red onions on the side. A crisp Mexican lager with a lime wedge is the ideal alcoholic pairing.