Start your morning with a Yucatan twist! Huevos Motuleños, a sumptuous blend of crunchy tortillas, velvety beans, fresh eggs, tangy sauce, and fried plantains, topped with your choice of avocado, cotija cheese, jalapeños, and cilantro.
Guys, I’ve discovered the breakfast of my dreams: Huevos Motulenos! I have no idea how I missed out on this deliciousness, having been to the Yucatan peninsula twice. But I would guess that I was a total amateur about eggs until this past year. As in, I wouldn’t eat them unless scrambled and covered in cheese.
But those days are long gone. I am an egg convert, and I like my yolks runny. So much, in fact, that I recently wrote a whole post dedicated to vegetarian runny egg recipes.
Table of Contents
What is Huevos Motuleños?
Huevos Motuleños is a traditional Mexican breakfast dish originating from the town of Motul in the state of Yucatán, Mexico. It typically consists of corn tortillas topped with black beans, fried eggs, and a tomato-based sauce.
This rich and flavorful dish is often garnished with additional ingredients like fried plantains, cheese (such as cotija), and avocado. It’s known for its combination of savory, sweet, and spicy flavors, as well as its satisfying mix of textures. Huevos Motuleños is a popular choice for a hearty and delicious breakfast or brunch.
Reasons to Love This Breakfast
- I love that Huevos Motuleños blend savory, sweet, and spicy flavors.
- The combination of crispy tortillas, creamy beans, and soft eggs creates a satisfying variety of textures.
- Whether you like it spicy, mild, or loaded with toppings, Huevos Motuleños can be tailored to individual tastes.
Recipe Ingredients
- Plantain: The sliced plantain, fried until golden, adds a unique sweetness and texture to the dish.
- Refried Black Beans: Refried beans form a creamy, savory base on the tortilla, contributing to the dish’s heartiness.
- Tomatoes: Used in the sauce, they bring a fresh and slightly acidic element to balance the flavors.
See the recipe card for full information on ingredients and quantities.
Variation
For an extra spice, consider blending the jalapeño along with the tomato and onion in the sauce. However, if you prefer to offer a milder option, you can serve pickled jalapeños on the side.
How to Make Huevos Motuleños
Step #1: Quick-pickle the jalapenos by combining the jalapeno slices, vinegar, sugar, a pinch of salt, and 3 tablespoons of hot water in a small glass container with a lid. Shake well until the sugar has dissolved. Set aside.
Step #2: Fry the sliced plantains in 1 tablespoon of vegetable oil for 2 to 3 minutes per side over medium-high heat in a large pan. Transfer to a paper towel-lined plate and set aside.
Step #3: Place the red onion, tomato, and garlic in the pitcher of a blender along with ¼ cup of hot water. Blend until pureed. Pour the puree into the large pan used for the plantains. Simmer over medium heat until dark and thick, about 3 to 4 minutes. Taste and add salt as needed. Transfer to a small serving dish and cover with foil to keep warm. Wipe out the pan and return it to the stove.
Step #4: Place the refried black beans, cumin, and garlic powder into the same pan along with ¼ cup of water. Heat on low and simmer, stirring frequently, until ready to serve.
Step #5: While the beans are being kept warm, bring a second frying pan to the stove and heat 1 teaspoon of vegetable oil over medium heat. Once the oil is shimmering, add one of the corn tortillas and cook for 1-2 minutes, until golden brown. Flip the tortilla and cook on the second side for 1 to 2 minutes until crispy. Transfer the tortilla onto a serving plate. Add another teaspoon of oil to the pan and repeat with the second corn tortilla.
Step #6: Pour the remaining tablespoon of vegetable oil into the pan used for the tortillas and heat over medium-low. One at a time, crack an egg into a small bowl, then gently pour it into the pan. Repeat with the second egg. Gently tilt the pan to spoon the hot oil over the egg whites to encourage them to set. Once the whites appear set, spoon the oil over the yolks until they are cooked to your liking.
Step #7: Turn off the heat and quickly smear the refried black beans onto the tortillas (you will have leftovers). Scatter the fried plantains onto the two plates, then top with the fried eggs. Spoon the prepared red sauce over the top and garnish with the pickled jalapenos. Add avocado slices, crumbled cotija cheese, and lime wedges for squeezing as desired.
Expert Tips
- Use 3-in-1 Avocado Tool: Using a 3-in-1 Avocado peeler, slicer, and pitter tool not only simplifies avocado prep but also reduces kitchen clutter. Whether you’re making guacamole, salads, or sandwiches, this tool’s efficiency and safety make it a must-have for avocado lovers.
- Peeling Plantains: Just like I explained in my Vegan Cuban Bowl post, avoid peeling plantains like a banana; it’s a surefire way to struggle. Instead, use the method I shared: make a lengthwise cut and peel the skin off in sections. If your plantains are less ripe (not quite black), consider dicing them into smaller pieces instead of thick slices. This way, they’ll absorb more oil during frying, becoming softer and more flavorful.
Frequently Asked Questions
Absolutely! Huevos Motuleños is adaptable, and you can incorporate additional ingredients based on your taste preferences. You can add peas, ham, or chorizo, so don’t hesitate to get creative and personalize this delightful dish to your liking.
Cook them in hot oil until the outside caramelizes but they remain soft inside.
Storage Info
Huevos Motuleños is best enjoyed fresh, but you can store leftovers separately in airtight containers in the refrigerator for up to 2 days.
For reheating, warm the beans and sauce in a saucepan over medium heat, and briefly reheat the tortillas in a dry skillet. Avoid microwaving to maintain the dish’s texture.
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Huevos Motuleños Recipe
RECOMMENDED PRODUCTS
Ingredients
- 1 jalapeno - sliced
- 3 tbsp apple cider vinegar
- 1 teaspoon sugar -
- Pinch of salt
- 1 large plantain - peeled and sliced on an angle
- 2 tablespoons + 2 teaspoons vegetable oil - divided
- 1/4 of a medium red onion - peeled
- 2 medium ripe tomatoes
- 3 cloves garlic - peeled
- 1 14.5- ounce can refried black beans
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic powder
- 2 corn tortillas
- 2 large eggs
- Optional garnishes: avocado slices - cotija cheese, lime wedges for squeezing
Instructions
- Quick-pickle the jalapenos by combining the jalapeno slices, vinegar, sugar, a pinch of salt, and 3 tablespoons of hot water in a small glass container with a lid. Shake well until the sugar has dissolved. Set aside.
- Fry the sliced plantains in 1 tablespoon of vegetable oil for 2 to 3 minutes per side over medium-high heat in a large pan. Transfer to a paper towel-lined plate and set aside.
- Place the red onion, tomato, and garlic in the pitcher of a blender along with ¼ cup of hot water. Blend until pureed. Pour the puree into the large pan used for the plantains. Simmer over medium heat until dark and thick, about 3 to 4 minutes. Taste and add salt as needed. Transfer to a small serving dish and cover with foil to keep warm. Wipe out the pan and return it to the stove.
- Place the refried black beans, cumin, and garlic powder into the same pan along with ¼ cup of water. Heat on low and simmer, stirring frequently, until ready to serve.
- While the beans are being kept warm, bring a second frying pan to the stove and heat 1 teaspoon of vegetable oil over medium heat. Once the oil is shimmering, add one of the corn tortillas and cook for 1-2 minutes, until golden brown. Flip the tortilla and cook on the second side for 1 to 2 minutes until crispy. Transfer the tortilla onto a serving plate. Add another teaspoon of oil to the pan and repeat with the second corn tortilla.
- Pour the remaining tablespoon of vegetable oil into the pan used for the tortillas and heat over medium-low. One at a time, crack an egg into a small bowl, then gently pour it into the pan. Repeat with the second egg. Gently tilt the pan to spoon the hot oil over the egg whites to encourage them to set. Once the whites appear set, spoon the oil over the yolks until they are cooked to your liking.
- Turn off the heat and quickly smear the refried black beans onto the tortillas (you will have leftovers). Scatter the fried plantains onto the two plates, then top with the fried eggs. Spoon the prepared red sauce over the top and garnish with the pickled jalapenos. Add avocado slices, crumbled cotija cheese, and lime wedges for squeezing as desired.
NOTES
Nutrition
This was my first time making Huevos Motuleños, and they turned out amazing! Everyone loved them and was asking for seconds. I’ll definitely make these again and recommend the recipe to others!