This Yucatan-style breakfast dish, topped with peas, ham, and Gouda or Edam cheese, has a spicy habanero and tomato sauce. James Oseland
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This Yucatan-style breakfast dish, topped with peas, ham, and Gouda or Edam cheese, has a spicy habanero and tomato sauce. This recipe first appeared in our August/September 2012 issue with Mauricio Velazquez de Leon’s article Queen of the Yucatan.

Huevos Motuleños (Eggs in Tortillas with Ham and Peas) Huevos Motuleños (Eggs in Tortillas with Ham and Peas)
This Yucatan-style breakfast dish, topped with peas, ham, and Gouda or Edam cheese, has a spicy habanero and tomato sauce.
Yield: serves 4

Ingredients

  • 1 cup canned black beans
  • 2 habanero chiles, stemmed and seeded
  • 2 sprigs epazote (available at melissas.com) or cilantro
  • 1 medium white onion, cut into thick slices
  • 3 tbsp. lard or canola oil
  • 1 lb. plum tomatoes, cored
  • 5 tbsp. canola oil, plus more for frying
  • Kosher salt, to taste
  • 8 corn tortillas
  • 1 small, ripe plantain or large banana, peeled and cut into 1/4″ slices
  • 4 eggs
  • 2 oz. deli-sliced ham, cut into 1/2″ strips
  • 2 oz. deli-sliced Gouda or Edam, cut into 1/2″ strips
  • 12 cup canned peas
  • 14 cup crumbled queso Cotija

Instructions

  1. Purée beans, 1 chile, epazote, 14 the onion, and 14 cup water in a blender until very smooth, at least 2 minutes. Heat lard in a 12″ skillet over medium-high heat. Add bean purée, and cook, stirring constantly, until thickened to a loose paste, about 4 minutes. Transfer to a bowl and set beans aside.
  2. Wipe skillet clean, and return to heat; add remaining chile, onion quarters, and tomatoes, and cook, turning as needed, until charred all over, about 14 minutes for chile and tomatoes, about 12 minutes for onions. Transfer to a blender along with salt, and purée until very smooth, at least 2 minutes. Return skillet to heat along with 3 tbsp. oil; when hot, pour salsa into skillet, and cook, stirring constantly, until slightly reduced and thickened, about 10 minutes. Transfer to a bowl and keep warm.
  3. Pour oil to a depth of 2″ in a 6-qt. Dutch oven, and heat over medium-high heat until a deep-fry thermometer reads 360°. Working in batches, add tortillas, and fry, turning once, until crisp and golden brown, about 3 minutes. Transfer to paper towels and set aside. Add plantain or banana slices to oil, and fry until tender and caramelized, about 2 minutes. Wipe skillet clean, and return to medium heat with remaining 2 tbsp. oil. Add eggs to skillet, and cook to desired doneness, about 4 minutes for over easy.
  4. Spread about 3 tbsp. black beans over 4 tortillas on serving plates, and then place an egg on top. Cover eggs with remaining tortillas, and pour salsa over tortillas; arrange ham and Gouda or Edam slices on top; top with peas; and sprinkle with Cotija. Place fried plantain or banana slices around tortillas to serve.

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