Huevos Motuleños Recipe
The authentic Mexican egg dish of Huevos Motuleños combines the special flavors of ancient Mayan cooking along with those of their Caribbean neighbors. It is an important dish that highlights Mexico's rich culinary history, featuring a combination of sunny side up eggs over Yucatan black beans, with the added zip of Yucatan tomato salsa, peas, ham, and cheese on a tortilla. Recipe created by Chef Jeffrey Clark.
Active time: 1 hour 35 minutes or 15 minutes for easier version
Total time: 1 hour 35 minutes or 15 minutes for easier version
- 4 (6-inch) corn tortillas
- olive oil
- 1 c Yucatan Black Beans, heated
- 2 Tbsp butter
- 4 Safest Choice™ pasteurized egg(s)
- 1 c Yucatan Tomato Salsa, heated, divided usage
- 1/2 c crisp diced baked ham
- 1/4 c frozen green peas, defrosted, heated
- 1/4 c crumbled feta cheese
- fresh cilantro, minced
- fried plantain slices (optional)
- lime wedges and cilantro sprigs (optional)
- Brush both sides of tortillas with olive oil. Place on baking pan; bake at 400°F 6 minutes or until crisp.
- Place beans in bowl. Mash with back of fork until combined, but not completely smooth; set aside.
- Meanwhile, prepare sunny side up eggs. Heat 1 tablespoon butter in large nonstick skillet over medium-low heat until melted. Gently slide 2 eggs into skillet. Cook 1 to 2 minutes or until whites are set and opaque and yolks begin to firm. Gently remove from skillet; repeat with remaining butter and eggs.
- Place two tortillas slightly overlapping on two dinner plates. Spread equal amount mashed beans over each tortilla. Top each tortilla with an egg, then ladle 1/4 cup salsa around each egg. To crisp ham, heat medium skillet over medium heat until hot. Add diced ham; cook and stir 2 to 3 minutes, until edges are crisp. Sprinkle ham and peas over salsa, then sprinkle with cheese and cilantro. Garnish with plantain slices, lime wedges and cilantro sprigs, if desired.
Yucatan Black Beans (4 servings)
- 3 Tbsp olive oil
- 1 c diced yellow onion (1/4-inch dice)
- 2 cloves garlic, minced
- 1 fresh jalapeño chile, stemmed and seeded
- 3 c cooked black beans, drained
- 1 c reduced-sodium, fat free chicken broth
- 1 tsp ground cumin
- 1/2 tsp fine sea salt or to taste
- 1/4 tsp black pepper
- Heat olive oil in Dutch oven or other large pot over medium-low heat until hot. Add onion, garlic and jalapeño. Cook 5 minutes or until onion begins to soften, stirring occasionally.
- Add beans, broth and seasonings to pot. Bring to boil; reduce heat and simmer, uncovered, 20 minutes, stirring frequently to avoid scorching.
- Remove pot from heat. Mash beans several times with a potato masher just to break up. Let stand 5 minutes (bean mixture will thicken slightly).
- Cool bean mixture. Place in food-safe container; cover and refrigerate.
It is always best to prepare these very special beans one day in advance to allow flavors to blend. Always wear gloves when working with chiles. The finished texture of the beans does make a difference when compared to whole or refried beans…it is worth the time and effort!
Yucatan Tomato Salsa (4 servings)
- 2 Tbsp olive oil
- 1 c diced yellow onion (1/4-inch dice)
- 3 cloves garlic, minced
- 1 fresh habanero chile, stemmed and seeded, diced (1/4-inch dice)
- 1 lb Roma tomatoes, chopped
- 1/2 c reduced-sodium, fat free chicken broth
- 1/4 c minced fresh cilantro
- 2 Tbsp tomato paste
- 2 tsp fine sea salt or to taste
- 1/2 tsp dried Mexican oregano
- 1/4 tsp black pepper
- 2 tsp fresh lime juice
- Heat olive oil in Dutch oven or other large pot over medium-low heat until hot. Add onion, garlic and chile. Cook 5 minutes or until onion begins to soften, stirring occasionally.
- Add tomatoes, broth, cilantro, tomato paste, salt, oregano and pepper to pot. Bring to boil; reduce heat and simmer, covered, 20 minutes, stirring frequently. At the end of cooking time, stir in lime juice.
- Cool salsa. Place in food-safe container; cover and refrigerate.
Always prepare this cooked salsa one day in advance. Always wear gloves when working with the habanero chile. Removing the veins and seeds reduces the heat level but still allows the distinctive flavor of the chile to be present in the salsa. A fresh jalapeño chile can be substituted for the habanero; if a pickled jalapeño is used, eliminate the lime juice in the recipe. This salsa has a spicy finish, but it is not so hot that it is considered a “cruel joke.”
Caribbean Fried Plantain Slices (4 servings)
- 1 firm, ripe plantain
- Canola oil
- Remove 1/2-inch piece from each end of plantain.
- Cut a slit along inside seam/curve of plantain and carefully pull skin away. Cut plantain into 1/2-inch thick slices on the diagonal, about 16 slices per plantain.
- Heat 1 tablespoon canola oil in medium skillet until hot. Place slices of plantain in skillet. Cook 3 to 4 minutes or until golden brown. Turn slices over; continue cooking 3 minutes or until golden brown. Remove from pan; place on paper towels to drain.
A ripened plantain is ready to use when the peels are almost completely black whereas the firm, ripe plantains called for in this recipe are mottled yellow and black. The cooked plantain tastes very similar to cooked potato slices and adds a pleasant texture and flavor to this dish. It is a very Caribbean accompaniment to this Yucatecan dish.
For a shortcut, use store-bought canned black beans and store-bought red salsa in place of the Yucatan Black Beans and Yucatan Tomato Salsa.
Queso fresco may be used in the place of feta cheese for a more authentic taste.
Why use Safest Choice™ Eggs in this recipe?
When you prepare sunny-side up eggs for this Mexican favorite, you’ll want the security of being safe from Salmonella.
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Serving Size (1/2 of recipe)
Total Servings 2
Amount Per Serving:
|Total Fat||33g (51% DV)|
|Saturated Fat||15g (75% DV)|
|Cholesterol||497mg (166% DV)|
|Sodium||1969mg (82% DV)|
|59g (20% DV)|
Percent Daily Values (DV) are based on a 2,000 calorie diet.
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