Breakfast and Brunch
Mexican Huevos Motuleños
Chef-tested recipe
Crisp tortillas layered with black beans, ham, fried eggs, tomato sauce, peas, cheese, and plantain
Huevos motuleños originated in Motul, Yucatán, and turn a breakfast plate into a generous composition of contrasting textures. Crisp corn tortillas carry refried black beans, ham, and fried eggs before being covered with a tomato-habanero sauce studded with peas. Queso fresco and sweet fried plantain complete the classic balance of savoury, spicy, creamy, and sweet.
Recipe at a glance
- Servings
- 4 servings
- Prep Time
- 35 mins
- Cook Time
- 45 mins
- Total Time
- 1 hour 20 mins
- Cuisine
- Mexican; Yucatecan
- Course
- Breakfast and brunch
- Cooking Method
- Sauce simmering, bean frying, tortilla crisping, egg frying, and layered assembly
- Difficulty
- Intermediate
- Best Served With
- Best served with café de olla, fresh orange juice, warm bolillos, sliced avocado, and extra tomato-habanero sauce.
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Equipment
- Medium saucepanpaid link
- Two wide frying panspaid link
- Blenderpaid link
- Potato masherpaid link
- Slotted spoonpaid link
- Paper towelspaid link
- Chef’s knifepaid link
- Cutting boardpaid link
- Digital kitchen scalepaid link
Ingredients
For the tomato-habanero sauce
- Ripe plum tomatoes, roughly chopped: 700 g
- White onion, roughly chopped: 150 g
- Garlic: 10 g
- Habanero chilli, whole: 15 g
- Water: 150 ml
- Neutral oil: 20 ml Shop paid link
- Epazote leaves: 5 g
- Fine sea saltpaid link: 8 g
- Green peas: 150 g
For the refried black beans
- Cooked black beanspaid link: 500 g
- Reserved bean cooking liquidpaid link: 150 ml
- White onion, finely diced: 80 g
- Pork lard or neutral oil: 40 g
- Fine sea saltpaid link: 5 g
For the eggs and tortillas
- Corn tortillas: 320 g
- Neutral oil for shallow fryingpaid link: 180 ml
- Sliced cooked ham, diced: 200 g
- Large eggs: 400 g (8 eggs)
- Fine sea saltpaid link: 4 g
- Queso fresco, crumbled: 150 g
For the plantain
- Very ripe plantain, peeled and sliced diagonally: 500 g
- Neutral oil: 60 ml Shop paid link
Preparation Overview
Use a fully ripe plantain with mostly black skin for caramelised sweetness. Cook or warm the black beans before frying. Prepare the sauce and garnishes first so the tortillas and eggs can be assembled immediately while crisp and hot.
Method
Place the tomatoes, 150 g onion, garlic, habanero, and water in a saucepan and simmer for 12 minutes until softened.
Remove the habanero, blend the tomato mixture until mostly smooth, and reserve the chilli.
Heat 20 ml oil in the saucepan, carefully add the blended sauce and epazote, and simmer for 10 minutes.
Stir in the peas and 8 g salt and cook for 4 minutes, adding some of the reserved habanero for the desired heat.
Heat 40 g lard in a frying pan and cook the diced onion for 4 minutes until translucent.
Add the black beans and half the bean liquid and mash while frying for 8 minutes.
Add more bean liquid as needed to make a thick, spreadable purée, then season with up to 5 g salt and keep warm.
Heat 60 ml oil in a clean frying pan and fry the plantain slices for 2 to 3 minutes per side until caramelised, then drain.
Warm the diced ham briefly in the same pan and reserve.
Pour 180 ml oil into a wide frying pan to a depth of about 5 mm and heat over medium-high.
Fry each tortilla for 20 to 30 seconds per side until crisp at the edges but still flexible, then drain well.
Remove most of the oil, leaving a thin layer for the eggs.
Fry the eggs in batches until the whites are set and the yolks remain runny, seasoning with 4 g salt.
Place two tortillas on each warm plate and spread each with refried black beans.
Divide the ham over the beans, top with two fried eggs, and spoon over the hot tomato-pea sauce.
Finish with queso fresco and serve the fried plantain alongside.
Beginner Technique Notes
Handle habanero with gloves and avoid touching your face; even a small amount can provide substantial heat.
Keep the bean purée loose enough to spread because it thickens as it stands.
Fry tortillas shortly before assembly so they retain crisp edges beneath the sauce.
Use moderate heat for the eggs so the whites set without making the bottoms leathery.
Tips and Variations
For a traditional pork-free variation, omit the ham and fry the beans in vegetable oil.
Add the habanero gradually after blending the sauce to control heat accurately.
Cotija may replace queso fresco for a saltier finish.
Cook the sauce and beans a day ahead, but fry tortillas, eggs, and plantain just before serving.
Serving Ideas
- Overlap two tortillas on each large plate and keep the plantain to one side so its sweetness remains distinct from the sauced eggs.
Storage
Refrigerate sauce and beans separately for up to 4 days and cooked plantain for up to 2 days. Reheat thoroughly. Fry eggs and tortillas fresh; do not store the assembled dish.
Nutritional Value
Allergen Notes
Contains eggs and milk. Contains pork when ham and lard are used. Check tortillas, ham, cheese, and canned beans for cross-contact or added allergens.
Frequently Asked Questions
Where did huevos motuleños originate?
They are associated with the town of Motul in Mexico’s Yucatán state.
Are peas really traditional?
Yes. Green peas are a defining part of the tomato sauce in the classic composition.
Must the egg yolks be runny?
Runny yolks enrich the sauce, but eggs may be cooked further for food-safety or personal preference.
Can I make the dish vegetarian?
Yes. Omit the ham, use vegetable oil for the beans, and keep the eggs and cheese.
