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 savory, spicy, creamy, and sweet.
- Prep
- 35 mins
- Cook
- 45 mins
- Total
- 1 hour 20 mins
- Serves
- 4
- Difficulty
- Intermediate
- Cuisine
- Mexican; Yucatecan
The recipe
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Before you start
Use a fully ripe plantain with mostly black skin for caramelized 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.
Ingredients
For the tomato-habanero sauce
For the refried black beans
For the eggs and tortillas
For the plantain
Quantities change with servings; cooking times stay the same.
Equipment
- Medium saucepan paid link
- Two wide frying pans paid link
- Blender paid link
- Potato masher paid link
- Slotted spoon paid link
- Paper towels paid link
- Chef’s knife paid link
- Cutting board paid link
- Digital kitchen scale paid link
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 chili.
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 caramelized, 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.
Chef’s 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.
Serve with
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.
Nutrition per serving (estimated)
- 910 kcal
- Calories
- 37 g
- Protein
- 91 g
- Carbohydrates
- 45 g
- Fat
- 16 g
- Fibre
- 22 g
- Sugar
- 1640 mg
- Sodium
Allergens
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.
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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.
