Huevos Motulenos

If you have never heard of huevos motulenos you are in for a treat! Crispy corn tortillas topped with black beans, chorizo, tomato, plantains, cheese, eggs and just a sprinkle of cilantro. This is not your average breakfast dish!

It’s Sunday and I’m laying on my couch like a complete and total lump. I spent the day eating breakfast at Cracker Barrel, grocery shopping and seeing The 100-Foot Journey.

So it’s completely obvious why I’m a lump…right?

Ok, so not really. I was basically a lazy bum all day BUT laying around on Sunday is a tradition I hope to never have to give up. 

Speaking of The Hundred-Foot Journey – I LOVED it! If you like food based movies then you’re have to see this movie. No, this post is not sponsored by the movie people. I just really liked the movie. {It’s also a book so you should read it too!}

After I left the theater I had the desire to jump into the kitchen and make myself some Indian food. Well, I have just about zero clue when it comes to Indian cooking {except my sorta Indian gluten free chicken tikka masala pizza} so I gave up and just laid on the couch.

So that brings us back to the beginning of the post. Me. Laying on the couch.

As I’m laying there I suddenly realize that tomorrow {well, today} is Monday. Crap. Monday. That means I need to edit pictures and write a post.

LUCKILY I had this dish sitting in my reserves pile because if not I would have been screwed. Also, lucky for you this amazing huevos motulenos just sitting in my reserves and I’m pumped to finally be able to share it with you. Huevos motuleños is a combination of crispy corn tortillas, jalapeños, tomatoes, fried chorizo, sweet plantains, cheese, cilantro and of course, eggs. Traditionally they say it’s served with ham but I think chorizo works even better. Plus I had chorizo in the fridge and I wasn’t about to not use it up.

This is one of those “stick to your ribs” type of meals and I could gladly eat it for breakfast every morning. Well, if my husband would make it for me. I love when other people cook for me in the morning. It’s the absolute best. Right?

Oh, one more thing. Do not skip the plantains. I know they look just look cute little garnishes but when you take a bite of all the ingredients together you want that little bit of sweet. Trust me.

{Looking for more delicious recipes? Try my Bacon Onion Herb QuicheBasil Bacon Hash, Chorizo Plantain Breakfast Hash, Cheesy Polenta Sausage Breakfast BowlMushroom Herb Goat Cheese FrittataCroque MadamePoutine Hash Brown WafflesCheddar Sausage Cornmeal Waffles or my Breakfast Stuffed Mushrooms}

Huevos Motuleños

If you have never heard of huevos motulenos you are in for a treat! Crispy corn tortillas topped with black beans, chorizo, tomato, plantains, cheese, eggs and just a sprinkle of cilantro.

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 60 minutes

Ingredients:

  • 1 (16 ounce) can black beans, drained and rinsed
  • 1 cup coconut milk
  • Olive oil
  • 1-2 ripe plantains, peel removed and sliced into rounds
  • 1 pound chorizo sausage, diced
  • 1 small yellow onion, diced
  • 1 small jalapeño, seeded and diced
  • 1 (12 ounce) can Rotel tomatoes
  • 1 (4 ounce) can diced green chilies
  • 8 corn tortillas
  • 8 large eggs
  • 1/2 cup minced cilantro

Directions:

In a medium sized sauce pan set over medium-low heat add black beans and coconut milk. Simmer slowly to warm beans. Add more coconut milk if needed. Do not boil your beans. You are simply warming them while you cook your other ingredients.

In a large skillet set over medium-high heat add 1/4 cup olive oil. Once the oil is hot add in plantains and cook until the bottom is golden brown, flip and repeat. Repeat until all plantains have been cooked.

Set cooked plantains on a paper towel lined plate and set aside.

In the same skillet you used to cook your plantains add chorizo. Cook until crispy on the edges. If the pan gets dry simply add a little more oil is needed.

When ready, remove chorizo from the pan onto the plantain plate.

You will once again use the same pan. If the pan has no oil add 1 tablespoon. If there is a lot of oil (their shouldn't be) drain it out, leaving only 1 tablespoon.

Add in yellow onion and jalapeño. Cook just until they start to soften, about 5 minutes. Add in Rotel and green chilies. Stir together until combined and warm throughout. Pour into a bowl and cover with foil to stay warm.

Wipe out skillet and drizzle a little olive oil in the pan. Place back over a medium high heat. Once the oil is hot quickly fry corn tortillas until both sides are lightly golden. Adding more oil to the pan when necessary.

Set tortillas to the side and over to keep warm.

Add a little more oil to the pan and fry your eggs sunny side up.

This recipe makes enough for 4 servings so to assemble lay out 2 corn tortillas on each plate and top with a spoonful of black beans (use a slotted spoon to drain off coconut milk), equal amounts chorizo and tomato mixture, 2 eggs, cheese and cilantro. Place fried plantains along the side.

Serve immediately.

Note: There are a lot of steps to the dish but it's totally worth it! Even though some of your items need to sit to the side while others cook the dish still turns out hot because once all the items are covered in hot eggs they warm right up. You can also shorten your time by using more skillets and doing multiple steps at once.