Huevos Motuleños

No ratings yet

This huevos motuleños combines crispy corn tortillas topped with black beans, chorizo, tomato, plantains, cheese, eggs, and just a sprinkle of cilantro. It's not your average breakfast dish!

Prep Time20

Cook Time40

Total Time1

Course: Breakfast

Cuisine: Tex Mex

Keyword: egg tacos, huevos motulenos

Servings: servings

Author: Brandy O'Neill

Ingredients

For beans:

2 tablespoons vegetable oil
1 (16-ounce) can black beans drained and rinsed
¼ teaspoon ground cumin
¼ teaspoon chili powder
¼ teaspoon garlic powder
⅛ teaspoon kosher salt
water

For tomato sauce:

1 teaspoon vegetable oil
1 small yellow onion diced
1 small jalapeño seeded and diced
1 (12 ounce) can Rotel tomatoes
1 (4 ounce) can diced green chilies

For filling:

1 pound ground chorizo sausage
¼ cup vegetable oil
2 ripe plantains peel removed, cut into 16 slices

For serving:

2 tablespoons vegetable oil divided
8 small corn tortillas
8 large eggs
¼ cup cotija cheese crumbled
¼ cup minced cilantro

Instructions

For beans:

In a 10-inch medium sized sauce pan set over medium-low heat, add oil.
When the oil is hot add in the drained and rinsed beans, cumin, chili powder, garlic powder, and kosher salt. Stir to combine.
Mix for a few moments or until the beans are warmed and softened.
Gently mash the beans with a potato masher until they start getting creamy. Add in water, 1 tablespoon at a time, until you have reached your desired bean consitency.

For tomato sauce:

Add oil to a 12-inch skillet and set over medium-high heat.
When the oil is hot, add in the yellow onion and jalapeño. Cook just until they start to soften, about 5 minutes.
Add in Rotel tomatoes and green chilies and stir to combine.
Lower the heat to medium-low and gently simmer while you make the rest of the componantes.

For filling:

In a 12-inch skillet set over medium-high heat add you 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.
Wipe out your skillet, and add the chorizo. Break up the sausage as it cooks and fully browned.
Add the cooked chorizo to a bowl.

For serving:

Using the same pan, add one tablespoon of oil and set over medium-high heat.
When the oil is hot toast the tortills quickly in the hot oil. About 15 seconds per side.
Set tortillas to the side and cover to keep warm.
Add the remaining tablespoon of oil to the pan and fry your eggs sunny side up, cooking four eggs at a time.

For assembly:

Lay out your corn tortillas and top each with a spoonful of drained black beans, chorizo, tomato sauce, one egg, cheese, and cilantro. Serve your plantains on the side of each tortilla.

Nutrition