Huevos motuleños

Ingredients

• 4eggs
• 4corn tortillas
• to tastelard
• about 75 g (½ cup)cooked peas
• about 75 g (½ cup)cooked ham, diced
• to tastequeso fresco or feta
• 1plantain, fried and sliced
• to tasteChiltomate sauce (see notes)
• about 120 ml (½ cup)strained beans (see notes)

Instructions

1. 1

   Prepare the accompaniments

   Make the Chiltomate sauce and strained beans as directed in the notes below, then set them aside. If you prefer, use ordinary refried beans instead of strained beans, and a simple tomato and onion sauce instead of Chiltomate.

2. 2

   Fry the tortillas

   Heat a little lard in a frying pan and fry the tortillas one at a time until slightly crisp but not fully golden. Set them aside.

3. 3

   Fry the eggs

   In the same pan, fry the eggs to your preferred doneness, with the yolks runny, partly set or fully cooked.

4. 4

   Assemble the plates

   Put two tortillas on each plate. Spread beans over each tortilla and top with the fried eggs. Spoon over the Chiltomate sauce, then add the peas and ham and crumble the fresh cheese on top.

5. 5

   Serve with plantain

   Place the fried plantain alongside and serve immediately.

What are huevos motuleños?

Huevos motuleños are a Mexican egg dish associated with Motul in the Yucatán. They bring together tortillas, beans, eggs and a tomato-based sauce, with toppings that add contrasting flavours and textures.

This version uses Chiltomate, a tomato and habanero sauce, alongside peas, ham, cheese and fried plantain. Crisped tortillas give the soft beans and eggs a sturdy base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 700 calories, 31g protein, 76g carbs, 29g fat.

The tortillas, beans and plantain provide most of the carbohydrates; the eggs, ham and cheese contribute protein, while lard and cheese add much of the fat. For a more balanced plate, serve with a simple salad or extra vegetables alongside.

The sauce and beans

Chiltomate: the recipe calls for a separately prepared sauce, so have it ready before frying the tortillas. Its tomato and habanero character gives the dish its savoury, spicy topping.

Beans: spread the strained beans over the tortillas before adding the eggs. If using refried beans instead, warm them first so they are easy to spread.

Frying the tortillas

Lard: use just enough to coat the pan and fry each tortilla in turn. The aim is a little crispness, not a deeply browned or brittle tortilla.

Timing: set the tortillas aside as soon as they reach that lightly crisp texture. Frying them one at a time helps keep them from overlapping in the pan.

Choosing the egg doneness

Yolks: fry the eggs to suit your preference, from runny to fully set. A runny yolk mixes with the sauce and beans, while a firmer yolk keeps its shape when served.

Pan: cook the eggs in the same pan used for the tortillas. Keep an eye on them, as their cooking time depends on how set you like the yolks.

Toppings and serving

Assembly: put two tortillas on each plate, spread on the beans, then add an egg to each tortilla. Spoon over sauce and finish with peas, diced ham and crumbled cheese.

Plantain: serve the fried slices on the side and bring the plates to the table straight away. This keeps the tortillas from sitting under the toppings for too long.

Recipe notes & tips

• Prepare the sauce and beans before you start frying so assembly is quick.
• Use a small amount of lard for each tortilla and add more only if the pan becomes dry.
• Fry the tortillas individually to help them crisp evenly.
• Crumble the queso fresco over the assembled eggs, or use feta if that is what you have.
• Serve as soon as the toppings are in place so the tortillas retain some crispness.

Variations

• Use refried beans: swap them for the strained beans and warm them until spreadable.
• Simplify the sauce: use a basic tomato and onion sauce instead of Chiltomate.
• Choose feta: crumble it over the top in place of queso fresco.
• Adjust the yolks: fry the eggs until runny, partly set or fully cooked to suit your preference.
• Add more heat: serve extra habanero sauce at the table.

Common mistakes to avoid

• Over-frying the tortillas: they should be slightly crisp, not fully golden or brittle.
• Crowding the pan: fry the tortillas one at a time so they cook evenly.
• Starting without the sauce: prepare the Chiltomate and beans first to make assembly straightforward.
• Letting the dish sit: assemble just before serving to keep the tortillas from turning soft.
• Overcooking the eggs by accident: watch the yolks and take the eggs off the heat at your preferred doneness.

How to store

For the best texture, serve the assembled dish immediately. If needed, refrigerate leftover components separately in covered containers for up to 3 days and reheat the beans, sauce and ham before assembling; fry fresh eggs and tortillas for serving.

Frequently asked questions