Huevos Motuleños

Huevos Motuleños 

You will use a lot of sauté pans. As you finish with one, clean it out for use with the next step that needs a pan. A lot of the time prepping can be accomplished while other parts of the dish are cooking. The recipe calls for already prepared refried black beans. You can either make your own from scratch (see this recipe for refried beans and use black beans instead) or you can buy canned refried black beans. Just make sure the beans are well seasoned before using in this recipe.

Ingredients

• Olive oil
• 1 cup chopped red onion
• 3 cloves garlic chopped
• 4 ounces sliced button or cremini mushrooms
• 1 1/2 cups of refried black beans
• 6 fresh epazote leaves, finely chopped (optional)
• 1/4 pound chorizo Mexican sausage (out of casing)
• 1 tomato, roughly chopped
• 1/2 serrano chile with seeds, minced (stem discarded)
• 2 cloves of garlic, roughly chopped
• 1/2 cup water
• Pinch of salt
• 1 plantain
• 4 corn tortillas
• 4 to 8 eggs, depending on how many eggs people want

Garnishes:

• 1 avocado, peeled, pitted, sliced
• 4 ounces of queso fresco, crumbled
• Small bunch of fresh cilantro, chopped

Method

1 Heat 2 Tbsp olive oil in a large sauté pan on medium high heat. Add the onions, garlic, and sliced mushrooms. Cook until onions are translucent, but not browned, and the mushrooms have given up some of their moisture, about 5 minutes. Stir in the refried beans and epazote (if using). Cook for another 3 or 4 minutes. Remove from pan into a bowl, set aside.

2 While onions and mushrooms are cooking, heat 1 tablespoon of olive oil in another, smaller sauté pan or cast iron skillet on medium heat. Add the chorizo (out of its casing), breaking it up into chunks. Cook for about 5-6 minutes until cooked through and lightly browned. Remove from pan into a bowl and set aside.

3 In a blender, blend together the chopped tomato, 2 cloves garlic, 1/2 serrano chile, 1/2 cup of water, and a pinch of salt. Blend until smooth. Pour the sauce into a saucepan and cook on medium high heat until cooked through, bubbly and thick, 4 to 5 minutes. Remove from heat and put into a small bowl, set aside.

4 Peel the plantain, slice it on the diagonal in 1/4 inch thick slices. Heat 3 tablespoons of olive oil in a large sauté pan on medium high heat. Line the pan with the plantain slices. Brown on one side, then flip and brown on the other side. Remove the plantain slices to a paper towel-lined plate, reserving the oil in the pan.

5 Continue heating the oil on medium high heat. One at a time, cook the tortillas. Place a tortilla in the pan and cook until lightly browned and bubbles are forming in the tortilla. Flip over and cook until lightly browned on the other side too. Continue to cook until the tortilla is somewhat stiff. Use tongs to remove to a paper towel lined plate and continue the same process with the other tortillas. You will need to add more oil, make sure it heats up before adding another tortilla to the pan.
6Heat a couple tablespoons of olive oil in a stick-free sauté pan (cast iron will work fine). Crack the eggs into the pan and cook, sunny side up, until egg whites are cooked and the yolks are still a little runny.


7 Assemble the dish. Place a cooked tortilla (tostada) on a large serving plate. Spread some beans over the tostada. Place a fried egg or two over the beans. Line the outside of the tostada with fried plantain, some chorizo. Put some salsa over the egg. Put sliced avocado on top of that. Sprinkle crumbled queso fresco over every thing. Sprinkle everything with fresh chopped cilantro

Huevos Rancheros Recipe

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• Cook time: 20 minutes

The recipe is flexible, sometimes we use canned salsa and just add a few more chopped tomatoes and some chopped pickled jalapenos to make the sauce. Sometimes if we have some leftover refried beans, we'll spread some on the tortillas before topping them with the eggs and salsa. My mother has been known to add a pinch of sugar to the salsa sauce if she feels it's too acidic for her taste.

Ingredients

• Olive oil
• 1/2 medium onion, chopped (about a half cup)
• 1 15-ounce can whole tomatoes, preferably fire-roasted, if you can get it (or 1 -2 large fresh vine-ripened tomatoes, when in season)
• 1/2 6-ounce can diced green Anaheim chiles
• Chipotle chili powder, adobo sauce, or ground cumin to taste (optional)
• 4 corn tortillas
• Butter
• 4 fresh eggs
• 2 Tbsp fresh cilantro, chopped (optional)

Method

1 Make the sauce first by softening the onions in a little olive oil in a large skillet on medium heat. Once translucent, add the tomatoes and the juice the tomatoes are packed in. Break up the tomatoes with your fingers as you put them in the pan. If you are using fresh tomatoes, chop them first, then add. Note that fresh tomatoes will take longer to cook as canned tomatoes are already cooked to begin with. Add chopped green chilies. Add additional chili to taste, either chipotle chili powder, adobo sauce, regular chili powder, or even ground cumin. Bring to a simmer, reduce heat to low, and let simmer while you do the rest of the cooking, stirring occasionally. Reduce to warm after it has been simmering for 10 minutes. Add salt to taste if needed.

2 Prepare the tortillas. Heat the oven to a warm 150°F, place serving plates in the oven to keep warm. Heat a teaspoon of olive oil in a large non-stick skillet on medium high, coating the pan with the oil. One by one (or more if your pan is big enough) heat the tortillas in the pan, a minute or two on each side, until they are heated through, softened, and pockets of air bubble up inside of them. Then remove them and stack them on one of the warming plates in the oven to keep warm while you continue cooking the rest of the tortillas and the eggs.

3 Fry the eggs. Using the same skillet as was used for the tortillas, add a little butter to the pan, about two teaspoons for 4 eggs. Heat the pan on medium high heat. Crack 4 eggs into the skillet and cook for 3 to 4 minutes for runny yolks, more for firmer eggs.
To serve, spoon a little of the sauce onto a warmed plate. Top with a tortilla, then a fried egg. Top with more sauce, sprinkle with cilantro if desired.

Serve either one or two eggs/tortillas per plate, depending on how much you want to eat. I'm a 2-egg 2 tortilla person myself.
Yield: Makes 2-4 servings, depending on your appetite.