Huevos Motuleños

Stages of cooking

1

2

3

4

5

6

7

1. Take a large frying pan and heat 2 tablespoons of olive oil on medium fire. Add onions, garlic, and sliced mushrooms. Cook for about 5 minutes until the onions become transparent. Stir in the refried beans and epazote (optional). Cook for another 3 or 4 minutes and set aside for a while.

   

2. While the onions and mushrooms are cooking, take another frying pan, heat 1 teaspoon of olive oil on medium fire, break up chorizo into parts and fry for about 5-6 minutes. Set aside for a while as well.

   

3. Blend chopped tomato, 2 cloves garlic, 1/2 serrano chile, 1/2 cup of water, and a pinch of salt to get a smooth mass. Pour the sauce into a pot and cook on medium heat until it starts boiling. This will take around 4-5 minutes. Remove from fire and pour into a small bowl. Set it aside as well.

   

4. Peel and slice the plantain into thick pieces. Heat 3 tablespoons of olive oil in a deep frying pan. Put the plantain slices on the bottom of it. Brown on both sides and put on paper towels to get rid of extra oil.

   

5. Keep heating olive oil on medium fire. Fry the tortillas one by one on both sides. Put them on paper towels as well.

   

6. Finally, take a stick-free sauté pan and heat olive oil in it. Crack the eggs into the pan and cook until the egg whites are cooked and the yolks remain a bit runny.

   

7. Now, assemble the dish. To do that, put a tortilla on a large plate, spread beans over it, put one or two fried eggs above. Then line the outside part of the tortilla with chorizo and fried plantain. Spoon salsa above the egg. Put sliced avocado on top of it. Sprinkle crumbled queso fresco and fresh chopped cilantro above. Serve warm and enjoy!