Huevos Motuleños

Huevos Motuleños are a traditional breakfast dish from Motul, a town in the Mexican state of Yucatán.  This dish, known for its colorful layers and bold flavors, combines crisp tortillas, creamy black beans, fried eggs, tomato sauce, and a mix of savory toppings like ham, peas, and fresh cheese. It often includes fried sweet plantains as a side.

While recipes vary from household to household, the structure remains: a tostada (fried tortilla) layered with beans and egg, then finished with a lightly cooked tomato sauce and garnishes that bring sweetness, saltiness, and freshness together in one plate.

This Huevos Motuleños recipe stays true to the Mexican flavors, using Tropical Queso Fresco for a tasty finish. We added Tropical Chorizo Mexicano for extra depth. And you can include fried sweet plantains to add the signature sweet touch. It’s a vibrant, satisfying dish perfect for weekend brunch or a Mexican family desayuno.

Ingredients

• Olive oil, as needed
• 4 Tropical Corn Tortillas
• 4 large eggs
• 1½ cups refried black beans
• ¼ lb Tropical Chorizo Mexicano, casing removed
• 3 oz Tropical Chopped Ham, diced
• ¼ cup green peas
• 4 oz Tropical Queso Fresco, crumbled
• 1 avocado, sliced

For the tomato sauce:

• 1 medium tomato, roughly chopped
• ½ serrano chile (with seeds), minced
• 2 garlic cloves
• ½ cup water
• Pinch of salt

For sautéing:

• 1 cup red onion, chopped
• 3 cloves garlic, chopped

Preparation

1. In a skillet over medium heat, sauté half of the chopped onion and garlic in a drizzle of olive oil until soft. Stir in the refried black beans and cook until heated through. Keep warm.
2. In another skillet, cook the chorizo over medium heat, breaking it apart until browned and fully cooked. Remove and set aside.
3. In a blender, combine tomato, serrano chile, garlic, water, and salt. Blend until smooth. Pour into a saucepan and simmer for about 5 minutes, until slightly thickened and flavorful.
4. Heat a thin layer of olive oil in a skillet over medium-high heat. Fry the tortillas one at a time until lightly crisp but still tender in the center. Drain on paper towels.
5. In a skillet, fry the eggs sunny side up until the whites are set and yolks remain runny. Or cook as preferred.
6. To assemble the dish, place one crisp tortilla on each plate. Spread with warm black beans. Top with a fried egg. Spoon the warm tomato sauce over the egg. Sprinkle with ham, cooked chorizo, green peas, avocado slices, and finish with crumbled Queso Fresco.
7. Serve and enjoy immediately.