Description
Discover how to make delicious Huevos Motuleños With Plantains with this easy recipe. Learn the secrets to creating this savory and satisfying dish today!
Ingredients
- 1 jalapeno – sliced
- 3 tbsp (45 ml) apple cider vinegar
- 1 teaspoon (5 ml) sugar
- Pinch of salt
- 1 large plantain – peeled and sliced on an angle
- 2 tablespoon (30 ml) s + 2 teaspoon (10 ml) s vegetable oil – divided
- 1/4 of a medium red onion – peeled
- 2 medium ripe tomatoes
- 3 cloves garlic – peeled
- 1 14.5-ounce can refried black beans
- 1/4 teaspoon (1 ml) cumin
- 1/4 teaspoon (1 ml) garlic powder
- 2 corn tortillas
- 2 large eggs
- Optional garnishes: avocado slices – cotija cheese, lime wedges for squeezing
Instructions
- Pickle the jalapenos by placing the sliced jalapeno, vinegar, sugar, a pinch of salt, and 3 tablespoons of hot water into a small jar with a lid. Shake thoroughly until the sugar is fully dissolved, then set the jar aside.
- In a large skillet, cook the plantain slices in 1 tablespoon of vegetable oil over medium-high heat, allowing them to brown for 2 to 3 minutes on each side. Move them to a plate lined with paper towels and set aside.
- In a blender, combine the red onion, tomatoes, and garlic with 1/4 cup of hot water and blend until smooth. Pour this mixture into the skillet previously used for the plantains and let it simmer over medium heat until it becomes thick and dark, about 3 to 4 minutes. Taste and add salt if necessary. Transfer the sauce to a small serving bowl and cover with foil to keep warm. Clean the skillet and place it back on the heat.
- In the same skillet, mix the refried black beans, cumin, and garlic powder with 1/4 cup of water. Warm the mixture on low heat, stirring often, until it’s ready to serve.
- While the beans stay warm, heat another frying pan and add 1 teaspoon of vegetable oil over medium heat. When the oil is hot, place one corn tortilla in the pan and fry for 1-2 minutes until it turns golden. Flip it and fry the other side until crispy, then place the tortilla on a serving plate. Add another teaspoon of oil to the pan and repeat the process with the second tortilla.
- Add the remaining tablespoon of vegetable oil to the pan used for frying the tortillas and heat on medium-low. Carefully crack each egg into a small bowl, then slide each one into the pan. Tilt the pan gently to spoon the hot oil over the egg whites, helping them to set. Once the egg whites are firm, continue spooning oil over the yolks until they are cooked as desired.
- Turn off the heat and spread the refried black beans onto the tortillas (you will have some leftover). Arrange the fried plantains on the two plates, placing the fried eggs on top. Drizzle the prepared red sauce over everything and finish with the pickled jalapenos. Optionally, add avocado slices, crumbled cotija cheese, and lime wedges for squeezing.
Notes
- Enhance the red sauce by adding a touch of cayenne pepper or smoked paprika.
- Achieve a crispy texture by cooking the plantains until they are golden brown on both sides.
- Customize your dish with various toppings like salsa, sour cream, or hot sauce to suit your taste preferences.
