Eggs Motul Style
Submitted by kdrolet
Huevos Motuleños: Yucatecan fried eggs on crispy corn tortillas layered with refried black beans, ham, peas, tomato salsa, and melted cheese. Mexico’s ultimate breakfast stack from the town of Motul.
YIELD
8 servingsPREP
10 minCOOK
35 minREADY
45 minEggs Motul Style (Huevos Motuleños)
Eggs Motul style, known in Spanish as huevos Motuleños, is a famous breakfast specialty from the Yucatan town of Motul, near Merida. The full dish is an architectural marvel: a crisp-fried corn tortilla holds a layer of refried black beans, topped with a sunny-side-up egg, then showered with ham, peas, a bright fresh tomato-cayenne salsa, and melted Monterey Jack. Every bite delivers crunch, creaminess, protein, and heat.
The layered construction looks complicated but everything can be built in stages. The beans simmer overnight and get mashed into a spread; the tomato topping is a quick fresh salsa; the ham and peas keep warm together. Only the eggs and tortillas need to be cooked at the last minute.
Refried black beans are fundamentally different from canned refrieds. Soaking dried beans overnight then simmering with onion and garlic for 2+ hours yields a bean with deeper flavor and firmer texture, perfect for mashing into a paste that holds its shape on the tortilla. The bean liquid is your friend here; cook it down in the skillet as you mash so the paste stays moist.
Frying the tortillas until truly crisp is key. Soft tortillas turn soggy the moment the beans hit them. Aim for shatteringly crunchy so the whole stack holds up to the weight of the toppings.
Pro Tips
- Fry the tortillas in hot oil one at a time for maximum crispness; stacking them warm turns them soft and gummy.
- Use room-temperature eggs; cold eggs spread too thin in the skillet and don’t get the clean edges this dish wants.
- The peas should be briefly cooked and bright green; overcooked army-drab peas ruin the look.
- Assemble on warmed plates right before serving; cold plates cool the stack instantly.
Variations
- Use diced chorizo instead of ham for a spicier, more Mexican-authentic version.
- Add sliced pickled jalapeños or banana peppers on top for extra heat.
- Substitute refried pinto beans if black beans aren’t available; the flavor shifts but the structure works.
Ingredients
Directions
In a large saucepan, soak the beans overnight in the water.
Do not drain.
Add the ¼ cup of onion, garlic, and the 1 teaspoon of salt.
Then cook for another 2 hours or until very tender.
Combine the UNDRAINED tomatoes, the 2 tbls of chopped onion, ½ teaspoon of salt and cayenne.
Set aside. Heat the 2 tbls of vegetable oil in a large heavy skillet.
Add the beans with the liquid, mash the beans in the skillet.
Cook, uncovered, over medium heat 3 to 5 minutes or until very thick.
Cook peas according to the directions on the package and drain.
Toss with the ham; cover and keep warm.
Heat ¼ inch of vegetable oil in a another heavy skillet.
Fry tortillas 20 to 40 seconds per side or until crisp and golden.
Drain on paper toweling.
Spread about ⅓ cup of the bean mixture on each tortilla and keep them warm in a 300℉ (150℃) oven.
In the same oil fry the eggs until they are set.
Season with the salt and pepper.
Place an egg on the top of each bean covered tortilla.
Sprinkle each with about ½ cup of the ham mixture.
Spoon some of the tomato sauce on top and sprinkle with the cheese.
Serve hot.
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