How to Make Huevos Motuleños
Step #1: Quick-pickle the jalapenos by combining the jalapeno slices, vinegar, sugar, a pinch of salt, and 3 tablespoons of hot water in a small glass container with a lid. Shake well until the sugar has dissolved. Set aside. But those days are long gone. I am an egg convert, and I like my yolks runny. So much, in fact, that I recently wrote a whole post dedicated to vegetarian runny egg recipes. This rich and flavorful dish is often garnished with additional ingredients like fried plantains, cheese (such as cotija), and avocado. It’s known for its combination of savory, sweet, and spicy flavors, as well as its satisfying mix of textures. Huevos Motuleños is a popular choice for a hearty and delicious breakfast or brunch. Step #2: Fry the sliced plantains in 1 tablespoon of vegetable oil for 2 to 3 minutes per side over medium-high heat in a large pan. Transfer to a paper towel-lined plate and set aside. Step #3: Place the red onion, tomato, and garlic in the pitcher of a blender along with ¼ cup of hot water. Blend until pureed. Pour the puree into the large pan used for the plantains. Simmer over medium heat until dark and thick, about 3 to 4 minutes. Taste and add salt as needed. Transfer to a small serving dish and cover with foil to keep warm. Wipe out the pan and return it to the stove. Step #4: Place the refried black beans, cumin, and garlic powder into the same pan along with ¼ cup of water. Heat on low and simmer, stirring frequently, until ready to serve. Step #5: While the beans are being kept warm, bring a second frying pan to the stove and heat 1 teaspoon of vegetable oil over medium heat. Once the oil is shimmering, add one of the corn tortillas and cook for 1-2 minutes, until golden brown. Flip the tortilla and cook on the second side for 1 to 2 minutes until crispy. Transfer the tortilla onto a serving plate. Add another teaspoon of oil to the pan and repeat with the second corn tortilla. Step #6: Pour the remaining tablespoon of vegetable oil into the pan used for the tortillas and heat over medium-low. One at a time, crack an egg into a small bowl, then gently pour it into the pan. Repeat with the second egg. Gently tilt the pan to spoon the hot oil over the egg whites to encourage them to set. Once the whites appear set, spoon the oil over the yolks until they are cooked to your liking. For reheating, warm the beans and sauce in a saucepan over medium heat, and briefly reheat the tortillas in a dry skillet. Avoid microwaving to maintain the dish’s texture.
