Huevos Motuleños, also known as Mexican eggs in tomato sauce, hail from Mexico’s Yucatán Peninsula. This breakfast dish reflects the vibrant culinary traditions of the region and tells a tale of its historical and cultural past.
Origins of Huevos Motuleños
Named after the town of Motul in Yucatán, Huevos Motuleños is said to have been the favorite breakfast of a former Mexican president who visited the town. But beyond presidential approval, the dish stands on its own as a representation of the rich blend of Mayan, Spanish, and other influences that have left their mark on Yucatecan cuisine.
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About Huevos Motuleños
At its core, Huevos Motuleños consists of eggs on tortillas with a tomato and pea sauce. But this basic description hardly does justice to the amalgamation of flavors and textures that make this dish so special. Let’s break it down:
- Tortillas: The base of the dish. Crisped lightly, they provide the crunchy foundation upon which the other ingredients rest.
- Eggs: Typically, they are fried, but they can also be prepared to your preference. They are placed atop the tortillas.
- Sauce: A tomato-based sauce, spiced and seasoned, is then poured over the eggs. Green peas, diced ham, and sometimes other ingredients like bell peppers or plantains are added to this mix. Sometimes beans are served under the eggs and sauce.
- Toppings: The dish is often garnished with crumbled queso fresco (fresh cheese), and sometimes, you might find refried black beans on the side.
The magic of Huevos Motuleños is how it brings together a delightful array of flavors and textures. The crunchiness of the tortilla contrasts with the softness of the eggs and the saucy toppings. The savory notes from the ham are balanced by the sweetness of the peas and, occasionally, plantains. And the slight acidity of the tomato-based sauce ties everything together.
Moreover, this dish reflects the resourcefulness of Yucatecan cuisine, which is known for making the most of locally available ingredients. The use of ham, cheese, and eggs hints at European influences, while the tortillas and beans root the dish firmly in its Mesoamerican origins.
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How to Make Huevos Motuleños
While nothing beats having Huevos Motuleños in a bustling market square in the Yucatán, the dish is relatively easy to recreate at home. Gather fresh tortillas, ripe tomatoes, eggs, peas, ham, and cheese. You can customize the recipe as per your preference, making it spicier with some chopped chilies or sweeter with added plantains.
Start by sautéing diced ham, peas, and other desired veggies in a pan. Add in the tomatoes to create a sauce and season. In another pan, lightly crisp your tortillas and fry your eggs. Place the eggs on the tortillas, pour the sauce over, and garnish with cheese.
Serving Mexican Eggs
Mexican eggs with tomato sauce are traditionally served with fried plantain. The recipe below includes that in the instructions. They also go well with any traditional breakfast bread.
Huevos Motuleños, Mexican Eggs in Tomato Sauce
Huevos Motuleños, are a Mexican Eggs in Tomato Sauce dish that often incorporates peas, ham, and cheese.
Ingredients
- 4-8 eggs
- 1 cup red onion, chopped
- 1 tomato, coarsely copped
- 1/4 cup cooked peas
- 1/2 cut cubed ham
- 5 garlic cloves, 3 finely and rest roughly chopped
- ½ Serrano chile, stemmed and minced
- 1 plantain, peeled and sliced diagonally into ¼’’ chunks
- 4 oz button mushrooms, sliced
- ¼ lb Mexican sausage, casing peeled off
- ½ cup water
- Olive oil, for cooking
- 4 corn tortillas
- Pinch of salt to taste
- For serving:
- 4 oz queso franco, crumbled
- 1 avocado, peeled, pitted and sliced
- Small bunch fresh cilantro, chopped
Instructions
- Drizzle a couple of tbsp oil in a large skillet and heat it over moderate flame.
- Throw in the finely chopped garlic, onion as well as sliced mushrooms and sauté them for about 5 minutes or until the mushrooms release some of the moisture and the onions soften.; set aside.
- Heat another tbsp of oil in a separate, smaller skillet over moderate heat and brown the sausage meat in it for about 5-6 minutes, until it is cooked through and browns slightly.
- Dump rest of the garlic, tomatoes and Serrano chile into a blender and pour in ½ cup water, followed by a dash of salt.
- Pulse them into a smooth puree and tip it into a saucepan.
- Cook the sauce over moderately high heat, for about 5 minutes, or until it thickens and the raw smell disappears
- Stir peas and ham into the sauce; spoon it into a bowl and set aside. (optional, top the dish with peas in ham instead of mixing into the sauce)
- Heat 3 tbsp oil in another large skillet over moderately high heat and arrange the plantain slices on it.
- Cook each side for about 3-4 minutes or until it browns and flip it over to brown the other side similarly.
- Drain them out onto a layer of paper towels to set rid of the excess oil in it and set aside.
- Heat the oil in the skillet further and lower the tortillas, one at a time, to fry until slightly golden in colour.
- Turn it over to cook the other side in a similar fashion and transfer them onto a plate, lined with paper towel, using tongs.
- Heat 2 tbsp oil in a cast iron skillet and crack the eggs into it.
- Cook without rupturing the egg yolks, until the egg white sets and turn off the heat.
- To assemble, spread a fried tortilla across a large serving platter and place a fried egg on top. Pour on sauce and and arrange the fried plantain along its border, followed by the browned sausage.
- Top it up with the garnishes and serve right away.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 440Total Fat: 22gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 269mgSodium: 494mgCarbohydrates: 43gFiber: 10gSugar: 11gProtein: 20g
Last Updated on September 26, 2023 by Carleen
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