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Receta Huevos Motulenos (Mexican)

by Global Cookbook

Ingredientes

2 Tbsp. Canola oil 8 x Corn tortillas 1 Tbsp. Oil, plus 1 Tbsp. Butter 2 x Ripe bananas, hard, peeled and cut in half on the diagonal 1 c. Diced ham Or possibly diced lean smoked pork chops

2 c. Cooked black beans, pureed Extra virgin olive oil Or possibly canola oil, mist 8 x Large eggs 2 c. Yucatan salsa, heated, see recipe 1 c. Petite frzn peas, thawed 1/3 c. Grated parmesan cheese Or possibly crumbled queso fresco

Direcciones

1. Preheat the oven to 325 degrees. Heat about 2 tsp. of the oil in a nonstick frying pan. Add in 1 tortilla and fry just till softened and crisped around the edges. Remove to a paper towel-lined baking sheet and keep hot in the preheated oven. Continue with the remaining tortillas. Wipe out pan.
2. Add in butter and oil. Place over medium-high heat and when the fat is sizzling, add in the bananas. Saute/fry just till golden brown, turning as needed.
3. Remove and set aside.
4. Add in the diced ham to the pan and saute/fry till heated through. Remove and set aside. Add in the beans to the pan and cook gently till heated through.
5. While the beans are heating, mist a nonstick skillet with oil and fry the Large eggs.
6. To assemble: Place 2 hot tortillas on each serving plate. Spread 1/2 c. black beans over each set of tortillas; place 2 fried Large eggs on top. Spoon 1/2 c. hot Yucatan Salsa over each set of Large eggs. Sprinkle equal amounts of ham and peas over each serving, then top with cheese. Garnish each plate with a sauteed banana half.
7. [Serves 4.
8. Notes: These Large eggs are sprinkled with diced ham and peas and served with a side of black beans and sauteed bananas. The Yucatecan version of huevos rancheros, a great specialty which Jacqueline enjoyed in the old colonial city of Merida.

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