Side Pannel
Huevos Motulenos (Mexican)
Ingredients List
- 2 tb Canola oil
- 8 Corn tortillas
- 1 tb Oil; plus
- 1 tb Butter
- 2 Ripe bananas; firm; peeled
- -and cut in half on the
- -diagonal
- 1 c Diced ham OR diced lean
- -smoked pork chops
- 2 c Cooked black beans; pureed
- Olive oil OR canola oil;
- -mist
- 8 Eggs
- 2 c Yucatan salsa; heated; see
- -recipe
- 1 c Petite frozen peas; thawed
- 1/3 c Grated parmesan cheese OR
- -crumbled queso fresco
Directions
Preheat the oven to 325 degrees. Heat about 2 teaspoons of the oil in a
nonstick frying pan. Add 1 tortilla and fry just until softened and crisped
around the edges. Remove to a paper towel-lined baking sheet and keep warm
in the preheated oven. Continue with the remaining tortillas. Wipe out pan.
Add butter and oil. Place over medium-high heat and when the fat is
sizzling, add the bananas. Saute just until golden, turning as needed.
Remove and set aside.
Add the diced ham to the pan and saute until heated through. Remove and set
aside. Add the beans to the pan and cook gently until heated through.
While the beans are heating, mist a nonstick skillet with oil and fry the
eggs.
To assemble: Place 2 warm tortillas on each serving plate. Spread 1/2 cup
black beans over each set of tortillas; place 2 fried eggs on top. Spoon
1/2 cup warm Yucatan Salsa over each set of eggs. Sprinkle equal amounts of
ham and peas over each serving, then top with cheese. Garnish each plate
with a sauteed banana half.
[Serves 4. PER SERVING: 715 calories, 37 g protein, 73 g carbohydrate, 34 g
fat (8 g saturated), 448 mg cholesterol, 1,236 mg sodium, 17 g fiber.]
Notes: These 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 that Jacqueline enjoyed in the old colonial
city of Merida.
nonstick frying pan. Add 1 tortilla and fry just until softened and crisped
around the edges. Remove to a paper towel-lined baking sheet and keep warm
in the preheated oven. Continue with the remaining tortillas. Wipe out pan.
Add butter and oil. Place over medium-high heat and when the fat is
sizzling, add the bananas. Saute just until golden, turning as needed.
Remove and set aside.
Add the diced ham to the pan and saute until heated through. Remove and set
aside. Add the beans to the pan and cook gently until heated through.
While the beans are heating, mist a nonstick skillet with oil and fry the
eggs.
To assemble: Place 2 warm tortillas on each serving plate. Spread 1/2 cup
black beans over each set of tortillas; place 2 fried eggs on top. Spoon
1/2 cup warm Yucatan Salsa over each set of eggs. Sprinkle equal amounts of
ham and peas over each serving, then top with cheese. Garnish each plate
with a sauteed banana half.
[Serves 4. PER SERVING: 715 calories, 37 g protein, 73 g carbohydrate, 34 g
fat (8 g saturated), 448 mg cholesterol, 1,236 mg sodium, 17 g fiber.]
Notes: These 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 that Jacqueline enjoyed in the old colonial
city of Merida.
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