Authentic Huevos Motuleños Recipe

Huevos Motuleños are a special breakfast treat from Yucatán, Mexico. Fried eggs sitting on a crispy tortilla, smothered in refried beans and a spicy sauce, then topped with fried plantains, ham, and crumbled queso fresco. It’s honestly the ultimate Mexican breakfast!

this recipe

The name comes from Motul, a small town on the Yucatán Peninsula. This dish is as traditional as it gets, made with simple yet delicious ingredients that you can easily find almost anywhere.

It’s the kind of meal that makes you feel like you’re starting your day in the most satisfying way possible!

Though you may not find huevos motuleños on every Mexican breakfast menu, it’s still a beloved dish for many of us, especially if paired with café de olla.

If you ever find yourself in the Yucatán, it’s definitely worth trying, and making it at home brings a little taste of that tropical, rich Mexican tradition to your kitchen.

Ingredients Needed

Each ingredient brings its own little something to this huevos motuleños recipe, and when they all come together? Pure breakfast bliss!

• Eggs: They’ve gotta be fried, no exceptions!
• Corn tortillas: Also fried! Not crispy like a tostada, but not too soft either. Just enough so they can hold all the goodness on top without falling apart.
• Black beans: These aren’t your usual refried beans. They’re mashed with a little liquid, then strained to make a thick, almost soupy texture. They’re called frijol colado (strained beans) and cooked with epazote, a delicious Mexican herb that adds a unique flavor.
• Sauce: The star of the show, chiltomate! This sauce is made with tomatoes, onions, garlic, and habanero chiles. It’s got a spicy kick, but it’s so worth it.
• Toppings: We’ve got boiled peas, ham, fried plantains, and crumbled queso fresco to finish it off. Some versions toss in sour cream or chorizo too, for extra flavor!

How To Make Huevos Motuleños

Start by blending the tomatoes, garlic, and fiery habanero chiles together with 2 cups of water. Blend until smooth.

Now, grab a small pan and heat up some olive oil. Fry the onions until they’re soft and translucent, then add the tomato sauce.

Season with salt and pepper, and let it simmer for about 10 minutes until it thickens up. You just made chiltomate sauce, set it aside and move on.

Blend the black beans with 1/2 cup of water until smooth, then strain to get rid of the solids.

In a saucepan, heat 2 tablespoons of olive oil and sauté the onions until they’re soft. Add the beans and a little epazote if you’ve got it.

Let it simmer for about 5 minutes until it thickens into a nice, saucy texture.

Next, slice up the plantains into 1.5 cm pieces and fry them until they’re golden and crispy.

These add a nice sweetness to the dish, so don’t skip them! Once done, place them on a plate lined with kitchen paper towels and set aside.

Now, for the tortillas, heat some olive oil in a frying pan and fry each tortilla until it’s crispy but still soft in the middle.

Place two fried corn tortillas side by side on a plate.

In that same pan, fry the eggs to your liking. I love a runny yolk, but do it however you like!

Once they’re done, spoon the bean mixture onto the tortillas and top each one with a fried egg.

Pour over that beautiful chiltomate sauce, and then sprinkle with peas, ham, and fresh cheese.

Finally, serve with those crispy plantains on the side and enjoy! It’s hearty, flavorful, and totally satisfying. Oh, and don’t forget to pair it with your favorite drink for the perfect meal!

Tips & tricks

• Be careful with the habanero chillies. They’re very spicy, so use gloves when seeding them and try to discard also the veins. the flavor whatsoever is delicious, so is still a nice addition to the dish.
• If you can’t find fresh habaneros but still want to make this dish. Use the canned or dry version.
• Epazote is not so easy to find in its fresh version, but you can find it dried and packed in small bags at the Latino markets.

What to Serve With

This dish is already loaded with flavors and textures, so you don’t need too many sides. But I do love serving huevos motuleños with a cup of coffee or corn atole if you’re in the mood for something warm.

A cold glass of freshly made agua de jamaica (hibiscus water) is perfect if you serving for brunch.

Trust me, you won’t need much more to feel completely full and content!

Prep Ahead

If you’re like me and love a good breakfast but don’t want to spend the entire morning cooking, the great thing about huevos motuleños is that you can prep a lot of it ahead of time!

The spicy tomato sauce can be made a day or two in advance, just store it in an airtight container in the fridge.

Same with the refried beans, they actually reheat quite well, so don’t stress about doing everything fresh in the moment.

More Breakfast With Eggs

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