← Nouns Cooking · Mexican

Ingredients

• 500 g ripe tomatoes
• ¼ Onion, chopped
• 1 clove Garlic
• 1 habanero chilli, left whole
• 1 tbsp Vegetable oil
• Salt
• 100 g frozen peas
• 100 g cooked ham, diced
• 1 ripe plantain, sliced
• 60 g Queso fresco, crumbled
• 8 corn tortillas
• 250 g refried black beans, warmed
• 8 eggs
• 120 ml oil, for frying

Method

1. Blend the tomatoes, onion and garlic. Heat 1 tbsp oil in a saucepan, add the purée and the whole habanero and simmer for 10–12 min, until thick. Season with salt, remove the chilli, then stir in the peas and ham and keep warm.
2. Heat the frying oil in a frying pan over medium-high heat. Fry the plantain slices for 2–3 min per side, until caramelised, then drain.
3. In the same oil, fry the tortillas for 30–40 seconds per side, until crisp, and drain. Spread each with warm beans.
4. Pour off most of the oil and fry the eggs over medium heat for 3–4 min, until the whites are set and the yolks still runny.
5. Put two bean tortillas on each plate, top each with an egg and spoon over the tomato sauce with ham and peas. Finish with plantain and queso fresco.

Tips

• For a vegetarian plate, leave out the ham; the plantain and beans carry it.
• Many cooks layer the eggs between two tortillas like a stack; both ways are traditional in Motul.

Sources

Written in our own words after cross-checking these recipes:

Maricruz Avalos My Latina Table Mexico in My Kitchen