Huevos Motuleños

July 15, 2014
3 Ratings
Photo by James Ransom
  • Prep time 20 minutes
  • Cook time 20 minutes
  • Serves 2
Author Notes

Huevos motuleños are another of those recipes with as many versions as it has cooks. At its core, though, it is the essentially always the same: crisp tortillas, some sort of beans, salsa or pico, and eggs. My version comes from a summer fridge and pantry—bright and crisp and satisfying without being too heavy. —aargersi

Test Kitchen Notes

This is an excellent example of the gospel of avocado and egg. It's very yummy and a nice contrast of textures, with the cripsy tortilla and creamy accoutrements. I used one big avocado and I wished there was more avocado in the pico, but I like the thickness of the crema as it is. I did have leftover crema, so maybe you could do it with half the buttermilk and a quarter of the avocado to get a bit more in the pico, but that's just quibbling. Plus it all depends how big the avocado is. I used the smallest amount of jalapeño and chipotle and found it spicy enough, but certainly on the milder side. It's very easy to make. Next time, I'll make the refried beans myself instead of using canned. —Stephanie Bourgeois

What You'll Need
  • 1 ear corn
  • 1/4 cup minced sweet onion
  • 2 tablespoons minced jalapeño (depending on your love of heat)
  • 2 tablespoons chopped cilantro
  • 1 large (or two small) Hass avocados
  • 1 large lime
  • 1/2 cup buttermilk
  • 1 cup refried beans (I use canned for this)
  • 1 or 2 chiles en adobo, minced (again, depending on your love of spice and heat)
  • 4 corn tortillas
  • 2 large eggs (to be honest, I buy the extra-large eggs at the farmer's market—giant yolks! Yum!)
  • 1 tablespoon Oil for frying
  • 1 pinch Salt and freshly ground black pepper
  1. AVOCADO PICO: Cut the corn away from the cob. Mince the onions and jalapeño and dice half the large or one small avocado. Chop the cilantro. Mix them all together, squeeze the lime juice over them, season with a pinch of salt, and stir gently.
  2. CREMA: Blend the other half of the large or one small avocado with the buttermilk and a pinch of salt. I like to smoosh it into a squeeze bottle but you can simply spoon it over later instead.
  3. THE REST: Mix the beans with the chiles en adobo—start with a half a chile and stir and taste until you get to your level of heat happiness. I add three, but I am a chile head. Gently warm the beans in a small saucepan while you do the rest.
  4. Add enough oil to a skillet to coat the bottom. Warm over medium-high heat, then crisp the tortillas on both sides. Set the tortillas on paper towels after they crisp—you can hold them in a warm oven if you'd like. You may need to add a bit more oil as you work through the tortillas. Once the tortillas are ready, fry your eggs. I like sunny-side-up, but certainly if you prefer your eggs over easy or even poached, that will work too.
  5. ASSEMBLE: Lay one crisp tortilla on each plate, then divide the beans and spread an equal amount on each tortilla. Add the second tortilla and top with an egg. Dress each stack with avocado pico and the avocado crema.
  6. EAT! **Note—these are often served with fried plaintains or bananas, which is delicious, so by all means go for it.**

See what other Food52ers are saying.

  • Kathy R
    Kathy R
  • Bill Mast
    Bill Mast
  • anotherfoodieblogger
  • Annie stader
    Annie stader
  • BoulderGalinTokyo

Recipe by: aargersi

Country living, garden to table cooking, recent beek, rescue all of the dogs, #adoptdontshop

20 Reviews

Kathy R. September 15, 2016
Chipotle chiles?
aargersi September 16, 2016
I buy them in a can on the aisle by the salsa and stuff
Barbara T. September 15, 2016
Myself, I would have to add cumin to the pico and the refried beans. I also use bacon fat in the refried beans. But that is my preference. Your recipe does look great just as it is.
GreenMonstah September 15, 2016
Cook the corn first I'm assuming...?
aargersi September 16, 2016
Nope! Fresh corn salsa!
Sam S. September 16, 2016
I was wondering the same thing on the corn.
GreenMonstah September 17, 2016
Thank you! ☺️
Bill M. September 15, 2016
similar to the way I make shakshuka and serve it on a tostada with refried beans.
Rex September 15, 2016
Translation of "motulenos"? Just curious. Cannot wait to fire this up for brunch !
aargersi September 16, 2016
They originated in the Yucatecan town of Motul ... thus the name
anotherfoodieblogger September 14, 2016
This is certainly a nice healthy version! Personally I like the Tex-Mex version with a crisp tortilla, black beans, sliced fried ham, fried egg, then avocado, and salsa and topped with cheese and broiled for a few minutes. But if I had to go lighter, I would try this recipe, thanks!
Annie S. April 26, 2016
Duck eggs and goose eggs will arrive at the farmers market soon. This recipe is the perfect candidate. Nothing beats duck egg yolks so big and extra creamy!
BoulderGalinTokyo August 3, 2014
Absolutely beautiful dish! No XL eggs here, I guess a good excuse to use 2 eggs per serving. Do you use the adobo sauce too?
susan G. July 24, 2014
We can always count on you for something that makes me want to run to the kitchen and get the x-large eggs out of the fridge (or whatever the recipe of the day is).
aargersi July 24, 2014
:-) Giant Eggheads unite! Now I want one too ...
creamtea July 16, 2014
This. Looks. So. Good.
fiveandspice July 15, 2014
I'm so glad I'm not the only one who always buys XL large eggs but totally acts all like, oh yes, use one large egg in this recipe... Hehe. This looks so good. I could eat this for every meal.
aargersi July 16, 2014
Go Team Giant Egg! :-) Too bad we can't easily source ostrich eggs - ha!
nannydeb July 15, 2014
Gorgeous picture! I'm salivating...
hardlikearmour July 15, 2014
I agree!