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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
Food52 Review: 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
- 1 ear corn
- 1/4 cup minced sweet onion
- 2 to 3 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 to 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!)
- Oil for frying
- Salt and freshly ground black pepper
- 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.
- 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.
- 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.
- 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.
- 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.
- EAT! **Note—these are often served with fried plaintains or bananas, which is delicious, so by all means go for it.**
- This recipe is a Wildcard Contest Winner!
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Favorite Way to Eat Eggs for Dinner
- This recipe was entered in the contest for Your Best Recipe with Avocados