Think seriously over-the-top huevos rancheros—fried eggs over refried black beans on a fried tortilla, topped with salsa, and served with fried plantains, chorizo pork sausage, and crumbled Mexican queso fresco. My friend Chef Arturo Vargas came to visit the other day and taught me how to make these delicious huevos motuleños. They are a specialty of the Yucatan and originated in the town of Motul, a city rich with Mayan and colonial history. They’re not an everyday breakfast, more like a Sunday brunch breakfast. So good! The recipe calls for already prepared refried black beans. You can either make your own from scratch (see this recipe for refried beans and use black beans instead) or you can buy canned refried black beans. Just make sure the beans are well seasoned before using in this recipe. Stir in the refried beans and epazote (if using). Cook for another 3 or 4 minutes. Remove from pan into a bowl, set aside. Add the chorizo (out of its casing), breaking it up into chunks. Cook for about 5-6 minutes until cooked through and lightly browned. Remove from pan into a bowl and set aside. Pour the sauce into a saucepan and cook on medium high heat until cooked through, bubbly and thick, 4 to 5 minutes. Remove from heat and put into a small bowl, set aside. Line the pan with the plantain slices. Brown on one side, then flip and brown on the other side. Remove the plantain slices to a paper towel-lined plate, reserving the oil in the pan. Flip over and cook until lightly browned on the other side too. Continue to cook until the tortilla is somewhat stiff. Use tongs to remove to a paper towel lined plate and continue the same process with the other tortillas. You will need to add more oil, make sure it heats up before adding another tortilla to the pan. Crack the eggs into the pan and cook, sunny side up, until egg whites are cooked and the yolks are still a little runny. Place a fried egg or two over the beans. Line the outside of the tostada with fried plantain, some chorizo. Put some salsa over the egg. Put sliced avocado on top of that. Sprinkle crumbled queso fresco over everything. Sprinkle everything with fresh chopped cilantro.
