Huevos Motuleños

I love it when my Mexican friend Arturo comes to visit, we always cook up something “muy delicioso”. This time Arturo introduced us to huevos motuleños. Have you ever heard of huevos motuleños? 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. 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!

Arturo in our kitchen with a plate of huevos motuleños

Huevos Motuleños Recipe

  • Prep time: 20 minutes
  • Cook time: 30 minutes
  • Yield: Serves 4.

You will use a lot of sauté pans. As you finish with one, clean it out for use with the next step that needs a pan. A lot of the time prepping can be accomplished while other parts of the dish are cooking. 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.



  • Olive oil
  • 1 cup chopped red onion
  • 3 cloves garlic chopped
  • 4 ounces sliced button or cremini mushrooms
  • 1 1/2 cups of refried black beans
  • 6 fresh epazote leaves, finely chopped (optional)
  • 1/4 pound chorizo Mexican sausage (out of casing)
  • 1 tomato, roughly chopped
  • 1/2 serrano chile with seeds, minced (stem discarded)
  • 2 cloves of garlic, roughly chopped
  • 1/2 cup water
  • Pinch of salt
  • 1 plantain
  • 4 corn tortillas
  • 4 to 8 eggs, depending on how many eggs people want


  • 1 avocado, peeled, pitted, sliced
  • 4 ounces of queso fresco, crumbled
  • Small bunch of fresh cilantro, chopped



1 Heat 2 Tbsp olive oil in a large sauté pan on medium high heat. Add the onions, garlic, and sliced mushrooms. Cook until onions are translucent, but not browned, and the mushrooms have given up some of their moisture, about 5 minutes. Stir in the refried beans and epazote (if using). Cook for another 3 or 4 minutes. Remove from pan into a bowl, set aside.


2 While onions and mushrooms are cooking, heat 1 tablespoon of olive oil in another, smaller sauté pan or cast iron skillet on medium heat. 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.


3 In a blender, blend together the chopped tomato, 2 cloves garlic, 1/2 serrano chile, 1/2 cup of water, and a pinch of salt. Blend until smooth. 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.


4 Peel the plantain, slice it on the diagonal in 1/4 inch thick slices. Heat 3 tablespoons of olive oil in a large sauté pan on medium high heat. 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.


5 Continue heating the oil on medium high heat. One at a time, cook the tortillas. Place a tortilla in the pan and cook until lightly browned and bubbles are forming in the tortilla. 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.

6Heat a couple tablespoons of olive oil in a stick-free sauté pan (cast iron will work fine). Crack the eggs into the pan and cook, sunny side up, until egg whites are cooked and the yolks are still a little runny.


7 Assemble the dish. Place a cooked tortilla (tostada) on a large serving plate. Spread some beans over the tostada. 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 every thing. Sprinkle everything with fresh chopped cilantro.

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Breakfast Mexican Style: Huevos Motulenos from Jeanne of World on a Plate



  1. Melanie

    We have an avacado to use up tonight so we are having huevos rancheros for dinner. But this looks stunning.

  2. Alison

    I LOVE huevos motulenos and can’t wait to try this! I also wanted to share the secret of refried black beans by Amy’s. They’re the best I’ve ever had from a can — so deliciously seasoned that we sometimes eat them plain as a dip for chips. After years of swearing off canned refried beans, I’m a true believer. You can find them at Whole Foods, through organic co-ops, and at more progressive grocery stores. Just leave some for me!

  3. Kevin

    Huevos Motelenos has been my favorite Mexican dish for years now. I discovered it in Merida (in the Yucatan) and get it any time I see it.

  4. Christina

    Have you no pity for my waistline?!?! First a Dutch baby, now this?

  5. Pattie

    This looks amazing.

    It reminds me of the breakfasts my grandfather cooked for me when I visited him in Belize when I was a child. He was 1/2 Mayan. I can still taste the plantains. They just don’t taste like that here. Plus, the eggs were fresh from the chickens he raised himself. We would add a couple shakes of habanero pepper sauce on top for more flavor.

  6. Amber

    Eggs and plantains? Yes, please! This plate looks so beautiful. I had a vegetarian version of something similar at Cafe Pascal in New Mexico. I love the sweet of the plantain with the savory of the other ingredients.

  7. Becki's Whole Life

    I love all of the flavors in Mexican style eggs! The chorizo sounds wonderful in this dish and the fried plantains is a great twist!

  8. Sheila

    Lovely! I think I had something similar to this in Costa Rica! MMmmm so good.

  9. Danijela

    Why am I salvating, when I just ate?

  10. jonathan

    yes! yes!! yes!!! ok, i’m done now. no, wait…yes!!!!

  11. Rhonda

    I’m seriously drooling! I would eat this anytime of day!

  12. Kelly

    First time I’ve heard of this dish, what a wonderful combination! Gotta try this soon!

  13. Stephanie

    Oh dear, that photo alone nearly stopped my heart. So colorful, so rich in very different tasty thing. Would love to see more Yucatan dishes! We both have posts about Cochinita Pibil (same region, I think?).

  14. shawn heneghan

    Been doing this for years. Tortilla, meat, egg, salsa, avacado. Nice flavor, beautiful presentation, and really not difficult.

  15. Kevin (Closet Cooking)

    That is one tasty looking egg breakfast! I like the use of the mushrooms in this version!

  16. Cheryl Ross

    Great recipe – just in time for National Margarita Day!

  17. Ben

    The Yucatan peninsula cuisine always surprises me with its endless parade of delicious food. I had never heard of these huevos, but I will make them very soon!

  18. Flourish and Fancy

    ¡Que Rico!

  19. Malcolm

    I have spent a fair amount of time in Motul, and I never saw a version of this dish there that looks anywhere NEAR as delicious as this one. What a wonderful recipe!

  20. zee

    Since queso fresco is a crumbly cheese, would feta cheese be a good substitute? Also, what’s a good substitute for epazote leaves. Just in case I can’t find these ingredients. Thanks.

    You could use some feta, but it’s on the salty side. It’s what I use as a substitute for cotija when I need a sub. I think a closer approximation of the taste of queso fresco is fresh mozzarella. There is no substitute for epazote. Only use it if you have it. Otherwise skip. ~Elise

  21. rhonda

    Yum! I am so making these this weekend!

  22. Fred

    Please send Arturo to my kitchen stat!

  23. thekevinmonster

    This looks amazing. I love plantains, I love huevos rancheros, I love chorizo (I don’t really like mushrooms but when they’re cooked in other stuff I like them enough)…

    However, you don’t specify whether the plantains should be green or ripe. Since it’s a savory dish I’m guessing they should be green… ?

    Good point, the plantains we used were ripe, not green. ~Elise

  24. Jeno


  25. Niki

    Holy Guacamole, Elise! That looks amazing. Since I know I can’t get it here, what would be a decent substitute for the epazote?

    Hi Niki, there is no substitute for epazote. If it’s not available, just skip. ~Elise

  26. Ana

    My mother is from Guatemala so beans, eggs and platanos are a common breakfast staple for us! We often will throw salsa, avocado and/or crema on to top it off! I am interested in trying this particular salsa recipe.
    This is the combo I order anytime I am out for breakfast in Guatemala : )

  27. Hugh Morton

    I’ve eaten this dish all over the Yucatan. It has always had ham and peas in it. I can’t recall hardly ever even seeing chorizo in the Yucatan. Interesting take.

    Hugh in Dallas.

  28. Qing

    This makes me want to run to a grocery store to get supplies and then go home to cook. What a tasty combo and beautiful presentation! I love your blog.

  29. Elizabeth

    Yum! Living in San Diego I have come to love everything Mexican. making a Mexican Frittata tonight for a quick dinner!

  30. Qing

    I did finally make it and it didn’t disappoint to say the least. Thank you!

  31. Janet

    This looks absolutely wonderful. You mention in one of the comments that you do use ripe plantains. I’ve never purchased plantains. How do you go about selecting ripe ones? is it similar to the way you select bananas?

    A plantain looks like a big banana. Green ones are unripe, yellow with some black or brown on the outside are ripe. ~Elise

  32. Rebecca H.

    I’m a longtime Motuleños lover but I’ve never had plantains with it, what a fabulous addition! Kicking it into the stratosphere.

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