- Preheat oven to 425 degrees F. Place tortillas on a baking sheet. Brush both sides of each tortilla with oil. Bake about 8 minutes or until crisp.
- Add the water to a large skillet. Bring to boiling. Add peas; simmer about 3 minutes or until heated through. Using a slotted spoon, transfer peas to a small bowl; keep warm.
- Add vinegar to skillet. Return to boiling; reduce heat to simmering (bubbles should begin to break the surface of the water). Break an egg into a cup and slip egg into the simmering water. Repeat with the remaining three eggs, allowing each egg an equal amount of space. Simmer eggs, uncovered, for 3 to 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, remove eggs from skillet. Sprinkle with salt and pepper.
- If using eight tortillas, place a baked tortilla on each of four individual serving plates. Spread the remaining four baked tortillas with the Frijoles Coladas; place on the serving plates. Top each with an egg and 2 tablespoons of the Chiltomate Sauce. Sprinkle each serving with 2 tablespoons each peas, ham, and queso fresco.
From the Test Kitchen
In the Yucatan, they put habaneros in almost everything, but they pack a lot of heat, so feel free to limit them. In this recipe, for instance, put them in the Frijoles Coladas, but not in the Chiltomate Sauce.
Fresh or Fast:
Fresh: Make as directed. Fast: Instead of baking tortillas, use purchased tostada shells. Use 1 cup canned refried black beans instead of Frijoles Colados. Use the "fast" version of Chiltomate Sauce.
- In a blender or food processor combine tomatoes, vinegar, chili sauce, and salt. Cover and blend or process until smooth. Transfer mixture to a medium saucepan. Bring to boiling; reduce heat. Simmer, uncovered, for 5 to 8 minutes or until sauce is desired consistency.
Frijoles Colados (Sieved Black Beans)
- In a food processor or blender, combine beans, broth, and savory. Cover and process or blend until smooth.
- In a large skillet, cook onion and habanero in hot oil over medium heat for 6 minutes or until tender. Add bean mixture. Cook, stirring frequently, until the mixture is thickened to a loose paste consistency. Season to taste with salt.
From the Test Kitchen
Because hot chile peppers, such as habaneros, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.
Nutrition Facts (Huevos Motulenos)
- Per serving:
- 390 kcal ,
- 20 g fat
- (5 g sat. fat ,
- 8 g polyunsaturated fat ,
- 5 g monounsaturated fat ),
- 206 mg chol. ,
- 1291 mg sodium ,
- 34 g carb. ,
- 8 g fiber ,
- 2 g sugar ,
- 23 g pro.