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Cafe Pasqual's Huevos Motulenos

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  • 2 c Black beans; see recipe
  • 4 c Green chile sauce; see recipe
  • 8 Blue corn tortillas
  • 4 tb Vegetable oil
  • 1/4 c Clarified butter plus
  • 2 tb Clarified butter
  • 4 Bananas; split lengthwise
  • 8 Eggs
  • 1 c Feta cheese; crumbled
  • 1 c Green peas; fresh shelled or frozen; cooked until just tender in boiling water; well drained; and kept hot
  • 2 c Salsa fresca; see recipe
  • 8 Sprigs cilantro; for garnish


Recipe By: Cafe Pasqual's Cookbook by Katharine Kagel
Cafe Pasqual's is a well known restaurant in Santa Fe, NM and one of my favorites. I have had this dish in the restaurant and it is GREAT!
The village of Motul on Mexico's Yucatan peninsula is the origin of this wonderful concoction. In Motul, cooks serve this dish with diced ham, but we have always been satisfied with it as a vegetarian offering. The fried bananas are what "make" it.
Place the beans and chile sauce in separate saucepans over medium-low heat and heat to serving temperature, stirring frequently to prevent scorching.
Brush each tortilla on both sides with vegetable oil. Place a dry skillet over high heat. When the pan is hot, add the tortillas, one at a time, and heat, turning once, until soft, about 5 seconds on each side. Set aside.
In a saute pan, melt the 1/4 cup butter over medium-high heat. When the butter sizzles, add the banana halves and cook, turning once, until golden brown on both sides, about 5 minutes on each side. Set aside.
In another saute pan, melt the 2 tablespoons butter and cook the eggs as desired: fried, over easy, sunny side up, or scrambled.
To assemble the motulenos, place 2 tortillas side by side on each serving plate. Spoon 1/2 cup of the beans into the center of each tortilla, and place 2 fried eggs or one fourth of the scrambled eggs on top of the beans. Ladle the chile sauce around he eggs, covering the beans. Scatter 1/4 cup of the cheese and 1/4 cup of the peas over each serving. Top with 1/2 cup of the salsa, and place 2 fried banana halves along either side of each serving. Garnish with cilantro sprigs. Serve immediately.
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive,