cafe pasqual's huevos motulenos

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cafe pasqual's huevos motulenos

 

2 cup Black beans, cooked

4 cup Green chile sauce; see recipe

8 Blue corn tortillas

4 tablespoon Vegetable oil

1/4 cup Clarified butter plus

2 tablespoon Clarified butter

4 Bananas, split lengthwise

8 Eggs

1 cup Feta cheese, crumbled

1 cup Green peas, fresh shelled or frozen; cooked

until just tender in boiling water; well drained; and

kept hot

2 cup Salsa fresca

8 Sprigs cilantro, for garnish

 

 

 

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.

 

Serves: 4

 

Author: Cafe Pasqual's Cookbook by Katharine Kagel

Source: Astray.com

Formatted by Chupa Babi: 12.26.07

 

AuthorNote:

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.

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