Bienvenidos a Los Dos: Recipes

About Chef David Sterling

  Huevos Motuleños Download PDF


Huevos Motulenos
WHILE HARDLY A LEBANESE DISH, Huevos Motuleños owes its creation to the noted Siqueff family – proprietors of one of the region’s first Lebanese restaurants. Located in the tiny town of Motul, Yucatán,  “La Sin Rival” was owned by the Lebanese immigrant Jorge Siqueff Febles and was frequently the scene of political power meals headed by Motul native Felipe Carrillo Puerto – governor of Yucatán from 1922-1924. The governor was known for his taste for meals with a large variety of accompaniments. On one particular occasion, there were so many guests in Carrillo Puerto’s company that Siqueff quickly realized that the restaurant did not have sufficient tableware. Instead of serving the accompaniments individually, he simply used all of them atop a couple of fried eggs – and Huevos Motuleños was born. Black beans, tortillas, tomato sauce, ham and peas are the signature ingredients. We have updated this popular classic by substituting bacon for the ham, using fresh peas (canned are more typical), and adding fried potatoes. Restaurante Siqueff continues the tradition in Mérida on Calle 60 between Calle 35 and Calle 37.

Yield: 10 servings

• 10 tortillas para panuchos* (Substitute: fried or baked corn tortillas)
• 1 recipe Frijol Colado, at room temperature
* Tortillas para panuchos must be made by hand. When these standard corn tortillas cook on the comal, they inflate; allow to cool, then cut or tear a slit along one edge and open to reveal the hollow.

STEP 1  OPEN ONE TORTILLA and fill with approximately 2 Tbs. (30ml) of the Frijol Colado. Using your fingertips, gently press the tortilla outward toward the edges in order to distribute the beans evenly inside. If any of the beans spill out, wipe off with a paper towel. (The tortillas should be “clean” with no residual beans on the exterior.) Repeat with the remaining tortillas, and set aside. (If you are using crispy tortillas, you will simply spread the beans on top at the moment of plating.)

• 8 cups (2 liters) water
• 1 Tbs. (15ml) salt
• 1 Tbs. (15ml) sugar
• 1 lb. (500g) fresh peas, shelled (Should be about 2 cups/500ml shelled peas)
• 1 Tbs. (15ml) butter

STEP 2 BRING WATER TO A BOIL and add salt and sugar. Plunge shelled peas into the water and cook 5 minutes or until just tender. Immediately drain peas and place in a bowl; add butter and toss gently until it melts. Set aside.

• 1 lb. (500 g) slab bacon, cut into ½” (1.5cm) cubes

STEP 3  IN A HEAVY SKILLET, fry bacon until crisp and fat is rendered. Remove to a paper towel to drain, and set aside. Reserve the fat.

• 2 lbs. (1k) baking potatoes, cut into ½” (1.5cm) cubes
• Freshly ground black pepper
• Salt to taste

STEP 4  AS YOU CUT THE POTATOES, place them in a bowl of cold water with 1 Tbs. (15ml) white vinegar to prevent discoloration. Just before frying, drain thoroughly and pat dry with paper towels.

STEP 5  IN A LARGE, NON-STICK SKILLET WITH LID, add 2 Tbs. (30ml) of the reserved bacon drippings. With heat on medium, place one layer of potatoes in the skillet and add seasonings. Toss briskly to coat potatoes with the fat and seasonings. Cover, and cook about 10 minutes, tossing frequently. The potatoes should be golden brown and crispy on the outside. Check for doneness with a fork. Remove to a bowl and repeat with remaining potatoes. When all the potatoes are done, add bacon to the bowl and toss. Set aside.

• 3 cups (750ml) vegetable oil

STEP 6  IN A LARGE SKILLET, heat oil until very hot but not smoking. Have filled tortillas at hand. Test oil for hotness by dipping edge of filled tortilla into the oil; it should sizzle. Working two or three at a time, fry the filled tortillas. To avoid breaking, do not flip the tortillas, but baste tops with the hot oil using a spatula. Fry until lightly browned. Remove to a colander and allow to drain thoroughly. Set aside.

• 20 eggs
• 10 Tbs. (150ml) butter
• 1 recipe Salsa de Jitomate Yucateca II, reheated if prepared earlier
• 8 oz. (225g) Edam or Gouda, grated
• ½ cup (125ml) chives, chopped
• 2 plantains, sliced on a diagonal and fried in 2 Tbs. (30ml) butter until browned.

STEP 7  IN A SMALL NON-STICK OMELETTE PAN fitted with a lid, heat 1 Tbs. (15ml) of the butter until bubbling. Crack two of the eggs into the pan, cover, and fry over low heat until the egg reaches the desired doneness. (In Yucatán, the eggs are served with the whites firm and the yolks runny.)

STEP 8  PLATE AND SERVE. Place one of the filled, fried tortillas on a plate. (Alternatively, place a crispy tortilla on the plate and spread with the beans.) Transfer eggs from omelette pan onto the tortilla. Spoon about ¼ cup (75ml) of the Salsa de Jitomate Yucateca II onto the eggs. Pile approximately 3 heaping Tbs. (45ml) of the potato/bacon mixture on top of the sauce centered between the two egg yolks. Finish with a spoonful of the peas, and a sprinkle of the chives and the cheese. Garnish with two slices of the fried plantain.
NOTE: Huevos Motuleños – by all appearances – is a highly elaborate dish with many complicated steps. The fact is, however, most Yucatecan kitchens would already have a pot of beans, tomato sauce and a can of peas ever at the ready. To save time on the day of serving, prepare the Frijol Colado, Salsa de Jitomate Yucateca II and the peas a day or two in advance and reheat just before using.


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