Recipe - Huevos Motulenos (Mexican)

2 tablespoon Canola oil
8 Corn tortillas
1 tablespoon Oil; plus
1 tablespoon Butter
2 Ripe bananas; firm; peeled
and cut in half on the
diagonal
1 cup Diced ham OR minced lean
smoked pork chops
2 cup Cooked black beans; pureed
Olive oil OR canola oil;
mist
8 Eggs
2 cup Yucatan salsa; heated; see
recipe
1 cup Petite frozen peas; thawed
1/3 cup Grated parmesan cheese OR
crumbled queso fresco

Preheat the oven to 325 degrees. Heat about 2 teaspoons of the oil in a
nonstick frying pan. Add 1 tortilla and fry just until softened and crisped
around the edges. Remove to a paper towellined baking sheet and keep warm
in the preheated oven. Continue with the remaining tortillas. Wipe out pan.
Add butter and oil. Place over mediumhigh heat and when the fat is
sizzling, add the bananas. Saute just until golden, turning as needed.
Remove and set aside.

Add the minced ham to the pan and saute until heated through. Remove and set
aside. Add the beans to the pan and cook gently until heated through.

While the beans are heating, mist a nonstick skillet with oil and fry the
eggs.

To assemble: Place 2 warm tortillas on each serving plate. Spread One half cup
black beans over each set of tortillas; place 2 fried eggs on top. Spoon
One half cup warm Yucatan Salsa over each set of eggs. Sprinkle equal amounts of
ham and peas over each serving, then top with cheese. Garnish each plate
with a sauteed banana half.

[Serves 4. PER SERVING: 715 calories, 37 g protein, 73 g carbohydrate, 34 g
fat (8 g saturated), 448 mg cholesterol, 1,236 mg sodium, 17 g fiber.]

Notes: These eggs are sprinkled with minced ham and peas and served with a
side of black beans and sauteed bananas. The Yucatecan version of huevos
rancheros, a great specialty that Jacqueline enjoyed in the old colonial
city of Merida.

Recipe by: Jacqueline Higuera McMahan, SF Chronicle 9/23/98

Posted to KitMailbox Digest by Pat Hanneman kitpath@earthlink.net on Sep
24, 1998, converted by MM_Buster v2.0l.