Motulenos have been discussed here and I have eaten them all over
Mexico. They were supposedly from Motul, near Merida. I took this
photograph in an old hacienda, Hacienda Temozon, which used to
manufacture Heniken, which was used to make hats, shoes, purses, etc.
Kind of like a straw. This was all in the 1850's. Now, it is a
boutique hotel. One thing that many of these converted haciendas
(plantations) have in common is the food.

Motulenos photo:

http://www.pbase.com/that_rich/image/71632138

While I took this photograph of the Motulenos at Hacienda Temozon, the
recipe I posted below is from inmamaskitchen.com. It closely matches
the dish I ate and photographed. This is my favorite breakfast dish in
Mexico... bar none.

INGREDIENTS

12 eggs, poached or fried
2 tablespoons vegetable oil or lard
12 corn tortillas
2 cups Frijoles Refritos
Tomato Sauce (below)
1 cup (4 ounces) shredded Monterey Jack cheese
1/3 pound ham, cut into small cubes
2/3 cup frozen green peas,thawed
Tomato Sauce

7 large tomatoes, roasted until blistered
2 serrano chiles
1 garlic clove, chopped
3 tablespoons vegetable oil
Half a medium white onion, chopped
Sea salt and ground black pepper to taste

METHOD

Prepare the tomato Sauce. Combine tomatoes, chiles, and garlic in a
blender; blend well. In a heavy, 12-inch deep-sided skillet or dutch
oven, heat the oil over medium heat and saute onion until wilted and
transparent, about 3 to 4 minutes. Add the tomato mixture (be careful
- it will splatter). Cook over medium heat for 8 to 10 minutes,
stirring often. Keep warm.

In a heavy, 10-inch skillet, heat the oil over medium heat until the
oil shimmers. Using tongs to hold the edges, fry each tortilla for
about 10 seconds until soft and pliable. Drain on paper towels and
keep warm. On each of 6 warm plates, place a tortilla and spread with
1/3 cup Frijoles Refritos. Place 2 cooked eggs on each tortilla; cover
with a tortilla. Spoon a generous serving of Tomato Sauce over each
tortilla and sprinkle with shredded cheese, ham cubes, and peas. Serve
warm. Serves 6.

Reprinted with permission from © 2005, Cuisines de Mexico, Inc. Fonda
San Miguel: Thirty Years of Food and Art by Tom Gilliland and Miguel
Ravago, published by Shearer Publishing

Enjoy,

Jack

"Jack Tyler" > wrote in message
ps.com...
Motulenos have been discussed here and I have eaten them all over
Mexico. They were supposedly from Motul, near Merida. I took this
photograph in an old hacienda, Hacienda Temozon,

---snip for brevity---

A wonderful evolution of a rock solid Huevo Ranchero! I say evolution only
because of the addition of a tortilla on top and the melted cheese and ham
cubes. Again, the beauty of Mexican food from the origins to today. Always
improving!

Wayne

Jack Tyler wrote:

Hi Jack
I ate that very dish at the restaurant Fonda San Miguel. Amazing, as
was all their food. They allowed me to reprint a copy of a few recipes
WITH FULL CREDITS because I reviewed their book on my web site. (Just
to note because of the copyright discussions,) They are the real
goods, disciples of Diana Kennedy as well.

I also went into the ktichen with the chef and took photos as he made
mole. That will be on the site in January. I'll let you know when
it's up and running.


he
> recipe I posted below is from inmamaskitchen.com. It closely matches
> the dish I ate and photographed. This is my favorite breakfast dish in
> Mexico... bar none.
>
> INGREDIENTS
>
> 12 eggs, poached or fried
> 2 tablespoons vegetable oil or lard
> 12 corn tortillas
> 2 cups Frijoles Refritos
> Tomato Sauce (below)
> 1 cup (4 ounces) shredded Monterey Jack cheese
> 1/3 pound ham, cut into small cubes
> 2/3 cup frozen green peas,thawed
> Tomato Sauce
>
> 7 large tomatoes, roasted until blistered
> 2 serrano chiles
> 1 garlic clove, chopped
> 3 tablespoons vegetable oil
> Half a medium white onion, chopped
> Sea salt and ground black pepper to taste
>
> METHOD
>
> Prepare the tomato Sauce. Combine tomatoes, chiles, and garlic in a
> blender; blend well. In a heavy, 12-inch deep-sided skillet or dutch
> oven, heat the oil over medium heat and saute onion until wilted and
> transparent, about 3 to 4 minutes. Add the tomato mixture (be careful
> - it will splatter). Cook over medium heat for 8 to 10 minutes,
> stirring often. Keep warm.
>
> In a heavy, 10-inch skillet, heat the oil over medium heat until the
> oil shimmers. Using tongs to hold the edges, fry each tortilla for
> about 10 seconds until soft and pliable. Drain on paper towels and
> keep warm. On each of 6 warm plates, place a tortilla and spread with
> 1/3 cup Frijoles Refritos. Place 2 cooked eggs on each tortilla; cover
> with a tortilla. Spoon a generous serving of Tomato Sauce over each
> tortilla and sprinkle with shredded cheese, ham cubes, and peas. Serve
> warm. Serves 6.
>
> Reprinted with permission from © 2005, Cuisines de Mexico, Inc. Fonda
> San Miguel: Thirty Years of Food and Art by Tom Gilliland and Miguel
> Ravago, published by Shearer Publishing
>
> Enjoy,
>
> Jack

"chipotle" > wrote in message
ups.com...

Jack Tyler wrote:

Hi Jack
I ate that very dish at the restaurant Fonda San Miguel. Amazing, as
was all their food. They allowed me to reprint a copy of a few recipes
WITH FULL CREDITS because I reviewed their book on my web site. (Just
to note because of the copyright discussions,) They are the real
goods, disciples of Diana Kennedy as well.

I also went into the ktichen with the chef and took photos as he made
mole. That will be on the site in January. I'll let you know when
it's up and running.

---snip---

Happy to see you out and about again Chipotle! Hope you are surviving your
Christmas season merry-go-round!

Wayne

thanks Wayne,

I am up and at 'em. Had a major distraction for a bit. Quite pleasant
to see that wonderful recipe on my return.


> Happy to see you out and about again Chipotle! Hope you are surviving your
> Christmas season merry-go-round!
>
> Wayne