I can get tired of eating the same food over and over. Not other people though it seems. My sister typically rotates between cooking 1-3 meals for herself, and my boyfriend literally asks to eat pizza for dinner every other day.
But I need variety in life. Except when it comes to Tex-Mex. I could eat chips and queso, enchiladas, nachos, and tacos all week long. Pair it with a frozen margarita and that’s even better. There is so much variety even within Tex Mex that I can be satisfied, but the familiar base of cheese, spicy sauces, and salsa is the best.
When I saw this recipe on The Chew, I knew I had to make it. Now, this is not a quick 30 minute dinner. It has several steps and involves frying, which means you got to clean up oil (Ugh. The worst). But the flavor is great- crunchy, spicy, creamy, and rich. It is a great homemade meal when you want to cook something special for your Tex-Mex.
Adapted from Mario Batali at The Chew
1/2 onion, thinly sliced
3 cloves garlic, minced
Salt and pepper
1/4 pound Chorizo (not in casings)
2 tomatoes, chopped
1 1/2 – 2 cups refried beans
1 plaintain & 1/2 cup light brown sugar, optional
6-8 small flour tortillas
Canola oil, for deep frying
Cojita cheese, crumbled
Coat a large skillet in olive oil. Heat over medium high heat. Add onion and garlic and cook for 3-5 minutes. Season slightly with salt and pepper. Stir in Chorizo and cook until browned, about 3-5 more minutes. Stir in tomatoes. Remove and drain excess oil from mixture.
For optional plaintains: Slice plaintains. Coat plantain slices in brown sugar. Heat a large skillet over medium high heat coated well with olive oil. Fry plantain slices until golden brown. Remove from pan and set aside.
Pour 1/2-1 inch of oil into a skillet. Heat over medium heat until oil is approximately 300°F. Place tortillas in oil one at a time and fry each side until golden brown, about 1 minute per side. Drain on paper towels. Set aside and keep warm (can be kept warm in a 200°F oven but keep your eye on them to make sure they don’t burn).
Heat a large skillet over medium high heat. Coat pan with olive oil. Crack eggs individually into pan (be careful not to over crowd eggs- work in batches if needed) and fry eggs for 1-2 minutes. Flip eggs (carefully to avoid breaking yolks) and cook an additional 1-2 minutes. Remove from heat.
To assemble Huevos Motuleños:
Place a fried flour tortilla on a plate. Spread refried beans on top. Spoon chorizo filling on top. Sprinkle cojita cheese and avocado slices on top. Top with additional fried tortilla, if desired. Top with fried egg. Serve with fried plantains, if using.