Huevos Motule&ntildeos

Ingredients

• Olive oil
• 1 cup chopped red onion
• 3 cloves garlic chopped
• 4 ounces sliced button or cremini mushrooms
• 1 1/2 cups of refried black beans
• 6 fresh epazote leaves, finely chopped, optional
• 1/4 pound chorizo Mexican sausage, out of casing
• 1 tomato, roughly chopped
• 1/2 serrano chile with seeds, minced, stem discarded
• 2 cloves of garlic, roughly chopped
• 1/2 cup water
• Pinch of salt
• 1 plantain
• 4 corn tortillas
• 4 to 8 eggs, depending on how many eggs people want
• 1 avocado, peeled, pitted, sliced
• 4 ounces of queso fresco, crumbled
• Small bunch of fresh cilantro, chopped

Directions

1. Warm 2 Tbsp olive oil in a large sauté pan over medium high heat. Add the onions, garlic, and mushroom slices, then cook until the onions turn translucent without browning and the mushrooms release some liquid, about 5 minutes.
2. Add the refried beans, along with the epazote if you are using it, and stir everything together. Let the mixture cook for 3 or 4 minutes more, then transfer it to a bowl and set it aside. While that mixture cooks, pour 1 tablespoon olive oil into a smaller sauté pan or cast iron skillet and set it over medium heat.
3. Add the chorizo, removed from its casing, and crumble it into pieces as it cooks. Let it go for about 5-6 minutes, until it is cooked through and lightly browned, then move it to a bowl and set it aside.
4. For the sauce, combine the tomato, 2 cloves garlic, 1/2 serrano chile, 1/2 cup water, and a pinch of salt in a blender. Blend until the mixture is smooth.
5. Transfer the sauce to a saucepan and cook it over medium high heat until it is bubbling, thickened, and cooked through, 4 to 5 minutes. Take it off the heat, spoon it into a small bowl, and set it aside.
6. Peel the plantain and cut it on the diagonal into 1/4 inch thick slices. Heat 3 tablespoons olive oil in a large sauté pan over medium high heat.
7. Arrange the plantain slices in the pan. Cook until browned on the first side, then turn them and brown the second side. Move the plantains to a paper towel-lined plate, leaving the oil in the pan.
8. Leave the oil over medium high heat. Cook the tortillas one at a time: add a tortilla to the pan and let it cook until it is lightly browned and bubbles start to puff up in it.
9. Turn the tortilla over and cook until the other side is lightly browned as well. Let it continue cooking until it firms up a bit.
10. Lift the tortilla out with tongs and place it on a paper towel-lined plate, then repeat with the remaining tortillas. Add more oil as needed, and let it heat before the next tortilla goes in.
11. Heat a couple tablespoons olive oil in a stick-free sauté pan; cast iron works, too. Crack in the eggs and cook them sunny side up, just until the whites are set and the yolks are still a little runny.
12. To assemble, set a cooked tortilla, now more like a tostada, on a large serving plate. Spoon some of the beans across the top.
13. Set a fried egg or two over the beans. Arrange fried plantain around the edge of the tostada and add some chorizo.
14. Spoon some salsa over the egg. Add the sliced avocado, scatter crumbled queso fresco over the top, and finish with fresh chopped cilantro.