Enchiladas MotuleñasEnchiladas Motuleñas

Yields 12 enchiladas / Serves 6

This enchilada recipe gets its name from the ancient Mayan city of Motul in the Yucatán. The famous dish Huevos Motuleños (Eggs Motul Style) originated there and was the inspiration for this enchilada recipe. Along with eggs, it features black beans and habaneros—common ingredients in dishes from the Yucatán.

INGREDIENTS

For the filling:

  1 tablespoon (15 ml) vegetable oil

  ½ medium white onion, peeled, small dice

  1 small clove garlic, peeled and minced

  ¼ teaspoon (½ gram) ground cumin

  2 Roma tomatoes, small dice

  1½ pounds (680 grams) cured cooked ham, small dice

  2 large Yukon Gold potatoes, peeled, small dice, and simmered until tender, 4–6 minutes

For the sauce:

  2 tablespoons (30 ml) vegetable oil for sautéing

  ½ medium white onion, peeled, small dice

  1 habanero chile, minced

  6 Roma tomatoes, small dice

  ¼ cup (35 grams) carrots, peeled, small dice

  ¼ cup (33 grams) peas

  Kosher salt to taste

For the assembly:

  1½ cups (360 grams) cooked black beans with broth (see page 60)

  Kosher salt to taste

  12 eggs (2 per serving)

  Vegetable oil as needed for softening tortillas

  12 tortillas

  Pea sprouts (optional)

DIRECTIONS

Start with the filling:

  Place 1 tablespoon (15 ml) oil in a large sauté pan over medium heat.

  Add the onion and sauté until transparent, about 5 minutes.

  Add the garlic and cumin and sauté for 1 additional minute.

  Add the tomatoes and cook until tender, about 5 minutes.

  Add the ham and potatoes and cook until just heated through.

  Remove from heat, cover, and keep warm.

Prepare the sauce:

  Place 2 tablespoons (30 ml) oil in a large sauté pan over medium heat.

  Add the onion and sauté until transparent but not brown.

  Add the habanero and tomatoes and cook until tender.

  Add ½ cup (118 ml) water and cook to a sauce consistency.

  Add the carrots and peas and cook until tender.

  Add salt to taste. Cover and keep warm.

Assemble the enchiladas:

  Preheat the oven to 140°F (60°C). Place two oven racks about 4 inches (10 cm) apart in the middle third of oven.

  Place the black beans in a blender and add just enough water to process to a thick purée. Place in a small saucepan and heat through. Season with salt to taste, cover, and keep warm. The sauce and filling should be warm.

  Fry the eggs, 2 per serving, and hold in warm oven until needed.

  Pour oil to a depth of ½ inch (12 mm) in a heavy skillet over medium-high heat. Heat to low frying temperature, about 300°F (150°C).

  Place each tortilla in oil and fry for a few seconds, just long enough to soften. Drain on paper towels.

  Working quickly, spread 2 tablespoons bean purée on a warm individual serving plate.

  Place 2 tablespoons filling and 1 tablespoon sauce on the lower third of a softened tortilla, roll, and place, seam side down, on top of plated bean purée, 2 enchiladas per serving.

  Repeat with the remaining tortillas.

  When the enchiladas have been plated, generously top each serving with sauce and garnish with the fried eggs and (optional) pea sprouts.