This is my twist on a Huevos Motulenos recipe from my Latin America (mostly Indian) cookbook. The original recipe calls for making the black beans part (Tsah Bi Bu’ul) from scratch, but I find using refried black beans is much simpler…it also calls for frozen peas (what?!?) and from-scratch Chiltomate sauce, but I personally like salsa verde better with eggs. All amounts listed for ingredients are approximate. Load up your tostada however you like it.
Ingredients: [‘corn tortilla’, ‘egg’, ‘ham’, ‘cheese’, ‘refried black beans’, ‘salsa verde’]
Quantity of Ingredients: [“1 corn tortilla”,”1 egg”,”1/3 cup diced ham”,”1/3 cup shredded cheese”,”1/3 cup refried black beans”,”3/4 cup salsa verde”]
Number of Servings: 1
Steps: [‘Fry up your corn tortilla nice and crispy, fry your egg over easy, brown the ham, heat the beans, and start layering: tostada on bottom, slather with black beans, top with egg (you can do this a couple of times if you want; stack the plate up with tortillas, beans, and eggs as high as you like). Then garnish the top with salsa verde, shredded cheese, and diced ham, in that order.’]