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 click for book review
Read the story of the making of a chef about Fonda's chef, Miguel Ravago
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"Huevos Motuleños, eggs stacked with tortillas and black beans, are often referred to as "Mexican Eggs Benedict." The dish is reputed to come from the pueblo of Motul, outside Mérida in the Yucatan Peninsula."