Huevos Motulenos aka Heaven on Earth

[Bill Schultz]

Thanks to Bayless I have discovered a very popular and much loved dish in Mexico named Huevos Motulenos. I now know why, fabulous.

Everything lined up including roasted tomatoes I did in the oven

Roasted tomatoes with a little Kosher in the blender, then onions fried till golden, diced garlic added and then the tomatoes. Two slices of Habenero to simmer in the sauce on the Genesis

Onions fried till golden and garlic added then a can of black beans along with a half a Habenero to simmer, then mashed into a nice sauce like consistency

Nice ripe Burro Plantains sliced and on the CI till golden browned on the Genesis

Colombian Chorizo on the CI first, this is made by a local Mexican Butcher Shop and is fantastic

Diced Ham and frozen peas in the CI

The plate, Tostado's with a spoon of Black Bean sauce on the plate first then the Tostada with a layer of the Bean Sauce , then a nice sunny side up egg, the tomato sauce, then the ham chorizo peas combo and a couple slices of fresh Avocado and the Plantains

With some Queso Fresco for me

You Guy's need to try this, it is one of the most delicious things I have ever had

 

[Morgan C.]

Wow outstanding Bill!! Great cook!! Love the pics..amazing colors in that meal!!

 

[Adam H]

In everybody sport there is a title, a championship or something, that sir is you of this forum!

 

[John Solak]

Wow that looks like a really flavorful meal, great job Bill!!!

 

[Mike Coffman]

Fantastic cook and photos Bill!

 

[Mildo]

Very very interesting and beautiful meal Bill!

 

[ChuckO]

how long and at what temp were the tomatos roasted?

 

[Rich Dahl]

Bill, another great cook, thanks for sharing!

 

[Cliff Bartlett]

Looks like a home run to me Bill. Will definitely give it a try.

 

[Tim McCann]

Raising the Bar again, Bill.

 

[Enrico Brandizzi]

Really great disces!

 

[Bill Schultz]

ChuckO the tomatoes are roasted under a broiler in the oven until blackened on one side then turned over till the other side is done, then you peel the skin off. You can do peppers and such on the grill or grate but the tomatoes you want to catch the juices that leak out too so I put a layer of foil under them curled up along the edges.

 

[Svein]

Never seen that before, looks great.

Thanks for sharing

 

[Bill Schultz]

Thanks Guy's

 

[Tony R]

Raising the Bar again, Bill.

Ditto what Tim said....
Beautiful cook my friend.

 

[Brian Dahl]

Guillermo de Jersey: I hope one day to sit down at your table...
Beautiful!

 

[Gary S]

Man, that is outstanding Bill.

 

[Bob Correll]

Truly amazing cook Bill!