Name: Huevos a la Tabasqueña con Plátano Macho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 ripe jitomates saladet or Roma tomatoes, about 1 pound; 3/4 medium white onion, divided; 3 garlic cloves, divided; 6 fresh chile amashito, stemmed, plus more for serving; 1 teaspoon sea salt, divided, plus more to taste; 1 tablespoon manteca de cerdo, for frying the chirmol; 2 tablespoons chopped cilantro criollo leaves and tender stems; 2 ripe plátanos machos, yellow with black patches, peeled and sliced on the diagonal into 1/2-inch pieces; 4 tablespoons manteca de cerdo, for frying the plátano macho; 2 tablespoons manteca de cerdo, for refrying the beans; 3 cups cooked frijol negro de olla with 3/4 cup cooking broth; 1 small hoja de momo, also called hoja santa, torn in half; 8 large eggs, beaten; Warm hand-pressed corn tortillas, for serving

Question 1

What makes huevos a la Tabasquena different from regular Mexican eggs and beans?

Accepted Answer

Huevos a la Tabasquena folds beaten eggs into refried frijol negro de olla, then serves them with chile amashito chirmol and sweet fried platano macho. The Tabasco character comes from black beans, hoja de momo, ripe plantain, manteca de cerdo, and the small fierce chile amashito.

Question 2

What can I substitute for chile amashito in huevos a la Tabasquena?

Accepted Answer

Use chile piquin if you cannot find fresh chile amashito. Chile piquin gives similar heat in the roasted chirmol, but it is a compromise rather than the traditional Tabasco table chile. Add small chiles to the comal for only 20 seconds because they burn quickly.

Question 3

How ripe should platano macho be for this Tabasco breakfast?

Accepted Answer

Use ripe platano macho that is yellow with black patches and smells sweet before frying. Slice it diagonally into 1/2-inch pieces and fry 2 to 3 minutes per side in manteca de cerdo until deep gold with brown caramelized edges. Green plantain is too firm and starchy.

Question 4

Can I use canned black beans for huevos a la Tabasquena?

Accepted Answer

Yes, canned black beans work for huevos a la Tabasquena if you keep the bean liquid or add water or broth back to the pan. The beans need enough liquid to mash glossy and thick for 6 to 8 minutes, but they should mound instead of run.

Question 5

How do I keep the eggs soft when folding them into refried black beans?

Accepted Answer

Lower the refried black beans to medium-low heat before adding the beaten eggs. Fold slowly with a spatula until yellow curds streak through the black beans. Pull the pan from the heat while the eggs still look soft, because residual heat finishes the curds without drying them.

Question 6

What parts of huevos a la Tabasquena can I make ahead?

Accepted Answer

Cook frijol negro de olla up to 3 days ahead and refrigerate the beans in their broth. Roast, grind, and fry the chile amashito chirmol 1 day ahead, then reheat gently and add cilantro criollo after warming. Fry the platano macho just before serving.

Ingredient	Quantity
jitomates saladet or Roma tomatoes	4, about 1 pound
white oniondivided between chirmol and beans	3/4 medium
garlic clovesdivided	3

Culinary Explorer

Huevos a la Tabasqueña con Plátano Macho

Ingredients

jitomates saladet or Roma tomatoes

white onion

garlic cloves

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