It is originally from the southern part of Mexico, as you can see from the ingredients and is named from the town where it originated, Motul. Here is my take on it. Enjoy!
For each serving:
1 ripe, but firm banana, peeled halved lengthways, then each half halved again crossways.
1/2 cup cooked, drained and reheated beans, black are traditional but pintos work well too
1 cup green sauce, heated or a heated cooked smooth red sauce
2-3 eggs cooked as desired, fried is traditional
1/2 cup diced ham or cooked pork (optional)
3 heated corn tortillas
1/2 cup crumbled feta cheese or crumbled cotija cheese or some grated monterey jack cheese
1/2 cup cooked green peas (optional, I usually leave out but it is traditional)
1/2 cup pico de gallo
1 tbsp. butter
Heat the tortillas in a dry skillet until warm, but still flexible. Place on serving plate and set aside in a warm place. Heat the butter in the skillet and gently fry the banana slices until lightly browned on each side, a nonstick skillet is best for this as the sugar in the bananas can make them stick very easily in a regular skillet. When the bananas are browned assemble your plate: tortillas, then the heated salsa, scatter the cooked drained beans over the top, then the ham or pork if using, then the eggs, the peas, the pico de gallo, and finally the crumbled cheese, place the fried banana slices around the edges. I usually don't use the peas, and in place of the pico de gallo, often just smother the whole thing with more green sauce, mainly because I love green sauce! This is a delicious breakfast dish and easily made as you can have everything except the eggs and bananas prepared ahead of time, just heat, cook the eggs and bananas, assemble and eat. I like it for lunch and a light supper too. Pretty healthy as well!
