Maria and Ricardos Tortillas | Keto Tortillas, Gluten-Free Tortillas, Quinoa Tortillas, Flour & Corn Tortillas


Huevos Motulenos with Chorizo

4 Servings
15 Ingredients


  • 1 lb chorizo
  • 4 Tbsp olive oil
  • 1/4 teaspoon sugar
  • Pinch cinnamon
  • Pinch salt
  • 2 ripe plantains, sliced
  • 4 eggs
  • 1/4 yellow onion, diced
  • 1 cup mushrooms
  • 1/2 cup frozen peas
  • 1 cup refried black beans
  • 4 Maria and Ricardos Tortillas (any flavor)
  • 1/2 cup salsa roja
  • 1/4 cup Queso fresco
  • 2 Tbsp parsley


  1. In a small nonstick skillet over medium-high heat, cook and crumble chorizo. Once browned, transfer to a plate and cover with aluminum foil.
  2. Wipe skillet clean with a paper towel, heat 1 Tbsp of oil over medium-high heat.
  3. Sprinkle plantains with sugar, cinnamon and salt. Fry in hot oil on both sides until light golden brown.
  4. Once finished, fry eggs on both sides in a small amount of oil.
  5. In a second medium skillet, heat 1 tbsp olive oil over medium-high heat. Cook onions and mushrooms for 2-3 minutes.
  6. Add peas and cook until bright green (about 1 minute more.)
  7. Return skillet to stove over medium heat, brush tortillas on both sides with 1 Tbsp oil. Cook on both sides until golden brown. Place each on a small salad plate.
  8. Heat refried black beans and lime juice in skillet. Spread atop each tortilla.
  9. Top with chorizo, mushroom mixture and a fried egg.
  10. Drizzle with salsa roja, top with crumbled queso fresco and parsley or cilantro for garnish.
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