Mulato chilies are a large, dark, mild dried chili that can be found in Mexican markets or in the ethnic food section of ValuMarket, Mid City Mall, 1250 Bardstown Road.
4 roma tomatoes
2 mulato chilies, cut in pieces and seeds discarded
1 medium red onion, peeled and diced
2 garlic cloves, peeled and chopped
1 cup water
Salt to taste
1 tablespoon vinegar
1 cup vegetable oil, divided
8 whole corn tortillas
1/2 cup olive oil
1 cup refried black beans
1 cup pork chorizo
1 sweet plantain, ripe
8 thin slices fresh mozzarella
To make the mulato chili sauce: Cut roma tomatoes in chunks. Place the tomatoes, chilies, onion and garlic in a small pot, and cook over medium-low heat until soft. Puree in blender with 1 cup water. Push mixture through a sieve. Return sauce to saucepan. Add salt and vinegar, and cook, stirring, over medium heat until sauce thickens, 15 to 20 minutes. Set aside.
To prepare tortillas: In a large pan, heat a tablespoon of oil on medium-high heat. When hot, add whole corn tortilla. Fry until crisp. Repeat with remaining tortillas, adding oil as needed. Set aside.
To prepare black beans: Put small amount of oil in saute pan and reheat black beans. Set aside.
To prepare chorizo: Cook chorizo in small saute pan on medium heat until browned.
To prepare fried plantains: Slice plantains and fry in a saute pan with oil, turning often until nicely browned.
To assemble the huevos motulenos: Take 2 fried tortillas and spread black beans on top. Fry two eggs and put on top of tortillas with beans. Add a quarter-cup or so of mulato chili sauce over eggs. Sprinkle some of the cooked chorizo over eggs and sauce. Put several sliced fried plantains around the eggs and garnish top with 2 slices of fresh mozzarella cheese. Serves 4.