Guatemalan Desayuno Chapin

Instructions

• In a large frying pan, heat the oil over medium heat until the temperature reaches 325°F (160°C).
• Peel the plantains, then cut into ½-inch-thick slices.
• Add the plantain slices to the hot oil and cook on each side until golden brown, 2–3 minutes. Transfer to a paper towel-lined plate to drain.
• In a medium bowl, combine the maseca and ¼ teaspoon of salt and mix thoroughly. Slowly add the warm water and knead until the maseca is soft and the water is fully incorporated, adding up to ½ cup more water as needed.
• Pinch off the desired amount of masa to make tortillas, then flatten into discs using a tortilla press or rolling pin.
• In a medium pan over medium-high heat, cook the tortillas until they begin to puff, about 30 seconds, then flip and cook for another 30 seconds, or until both sides are golden brown.
• Add the refried black beans and room temperature water to a small saucepan and cook over medium heat until your desired consistency is reached.
• Scramble the eggs in a medium pan over medium-low heat for 5 minutes, or until cooked through. Season with salt and pepper to taste.
• Divide the eggs, plantains, and tortillas between serving plates. Serve with sliced queso fresco, crema, Guatemalan bread, and coffee.
• Enjoy!