Huevos motuleños

Put the tomatoes in a baking dish under the broiler about five minutes until blackened on top, flip, and broil about five minutes more; cool and peel off the blackened skin.

Process the tomatoes with all their juice to a coarse, almost smooth puree.

Add to sauteed onions over medium to medium-high heat.

Halve the habanero without chopping it and drop three halves into the pot; cook about 15 minutes to make tomate frito.

Heat lard in a skillet over medium heat, press in the garlic and saute, then add the black beans and mash with a potato masher to a coarse puree; turn to low.

If the tostadas are not bought, fry corn tortillas one by one in about a quarter inch of oil in a small skillet until crisp, and drain on paper towels.

Film a non-stick skillet with a little oil and cook the eggs sunny side up.

Cut the ends off the plantain, slit the skin down the back and pry it off; slice on a diagonal and fry in a single layer in a touch of oil over medium heat, browning both sides.

Put a dollop of beans on the plate and set the tostada on it so it does not slide; spread a couple more tablespoons of beans on top and slide on an egg.

Season the sauce with a little salt, remove the habaneros, and spoon it over everything but the yolk; add the plantains, sprinkle over chorizo and peas, and finish with a big dusting of queso fresco.