Directions:

• 1.

  In a large frying pan, heat the oil over medium heat until the temperature reaches 325°F (160°C).

• 2.

  Peel the plantains, then cut into ½-inch-thick slices.

• 3.

  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.

• 4.

  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.

• 5.

  Pinch off the desired amount of masa to make tortillas, then flatten into discs using a tortilla press or rolling pin.

• 6.

  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.

• 7.

  Add the refried black beans and room temperature water to a small saucepan and cook over medium heat until your desired consistency is reached.

• 8.

  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.

• 9.

  Divide the eggs, plantains, and tortillas between serving plates. Serve with sliced queso fresco, crema, Guatemalan bread, and coffee.

• 10.

  Enjoy!