In a large saute pan, fry the plantains in butter until golden brown. Drain on paper towels. Fry the eggs to desired degree of doneness in butter. In another saute pan, fry the corn tortillas in butter. Set aside.
Layer tortilla with ham, eggs, and the salsa. Top with sour cream, peas, and fresh cheese. Garnish with the plantain.
Combine all the ingredients and boil for 20 minutes and then chop in blender and add salt and pepper.
Recipe courtesy of Spices, Playacar, Mexico