Servings: 7
Ingredients
- 8 slices of thick-cut bacon chopped or cooked whole and then chopped
- 8 eggs
- 1 Roma tomato diced
- ¼ of a white onion diced
- 1 serrano or jalapeño pepper finely chopped
- 2 tablespoons of cilantro chopped
- 1 tablespoon of oil or bacon fat
- 1 teaspoon of kosher salt adjust to taste
- Black pepper to taste
- Hot flour tortillas homemade or store-bought
- Any sauce you like red or green
Instructions
- Cook the bacon in a skillet over medium heat until crispy and reaches an internal temperature of 145°F. Let rest for 3 minutes.
- Remove and drain on paper towels.
- Reserve 1-2 tablespoons of the bacon fat in the pan for the eggs.
- Heat the reserved bacon fat over medium heat.
- Add the onion and chili, and sauté for 2-3 minutes until softened. Add the tomato and cook for 1-2 minutes until it releases its juices.
- Beat the eggs with salt and pepper and pour into the pan.
- Cook the eggs gently, using folding motions and not stirring aggressively, until they are soft and fluffy. Stir in the cilantro at the end, again using folding motions.
- Heat the tortillas on a griddle or skillet until soft and slightly blistered. Wrap them in a kitchen towel to keep them warm.
- Assemble in layers in this order for the best texture: warm flour tortilla, a spoonful of huevos a la mexicana, crispy bacon, and salsa.
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