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.