Huevos Rancheros with Bacon Tortillas
Recipe GLPRdff7d61bbd867f
Crispy bacon-studded corn tortillas topped with perfectly fried eggs and a vibrant salsa verde made from fresh tomatoes, peppers, garlic, and cilantro. This authentic Mexican breakfast is hearty, flavorful, and naturally gluten-free.
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Ingredients
8 slices smoked bacon
3 cups chopped tomatoes
½ cup chopped green pepper
2 cherry hot peppers, diced
½ cup chopped red onion
2 cloves garlic, minced
¼ cup chopped cilantro
2 tablespoons extra light olive oil
pinch pinch kosher salt
1 cup masa harina (instant corn flour)
¾ cup warm water
2 tablespoons vegetable oil
4 large eggs
½ cup finely diced pepper jack cheese
½ teaspoon salt
Directions
Combine the chopped tomatoes, green pepper, hot peppers, red onion, minced garlic, and cilantro in a large pot. Add the extra light olive oil and a pinch of kosher salt. Bring to a boil over medium-high heat, then reduce heat to medium and simmer, stirring occasionally, for 10 minutes until flavors blend. Remove from heat. You can serve immediately or cover and refrigerate until the next day, then gently reheat over low heat before serving.
While the salsa simmers, cook the bacon in a large nonstick skillet over medium-high heat until crisp, about 8-10 minutes. Transfer to paper towels to drain, then crumble coarsely. Reserve about 1 tablespoon of the crumbled bacon for garnish; the remainder will go into the tortillas. Leave the bacon grease in the pan.
In a medium bowl, combine the masa harina, the larger portion of crumbled bacon (all but 1 tablespoon reserved), and ½ teaspoon salt. Stir in the warm water and knead with your hands for about 2 minutes until the dough becomes soft and pliable. Divide the dough into 4 equal pieces, roll each into a ball, and then flatten each ball into a disk approximately 4 inches in diameter.
Heat the vegetable oil in a cast iron skillet over medium-high heat until shimmering, about 1-2 minutes.
Carefully place each tortilla disk into the hot oil and cook for about 4 minutes until the bottom is golden brown. Flip gently and cook the second side for about 3 minutes. Flip once more and cook for about 1 minute until the tortilla is browned, crispy, and cooked through. Transfer to a paper towel-lined plate.
Add the vegetable oil to the reserved bacon grease still in the nonstick skillet and return to medium heat. Once the oil is hot, carefully crack the eggs into the pan and fry until the whites are completely set and opaque, 3-5 minutes. The yolks should remain soft if desired.
Spoon a small amount of salsa onto each of four serving plates. Place one tortilla on each plate and carefully slide a fried egg on top of each tortilla. Generously top each egg with additional salsa, the reserved crumbled bacon, and a pinch of finely diced pepper jack cheese.
Serve immediately while the tortillas are still warm and the eggs are at your preferred temperature.
