Huevos Rancheros: Scrambled Eggs with Bacon on a Flatbread

Votes: 1

How to Make - Huevos Rancheros: Bacon-Fried Eggs on a Flatbread

Time: 1 hour 30 min.
Complexity: easily
Servings: 2

On a Sunday morning, when you're in no rush, treat yourself to a special Mexican-style huevos rancheros, or country-style eggs. This dish consists of a fried egg nestled on a corn tortilla with bacon, all nestled on a bed of tomato salsa. Every component, including the tortillas, is homemade, imbuing it with a home-cooked warmth and a bouquet of flavors you can't buy at the store. The salsa is blended from roasted chili peppers and spiced tomatoes. The tortillas are quick and easy to make from corn dough topped with bits of fried bacon and pan-fried.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Fried eggs

4 large eggs
2 tablespoons of vegetable oil
1/4 cup crumbled cotija or queso fresco cheese
2 tbsp chopped fresh cilantro

Salsa

5 ripe tomatoes (about 0.9 kg)
2 - 3 serrano peppers
Half a white onion, finely chopped
1 clove garlic, minced
2 tablespoons of vegetable oil
1/4 cup chopped fresh cilantro

Tortillas

6 slices of bacon
1 cup masa harina (instant corn flour)
1 tbsp. vegetable oil

Ingredient Substitution Suggestions

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Recipes with similar ingredients: eggs, queso fresco cheese, Cotija cheese, bacon, corn grits, tomatoes, serrano pepper, salsa sauce, cilantro

Cooking the dish according to the recipe:

Prepare the salsaPreheat oven to broil. Place the tomatoes and serrano peppers on a foil-lined baking sheet and broil, turning occasionally, until charred, 10-15 minutes. Wrap in foil for about 10 minutes. Then, remove any charred skins from the vegetables and remove the stems from the peppers. Puree the tomatoes, peppers, onion, garlic, and 1/2 teaspoon of salt in a food processor until you have a chunky sauce.
Heat vegetable oil in a large cast-iron skillet over medium-high heat. Carefully add the tomato mixture and cook, stirring occasionally, until thickened, about 10 minutes. Add cilantro and salt to taste. Transfer the salsa to a bowl and cover to keep warm; wipe out the skillet.

Prepare tortillasCook the bacon in a large nonstick skillet over medium heat, turning occasionally, until crisp, 9 to 11 minutes; drain on paper towels, reserving the rendered fat in the skillet. Crumble the bacon. In a medium bowl, combine most but 1 tablespoon of the bacon, the cornmeal, and a pinch of salt. Stir in 3/4 cup warm water and knead in the bowl until the dough is soft and pliable, about 2 minutes. Divide the dough into 4 pieces; form each piece into a ball, then flatten into 4-inch (10-cm) patties.
Fry the tortillasHeat vegetable oil in a cast-iron skillet over medium-high heat. Add the tortillas and cook until golden brown on the bottom, 3 to 4 minutes; flip and cook until golden brown on the other side, another 3 minutes. Flip again and cook until golden brown on the other side, about 1 minute. Wrap in foil to keep warm.
Fry the eggsAdd vegetable oil to the skillet with the rendered bacon fat and place over medium-high heat. Add the eggs, season with salt, and cook until the whites are set, 3-5 minutes.
Divide some of the prepared salsa among 4 plates. Place a tortilla on each plate and top with an egg. Add a little more salsa, sprinkle with cheese, cilantro and reserved fried bacon.