Huevos Rancheros: Scrambled Eggs with Bacon on a Flatbread

Ingredients:

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

Preparation:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.