Welcome to the last week of #BaconMonth! I hope you found some great new recipes this month thanks to Julie at White Lights On Wednesday. I have to say I’m particularly fond of this one. I love sunny side up eggs, and Mexican foods! I adapted this recipe from one I found in the September 2014 issue of Food Network Magazine. The original recipe called for broiling the tomatoes for the salsa until charred first, but the tomatoes from my garden weren’t exactly perfect so I decided to skip that part and chop them instead. The salsa does take a while to make, so make it a day ahead if you can, and then reheat over low heat right before serving. Since it’s #BaconMonth I also decided to add a little extra bacon to the tortillas, which made the dough a little more crumbly, and I had to be careful when turning them while frying. I do think the tortillas are a little thick when made as directed, but my husband doesn’t think so. Try frying one and if you think it’s too thick just flatten the rest a little thinner.
For the final week of Bacon Month a copy of The Bacon Cookbook is up for grabs! It looks good, okay I mean anything with bacon looks good to me, but I’m sure you will like it, too! Contest is open to US and Canadian residents 18 and older. Canadian resident will receive an amazon.com egiftcard in the amount of the book’s price. Winners will be announced within 48 hours, and will have 48 hours to claim prize, and entries will be verifies (no “giveaway accounts”).
Huevos Rancheros with Bacon Tortillas
- For the salsa:
- 3 cups chopped tomatoes
- 2 cherry hot peppers ,diced
- 2 cloves garlic ,minced
- 1/2 cup chopped red onion'
- 1/2 cup chopped green pepper
- 1/4 cup chopped cilantro
- 2 tablespoons extra light olive oil
- 1/2 teaspoon salt
- For the Tortillas:
- 8 slices smoked bacon
- 1 cup masa harina (instant corn flour)
- 3/4 cup warm water
- 2 tablespoons vegetable oil
- pinch Kosher salt
- For the eggs:
- 4 large eggs
- 1/2 cup finely diced pepper jack cheese
- 1 tablespoon vegetable oil
- For the salsa:
- Combine the chopped vegetables in a large pot along with the olive oil, cilantro, and salt. Bring to a boil, and cook, stirring occasionally, for 10 minutes. Cover and set aside if continuing with the recipe, or allow to cool and refrigerate in a covered container until the next day, then reheat over low heat right before serving.
- For the tortillas:
- Cook the bacon in a large nonstick skillet over medium-high heat until crisp, drain on paper towels, and crumble. Reserve bacon grease in the pan. In a medium bowl, combine all but about a tablespoon of the bacon, masa harina, and a pinch of Kosher salt.Stir in the warm water and knead until the dough is soft, about two minutes. Divide the dough into 4 pieces; roll each into a ball, then flatten into 4-inch round disks.
- Heat the vegetable oil in a cast iron skillet over medium-high heat. Add the tortillas and cook for about 4 minutes, until golden brown on the bottoms. Turn carefully and cook for about 3 more minutes. Turn again and cook until browned and cooked through, about 1 minute. Remove from pan and wrap in foil to keep warm.
- For the eggs:
- Add the vegetable oil to the bacon grease in the nonstick pan and return to the stove over medium heat. Add the eggs and fry until the whites are set, 3-5 minutes.
- Spoon a little of the salsa onto four plates. Place a tortilla on each plate and top with an egg. Top with additional salsa, reserved bacon, and finely diced pepper jack. Serve immediately.
Check out all the great recipes being shared this week!