Huevos Rancheros with Bacon and Corn Tortillas

Hoevos Rancheros with Bacon and Corn Tortillas

Hoevos Rancheros with Bacon and Corn Tortillas

I admit that sometimes I’m just weird, like when I jump out of bed thinking about what I’ll make for breakfast.  I’m not talking OJ, toast and coffee or a bowl of cold cereal here.  I mean really cooking up something good.  This happens mostly on a weekend morning, like today, Saturday.

It would be eggs, with bacon included, but in a not so ordinary way.  Like huevos rancheros.  That means eggs on the ranch,  or eggs ranch-style.  See, I’m fluent in Spanish.   I’m also fluent in cooking by the seat of my pants, which means no recipe in sight.  OK then, here’s how it unfolded.

Walk to the refrigerator and take out eggs ( natch), bacon, corn tortillas, an open jar of salsa and some grated cheddar jack cheese.  Do I know what I’m doing?  Not really,  I’ve never made huevos rancheros, but I have seen a recipe with a picture of the finished dish.  What I intended to produce was my own version of what I thought they must be like.  Be on notice: that’s open to wide interpretation.

Begin by cooking up 4 slices of bacon till crisp.  Save a small amount of the drippings in the pan.  Add two corn tortillas to the bacon drippings and cook until puffed and golden.  Remove to paper towels to drain.  Keep any drippings remaining in the pan and add a small pat of butter.   Prepare eggs in the usual way for scrambling,  add to pan and cook until just beginning to set.  Sprinkle with grated cheddar-jack cheese.  Cover and turn off heat, allowing cheese to melt, and eggs to finish cooking.   Place a crisp tortilla on each plate,  cover with a portion of scrambled egg,  spoon on some salsa, and top with strips of bacon.  Olé.  Mue Bueno!




Yield:   Serves 2   Increase quantities accordingly to serve more


  • 4 slices lean bacon
  • 2  (6-inch) corn tortillas
  • 1 jar salsa, mild or spicy, your preference
  • 4 eggs
  • 1 small pat butter
  • grated cheddar-jack cheese or Cotija cheese or queso fresco


1.  Cook the bacon in a large nonstick skillet over medium heat, turning occasionally, until crisp.  Drain on paper towels, reserving the drippings in the skillet.

Cook the bacon first and save some of the drippings for the tortillas.

Cook the bacon first and save some of the drippings for the tortillas.

2.  Cook the tortillas:   heat the bacon drippings in the skillet, add the tortillas and cook until golden brown on the bottoms, 3 – 4 minutes; flip and cook until golden on the other side, about 3 more minutes.  Wrap in foil to keep warm.

Corn Tortillas get crispy and puffed when cooked in a little oil.

Corn Tortillas get crispy and puffed when cooked in a little oil.

3.  Make the eggs:   in a small bowl, whisk the eggs together to blend,  add 1 -2 tablespoons water, salt and pepper to taste, and continue whisking to mix well..   Add the butter to any remaining drippings in the skillet, and allow to melt and become hot.  Pour the egg mixture into the skillet, and cook on medium heat until the eggs are set, lifting the edges and letting the liquid portion run underneath.  When the eggs are almost completely cooked sprinkle on the grated cheese.  Turn off the heat, cover , and allow the cheese to melt before serving.

4.  To serve:  Place a warm tortilla on each plate.  Top with a portion  of the eggs,   Spoon on desired amount of salsa, and lay two pieces of bacon on the top.

Layer it all up with some salsa and bacon on top.

Layer it all up with some salsa and bacon on top.


This is probably not the most appetizing-looking meal I’ve ever made, but it sure tasted good, and got a weekend morning off to a great start.


SOURCE:   A Carolyn Original









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