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      Recipe Sept. 16

      Salsa Senorita's Huevos Rancheros



      • 6 slices bacon, cut into 1/4-inch pieces
      • 4 medium tomatoes, finely diced
      • 1 jalapeno pepper, de-stemmed, de-seeded and finely diced
      • 1/2 cup Salsa Senorita - any variety
      • 1 medium onion, finely diced
      • 1 clove garlic, minced
      • 1/2 teaspoon cumin
      • 1/2 teaspoon salt
      • 1/4 teaspoon pepper
      • Corn tortillas
      • Eggs
      • Cotija cheese
      • Serving suggestions: morning eggs, tamales, beans, potatoes, tortilla chips


      In a skillet, cook the bacon until done but soft, not crisp. Add the tomatoes, peppers, onions, salsa,{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{} {}garlic, cumin, salt and pepper. Bring the mixture to a boil. Reduce the heat to simmer, cover and cook for 10 minutes.

      Dip corn tortillas in hot oil but do not fry until crisp, tortilla should still be soft.{} Fry two eggs over easy and place on top of tortilla.{} Spoon Ranchero sauce over eggs and top with cotija cheese.{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}

      Remove from the heat and serve hot over your morning eggs (huevos rancheros), tamales, beans (frijoles) or potatoes (papas). Serve cold with tortilla chips.