Ingredients Jump to Instructions ↓

  1. Corn Tortillas - seeNote

  2. 6 oz 170g Slab bacon - skin removed

  3. 1 oz 28g Yellow onion - diced (large)

  4. 1 teaspoon 5ml Salt

  5. 1/2 teaspoon 2 1/2ml Freshly-ground black pepper

  6. 3 1/2 cups 829ml Chicken stock

  7. 2 cups 125g / 4.4oz Tomatoes - cored, seeded, diced (medium)

  8. 4 cups 792g / 27oz Eggs - beaten (large)

  9. 1/2 cup 73g / 2.6oz Grated Anejo cheese

  10. 2 Serrano chiles - stemmed and chopped

Instructions Jump to Ingredients ↑

  1. * Note: See the "Corn Tortillas" recipe which is included in this collection.

  2. Cut bacon into 1/4-inch cubes. In skillet, place bacon and fry over low heat until fat is rendered. Drain on paper towel. Reserve 2 tablespoons of the fat.

  3. In stockpot heat reserved bacon fat. Add onions, salt and pepper and cook until onions turn a deep brown, about 10 to 15 minutes. Add chicken stock and simmer for 15 minutes. Skim and discard fat from the top and bring broth to a boil. Stir in fried bacon and the tomatoes. Return to a boil. Gently stir in beaten eggs, until cooked and thready, about 1 to 2 minutes, being careful not to overblend. Remove pot from heat.

  4. Ladle into bowls and sprinkle with cheese and serrano chiles. Serve with warm Corn Tortillas.

  5. This recipe yields 4 to 6 servings.


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