Huevos Rancheros

Tip: Read directions completely before preparing.

Ingredients:

5 Roma tomatoes

1 large white onion, chopped

1 Serrano peppers, sliced in half, seed and veins removed

4 cloves garlic, chopped

2 teaspoons salt

1/2 teaspoon pepper

3 1/2 cups water

4 eggs

4 corn tortillas

1/4 cup vegetable oil

6 oz bacon

1/2 cup cheese, shredded

1/8 cup cilantro leaves

Directions:

In a 2 1/2 quart pot add, tomatoes, 1/2 of the chopped onion, Serrano pepper (you can add more if you like your sauce hot), garlic, pepper, salt and 3 1/2 cups of water. Bring to boil then lower to medium heat and simmer for 45 minutes. Stirring and mashing the ingredients using a ladle every 15 minutes. Set aside and let cool.

Using a hand held blender, blend the ingredients until smooth. If you do not have a hand held blender, use your blender.

In a skillet add bacon and fry until browned.

Add remaining onions and sauté for about 1 to 2 minutes until soft.

Add 1 1/2 cups of the blended sauce (you can use the remaining sauce to dip chips or make more salsa). Lower heat to medium low and simmer for 4 to 5 minutes. Set aside.

In a skillet add 1/4 cup oil and fry your corn tortillas until very light brown. Flip the tortilla to brown both side.

To plate, lay 1 corn tortilla, top with egg cooked how you prefer, I prefer over easy. Top with about 1/4 cup Huevos Ranchero Sauce and then sprinkle with cheese and top with a piece of cilantro.  Enjoy!

Tip: You can use any kind of cheese you prefer, I enjoy Cheddar, Colby Jack and Queso Fresco!