Huevos a la Mexicana

To me, there’s nothing better than a lazy Sunday. One of my favorite breakfast recipes of all time: Huevos a la Mexicana. This version is “con Tocino” or with bacon.

In essence, I’m making Mexican-Style Bacon and Eggs. This classic dish will make you wish for more.

Try making this dish for Sunday brunch, but it comes together so quickly that you can easily make it during the week.

Huevos a la Mexicana con Tocino, or Mexican-Style Bacon and Eggs, starts with chopped bacon.

There are many traditional Mexican pork recipes. That’s why this dish is perfect with bacon.

This is regular bacon, but you can use whatever cut you like. The fat from the bacon will help us cook the rest of the dish.

What is Mexican bacon called?

“Tocino” is the Spanish word for “bacon.”
It’s not like Canadanian bacon. In Mexico, regular bacon is used.

Cook the bacon until crispy. Be sure that it does not burn.

If the bacon burns, the rest of the dish will be bitter. You will need to start in a brand new pan.

What is a typical breakfast in Mexico?

We eat big, hearty breakfasts in Mexico. Here are some ideas:

Huevos a la Mexicana
Huevos Rancheros
Chilaquiles Verdes
Chorizo con Huevos
Huevos Divorciados
Nopales con Huevos
Huevos Ahogados
Migas
Chilaquiles Rojos

All these traditional Mexican breakfast dishes are usually served with frijoles de la olla (pinto beans) and tortillas.

• Now remove bacon from the pan, draining most of the fat.
• Leave about 1 tablespoon still in the pan.

I’ve already told you what Mexican people have for breakfast. What I have not told you is that our main meal is lunch, not dinner.

It’s referred to as “la comida” and takes place anywhere from 1:30-4pm. This is also roughly when “siesta” happens.

Makes sense, right? People normally get sleepy after a big meal.

If you ever go to a Mexican restaurant, and you see the words “a la Mexicana,” this means that these three ingredients are included: jalapeño, onion, and tomato.

Have you seen the Mexican flag? It’s green, white, and red.

That’s why whenever these three ingredients are used, the dish is called “Mexican-style” or “a la Mexicana.”

Note: This recipe sometimes referred to as “Huevos a la Ranchera.”

• Cook the jalapeño, onion, tomato in the skillet for 3 minutes.
• Add salt and pepper.
• Stir occasionally.

See how it’s cooked down and made almost like a thick, chunky salsa? Yum!

If you do not like spicy food, try using a roasted poblano pepper. They are milder than jalapeños.

For those of you who like it spicier, add 1 1/2 jalapeños or 1 serrano pepper.

• In a separate bowl, whisk the eggs.
• Lower the heat in the pan, and add the eggs.

Is it OK to eat eggs every day?

This is an old belief that started way back in the 60s. Several studies have shown that up to 3 eggs per day are OK to eat for healthy people.

Studies have also shown that eggs raise HDL (the good cholesterol). For 70% of the people in the study, there was no increase in total or LDL cholesterol.

That’s egg-cellent!

• Return the cooked bacon to the pan.
• Stir frequently and gently until the eggs are cooked.

You can very certainly use only egg whites. Simply double the number of eggs. In this case, 12 egg whites. The bacon will provide plenty of flavor.

How to make Huevos a la Mexicana WITHOUT Bacon

• Heat oil in a skillet.
• Add the jalapeno, tomato, onions.
• Cook for 3 minutes.
• Add whisked eggs.
• Stir until eggs are cooked.

Here’s an idea: Make burritos with the leftovers. You can even freeze the burritos, then reheat in the microwave for an easy grab and go breakfast.

Huevos a la Mexicana con Tocino is one of those Mexican breakfasts that comes together quickly and easily. Everyone at your table is sure to love this dish.

Serve this dish with refried beans, corn tortillas, and plenty of salsa. Hope you enjoy!

Did you make this recipe? Please rate the recipe below!

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