Bacon Huevos Rancheros Tacos

with salsa and crispy potatoes

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat, Soy

A note about serious food allergies

This south of the border breakfast delight is a veritable flavor fiesta. Our version of "Huevos Rancheros," or farmer's eggs, eschews the traditional spicy chorizo for good old smoky bacon. Crispy potatoes are paired with fluffy scrambled eggs and nestled into soft flour tortillas. Finally, tacos are topped with homemade salsa, resulting in a handheld morning meal that's "¡muy delicioso!"

In Your Box (serves 2)

  • 5 oz. Red Potatoes
  • 2 Garlic Cloves
  • 1 Yellow Onion
  • 1 Roma Tomato
  • 3 Cilantro Sprigs
  • 1 Lime
  • 6 Bacon Strips
  • Info
    6 fl. oz. Liquid Egg
  • Info
    6 6" Flour Tortillas
  • Info
    2 oz. Cheddar-Jack Cheese, Shredded
  • Nutrition (per serving)

  • Calories
    809
  • Carbohydrates
    81g
  • Fat
    36g
  • Protein
    50g
  • Sodium
    1954mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Cut potatoes into ½" cubes. Mince garlic. Peel and halve onion. Cut halves into a fine dice. Cut Roma tomato into ¼" dice. Stem and coarsely chop cilantro. Zest and halve lime.

  • Step 2 - Cook Bacon
    2

    Cook Bacon

    Place bacon on prepared baking sheet, leaving space between each strip. Bake 15-20 minutes, or until desired crispness is reached. Transfer to a paper-towel lined plate, and once cooled, crumble or chop into a medium dice.

  • Step 3 - Make the Salsa
    3

    Make the Salsa

    Combine garlic, onion (to taste - start with ¼ cup), tomatoes, 2 tsp. lime juice (to taste), and cilantro (reserving a bit for garnish) in a mixing bowl. Season with a pinch of salt and pepper and set aside.

  • Step 4 - Cook Potatoes and Eggs
    4

    Cook Potatoes and Eggs

    Heat 2 tsp. olive oil in a medium pan over medium heat. Add potatoes and cook 10-12 minutes, flipping occasionally, until fork-tender and crispy. Once potatoes have browned, add liquid egg to pan and scramble until eggs form soft curds and no liquid remains, 3-5 minutes. Season with a pinch of salt and pepper. Transfer eggs and potatoes to a plate. Wipe pan clean.

  • Step 5 - Warm Tortillas
    5

    Warm Tortillas

    Return pan used to cook eggs to low heat. Add flour tortillas one at a time and cover, flipping occasionally, until warm. Alternatively, wrap a stack of six tortillas in a foil packet and place in (off, but still warm) oven for 3-5 minutes after bacon has finished cooking.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Divide half the skillet potatoes and eggs among 3 tortillas for one serving and top with bacon and cheese. Garnish with a spoonful of salsa, remaining cilantro, and lime zest.