Tocino (bacon) Recipe

Cook the tocino / bacon

If using cured tocino (sliced pork belly), rinse briefly and pat dry if excessively sticky; if using regular bacon, use as-is. Heat a large skillet over medium heat. Add the bacon slices in a single layer (no oil if bacon is fatty). Cook for 4–6 minutes per side, turning occasionally, until browned and crisp to your preference. Transfer to a paper-towel-lined plate to drain, reserving 1 tablespoon of bacon fat in the skillet (or add 1 tablespoon vegetable oil if using lean tocino).

Fry the eggs

Use the same skillet with the reserved bacon fat and keep over medium-low heat. Crack 4 eggs into the skillet (or work in batches if your pan is small). Season lightly with a pinch of salt and some black pepper. Cook sunny-side up for about 2–3 minutes until whites are set but yolks still runny, or flip gently after 1–2 minutes for over-easy eggs and cook an additional 30–60 seconds. Remove eggs to a warm plate and keep covered.

Preheat the oven to 425°F (220°C). Halve or quarter potatoes so pieces are roughly 1–1.5 inches. Toss the potatoes with olive oil, smoked paprika, garlic powder, salt and pepper on a rimmed baking sheet in a single layer. Roast for 20–25 minutes, flipping once halfway through, until golden brown and tender when pierced with a fork. Remove from oven and toss with chopped parsley if using. Keep warm.

In a medium bowl, combine diced tomatoes, diced white onion, minced jalapeño, chopped cilantro, lime juice, salt and optional sugar. Taste and adjust seasoning. Let rest at room temperature for 10–15 minutes so flavors meld. Refrigerate briefly if you prefer it chilled.

In a small saucepan over low heat, melt the butter. Whisk in the milk and cornstarch (if using) until smooth. Add the shredded yellow cheese gradually, stirring constantly until melted and smooth. Keep over the lowest heat and remove from flame before it becomes stringy. Season with black pepper and keep warm; thin with an extra teaspoon of milk if it becomes too thick.

Warm tortillas in a dry skillet or wrapped in foil in a 300°F (150°C) oven for 5–7 minutes. On each plate, arrange a portion of roasted potatoes, 2 slices of tocino/bacon, and 1–2 eggs. Spoon salsa alongside or over the eggs as desired. Drizzle or spoon queso amarillo over the potatoes or serve on the side for dipping. Garnish with lime wedges. Serve immediately so eggs and queso remain warm.