Jul 14 2026
Restaurants›LUNA Mexican Kitchen - The Alameda›Classic Juan Recipe

Classic Juan Recipe

Inspired by LUNA Mexican Kitchen - The Alameda
Time2h
Serves2

pasture-riased eggs, over easy, topped with frijoles de la olla, salsa roja, nitrate-free bacon, with handmade corn tortillas

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Ingredients

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Eggs

Frijoles de la Olla

Salsa Roja

Bacon

Corn Tortillas

Method

Preparation of Frijoles de la Olla

  1. 1

    Cook the Beans

    In a large pot, combine the dried pinto beans and water. Bring to a boil, then reduce to a simmer. Cook for about 1.5 to 2 hours, or until beans are tender. Add salt to taste during the last 10 minutes of cooking.

Salsa Roja Preparation

  1. 2

    Make the Salsa

    In a blender, combine tomatoes, jalapeño, onion, cilantro, lime juice, and salt. Blend until smooth. Adjust seasoning to taste. Set aside.

Cooking the Bacon

  1. 3

    Cook the Bacon

    In a skillet over medium heat, cook the nitrate-free bacon until crispy, about 5-7 minutes. Remove from skillet and place on paper towels to absorb excess grease.

Cooking the Eggs

  1. 4

    Fry the Eggs

    In the same skillet, add butter and heat until melted. Crack the pasture-raised eggs into the skillet and cook for about 2-3 minutes on one side. Carefully flip the eggs and cook for an additional 1-2 minutes for over easy.

Making Corn Tortillas

  1. 5

    Prepare the Tortillas

    In a bowl, mix corn masa harina with water and salt until a dough forms. Divide into small balls and flatten each ball between two pieces of plastic wrap or parchment paper. Cook on a hot griddle for about 1-2 minutes on each side until lightly browned.

Assembly

  1. 6

    Plate the Dish

    On a plate, layer the handmade corn tortillas. Place the over-easy eggs on top, followed by a generous scoop of frijoles de la olla, and a drizzle of salsa roja. Top with crispy bacon slices.

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