Begin by preparing the Salsa Ranchera. Preheat the Blackstone griddle on medium-high heat. Place the tomatoes, jalapeño, and onion circles directly on the griddle, drizzling with a little oil. Let them char until the tomatoes are blistered, and the onion and jalapeño are softened, about 5–7 minutes. Transfer the charred ingredients to a blender, add 1/4 cup water and 1/2 teaspoon salt, and blend until you reach your preferred consistency. Set aside.
For the bacon and beans, lower the griddle heat to medium and cook the bacon until crispy, about 5 minutes. Transfer the bacon to a plate and reserve 1 tablespoon of the bacon grease. In the bacon grease, spread the pinto beans out on the griddle. Use a potato masher to mash and warm them. Set aside when done.
Increase the heat to medium-high and spread the diced potatoes on the griddle. Season with salt, pepper, and garlic powder. Cover them with a lid to steam for about 8–10 minutes, stirring occasionally until they are fork-tender and golden.
Grease the griddle with a little oil if needed, then place egg rings on the griddle and crack an egg into each ring. Sprinkle with salt, pepper, and garlic powder. Let the eggs cook until the whites are set, about 3–4 minutes. Flip the eggs to cook on both sides for an additional 1–2 minutes.
Place the tortillas on the griddle for about 1–2 minutes per side until warm and slightly charred.
On each plate, layer a tortilla with a portion of pinto beans, two fried eggs, and a spoonful of salsa. Serve with crispy bacon, a side of potatoes, and additional salsa on the eggs if desired.
Begin by preparing the Salsa Ranchera. Preheat the Blackstone griddle on medium-high heat. Place the tomatoes, jalapeño, and onion circles directly on the griddle, drizzling with a little oil. Let them char until the tomatoes are blistered, and the onion and jalapeño are softened, about 5–7 minutes. Transfer the charred ingredients to a blender, add 1/4 cup water and 1/2 teaspoon salt, and blend until you reach your preferred consistency. Set aside.
For the bacon and beans, lower the griddle heat to medium and cook the bacon until crispy, about 5 minutes. Transfer the bacon to a plate and reserve 1 tablespoon of the bacon grease. In the bacon grease, spread the pinto beans out on the griddle. Use a potato masher to mash and warm them. Set aside when done.
Increase the heat to medium-high and spread the diced potatoes on the griddle. Season with salt, pepper, and garlic powder. Cover them with a lid to steam for about 8–10 minutes, stirring occasionally until they are fork-tender and golden.
Grease the griddle with a little oil if needed, then place egg rings on the griddle and crack an egg into each ring. Sprinkle with salt, pepper, and garlic powder. Let the eggs cook until the whites are set, about 3–4 minutes. Flip the eggs to cook on both sides for an additional 1–2 minutes.
Place the tortillas on the griddle for about 1–2 minutes per side until warm and slightly charred.
On each plate, layer a tortilla with a portion of pinto beans, two fried eggs, and a spoonful of salsa. Serve with crispy bacon, a side of potatoes, and additional salsa on the eggs if desired.
Search
