Huevos con Tocino

Place the cut tocino ahumado in a large skillet over medium heat. Cook, stirring occasionally, until the tocino ahumado is crispy and has rendered its fat, about 8-10 minutes.

Remove the crispy tocino ahumado from the skillet with a slotted spoon and set aside on a plate lined with paper towels. Leave about 15-30 grams of the rendered fat in the skillet; discard any excess.

Add the diced cebolla blanca and minced chile serrano fresco to the skillet with the reserved tocino ahumado fat. Sauté over medium heat until the cebolla blanca is translucent and softened, about 5-7 minutes.