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1
Cut bacon into 1/4-inch cubes.
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2
In skillet, place bacon and fry over low heat until fat is rendered.
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3
Drain on paper towel.
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4
Reserve 2 tablespoons of the fat.
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5
In stockpot heat reserved bacon fat.
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6
Add onions, salt and pepper and cook until onions turn a deep brown, about 10 - 15 minutes.
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7
Add chicken stock and simmer for 15 minutes.
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8
Skim and discard fat from the top and bring broth to a boil.
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9
Stir in fried bacon and the tomatoes.
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10
Return to a boil.
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11
Gently stir in beaten eggs, until cooked and thready, about 1 - 2 minutes, being careful not to overblend.
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12
Remove pot from heat.
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13
Ladle into bowls and sprinkle with cheese and serrano chiles.
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14
Serve with warm tortillas.
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15
In large bowl combine all ingredients and stir until smooth.
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16
The dough should be slightly sticky and form a ball when pressed together.
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17
To test, flatten a small of dough between your palms.
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18
If the edges crack, add water to the dough, a tablespoon at a time, until a test piece does not crack.
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19
Divide the dough into 24 golf ball size pieces for tacos and 12 large balls for quesadillas.
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20
Place on a platter and cover with a damp towel.
