Bacon has become a culinary star again, and there are now so many flavors of bacon and ways to enjoy itātraditional smoked bacon, jalapeƱo bacon, turkey bacon, bacon candy, bacon salt, bacon cocktails, andāthe most unusualābacon ice cream! There are even bacon clubs that deliver different kinds to your door every month. Itās the bacon that gives these tacos their flavor. My preference is a natural, nitrate-free, applewood or hickory-smoked bacon that I buy as a slab, rather than presliced, so I can cut strips as I prefer them, about three-eighths inch thick. Most grocery stores and butcher shops sell thick-cut bacon. Also available is center-cut bacon, which is leaner with a higher yield of meat, much like very lean Canadian bacon (which is actually cured pork loin), in extra-thick slices. Wild boar bacon (see Sources, page 167) is particularly tasty for this recipe.
Recipe information
Yield
makes 6 tacos
Ingredients
Preparation
Step 1
Have a plate lined with paper towels ready. In a large, heavy skillet, cook the bacon over medium heat until done to your liking. Keep in mind that the bacon will continue to cook for about a minute after it is removed from the pan. Remove the strips from the pan to the prepared plate to drain, leaving the drippings to use to cook the onion. Cut the bacon into 1 by 1/4-inch strips and place in a bowl; set aside.
Step 2
Reheat the bacon fat, if necessary, and sautƩ the onion over medium-high heat until caramelized, about 5 minutes. Add the sautƩed onion to the bacon, along with the honey and red and chipotle chile powders and toss to combine. Season with salt. Serve immediately.
Step 3
To serve, divide the filling and garnish equally between the crispy shells, top with garnish and salsa, and arrange in a taco holder. Or, lean the filled shells in a row, propped upright, on a platter. Eat right away. To build your own, spoon some filling in a crispy shell, top with garnish and salsa, and eat right away.
