Smoky Bacon

Name: Smoky Bacon
Ingredients: 12 ounces thick-sliced smoked bacon; 1/2 small white onion, cut into 1/4-inch dice; 2 tablespoons honey; 1 tablespoon pure red chile powder (such as Los Chileros); 1/2 teaspoon chipotle chile powder; Kosher salt; 6 (5 1/2-inch) crispy yellow corn tortilla shells (page 17), for serving; Garnish: Tomato slices and shredded radish

8 ingredients

13 steps

Ingredients

12 ounces thick-sliced smoked bacon
1/2 small white onion, cut into 1/4-inch dice
2 tablespoons honey
1 tablespoon pure red chile powder (such as Los Chileros)
1/2 teaspoon chipotle chile powder
Kosher salt
6 (5 1/2-inch) crispy yellow corn tortilla shells (page 17), for serving
Garnish: Tomato slices and shredded radish

Directions

1

Have a plate lined with paper towels ready.
2

In a large, heavy skillet, cook the bacon over medium heat until done to your liking.
3

Keep in mind that the bacon will continue to cook for about a minute after it is removed from the pan.
4

Remove the strips from the pan to the prepared plate to drain, leaving the drippings to use to cook the onion.
5

Cut the bacon into 1 by 1/4-inch strips and place in a bowl; set aside.
6

Reheat the bacon fat, if necessary, and saute the onion over medium-high heat until caramelized, about 5 minutes.
7

Add the sauteed onion to the bacon, along with the honey and red and chipotle chile powders and toss to combine.
8

Season with salt.
9

Serve immediately.
10

To serve, divide the filling and garnish equally between the crispy shells, top with garnish and salsa, and arrange in a taco holder.
11

Or, lean the filled shells in a row, propped upright, on a platter.
12

Eat right away.
13

To build your own, spoon some filling in a crispy shell, top with garnish and salsa, and eat right away.