makes eight tacos
1/2 pound thick-cut smoked bacon, cut crosswise into 1/2-inch pieces
2 ounces shredded smoked Gouda cheese (1 cup)
2 ounces shredded asadero or Monterey Jack cheese (1 cup)
2 ounces finely grated Cotija cheese or ricotta salata (1/2 cup)
8 corn tortillas
salsa verde and sour cream, for serving
Roast the jalapeños directly over a gas flame or under a preheated
broiler, turning, until charred all over. Let cool. Using a paper towel,
rub off the skins and discard the stems. Thinly slice the chiles
crosswise, keeping most of the seeds.
Heat a large rimmed cast-iron griddle or a cast-iron skillet. Add the
bacon to the griddle and cook over moderate heat, stirring occasionally,
until the fat is rendered and the bacon is nearly crisp, 6 to 8
minutes. Using a slotted spoon, transfer the bacon to paper towels to
drain. Pour off all of the fat and wipe the griddle clean.
Meanwhile, in a bowl, toss the Gouda with the asadero and Cotija cheeses.
Warm the tortillas on the griddle over moderate heat, turning once,
until pliable, about 1 minute. Transfer the tortillas to a work surface.
Fill the tortillas with the bacon, jalapeños and mixed cheeses and fold
in half. Griddle the tacos, turning once and pressing gently with a
spatula, until browned in spots and the cheese is melted, 3 to 4
minutes. Transfer the tacos to a platter and serve with salsa verde and
bacon recipe courtesy of: Rayme Rossello, Food & Wine, May 2013