makes 8 tacos
10 ounces bacon
5 tablespoons honey
2 tablespoons red chile powder
6 tablespoons unsalted butter
9 large eggs, whisked
8 (5 1/2-inch) soft yellow corn tortillas, for serving
Garnish: strips of roasted sweet red bell peppers or red chiles
Preheat the oven to 325ºF. Line a plate with paper towels and have ready.
In a large, heavy skillet, cook the bacon over medium heat until about three-quarters done, about 7 minutes. Add the honey and red chile powder and toss the bacon evenly to coat. Remove from the heat and strain off and reserve any excess honey and bacon grease from the pan. Transfer the bacon to a baking sheet and bake in the oven 5 minutes; remove the bacon to the prepared plate to drain.
Preheat a large, heavy skillet over medium-low heat. Melt the butter, then pour in the eggs immediately after. Cook the eggs until they are done, but not dry, gently stirring and turning them over with a wooden spatula to cook evenly, about 6 minutes.
To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the egg mixture equally between the tortillas and top with the bacon strips, red pepper or chile strips, salsa, and a sprinkling of cilantro. Or build your own taco: lay a tortilla, open face, in one hand. Spoon on some egg mixture, and top with bacon, pepper or chile strips, salsa, and a sprinkling of cilantro. Fold and eat right away. For a sweeter taco, pour any excess honey and bacon grease over the filling.
bacon recipe source: Tacos: 75 Authentic and Inspired Recipes, by Mark Miller, with Benjamin Hargett and Jane Horn (Ten Speed Press, 2009), p. 118