3999. FISH TACOS with SMOKED BACON

Makes 6 tacos


2 cod fillets cut into cubes

2 slices of thick smoked bacon, chopped into small pieces

1/2 white onion finely chopped

2 garlic cloves, minced

1 small tomato, chopped

1/4 cup fresh, chopped cilantro

A pinch of lemon zest and the juice of half a lemon

1 tbsp. butter

1/2 tsp. dried oregano

1/2 tsp. red pepper flakes (adjust according to taste)

salt to taste

6 corn tortillas

avocado, limes, and salsa for serving

In a large pan, cook bacon for 3-4 minutes. Add onion and continue to cook until onions soften. Add garlic and cook for 2 minutes, stirring. Add tomato and continue to stir. Add butter into pan. Add cod and cook until the fish begins to flake. Using a spoon, break the cod apart into smaller pieces. Add oregano, red pepper flakes, and salt.

Stir until fish cooks and juices from the stew begin to evaporate. Turn heat off. Add the lemon zest and juice. Stir. Taste and adjust seasonings according to taste. Fold in cilantro right before serving. Warm tortillas on the stovetop. Serve with avocado, limes, and your favorite salsa.

bacon recipe source: Ariana, Mexicrave, May 25, 2014

3845. SMOKY CHICKEN TACOS with BACON

Yield: 10 tacos


3 slices bacon
1 1/2 - 2 pounds (680 g to 900 g) boneless and skinless chicken thighs (can substitute chicken breast)
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon ground coriander
2 garlic cloves, minced
1/8 teaspoon cayenne pepper (add less/more based on how spicy you like your tacos)
1/4 cup chicken stock (substitute vegetable stock or water)
Juice of half a lime
Salt, to taste
10 Corn or flour tortillas, warmed
Optional taco toppings: onions, pickled red onions, cheese, sour cream or crema, avocado or guacamole, hot sauce, pickled jalapenos, lettuce or cabbage and cilantro

Cook bacon in a large skillet over medium heat, turning as necessary until fat has rendered and bacon is crispy. About 8 minutes.

Drain bacon on paper towels (save for later). Discard all but 2 tablespoons of bacon fat.

Season chicken on both sides with salt. Place chicken in skillet, in a single layer, and cook until a crust forms, about 5 minutes, Turn and cook until thighs are just cooked through, 5 to 6 minutes longer. Turn heat to low then transfer chicken to a cutting board and cut into small pieces.

Add chili powder, cumin, smoked paprika, coriander and garlic to the pan. Cook, while stirring, for 1 minute.

Place chicken back into the pan. Pour stock over chicken then use a wooden spoon to scrape up any brown bits stuck to the bottom of the pan. Cook until stock has thickened and coated the chicken. Stir in lime juice.

Serve chicken next to warm tortillas and your favorite taco toppings. (Don’t forget to crumble the bacon from earlier and add to the tops of your tacos).




bacon recipe source: Joanne and Adam Gallagher, Inspired Taste (@inspiredtaste), September 23, 2013

3816. BACON and EGGS with RED CHILE and HONEY

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

3703. BBQ CHICKEN and BACON TAQUITOS

yields twelve taquitos; serves six


3 boneless, skinless chicken breasts, cooked and shredded
5 slices bacon, cooked and chopped
2 cups barbecue sauce (any flavor you like), divided use
1 1/2 cups Monterey-Jack cheese, shredded
12 fajita-size flour tortillas
cilantro, for garnish

Preheat oven to 375° F. Line a large baking sheet with foil. Spray foil with cooking spray. Set aside.

In a large bowl, add shredded chicken, chopped bacon and 1 cup of barbecue sauce. Gently stir to combine.

Lay tortillas onto a flat surface. Spread 2 to 3 Tablespoons of Monterey-Jack shredded cheese down the center of each tortilla. Top cheese with 1/3 cup chicken/bacon mixture. Roll each tortilla up tightly. Place all rolled taquitos onto the baking sheet. Spray the tops with cooking spray.

Bake 12 to 15 minutes, or until tops are golden-brown. Remove from oven and let stand 5 minutes to cool slightly before serving.

Serve taquitos with the remaining barbecue sauce.


bacon recipe source: Holly Lofthouse, Life In The Lofthouse, October 1, 2014

3478. POTATO-BACON BREAKFAST TACOS with MONTEREY JACK

makes four servings 


4 ounces bacon (about 6 slices), cut into 1/2" pieces 
1 large russet potato, peeled, cut into ¼" pieces 
Kosher salt, freshly ground pepper 
8 6" flour tortillas, warmed 
8 large eggs 
2 tablespoons unsalted butter 
Monterey Jack or cheddar, shredded (for serving) 
1 avocado, sliced (for serving) 
Hot sauce (for serving)

Cook bacon, stirring occasionally, until crisp, 6–8 minutes. Using a slotted spoon, transfer to paper towels to drain (do not pour off fat from skillet).

Add potatoes to skillet and cook, stirring often, until golden brown and tender, 10–12 minutes. Using a slotted spoon, transfer to a plate; season with salt and pepper.

Meanwhile, whisk eggs in a large bowl to blend; season with salt and pepper. Heat butter in a large nonstick skillet over medium heat. Cook eggs, stirring occasionally and scraping bottom of skillet with a heatproof spatula to form large curds, until just set, about 3 minutes. Remove from heat and mix in bacon.

Fill tortillas with egg mixture and potatoes and top with cheese, avocado, and hot sauce.


bacon recipe source: Bon Appétit, May 2014

3456. FRY BREAD BREAKFAST TACOS

makes about 8-10 tacos


For the fry bread dough:
3 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1½ cups warm water
vegetable oil, for frying

Toppings (all toppings are optional and as much or as little can be used, depending on what you want):
6 to 8 eggs (scrambled or fried)
bacon, cooked
sausage, crisped and crumbled
3 medium potatoes, cooked and browned
avocado, sliced
tomatoes, diced
cheese (queso fresco), crumbled
scallions, sliced
sour cream
beans
hot sauce
salsa (recipe follows)

In a large bowl combine the flour, baking powder and salt. Whisk until completely combined. Make a well in the center of the bowl and add the warm water. Stir with a wooden spoon until the dough comes together. Transfer the dough onto a lightly floured work surface and knead for a few minutes until the dough is somewhat smooth. Place back in the bowl and cover with plastic wrap. Allow to chill in the fridge for at least 30 minutes or up to overnight.

Heat the oil in a pot or a skillet with high sides, until very hot. Portion out the dough into golf ball sized balls—you should get about 8 to 10 balls—and then roll out on a lightly floured work surface, until very thin. Poke a hole in the center of the dough to allow steam to escape while frying. Fry the dough rounds, one at a time, for about 1 to 2 minutes per side or until golden brown and crispy. Drain on paper towels and transfer to a wire rack placed over a baking sheet. Repeat with the remaining dough until they are all fried. Keep the fry breads warm in the oven set at 250°F.

To assemble the tacos, top with eggs cooked the way you like it. Over easy, sunny side up, over hard or scrambled. Add browned potatoes, cooked bacon or crumbled sausage. Garnish with your choice of diced tomatoes, cheese, avocado, scallions, sour cream, beans, hot sauce or homemade salsa (recipe follows). Serve warm. The extra fry breads can be stored in the fridge in an airtight container or food storage bag and rewarmed in the oven when ready to use. You can also freeze the fried fry breads and rewarm later on. Make the toppings and assemble the tacos when you are ready to eat.


bacon recipe source: Jonathan Melendez, The Candid Appetite (@CandidAppetite), January 31, 2014

3370. CHICKEN, BACON and BLACK BEAN TAQUITOS

makes 4 to 6 servings


6 medium-thick slices (about 5 ounces total) smoky bacon
1 small onion, cut into small dice (about 1 cup)
1 pound boneless skinless chicken thighs, tenders or breasts, cut into ½-inch pieces
1 can (15 ounces) black beans, drained, rinsed, slightly mashed
2 pouches (8 ounces each) enchilada sauce
salt
vegetable oil, such as expeller pressed canola oil or safflower oil
2 medium-sized (6 ounces each) zucchini, cut into sticks about ¼ by ¼ by 2 inch (about 3 to 4 cups)
1 package (1 dozen) corn tortillas
½ cup crumbled queso fresco, farmer’s cheese or mild feta
chopped fresh cilantro

Heat oven to 350 degrees. Cook bacon in large nonstick skillet over medium heat until crisped. Transfer bacon to a plate lined with paper towel and reserve.

Add onion to bacon fat in skillet. Cook and stir until onion is tender, about 3 minutes. Add chicken; cook and stir over medium heat until chicken is nearly cooked through, about 5 to 7 minutes. Stir in slightly mashed beans and ½ cup of the enchilada sauce; heat through, about 2 minutes. Crumble and stir in the bacon. Taste and adjust seasoning with salt if needed. Transfer to a bowl. Cover with foil to keep warm.

Wipe skillet clean and heat 1 tablespoon oil over medium-high heat. Add zucchini. Sauté, stirring, until golden, about 5 minutes. Season with 1/8 teaspoon salt. Set aside.

Lay tortillas out onto a baking sheet in stacks of two and generously brush all sides with oil. Bake, turning them once, to soften and warm, about 3 minutes.

Reduce oven to 300 degrees. Fill each warm tortilla with about 3 tablespoons of the chicken mixture. Then roll up into tight cigars and place on a plate seam side down. Repeat this process with all the tortillas.

In a large nonstick skillet, heat ¼ inch of oil over medium-high heat. Place 4 taquitos at a time, seam side down, into hot oil. Fry, turning once, until golden brown, about 2 minutes per side. Remove to a 13 by 9-inch pan lined with paper towel and keep warm in the oven until all are fried.

To serve, warm the remaining enchilada sauce in a small saucepan. Spoon sauce onto serving platter. Top with fried taquitos. Arrange sautéed zucchini down center of taquitos. Sprinkle everything with queso fresco and cilantro. Serve immediately.


bacon recipe source: Frontera Fiesta with Chef Rick Bayless; Frontera Foods, Inc., 449 N. Clark Street, Chicago, IL 60654

3305. BREAKFAST TACOS with BACON and KALE

yields 3-4 servings


6-8 small warm tortillas

For the scrambled eggs:
6 eggs
2 tablespoons milk
salt and pepper to taste
1 teaspoon butter

For the bacon & kale:
3 slices bacon
1 cup kale, chopped
¼ teaspoon garlic powder
salt and pepper to taste

For serving:
grated cheese, like Colby jack
hot sauce
avocado slices (optional)

In a bowl, whisk together the eggs, milk, and salt and pepper. Place a skillet over medium heat and melt the butter. Pour the eggs into the pan and scramble until set. Transfer the scrambled eggs to a covered dish to keep warm.

Wipe out the pan and return it to the heat. Cook the bacon until browned and crisp. Remove the bacon to some paper towels to drain.

Pour off all but 2 teaspoons of the bacon fat leftover in the pan. Return the pan to the heat and toss in the kale. Season the kale with the garlic powder, salt, and pepper. Saute the kale in the bacon grease until it is tender and vibrant green, about 3 minutes. Crumble the bacon and add it to the kale. Then, take the scrambled eggs and stir them into the bacon and kale mixture. Remove from the heat. Lay out the warm tortillas on serving plates and spoon the scrambled egg mixture into each of the tortillas. Top with grated cheese, hot sauce, and avocado slices (if using). Serve.


bacon recipe source: Maya, Alaska from Scratch, February 20, 2014

3201. BACON and EGG TACOS with SALSA VERDE, LIME CREMA SAUCE and SPICY POTATOES

serves four


For the tacos
½ cup Mexican crema
1 teaspoon lime juice
6 pieces of bacon, fried, and crumbled into pieces
1 tablespoon unsalted butter
7 eggs
½ cup sharp cheddar cheese, finely grated
4 medium size fluffy flour tortillas, warmed
¼ cup green onions, chopped
½ cup salsa verde
¼ cup chopped cilantro

For the spicy potatoes
1½lbs red potatoes, cut into 1-inch pieces, parboiled until knife tender and drained
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon Mexican oregano
Kosher salt
Freshly ground black pepper

For the spicy potatoes: Preheat the oven to 400° degrees F. Place a baking sheet in the oven and let heat for 15 minutes. Combine the garlic powder, cumin and oregano in small bowl. Toss the drained potatoes in the olive oil and season with salt and pepper.  Add in the seasoning mixture and toss to coat well. Add potatoes to the hot baking sheet and cook for 15-20 minutes, turning about halfway through. Once golden brown, remove and season with additional salt and pepper if necessary.

For the tacos: Combine the crema and lime juice; season lightly with kosher salt and set aside. Over low heat, melt the butter in large nonstick skillet. While the butter is melting, crack the eggs into a large bowl and whisk until you can no longer see streaks of the whites or yolks. Add the eggs to the melted butter. After about 2 minutes, gently pull a spatula across the eggs, forming nice soft fluffs of eggs. Stir in the cheddar cheese and pull the pan off the heat when they still look moister than you would like.

To assemble: Divide the eggs equally among the 4 warmed tortillas. Top with the Salsa Verde, bacon pieces and green onions. Drizzle on the Lime Crema and top with chopped cilantro.


bacon recipe courtesy of: Lauren Vaughan, From Everyday to Gourmet, May 16, 2013

3018. BACON, CHEESE and JALAPENO TACOS

makes eight tacos 


4 jalapeños 
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 sour cream.


bacon recipe courtesy of: Rayme Rossello, Food & Wine, May 2013

3001. CHIPOTLE SWEET POTATO, BLACK BEAN and BACON TACOS

serves four


8 oz. smoked bacon, diced

2 organic sweet potatoes, peeled & diced (approx 1 1/2 lbs)

1 red onion, diced

1 can organic black beans, drained & rinsed

chipotle peppers in adobo sauce

3 cloves garlic, minced

3 limes

handful of fresh cilantro

1/2 cup drained Greek yogurt

1 tablespoon honey

cinnamon, to taste

smoked paprika, to taste

cumin, to taste

Kosher salt, to taste

black pepper, to taste

8 corn or flour tortillas

 

Preheat oven to 400°. Add the bacon to a cold skillet, heat to medium high and cook until crisp. Transfer bacon to paper towels to drain, reserving 2 tablespoons bacon fat in the skillet. Save the rest of the bacon fat for the next step.

 

In a large bowl, toss the diced sweet potatoes with chopped chipotle peppers, 2 tablespoons bacon fat, the juice of one lime, and plenty of cumin, smoked paprika and cinnamon, about a teaspoon.

 

Spread the diced potatoes in a roasting pan or baking sheet, lined with parchment paper for the least amount of mess or sticking. If you don't have parchment paper, spray lightly with non-stick cooking oil. Sprinkle with a little kosher salt and black pepper. Roast at 400° until fork tender, about 30 minutes.

 

In the skillet should be about 2 tablespoons reserved bacon fat. Add the diced red onions, turn down the heat to low, and allow these to caramelize while the sweet potatoes roast. Stir occasionally  making sure they aren't sticking to the skillet.

Make the yogurt sauce. To the Greek yogurt, add a spoonful of adobo sauce, one clove of garlic (minced), the juice and zest of one  lime, and salt and pepper to taste. Add honey to finish sauce.

To the onions, add a couple teaspoons of minced garlic. Season the onions with a pinch of kosher salt, a little cumin, smoked paprika and cinnamon.

Stir in the black beans and allow them to warm up. Season with a little salt and pepper. 

Warm up tortillas in a small dry skillet or in the microwave.

Add bacon to sweet potatoes and gently toss.

Scoop some black beans into a warmed tortilla. Follow with a good portion of roasted sweet potatoes and crispy bacon. Finish with a dollop of yogurt sauce and a few sprigs of cilantro. Serve with extra lime wedges for garnish.


bacon recipe courtesy of: Angela Davis, The Kitchenista Diaries, February 26, 2013

2935. AVOCADO and BACON MAHI MAHI TACOS

serves six


1¼ lbs boneless skinless mahi mahi
12 whole wheat tortillas (6″)
2 medium avocados, Sliced
4 strips apple-smoked bacon, crumbled
½ cup diced tomatoes
½ cup diced red onion
½ cup sour cream
1½ tablespoons butter
1½ tablespoons lime juice
1 tablespoon tequila
1 tablespoon chili powder
1 teaspoon sea salt & coarse black peppercorn
Cooking spray to grease

On cutting board cut mahi mahi into 1″ cubes, then season with salt & pepper and transfer to large bowl. Melt butter in microwave, then combine with lime juice, tequila, and chili powder, whisking thoroughly. Pour marinade over fish and toss until all pieces are well coated. Place in refrigerator to marinate for 1 – 6 hours.

Heat skillet over medium flame and lightly toast each tortilla, flipping with kitchen tongs to crisp both sides. Place on wire rack to cool until needed.

Generously grease same skillet, then saute red onion over medium-high heat. As onions begin to brown, add in mahi mahi and stir continuously for 6-8 minutes until fish is evenly cooked. Reduce flame to low before stirring in tomatoes, then allow ingredients to simmer for 5 minutes.

Cook bacon in microwave and crumble with hands, then slice avocados. When ready, build tacos with a layer of sliced avocado, one serving spoon of mahi mahi, a dollop of sour cream, and a sprinkling of bacon. Immediately serve.


bacon recipe courtesy of: Christine Fischer, Cooking with Cakes, April 29, 2013

2926. LOBSTER, BACON and CHORIZO TACO

yields one serving 


4 ounces bacon, small dice
3 ounces chorizo, small dice
2 tablespoons small-diced white onion
1 pound lobster tail meat, chopped
2 tablespoons shredded cheddar
2 tablespoons salsa
1 tablespoon chopped fresh cilantro
1 pinch salt and freshly ground black pepper
corn tortillas, for serving, warmed

In a large nonstick pan over medium-low heat, saute the bacon and chorizo until the fat is rendered, about 10 minutes. Add the onions and saute until soft, about1 minute. Bring the heat up to medium and add the lobster meat. Cook until the lobster is cooked all the way through , an additional 3 to 5 minutes. Add the cheese, salsa and cilantro. Toss to form a gooey mess. Season with the salt and pepper. Serve inside tortillas and garnish with anything your heart desires.


bacon recipe courtesy of: Bull Taco; "San Diego," Hook, Line & Dinner, Cooking Channel, 2011

2600. CHICKEN BACON TACOS with SOUR CHERRIES and BRIE CHEESE

1 box taco shells
4-5 cups shredded cooked chicken
1 tablespoon cumin
½ teaspoon chili powder
1 cup sour cherries
1 tablespoon chopped garlic
2 tablespoon butter, sweet, unsalted
1 cup red onions, diced
 2 small wheels brie cheese, sliced
½ head shredded butter/bibb lettuce
1 cup sliced scallions
1 cup sour cream
1 cup cooked & crumbled bacon
2 cup salsa

Preheat Chicken to 325 to heat taco shells in oven as directed on box. When done, set aside. In a medium sauté pan place vegetable oil and heat on high add chicken garlic and onions, cherries, sprinkle seasoning and sauté for 3-5 minutes. Fill Taco shells with chicken filling and top off with shredded lettuce, brie cheese, sour cream & scallions, crumbled bacon.


bacon recipe courtesy of: KY3, PO Box 3500/999 West Sunshine Street, Springfield, MO 65808

2565. SHRIMP, BACON and CHIPOTLE PEPPER TACOS

makes six servings


2 lbs. large cooked shrimp, peeled and deveined with tails removed
1 (12 oz.) package bacon, cut into small pieces
1/2 onion, diced
3 chipotle peppers in adobo sauce, minced
12 corn tortillas (or flour)
1 cup fresh cilantro, chopped
juice of one lime
2 avocados, diced (optional)
Monterey jack cheese (optional)

 In a large skillet cook bacon over medium high heat until evenly browned. Drain the bacon fat from the skillet. Add diced onions and stir fry for 5 minutes or until the onions are tender. Add shrimp and diced chipotle peppers. Cook 4 minutes or until heated through.

Heat tortillas in a skillet over medium high heat for 10 seconds. Turn over and heat for another 5-10 seconds. Fill heated tortillas with shrimp mixture top with cilantro, lime juice, avocado and cheese.


bacon recipe courtesy of: Bobby, BlogChef.net, August 11, 2009

2553. TOFU, KIMCHI and BACON TACOS

makes 8 tacos, to serve 3 or 4


8 ounces firm or extra-firm tofu
8 ounces napa cabbage kimchi, drained and cut into 1/2-inch-wide strips (about 1 packed cup)
About 1/2 teaspoon sugar
About 1/2 teaspoon smoked paprika o ground chipotle chile, and/or 1 1/2 teaspoons Korean red pepper powder (gochu garu)
4 to 5 ounces bacon, cut crosswise into 1/3-inch-wide strips
1/2 small yellow onion, sliced
2 cloves garlic, finely chopped (crush a smidgen for the kimchi sour cream below)
1 extra large jalapeño chile, halved lengthwise and cut into 1/8-inch-thick rings
1 to 2 tablespoons kimchi pickling liquid (save from draining kimchi)
1/2 teaspoon sesame oil, optional
8 corn tortillas
2 tablespoons coarsely chopped cilantro
1 small ripe avocado, seeded and cut into wedges
1 batch of kimchi sour cream (recipe below)
1 or 2 limes, cut into wedges

Kimchi Sour Cream
1 1/2 teaspoons mature (stinky) kimchi juice
2 pinches sea salt
2 pinches sugar
Smidgen of crushed garlic
1 teaspoon unseasoned rice vinegar
1 1/2 tablespoons sour cream
1 1/2 tablespoons mayonnaise
 
To make the kimchi sour cream, stir together the kimchi juice, salt, sugar, garlic, fish sauce, vinegar, sour cream, and mayonnaise. Let sit for 5 minutes then taste and adjust the flavor. Cover until you are ready to serve. Makes about 1/4 cup. 

Tofu, Kimchi and Bacon Tacos
Cut the tofu into thin little matchbooks, each one about 1/3 inch thick, 3/4 inch wide and the length of the first two joints of your index finger. Set on several layers of paper towel or a non-terry dishcloth to drain for about 15 minutes.

Season the kimchi with the sugar and paprika or chile  powder. Aim to balance and brighten the flavor, as well as inject a bit of heat. You can combine them all, if they’re available. Set aside.

In a 10-inch nonstick skillet over medium-high heat, cook the bacon. Scatter it in, spreading the pieces out flat. After 1 minute, when some of the fat has rendered, start stir-frying. When the bacon is gently sizzling all over and has browned a bit (but not crisp), transfer to a plate, leaving the fat behind.

Remove all but 2 tablespoons of the fat (reserve any extra or add some oil if you need to). Reheat the skillet over medium-high heat. Blot the tofu one last time, then add the pieces to the skillet. Pan-fry them for 3 to 4 minutes, turning midway, until golden. They won’t be totally crisp but have some character. Add to the plate with the bacon.

Add 1 or 2 tablespoons of reserved bacon fat (or oil) to the skillet, then cook the onion until soft and a little brown, about 3 minutes. Add the garlic and jalapeno chile, and cook until no longer raw smelling.

Add the kimchi and cook to warm through. Return the tofu and bacon to the pan and combine and heat through. Splash in the kimchi pickling liquid to flavor and moisten. Cook for a final minute, stirring, until the tofu has turned orange-red. Remove from the heat. Taste and adjust the seasonings with extra sugar or salt. Drizzle with sesame oil, if using. Set aside or cover with an inverted bowl, if you want to keep warm. The mixture can easily be reheated until hot or eaten warm.

Reheat the tortillas in a skillet, microwave oven, or atop a gas burner. To serve, distribute the tofu mixture among the tortillas. Add the avocado, drizzle on some of the kimchi sour cream and top with a sprinkle of cilantro. Squeeze on some lime juice for a tart note. (Or, serve the tofu mixture, tortillas and garnishes in separate containers and have guests help themselves.)


bacon recipe courtesy of: Andrea Nguyen, Viet World Kitchen, May 3, 2012

2256. CHORIZO, BACON and TONGUE TACOS with GUACAMOLE and PICKLED ONIONS

yields 100 tacos!


4 medium tongues, rinsed
4 pounds bacon, cut into 1/2 inch pieces
4 pounds white onions, diced
3 pounds chorizo, casing removed
7 pounds creamy boiling potatoes, cut into 2 inch pieces
queso anejo and cilantro (for garnish)

GUACAMOLE
3 pounds tomatillos, husked, rinsed and quartered
6 Serrano chiles, stemmed
18 avocados, flesh scooped from skins
2 bunches cilantro, chopped, plus extra for garnish
2 large white onions, finely diced
4 large red onions, thinly sliced
100 4 1/2-inch corn tortillas

TACOS: Simmer tongues in salted water until. Tender, then cool, peel and clean cartilage, chop remainder into 1/4 inch cubes. Fry bacon, remove and drain. Add onions to fat and caramelize. Separately, cook chorizo until cooked through and browned. Separately boil potatoes in salted water, drain and roughly chop into small (1/4 inch) bits. Add potatoes and chorizo to onions and cook until crusty like hash browns. Separately brown tongue in a little fat until crispy. Combine with potato-chorizo mixture. Season with salt.

GUACAMOLE: Puree tomatillos and Serranos, mix into avocados, along with cilantro and onions. Sprinkle with salt. Cover red onion with very cold water. Salt generously. Let stand 10 minutes and drain. Warm tortillas on slightly oily griddle. Top with tongue mixture, guacamole, onion, queso anejo and cilantro.


bacon recipe courtesy of: Rick Bayless, Top Chef Masters, Season 1, Episode 3, Elimination Challenge Winner, Bravo TV

2238. BACON-WRAPPED TOFU TACOS with JALAPENO CREME

yields four servings


1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon paprika
2 cloves garlic, minced
3 tablespoons olive oil
12 ounce package tofu
1 pound bacon, cooked until done, but not too crispy
3 whole jalapeno peppers, de-seeded and diced small
8 ounces cream cheese, softened
2 cups Monterey jack cheese, shredded
1 cup chicken broth
17 ounces package flour tortillas (fajita or taco size)

In a small bowl combine the cumin, chili powder, paprika, 1 minced clove of garlic and 2 Tablespoons of olive oil. Slice the tofu very thinly, about 1/2 inch per slice, then rub each slice with the spice mixture. Set aside.

Heat about 1 tablespoon of olive oil over medium high heat in a large pan. Add the seasoned tofu, a few slices at a time, watching carefully. Flip after about 1-2 minutes. Cook until done – I let mine cook about 2-3 minutes per side. When done, remove the tofu from the pan and cut each piece in half. Then, wrap each piece of tofu with a piece of bacon. Then set the tofu aside and cover with aluminum foil.

Do NOT wash the pan out. Put it back on the stove, reduce heat to medium and add the remaining minced garlic clove, 1 Tablespoon of olive oil and the diced jalapeno. Saute until the peppers are almost getting a little bit brown and everything is fragrant. Add the cream cheese, 1/2 cup of Monterey Jack cheese and chicken broth. Whisk and bring to a slight boil; reducing the heat if you have to, in order to prevent it from scorching. Once its combined and a sauce consistency, salt and pepper to your taste and pour into a separate bowl; cover.

Bring the heat back up to medium-high, and add another tablespoon of olive oil to the pan. When hot add one tortilla at a time, turning after about 15-20 seconds to the other side. Your end result will be tortillas slightly brown around the edges and a little bubbly in the middle. When tortillas are done, set them aside on a plate and cover the plate so they stay warm.

To serve, stuff a tortilla with bacon-wrapped tofu, and drizzle the jalapeno creme on top and add some Monterey Jack cheese. Feel free to add salsa, lettuce, tomatoes, etc.


bacon recipe courtesy of: dixiechik, Tasty Kitchen, June 18, 2011

2206. CRISPY BLACK BEAN and BACON TACOS

serves 4 to 6 as a hefty snack or a simple meal


6 slices bacon
1 small white onion, finely chopped
1 1/2 cups seasoned, cooked black beans (either canned or homemade), drained of most of their cooking liquid
2 to 3 pickled jalapenos or canned chipotle chiles en adobo, stemmed, seeded & finely chopped
A sprinkling of salt
Vegetable oil to a depth of 1/2 inch for frying
12 very thin factory-made tortillas
2/3 cup crumbled Mexican queso fresco or pressed, salted farmer’s cheese
6 good-size romaine leaves
1 1/2 tablespoons cider vinegar
1 large tomato, cored & chopped into 1/4-inch dice

In a large (10- to 12-inch heavy skillet, lay out the bacon & fry over medium heat, turning when browned underneath, until thoroughly crisp, about 10 minutes. Remove to a paper towel-lined plate. Pour off all but a thin coating of drippings.

Add the onion to the pan & cook, stirring regularly, until deep golden, about 10 minutes. Stir in the beans, then coarsely mash with a bean or potato masher or the back of a wooden spoon. Crumble the bacon & add half of it to the beans along with the chiles; stir over the heat until quite thick, about 5 minutes. Taste & season with salt. Cool.

Clean the skillet, pour in the oil & heat over medium-high. When hot, one by one, quick-fry the tortillas for several seconds to soften, then remove them with tongs & pat thoroughly dry on paper towels. Stack the blotted tortillas together, & remove the oil from the heat.

Spoon 2 Tbs of the black-bean mixture down the center of each tortilla, sprinkle each with about 1/2 Tbs of the cheese, & roll up. Cover with plastic wrap.

Return the oil to between medium & medium-high heat, you should have at least 1/4 inch of it in your skillet. Slice the romaine crosswise into 3/8-inch ribbons & toss with the vinegar & a little salt.

When the oil is very hot (it shouldn’t be smoking; 375 degrees on a deep-fry thermometer is just right), fry the taquitos 4 at a time, being sure to lay them into the hot oil flap-side down. When crispy underneath, about 2 minutes, flip them over & fry on the other side, 1 to 2 minutes more. Remove from the oil with tongs or a slotted spatula, drain on paper towels & tip them to ensure no oil is inside. Keep warm in a low oven until all are fried.

Spread the lettuce on top a serving platter (or divide it between individual plates) & top with the taquitos. Spoon the chopped tomato down he center of the tacos, sprinkle with the remaining cheese & bacon & carry the whole assembly to the table


bacon recipe courtesy of: Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine by Rick Bayless. Scribner, 1996 | Taste and Tell, June 4, 2010

387. BACON TACOS

12 slices bacon 

1 package of taco seasoning 

Chopped purple onion

Shredded lettuce

Diced tomato

Salsa

Sour cream

Shredded cheddar cheese

Flour tortillas

Cook bacon with taco seasoning, and then drain. Serve like you would Tacos


Broadbent Hams, 6321 Hopkinsville Road, Cadiz, Kentucky 42211