Sweet and Smoky Bacon Tacos with Mexican Crema

Posted by Boss Hog ; Credit: cookingandbeer.com on Apr 24th 2024

Celebrate Cinco de Mayo, or any day, with these easy to make tacos featuring Bacon!  

Make them even more sensational by using our tasty Taco Bacon.

Servings: 8-10 tacos

INGREDIENTS 

2 tablespoons buttermilk 

1 cup heavy cream 

1 pound thick-cut bacon (we used Taco Smoked Bacon)

1 small yellow onion diced 

3 tablespoons honey 

2 teaspoons chile powder 

1 teaspoon chipotle chile powder 

1 teaspoon sauce from a can of chipotles in adobo salt 

8-10 corn tortillas warmed slightly

1/2 cup store-bought pico de gallo or chunk salsa 

1 tablespoon chopped fresh parsley

Sour cream or creme fraiche are good substitutes for Mexican crema.

INSTRUCTIONS

• Stir the buttermilk into the heavy cream in a small bowl. Cover with plastic wrap and let stand at room temperature for at least 6 hours or up to overnight until thickened. Once thickened, place in the refrigerator where it will keep for about a week.
• Add the bacon to a large skillet and cook over medium heat until crispy. Remove the bacon from the pan with a slotted spoon, leave the bacon fat in the pan and the pan set over medium heat. Transfer the bacon to a plate lined with paper towels and set aside.
• To the skillet with the bacon fat, add the onion. Cook until the onion has caramelized about 8 minutes, then remove the onion with a slotted spoon, and transfer to a medium bowl. Add the bacon to the bowl with onion. Reserve a teaspoon or two of the bacon fat.
• In a small bowl, whisk together the honey, chile powder, chipotle chile powder and sauce from a can of chipotles in adobo. Add a teaspoon of the bacon fat to the bowl and whisk again.
• Pour the sauce over the bacon and onion mixture and toss to evenly coat. Season with salt to taste.
• Assemble your tacos, by adding a couple of tablespoons of the bacon mixture to each warmed tortilla shell. Top with pico, a drizzle of Mexican crema and chopped fresh parsley.