Sweet and Smoky Bacon Tacos with Mexican Crema

25 Comments

Happy Wednesday friends! Wait, is it Wednesday? My days are all screwed up, which isn’t anything new. The perks/drawbacks of working from home are that I never really know what day of the week it is. That’s ok though. I enjoy living a life of suspense, and it doesn’t get any more suspenseful than these sweet and smoky bacon tacos with Mexican crema. I looooove tacos…love, love, love them. I’ve never met a taco I didn’t like and Zach and I incorporate them into our dinners all the time. This recipe is extra special though because it pays tribute to the most glorious ingredient of all time: bacon!

Sweet and Smoky Bacon Tacos with Mexican Crema are gluten free and ready in minutes making it the perfect lunch or weeknight dinner! | www.cookingandbeer.com

The thing I most enjoy about tacos is that with a flip here and a roll-up there, they can quickly go from a super easy weeknight dinner option paired with a side of brown rice and a salad of fresh greens, to a glorious finger food at your next dinner party. Another great way to serve them is to just leave the tortilla flat. Crisp it up in the oven or on the stove-top and top it with a drizzle of sauce, a layer of meat and a fresh salad on top. Tostadas anyone?

Yum…I’m drooling just thinking about it. I think I should probably wait until at least noon before I start thinking about devouring some tacos, unless of course I’m thinking of having some breakfast tacos this morning…hmmmmm…

…but I digress…

Sweet and Smoky Bacon Tacos with Mexican Crema are gluten free and ready in minutes making it the perfect lunch or weeknight dinner! | www.cookingandbeer.com

This recipe for bacon tacos is super duper easy. Bacon is fried up in a heavy-bottomed skillet and transferred to a bowl with onions that have been sauteed in bacon fat, some spicy seasonings and sauces, honey and salt. A whisk here and a toss there, and it’s like bacon candy. I swear it.

Roll it up in a warm corn tortilla and drizzle it with a refreshing Mexican crema and top it with a fresh pico. Dinner is served!

Pair these bacon tacos with a smoked porter (Stone makes a great one) or a smoked stout. Recipe is below! See you guys tomorrow! xo

Sweet and Smoky Bacon Tacos with Mexican Crema are gluten free and ready in minutes making it the perfect lunch or weeknight dinner! | www.cookingandbeer.com


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Sweet and Smoky Bacon Tacos with Mexican Crema are gluten free and ready in minutes making it the perfect lunch or weeknight dinner! | www.cookingandbeer.com

Sweet and Smoky Bacon Tacos with Mexican Crema

Yields 8-10 tacos

This recipe requires at least 6 hours of inactive time, so plan ahead.

20 minPrep Time

30 minCook Time

50 minTotal Time

Save Recipe

Ingredients

  • 2 tablespoons buttermilk
  • 1 cup heavy cream
  • 1 pound thick-cut 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

Instructions

  1. 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.
  2. To a large skillet, add the bacon and cook over medium heat until crispy. Remove the bacon from the pan with a slotted spoon, leaving the bacon fat in the pan and leaving the pan set over medium heat. Transfer the bacon to a plate that has been lined with paper towel. Set aside.
  3. 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, transferring it to a medium bowl. Add the bacon to the bowl with onion. Reserve a teaspoon or two of the bacon fat.
  4. 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.
  5. Pour the sauce over the bacon and onion mixture and toss to evenly coat. Season with salt to taste.
  6. 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.

Notes

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

For an extra crispy taco, roll up your tacos when assembling and line them up on a baking sheet that has been lined with foil. Spray with a non-stick spray and place them under the broil for a minute or two until brown and crispy.

http://www.cookingandbeer.com/2015/02/sweet-and-smoky-bacon-tacos-with-mexican-crema/

Sweet and Smoky Bacon Tacos with Mexican Crema are gluten free and ready in minutes making it the perfect lunch or weeknight dinner! | www.cookingandbeer.com

 

Categories: Appetizers and Snacks, Bacon, Food and Beer Pairings, Gluten-Free, Main Course, Meat and Fish, Mexican-American, Recipes, Tacos
Tags: , , , , , , , , , ,
  • Ashley | Spoonful of Flavor

    These tacos are calling my name! The combination of flavors is perfect and I could probably eat the crema by the spoonful!

  • These tacos look absolutely incredible! That sweet and smoky bacon plus the mexican crema are the ultimate combination! Plus with the pico?? Oh my goodness!

  • Because seriously who is going to turn down a bacon taco? Um not me! These look amazing girl!

  • No Spoon Necessary

    Justine, my husband came home, saw me all googley-eyed staring at the computer screen… when he saw I was oggling these tacos, his eyes lit up like a dang christmas tree. Lol. Needless to say, Pinned! And I’ll be making these pronto! Thanks for sharing yet another delicious recipe!

  • Nicole ~ Cooking for Keeps

    I’m kinnnnnnd of obsessed with Mexican food, and these, girlfriend these look INSANE!!!! I’m in love!

  • Wow…. these couldn’t look better. I’ve had a Mexican craving for like 2 weeks and I can’t shake it! I had it last night and all it did was make me want more!- I might have to try these this weekend….thank you for sharing!!

  • These look amazing-why have I never thought of bacon tacos?!?!?! I will have to make these ASAP. My husband even has a Stone smoked porter in the fridge!

  • Stacey @ Bake.Eat.Repeat.

    I could eat Mexican every day, so good. I have never thought of bacon in tacos though! That sounds fantastic!

  • Sarah@WholeandHeavenlyOven

    Uh, tacos for breakfast? ALWAYS a yes! These seriously look so fabulous with both the pico de gallo and the crema topping!

  • Jen @ Baked by an Introvert

    These look incredible! Bacon in a taco? YES! I can’t wait to try this!

  • Haha, I totally get into moods too. Thank you so much, Mira!

  • Oh man, these tacos are WAY over the top! O.O.C. : Out of control. Go bacon or go home, as I always say. Well done. It is 9:40 at night and I am now STARVING.

  • Dang girl you weren’t kidding about these tacos! Awesome job!