Bacon Tacos Recipes

Steps:

• Heat oven to 450 degrees. Mix the chile powder, ground cumin, brown sugar and black pepper together in a large bowl, and then add the bacon slices, tossing to coat them with the spice mixture.
• Arrange the coated bacon slices on a sheet pan, ideally one fitted with a wire rack. Roast in the oven until they are caramelized and starting to crisp at the edges, approximately 10 to 15 minutes. Remove pan from oven, chop the bacon into large dice and keep warm. Reserve the bacon fat for another use.
• While the bacon cooks, make the crema. Put the scallions and jalapeño in a large dry sauté pan and cook over high heat, tossing occasionally, until the scallions and jalapeño have blackened at the edges, approximately 10 to 12 minutes.
• Put the scallions and jalapeño in the bowl of a food processor, and blitz them with the juice of 1 lime, then add the sour cream and mayonnaise, and blitz the mixture until it is smooth and flecked with blackened bits. Season to taste with the salt and, if you'd like the mixture thinner, the juice of the second lime. Scrape into a bowl, and reserve.
• To serve, warm the tortillas in the dry pan, one or two at a time, and reserve them in a tortilla warmer or clean dish towel. Fill them with the diced bacon and a slash of the crema, along with quartered limes and, if you like, salsa, cilantro, mint and hot sauce.

Steps:

• Whisk eggs together in a bowl; stir in bacon.
• Melt butter in a skillet over medium heat. Add egg mixture; cook and stir until eggs are completely set, 2 to 3 minutes. Stir in American cheese, salt, and pepper.
• Wrap tortillas in damp paper towels; microwave until warmed through, 30 seconds to 1 minute.
• Spoon 1/4 cup egg mixture into the center of each tortilla; fold sides to cover. Serve with salsa.

Steps:

• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crispy, about 10 minutes. Drain the bacon slices on paper towels, retaining the drippings in the skillet. Crumble bacon.
• Preheat oven to 250 degrees F (120 degrees C).
• Combine beans and 1 teaspoon taco seasoning mix in a saucepan over low heat; cook and stir until warmed, about 5 minutes.
• Cook and stir the cooked rice and 1 teaspoon taco seasoning mix in the reserved bacon drippings until evenly coated, 2 to 3 minutes.
• Brush vegetable oil over each tortilla and arrange tortillas on a baking sheet.
• Bake tortillas in the preheated oven until warmed, about 5 minutes.
• Place black bean mixture, rice mixture, bacon, tomatoes, green bell peppers, and Cheddar cheese each in separate bowls; serve with tortillas.