Ingredients
- 12 ounces thick-sliced smoked bacon
- 1/2 small white onion, cut into 1/2 inch dice
- 2 tablespoons honey
- 1 tablespoon pure red chile powder (such as Los Chileros)
- 1/2 teaspoon chipotle chile powder
- Kosher salt
- 6 (5-1/2 inch) crispy yellow corn tortilla shells for serving
- Garnish: tomato slices and shredded radish
Directions
- Have a plate lined with paper towels ready. In a large, heavy skillet, cook the bacon over medium heat until done to your liking. Keep in mind that the bacon will continue to cook for about a minute after it is removed from the pan. Remove the strips from the pan to the prepared plate to drain, leaving the drippings to use to cook the onion. Cut the bacon into 1 by 1/4 inch strips and place in a bowl; set aside.
- Reheat the bacon fat, if necessary, and saute the onion over medium-high heat until caramelized, about 5 minutes.
- Add the sauteed onion to the bacon, along with the honey and red and chipotle powders and toss to combine.
- Season with salt. Top with garnish. Serve immediately.
