Recipe courtesy of Ivy Stark
Taquitos de Tocino (Bacon Taquitos)
Serves 4
Serves 4


  • 2 lbs thick sliced smoked bacon
  • 1 white onion, finely diced
  • 1/4 cup honey
  • 2 tbs ancho chile powder
  • 1 tsp chipotle chile powder
  • Salt
  • Vegetable oil, for deep-frying
  • 8 corn tortillas
  • Thinly sliced radishes and shaved lettuce for garnish


In large skillet, cook the bacon over medium heat until crisp; remove to paper towels to drain. Reserve the fat in the pan. Cut the bacon crosswise into 1-inch strips and put in a bowl. In the same skillet, saute the onions until golden brown. Using a slotted spoon, transfer the onions to the bowl with the bacon, add the honey and ancho and chipotle powders, and season to taste with salt. 

Fill a deep-fat fryer with oil, or add enough oil to a deep skillet to measure about 1 inch deep, and heat to 375 degrees F on an instant-read thermometer. 

Roll about 2 tablespoons of the filling mixture in each corn tortilla, secure with 2 toothpicks, and deep-fry until golden brown and crispy. Remove, drain on paper towels, discard the toothpicks, and serve immediately with radishes and shaved lettuce.

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