Bacon Taquitos Recipe

Jan 2, 2012 1:01 pm

You can make these morning, noon or night

Photo: Noah Fecks
Photo: Noah Fecks
Great for cocktails parties. Better for breakfast the next morning.

These bacon taco bites are close to being a perfect food. They taste at the same time crunchy, smoky, and earthy as the flavors combine in each mouthful. They are great for cocktails parties, breakfast with eggs and a Bloody Maria, or any fiesta where drinking is involved.

Read our interview with Ivy Stark of Dos Caminos.

Servings: 4 servings


2 pounds thick sliced smoked bacon
1 white onion, finely diced
1/4 cup honey
2 tablespoons ancho chile powder
1 teaspoon chipotle chile powder
vegetable oil, for deep-frying
8 corn tortillas
thinly sliced radishes and shaved lettuce for garnish
Roasted tomato remoulade (optional)
  1. In large skillet, cook the bacon over medium heat until crisp; remove to paper towels to drain. Reserve the fat in the pan.
  2. Cut the bacon crosswise into 1-inch strips and put in a bowl.
  3. 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.
  4. 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.
  5. Roll about 2 tablespoons of the filling mixture in each corn tortilla, secure with 2 toothpicks, and deep fry until golden brown and crispy.
  6. Remove, drain on paper towel, discard the toothpicks, and serve immediately with radishes and shaved lettuce.
Level of Difficulty: 
Prep Time: 
15 minutes
Cooking Time: 
20 minutes
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