Taco Truck Tacos

I got an email from New Pioneer Co-Op telling me about the cooking classes for the coming year. One offering is a class titled “We Love Bacon.”   The description of the class offers a “romp” through several bacon-friendly recipes including this one. Well, not this exact one. But once I read the class description I didn’t want to wait until next year to dig in. I may try it without the jalapeno peppers or maybe half this amount.

Serves 8

Ingredients

8 slices bacon

1 tablespoon olive oil

1 onion, diced

1 tablespoon minced garlic

4 jalapeno peppers, seeded and chopped

1 1/2 pounds ground beef (maybe some sirloin or flank, sliced or chopped?)

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 tablespoon olive oil

32 corn tortillas

4 roma (plum) tomatoes, diced

1 (8 ounce) package shredded Monterey Jack cheese (You could also get more authentic and use Oaxaca Cheese)

 

Directions

Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, reserving grease in the skillet. Crumble the bacon strips once cool.

Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium heat. Stir in the onion, garlic, and jalapeno peppers; cook and stir until the onion has softened and turned translucent, about 5 minutes. Increase the heat to medium-high, and stir in the ground beef; season with salt and pepper. Cook and stir until the ground beef is crumbly and no longer pink, 10 to 12 minutes. Drain off any excess liquid.

Scrape the beef mixture into the skillet of bacon grease. Crumble the bacon into the beef, and stir until thoroughly combined. Keep warm over low heat.

Heat 1 tablespoon of olive oil in a clean skillet over medium-high heat until hot. Place a tortilla into the pan, and place a generous spoonful of the meat filling onto the lower half of the tortilla. Cook until bubbles begin to form in the tortilla, then fold over the meat. Continue cooking until the taco is crisp and lightly browned on each side, 1 to 2 minutes total. Repeat with the remaining tortillas and meat mixture. Top the tacos with diced tomatoes and shredded Monterey Jack cheese to serve.

From: All Recipes

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