Earlier, I posted a recipe for taco truck tacos. In it you brown bacon and ground beef in separate pans and then dump the drained ground beef into the bacon to simmer and get flavorful in the bacon fat.
My oldest son and I got this taco truck taco recipe when we took a bacon cooking class. We liked these tacos better. They’re not as greasy and the steak really tastes better compared to the ground beef.
Serves 2 but easily expandable to serve 4.
1/3 to 1/2 pounds steak sliced thin or stew meat chopped up.
2 slices of bacon sliced into short thin strips
1 poblano chile or green pepper chopped into thin strips
1 large shallot or 1/4 yellow onion
2 tsp adobo cumin season (Goya, green lid)
6 small flour or 12 corn tortillas
1/2 cup farmer’s cheese
1/2 avocado, trimmed and sliced
pico de gallo (equal parts chopped tomato, onion and cilantro)
Prepare pico de gallo and set aside
Heat bacon on hot griddle until it begins to crisp, add onion and stir for 2 minutes. Add steak and adobo spice and cook for 5 minutes until beef is cooked through.
As beef cooks sear tortillas on both sides to crisp them up.
Add peppers to steak miuxture and stir.
Dress tortillas with cheese,scoop of meat mixture and top with pico de gallo and avocado.
(You’ll want to cut avocado in half, remove pit, slice avocado in half-shell and then remove slices with a scoop of a spoon.)
Again, this is from Genie Maybank’s Bacon Class at New Pioneer Co-op in Coralville, IA