Bacon, red chile, and honey are a heavenly combination that I first tried in Santa Fe. I had found a really delectable red chile honey made in the Taos area of northern New Mexico. The combination of sweet, aromatic honey and earthy piquant red chile is a wonderful marriage that enhances both. You can make your own version: add a good fresh red chile powder or puree of fresh red chiles to a wild honey that isn’t too sweet. For these tacos, buy the best quality bacon you can find—it will make a huge difference in taste. For a more authentic Mexican flavor, you can substitute guava jam for the honey.
Recipe information
Yield
makes 8 tacos
Ingredients
Preparation
Step 1
Preheat the oven to 325°F. Line a plate with paper towels and have ready.
Step 2
In a large, heavy skillet, cook the bacon over medium heat until about three-quarters done, about 7 minutes. Add the honey and red chile powder and toss the bacon to evenly coat. Remove from the heat and strain off and reserve any excess honey and bacon grease from the pan. Transfer the bacon to a baking sheet and bake in the oven 5 minutes; remove the bacon to the prepared plate to drain.
Step 3
Preheat a large, heavy skillet over medium-low heat. Melt the butter, then pour in the eggs immediately after. Cook the eggs until they are done, but not dry, gently stirring and turning them over with a wooden spatula to cook evenly, about 6 minutes.
Step 4
To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the egg mixture equally between the tortillas and top with the bacon strips, red pepper or chile strips, salsa, and a sprinkling of cilantro. Or build your own taco: lay a tortilla, open face, in one hand. Spoon on some egg mixture, and top with bacon, pepper or chile strips, salsa, and a sprinkling of cilantro. Fold and eat right away. For a sweeter taco, pour any excess honey and bacon grease over the filling.
