Bacon has become a culinary star again, and there are now so many flavors of bacon and ways to enjoy it—traditional smoked bacon, jalapeño bacon, turkey bacon, bacon candy, bacon salt, bacon cocktails, and—the most unusual—bacon ice cream! There are even bacon clubs that deliver different kinds to your door every month. It’s the bacon that gives these tacos their flavor. My preference is a natural, nitrate-free, applewood or hickory-smoked bacon that I buy as a slab, rather than presliced, so I can cut strips as I prefer them, about three-eighths inch thick. Most grocery stores and butcher shops sell thick-cut bacon. Also available is center-cut bacon, which is leaner with a higher yield of meat, much like very lean Canadian bacon (which is actually cured pork loin), in extra-thick slices. Wild boar bacon (see Sources, page 167) is particularly tasty for this recipe.

　　

Ingredients

makes 6 tacos

　　12 ounces thick-sliced smoked bacon

　　1/2 small white onion, cut into 1/4-inch dice

　　2 tablespoons honey

　　1 tablespoon pure red chile powder (such as Los Chileros)

　　1/2 teaspoon chipotle chile powder

　　Kosher salt

　　6 (5 1/2-inch) crispy yellow corn tortilla shells (page 17), for serving

　　Garnish: Tomato slices and shredded radish

　　

Step 1

Have a plate lined with paper towels ready. In a large, heavy skillet, cook the bacon over medium heat until done to your liking. Keep in mind that the bacon will continue to cook for about a minute after it is removed from the pan. Remove the strips from the pan to the prepared plate to drain, leaving the drippings to use to cook the onion. Cut the bacon into 1 by 1/4-inch strips and place in a bowl; set aside.

　　

Step 2

Reheat the bacon fat, if necessary, and sauté the onion over medium-high heat until caramelized, about 5 minutes. Add the sautéed onion to the bacon, along with the honey and red and chipotle chile powders and toss to combine. Season with salt. Serve immediately.

　　

Step 3

To serve, divide the filling and garnish equally between the crispy shells, top with garnish and salsa, and arrange in a taco holder. Or, lean the filled shells in a row, propped upright, on a platter. Eat right away. To build your own, spoon some filling in a crispy shell, top with garnish and salsa, and eat right away.

　　Tacos by Mark Miller with Benjamin Hargett and Jane Horn. Copyright © 2009 by Mark Miller with Benjamin Hargett and Jane Horn. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc.Mark Miller is the acclaimed chef-founder of Coyote Cafe in Santa Fe, New Mexico. He has started and owned thirteen different restaurants on three continents from 1979 to 2008. He is the author of ten books with nearly 1 million copies in print, including Tacos, The Great Chile Book, The Great Salsa Book, and Coyote Cafe. Mark currently works in International Culinary Consulting and lives in Santa Fe, New Mexico.Benjamin Hargett is a travel-loving chef who has cooked in Europe, the Carribean, Mexico, and the United States, where he worked with Mark Miller at the Coyote Café for many years.