In large skillet, cook the bacon over medium heat until crisp; remove to paper towels to drain. Reserve the fat in the pan. Cut the bacon crosswise into 1-inch strips and put in a bowl. 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.
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.
Roll about 2 tablespoons of the filling mixture in each corn tortilla, secure with 2 toothpicks, and deep-fry until golden brown and crispy. Remove, drain on paper towels, discard the toothpicks, and serve immediately with radishes and shaved lettuce.
Recipe courtesy Ivy Stark, from her cookbook Dos Caminos: Mexican Street Food
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