Recipe courtesy of Ivy Stark

Taquitos de Tocino (Bacon Taquitos)

Save Recipe
  • Yield: Serves 4
Share This Recipe


2 lbs thick sliced smoked bacon

1 white onion, finely diced

1/4 cup honey

2 tbs ancho chile powder

1 tsp chipotle chile powder


Vegetable oil, for deep-frying

8 corn tortillas

Thinly sliced radishes and shaved lettuce for garnish


  1. 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. 
  2. 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. 
  3. 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.
Bacon and Broccoli Salad
23m Easy 100%
Bacon & Onion Dip
Giada De Laurentiis

Bacon & Onion Dip

10m Easy 99%
Bacon-Maple Brussels Sprouts
7m Easy 99%
Bacon and Egg Fried Rice
21m Easy 100%