Recipe courtesy of Ivy Stark
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Serves 4



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.

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