Tacos by Alex Stupak

Author:Alex Stupak
Language: eng
Format: epub
Publisher: Potter/TenSpeed/Harmony
Published: 2015-10-19T16:00:00+00:00

ADVANCE PREPARATION

Salsa Negra, for serving

FOR THE FILLING

One 2-pound slab of bacon, skin removed

½ cup hulled sesame seeds

Kosher salt, as needed

TO ASSEMBLE THE TACOS

½ medium white onion, minced

2 limes, each cut into 6 wedges

1 recipe Corn or Flour Tortillas

MAKE THE FILLING: Preheat the oven to 250°F. Set a 12-inch cast-iron skillet over medium heat for 5 minutes. Add the bacon and press to sear evenly, about 5 minutes or until well browned on the bottom. Flip the slab, then place the skillet in the oven and roast the bacon for 90 minutes. It should be deeply browned and slightly shrunken.

Remove the bacon from the oven, transfer to a plate, and let rest undisturbed for 30 minutes at room temperature. Carefully drain the accumulated fat from the skillet, reserving ¼ cup. Return the reserved fat to the skillet and heat over medium heat until it is shimmering.

Line a plate with paper towels. Add the sesame seeds to the skillet and fry until they turn a deep, golden brown, about 2 minutes. Transfer the seeds to the prepared plate and season with salt.

Make one batch of tortillas and hold them warm.

Cut the bacon slab into ¼-inch-thick slices.

ASSEMBLE THE TACOS: Lay out the warm tortillas on serving plates. Brush a thin layer of Salsa Negra on each tortilla. Evenly distribute the bacon among the tortillas and top with the sesame seeds and minced onion. Squeeze a couple of the lime wedges over the tacos and serve the rest on the side.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.