Cinco de Mayo Bacon Tacos

So, last year I posted a paleo taco salad recipe for Cinco de Mayo and I thought it would be a good thing to post another Cinco de Mayo related recipe.  Ever since the ketogenic pizza creation, I’ve been playing with many different dishes that incorporate the bacon lattice.  I finally decided on carnitas tacos using beef bacon I got from US Wellness.  Just like the pizza, all you need is one taco and you’re full.  The one thing I had a hard time figuring out was: how do I make taco shells out of a bacon lattice?  I decided that the easiest way since I don’t have a flat cooktop, was to utilize my new cast iron griddle/grill. And since it’s been so nice outside recently (ideal grilling weather), I placed the griddle right on my grill instead of making it inside.

Carnitas:

Ingredients:

  • 1 4-5 lb boneless pork shoulder (I get mine from US Wellness)
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon crumbled dried oregano
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • 1 or 2 jalapeños finely chopped
  • bay leaves
  • juice of 1 lime
  • 2 oz 100% agave tequila
  • 2 cups beef broth

Directions:

Mix together salt, garlic powder, cumin, oregano, coriander, and cinnamon in a bowl. Coat pork with the spice mixture. Add jalapeños and bay leaves to slow cooker and place pork roast on top.  Pour beef broth, tequila and lime juice into slow cooker but, be careful not to rinse off the spice mixture.  Cover and cook on Low until the pork shreds easily with a fork, about 10-12 hours.  When the pork is tender, remove from slow cooker, and shred with two forks.

Beef Bacon Tacos:

Ingredients:

  • 8-10 slices grass fed uncured beef bacon (US Wellness)
  • 1lb carnitas
  • 1/4 cup full fat cheese (I like Chipotle Cultured Way brand) grated
  • 1/4 cup Pico de Gallo
  • 1/4 cup guacamole

Directions:

Place cast iron griddle on grill surface and preheat.  While grill is preheating, weave bacon into a lattice and slice in two equal pieces and set aside.  In a frying pan, add carnitas and fry until brown and crispy.  Add the two bacon lattices to cast iron griddle and cover with a bacon press (this will prevent the bacon from curling up and keep it flat).  Cook on griddle until bacon is crisp on one side.  Carefully flip each lattice over and cook other side until browned.  Add carnitas and cheese on top of each bacon lattice and fold into tacos.  Cook until cheese is melted.  About 2 minutes.  Remove from grill.  Serve with Pico de Gallo, Guacamole and garnish with cilantro.  Enjoy.

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This entry was posted in Epilepsy, Farmers Market, Ketogenic, Main Dish, Paleo, Recipes, Uncategorized and tagged , , , , , , , , , . Bookmark the permalink.

3 Responses to Cinco de Mayo Bacon Tacos

  1. Pingback: 22 May 12 - Crossfit Silver Spring

  2. Have you tried a chupaqueso – fried cheese shell outside with melted cheese and fillings inside. http://www.schlockmercenary.com/2003-09-06

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