Braised Nueske's Bacon Tacos with Lime Crema

nueskes tacos.JPG

Makes 4 tacos.


3 oz. Braised Nueske's Wild Cherrywood Smoked Bacon, 1/4 - 1/2 inch diced (braised in apple cider - note on how to braise bacon is below)

1 large cob fresh sweet corn

1/4 tsp. cumin

1/4 tsp. chili powder

1/4 tsp. garlic powder

4 corn or flour tortillas

Handful arugula, rinsed

Small bunch cilantro, rinsed and bottoms trimmed

3 oz. Quesadilla cheese

1 medium tomato

For Lime Crema:

1/2 C. sour cream

1 Tbsp. lime juice

Tajin seasoning

1/4 tsp. chili powder

1/4 tsp. cumin

1 tsp. agave nectar

Salt, to taste

Pepper, to taste


For the lime crema, in a small bowl, mix the sour cream, agave nectar, and lime juice together, and then add the cumin, Tajin seasoning, chili powder, cumin, and salt and pepper and mix. This tastes best when you let it sit for at least 30 minutes before using.

Place the braised diced bacon in a medium sauté pan and bring up to medium heat, turning the bacon occasionally to allow all sides to brown evenly. Once bacon is browned, add the corn and allow it to cook with the bacon for about three minutes. Remove pan from heat.

Spread a spoonful of lime crema down the center of each tortilla. Place a layer of arugula on top of the crema and then a few of pieces of cilantro, followed by a layer of the quesadilla cheese, and tomato. Using a slotted spoon, take bacon and corn from the pan, allowing any grease to drain back into the pan, and place a spoonful of bacon and corn on each taco. Fold and serve immediately.

Serve with your favorite hot sauce. We like green Tabasco.

Note: To braise a piece of slab bacon in a roasting pan at 350F, place the bacon in the pan and add about 1" of apple cider or unfiltered apple juice. Cover pan with foil. Cook for about an hour and a half. Slab chunks can range in size from 1 pound to 6 lbs. Once the bacon is braised, remove it from the pan and chill in the refrigerator overnight, then it is ready to work with.

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