Bacon Taquitos

• 2 pounds thick sliced smoked bacon
• 1 white onion, finely diced
• 1/4 cup honey
• 2 tablespoons ancho chile powder
• 1 teaspoon chipotle chile powder
• salt
• vegetable oil, for deep-frying
• 8 corn tortillas
• thinly sliced radishes and shaved lettuce for garnish
• Roasted tomato remoulade (optional)

1. In large skillet, cook the bacon over medium heat until crisp; remove to paper towels to drain.
2. Reserve the fat in the pan.
3. Cut the bacon crosswise into 1-inch strips and put in a bowl.
4. In the same skillet, saute the onions until golden brown.
5. 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.
6. 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.
7. Roll about 2 tablespoons of the filling mixture in each corn tortilla, secure with 2 toothpicks, and deep fry until golden brown and crispy.
8. Remove, drain on paper towel, discard the toothpicks, and serve immediately with radishes and shaved lettuce.

bacon, white onion, honey, ancho chile powder, chile powder, salt, vegetable oil, corn tortillas, tomato remoulade

Taken from www.foodrepublic.com/recipes/bacon-taquitos-recipe/ (may not work)