Smoky Bacon

• 12 ounces thick-sliced smoked bacon
• 1/2 small white onion, cut into 1/4-inch dice
• 2 tablespoons honey
• 1 tablespoon pure red chile powder (such as Los Chileros)
• 1/2 teaspoon chipotle chile powder
• Kosher salt
• 6 (5 1/2-inch) crispy yellow corn tortilla shells (page 17), for serving
• Garnish: Tomato slices and shredded radish

1. Have a plate lined with paper towels ready.
2. In a large, heavy skillet, cook the bacon over medium heat until done to your liking.
3. Keep in mind that the bacon will continue to cook for about a minute after it is removed from the pan.
4. Remove the strips from the pan to the prepared plate to drain, leaving the drippings to use to cook the onion.
5. Cut the bacon into 1 by 1/4-inch strips and place in a bowl; set aside.
6. Reheat the bacon fat, if necessary, and saute the onion over medium-high heat until caramelized, about 5 minutes.
7. Add the sauteed onion to the bacon, along with the honey and red and chipotle chile powders and toss to combine.
8. Season with salt.
9. Serve immediately.
10. To serve, divide the filling and garnish equally between the crispy shells, top with garnish and salsa, and arrange in a taco holder.
11. Or, lean the filled shells in a row, propped upright, on a platter.
12. Eat right away.
13. To build your own, spoon some filling in a crispy shell, top with garnish and salsa, and eat right away.

bacon, white onion, honey, chile powder, kosher salt, tortilla shells, tomato

Taken from www.epicurious.com/recipes/food/views/smoky-bacon-393999 (may not work)