Smoked Bacon Street Tacos Recipe
Cherry wood-smoked pork belly, shredded lettuce, tomato, pickled red onion, white BBQ, elote creamed corn [gf]
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Taco Ingredients
Method
Preparation Instructions
- 1
Prepare the Pork Belly
If not pre-cooked, smoke the pork belly over cherry wood until tender, about 4-6 hours at 225°F. Once cooked, let it rest for 15 minutes and slice into bite-sized pieces.
- 2
Make the Elote Creamed Corn
In a saucepan, combine corn kernels with cream cheese and cook over medium heat until the cheese is melted and the mixture is creamy. Stir in Cotija cheese and season with salt and pepper to taste. Set aside.
- 3
Assemble the Tacos
Warm the corn tortillas in a skillet over medium heat. On each tortilla, layer a portion of smoked pork belly, shredded lettuce, diced tomatoes, and pickled red onion. Drizzle with white BBQ sauce.
- 4
Serve
Top with a spoonful of elote creamed corn and garnish with cilantro. Serve with lime wedges on the side.