Chorizo & Bacon Tacos | Dfp Gfp Recipe

Render bacon and pork belly

In a large heavy skillet over medium heat add 1 tbsp vegetable oil. Add chopped bacon and pork belly pieces in a single layer and cook, stirring occasionally, until fat renders and pieces are golden and slightly crisp, about 8–10 minutes. Use a slotted spoon to transfer cooked bacon/pork belly to a paper towel-lined plate, leaving rendered fat in pan.

Cook chorizo

Increase heat to medium-high, add the chorizo (break up with spoon) to the skillet with the rendered fat. Cook, stirring and pressing to crumble, until no pink remains and juices evaporate, about 6–8 minutes. If pan becomes dry, add up to 1 tbsp oil. Taste and season lightly with 1/2 tsp salt and 1/4 tsp black pepper if needed. Remove from pan and combine with reserved bacon/pork belly in a bowl; keep warm.

Scramble eggs

Wipe skillet clean if necessary and return to medium-low. Whisk eggs with 2 tbsp milk and a pinch (about 1/4 tsp) salt. Melt 1 tsp butter or 1/2 tsp oil in skillet, add eggs and gently scramble, stirring slowly until soft curds form and eggs are just set, about 2–3 minutes. Remove from heat and keep warm. Fold in 1/4 cup crumbled cotija into the eggs, reserving remaining cotija for topping.

Cook potatoes

In a separate medium skillet, heat 1 tbsp vegetable oil over medium-high heat. Add diced potatoes in a single layer, season with 1/2 tsp salt and 1/4 tsp pepper, and cook without stirring for 4 minutes to brown. Stir and continue cooking until potatoes are tender and crisp on edges, about 8–10 minutes total. Transfer to a plate and keep warm.

Sauté onions and peppers

Return the skillet (with a little retained bacon/chorizo fat if available) to medium heat and add remaining 1 tbsp oil. Add chopped onion and diced red and green bell peppers; season with a pinch of salt. Sauté until softened and slightly caramelized, about 6–8 minutes. Stir in cooked potatoes and toss to combine. Cook together 1–2 minutes to marry flavors, then fold in the chorizo/bacon/pork belly mixture and heat through for 1–2 minutes. Adjust seasoning to taste.

Finish with cilantro and lime

Remove from heat and stir in chopped cilantro (reserve a tablespoon for garnish) and squeeze half a lime over the mixture. Keep warm for serving.

Warm tortillas: Heat a clean cast-iron skillet or comal over medium-high heat. Warm each corn tortilla about 20–30 seconds per side until pliable and lightly charred in spots. Keep wrapped in a clean towel to stay warm.

Assemble tacos: For each taco, place 1 tortilla on a plate, add 2–3 tbsp of the chorizo/bacon/pork belly/pepper/potato mixture, top with a spoonful of scrambled eggs, a sprinkle of remaining crumbled cotija, and a few leaves of reserved cilantro. Serve 2 tacos per person (recipe yields 6 people with 12 tortillas) or adjust as desired.

Optional finishing: Serve with lime wedges so guests can squeeze extra lime over tacos to taste.

Make guacamole: Halve and pit avocados, scoop flesh into a bowl and mash to desired texture. Stir in diced tomato, minced shallot, minced jalapeño, 1 tbsp lime juice and a pinch (about 1/2 tsp) kosher salt. Taste and adjust seasoning. Transfer to a small serving bowl and garnish with a few cilantro leaves.

Make salsa: If roasting tomatoes, char on a hot skillet or under broiler until skins blacken, then chop. Combine chopped tomatoes with chopped white onion, 2 tbsp chopped cilantro, minced serrano/jalapeño, 1 tbsp lime juice and 1 tsp salt. Mix and let sit 10 minutes to meld flavors. Serve in a small bowl alongside tacos.