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1
Preheat the oven to 325F.
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2
Line a plate with paper towels and have ready.
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3
In a large, heavy skillet, cook the bacon over medium heat until about three-quarters done, about 7 minutes.
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4
Add the honey and red chile powder and toss the bacon to evenly coat.
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5
Remove from the heat and strain off and reserve any excess honey and bacon grease from the pan.
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6
Transfer the bacon to a baking sheet and bake in the oven 5 minutes; remove the bacon to the prepared plate to drain.
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7
Preheat a large, heavy skillet over medium-low heat.
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8
Melt the butter, then pour in the eggs immediately after.
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9
Cook the eggs until they are done, but not dry, gently stirring and turning them over with a wooden spatula to cook evenly, about 6 minutes.
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10
To serve, lay the tortillas side by side, open face and overlapping on a platter.
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11
Divide the egg mixture equally between the tortillas and top with the bacon strips, red pepper or chile strips, salsa, and a sprinkling of cilantro.
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12
Or build your own taco: lay a tortilla, open face, in one hand.
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13
Spoon on some egg mixture, and top with bacon, pepper or chile strips, salsa, and a sprinkling of cilantro.
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14
Fold and eat right away.
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15
For a sweeter taco, pour any excess honey and bacon grease over the filling.
