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1
For the Mexican crema, stir the buttermilk into the heavy cream in a small bowl.
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2
Cover with plastic wrap and let it stand at room temperature for at least 6 hours or up to overnight until thickened.
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3
Once thickened, place in the refrigerator where it will keep for about a week.
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4
Into a large skillet, add the bacon and cook over medium heat until crispy.
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5
Remove the bacon from the pan with a slotted spoon, leaving the bacon fat in the pan and leaving the pan set over medium heat.
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6
Transfer the bacon to a plate that has been lined with paper towel.
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Set aside.
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8
Once cooled, crumble it.
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9
Into the skillet with the bacon fat, add the onion.
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Cook until the onion has caramelized, about 8 minutes.
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11
Then remove the onion with a slotted spoon, transferring it to a medium bowl.
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12
Add the crumbled bacon to the bowl with the onion.
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13
Reserve a teaspoon or two of the bacon fat.
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14
In a small bowl, whisk together the honey, chili powder, chipotle chile powder and sauce from a can of chipotles in adobo.
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15
Add a teaspoon of the bacon fat to the bowl and whisk again.
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16
Pour the sauce over the bacon and onion mixture and toss to evenly coat.
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17
Season with salt to taste.
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18
Assemble your tacos, by adding a couple of tablespoons of the bacon mixture to each warmed tortilla shell.
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19
Top with pico, a drizzle of Mexican crema and chopped fresh parsley.
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20
Notes: 1.
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21
Sour cream or creme fraiche are good substitutes for Mexican crema.
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22
2.
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23
For an extra crispy taco, roll up your tacos when assembling and line them up on a baking sheet that has been lined with foil.
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24
Spray with a non-stick spray and place them under the broiler for a minute or two until brown and crispy.
