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Bacon Taquitos with Chipotle Aioli Recipe
Jan 18, 2012 @ 2:43 PM
Posted by
Daily Value: 88%
Servings: 6
High-Fiber, Low-Carb
Dairy-Free
Posted by
Nutrition
Cal/Serving: 1,755Daily Value: 88%
Servings: 6
High-Fiber, Low-Carb
Dairy-Free
| Fat | 159g | 244% |
| Saturated | 33g | 164% |
| Trans | 0g | 0% |
| Carbs | 62g | 21% |
| Fiber | 12g | 48% |
| Sugars | 33g | 0% |
| Protein | 25g | 49% |
| Cholesterol | 103mg | 34% |
| Sodium | 3370mg | 140% |
| Calcium | 57mg | 6% |
| Magnesium | 73mg | 18% |
| Potassium | 1144mg | 33% |
| Iron | 3mg | 18% |
| Zinc | 3mg | 17% |
| Vitamin A | 8880IU | 178% |
| Vitamin C | 13mg | 21% |
| Thiamin (B1) | 0mg | 33% |
| Riboflavin (B2) | 1mg | 35% |
| Niacin (B3) | 9mg | 46% |
| Vitamin B6 | 1mg | 34% |
| Folic Acid (B9) | 27µg | 7% |
| Vitamin B12 | 1µg | 17% |
| Vitamin D | 2µg | 1% |
| Vitamin E | 18mg | 89% |
| Vitamin K | 100µg | 125% |
| Fatty acids, total monounsaturated | 66g | 0% |
| Fatty acids, total polyunsaturated | 49g | 0% |
Have a question about the nutrition data? Let us know.
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INGREDIENTS
For the aioli:
- One 7-ounce can chipotle chiles in adobo
- 4 cups mayonnaise
- Salt, to taste
For the taquitos:
- 2 pounds smoked bacon
- 1 onion, diced finely
- 1/4 cup honey
- 2 tablespoons ancho powder
- 1 teaspoon chipotle powder
- Salt, to taste
- 8 small corn tortillas
- 1 cup canola oil
- 4 radishes, julienned, for garnish
DIRECTIONS
For the aioli:
Purée the chipotle peppers with the mayonnaise in a blender or food processor. Season with salt, to taste, and set aside.
For the taquitos:
Heat a large skillet over medium heat. Cook the bacon until crisp, about 5 minutes total. Remove to a paper towel-lined plate. In the same pan, use the leftover bacon fat to sauté the onions until they caramelize to a golden brown color, about 10 minutes.
Meanwhile, cut the bacon into 1-inch strips and place in a large bowl. Mix the onions with the bacon and add the honey, ancho powder, and chipotle powder. Season with salt, to taste. Roll 2 tablespoons of the mixture into each corn tortilla, making a cigar-shaped taquito.
Heat the canola oil in a large skillet over medium heat to 375 degrees and fry each taquito for about 1 ½ minutes, being careful not to overcrowd the pan. Once golden brown, remove from heat to a paper towel-lined plate. Serve with the chipotle aioli, and garnish with radishes.
Recipe Details
Servings: 6
