It’s a treat when my two older children can join us for dinner. It only happens about once a month, but once a month is better than, well, less than once a month. Last month we decided to make game night part of our tradition.
At our last dinner we talked about bacon. Bacon taco shells was one of our topics of conversation. One can never have too much bacon, though cardiologists may disagree. I thought I’d surprise the kids with bacos, especially since I was still craving Mexican.
With leftovers from my slow-cooked chicken verde posole and paying homage to that amazing taco place in Cabo, I made a buffet of bacon shells, hard corn shells, soft corn and soft flour tortillas and a host of toppings. Jose would have been proud of my efforts. (And Baco and Cabo use the same letters — it was meant to be.)
My older daughter suggested lining the bacon shell with partial tortilla. This made a stronger vessel for the bounty of fillings. We behaved and shared.
My son and his girlfriend surprised us with Pictionary, which we decided to play. Game on. I’m much better at cooking than I am at deciphering what hubby is drawing.
Makes 4 shells
What you need:
- 1 16-oz pkg bacon
What you do:
- Heat oven to 425°.
- Line baking sheet with foil.
- Cut bacon in half horizontally.
- Stack 3 slices horizontally adjacent to each other (so that the long edges touch).
- Weave 4 slices vertically through the 3 horizontal slices.
- Using heavy-duty foil, create a “taco mold” – use about a 12″ piece of foil per shell. Fold in thirds and then form into a shell form.
- Place bottom of foil form along one horizontal edge of bacon weave.
- While holding both the edges of the form and bacon, roll so bacon wraps the foil hump.
- Place on baking sheet.
- Bake for 20-25 min, until crisp.
- Remove from oven and allow to cool slightly before carefully removing the foil.
- Fill as desired.