It’s Bacon Day!
I don’t know about you but we love these salty cured strips of pork at our house. Actually, it’s is one of the most popular foods in the U.S. Even lip balm comes bacon flavored! In the U.S. and Canada, it’s made from the pork belly while other places make it from the back or side. And it’s usually cured in salt or brine and then dried or smoked, although sometimes boiled.
But who thought of this amazing food? As far back as the Romans there was a version that was boiled pork with pepper and vegetables. In the 1500’s all pork was referred to as bacoun. The French and Germanic languages used bacon, a term referring to the back. The 1600’s brought the smoked bacon and the term “bacon” was used for any preserved meat.
Moving along in history, John Harris started the first large bacon curing business in England in the 1700’s. 1924 saw the first pre-packaged bacon by Oscar Meyer.
And finally, here we are today in the midst of a love affair with this salty cured slices of pork.
So have some “bacoun” to celebrate the day!
What you need:
- 4 eggs, beaten
- 4 sausage links
- 2/3 cup shredded cheddar cheese
- 8 slices of bacon
- 8 8-inch corn tortillas (6-inch will also work)
- Oil for frying
- 2 Avocados
How to Do it:
Heat the oil for frying. You’ll need enough to cover the taquito.
Chop the sausage and cook it until it’s brown and well done. Add the eggs and cook until the eggs are set.
Lay out the tortillas and place 1/8 of the egg mixture on each one. Sprinkle with 1/8 of the cheese and roll tight.
Next, cook each taquito until it is lightly browned. Remove from the oil, drain and cool.
Wrap each taquito with a slice of bacon and
fry again until the meat is crisp.
Drain on a paper towel.
While the taquitos are draining, mash the avocado in a bowl with salt and pepper to taste.
Serve two taquitos with ¼ of the avocado and an appetite!
Makes 4 servings of 2 taquitos
© Copyright 2017 The Lazy Gastronome
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