Breakfast Bacon Taquitos
Total Time44 mins
Skill LevelBeginner
Servings4
Total Time44 mins
Skill LevelBeginner
Servings4-6
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Key IngredientPremium Thick Cut Bacon 12oz.AboutNothing gets you out of bed faster in the morning than breakfast bacon taquitos—rolled corn tortillas filled with natural thick-cut uncured bacon, mashed potatoes, chipotle peppers, and Oaxacan cheese. Toss in the fryer, add your favorite toppings, and you’re ready to roll!
Let's CookFollow the directions below, fire up the kitchen, and get cooking! For the love of meat.
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Key IngredientPremium Thick Cut Bacon 12oz.
Recipe by
Ingredients
1 Cup Farmer John Thick Cut Bacon, Roughly Chopped
1 Pack Yellow Corn Tortillas 16 Ounces Mashed Potatoes, preferably one-day old 2 Chipotle Peppers in Adobo Sauce 8 Ounces Oaxacan Cheese, shredded 1 Tablespoon Salt 1/2 Head Iceberg Lettuce, Thinly Sliced 8 Ounces Mexican Crema 4 Ounces Cotija Cheese Canola Oil for frying Tomatillo Salsa or salsa of your choice
Key IngredientPremium Thick Cut Bacon 12oz.
Premium Thick Cut Bacon 12oz.Key IngredientPremium Thick Cut Bacon 12oz.Directions
1Cook bacon according to directions and roughly chop
2In a mixing bowl, add mashed potatoes with chipotle peppers and mix thoroughly until peppers are incorporated
3Add Oaxacan cheese, salt and chopped bacon to the mashed potato
4Using a large pan on medium heat, warm up corn tortillas until pliable
5Add 2 tablespoons of mixture to the end of the tortilla and roll into a cigar. Place seam side down and repeat until out of filling
6Heat oil in a large skillet, place rolled taquitos to cook. Do not overcrowd the pan or they will not cook properly
7Cook for 2-3 minutes on each side and lay on a paper towel to drain any excess oil
8Place 4 taquitos on each plate, topped off with crema, lettuce, and cotija cheese. Serve with desired salsa. Makes about 20 cooked taquitos
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