Crispy Black Bean-Bacon Tacos

These are basically homemade taquitos. The recipe suggested serving it on a bed of lettuce and tomatoes, Mexican BLT anyone? We live in Wisconsin and in my opinion tomatoes are not worth it this time of year. I decided to go with a rice and beans route instead. Normally both of which are side dishes but with the beans in a taco they make a perfect main. This recipe is from Rick Bayless' Mexican Kitchen cookbook. No big deal, but it is a signed copy. It is no big secret that I love him, his food and restaurants. Anyways, I decided to make this recipe because it calls specifically for store bought corn tortillas and I am expecting a tortilla press from Santa this year (homemade are thinner). 

The process may seem difficult, but in reality it is very straightforward and quick. It is a perfect meal to cook with a friend. After the bean mixture is finished, one person can flash fry the tortillas, and the other can fill and roll them. I used to hate using corn tortillas until I tried the flash frying method--no tearing or breaking. Make sure that the oil is hot enough before you start the rolled and filled tacos. I did not use a thermometer. Instead I dropped a stray bean into the hot oil, if it sinks, bubbles and rises to the top quickly the oil should be hot enough. If you are going to make this for more than four people I suggest doubling the beans, there were no leftovers when I made this for my parents as a Thanksgiving Eve meal (although my Dad and I can really put it away). Try serving it with Red Chile Rice and enjoy!

Ingredients:

8 slices bacon

1 medium white onion, chopped

15 ounce can black beans, drained and rinsed

2-3 pickled jalapenos (seeded, stemmed and chopped) or 1/4 cup jalapenos slices chopped

Vegetable oil

12 corn tortillas

2/3 cup crumbled Mexican queso fresco

Instructions:

1. In a 10- to 12-inch skillet, cook the bacon until crispy over medium heat. Remove the bacon to paper towel. Pour off all but a thin coating of the drippings. Add the onion and cook until deep golden brown, about 10 minutes. Stir in the beans, then coarsely mash the beans with the back of a wooden spoon. Crumble in the bacon along with the jalapenos. Season with salt and set aside in a bowl. This could be made several days ahead if you wanted.
2. Clean the skillet, pour in a splash of oil and heat over medium-high. One by one, quick fry the tortillas for several seconds to soften and pat dry on paper towels. Add more oil as needed. Remove the oil from the heat. Fill each tortilla with 2 tablespoons of the bean mixture, sprinkle with 1 tablespoon cheese, and roll up. 
3. Add 1/2 inch of oil to the pan and heat over medium to medium-high heat (about 375F). Fry the taquitos 4 at a time, placing them flap-side down in the oil. Fry on each side for about 2 minutes. Remove with a slotted spoon or tongs, drain on paper towels and tip them to be sure no oil is inside. Serve with rice.