- 2 tablespoons buttermilk
- 1 cup heavy cream
- 1 pound thick-cut bacon
- 1 small yellow onion, diced
- 3 tablespoons honey
- 2 teaspoons chile powder
- 1 teaspoon chipotle chile powder
- 1 teaspoon sauce from a can of chipotles in adobo
- 8-10 corn tortillas, warmed slightly
- 1/2 cup store-bought pico de gallo or chunk salsa
- 1 tablespoon chopped fresh parsley
- Stir the buttermilk into the heavy cream in a small bowl. Cover with plastic wrap and let stand at room temperature for at least 6 hours or up to overnight until thickened. Once thickened, place in the refrigerator where it will keep for about a week.
- To a large skillet, add the bacon and cook over medium heat until crispy. Remove the bacon from the pan with a slotted spoon, leaving the bacon fat in the pan and leaving the pan set over medium heat. Transfer the bacon to a plate that has been lined with paper towel. Set aside.
- To the skillet with the bacon fat, add the onion. Cook until the onion has caramelized about 8 minutes, then remove the onion with a slotted spoon, transferring it to a medium bowl. Add the bacon to the bowl with onion. Reserve a teaspoon or two of the bacon fat.
- In a small bowl, whisk together the honey, chile powder, chipotle chile powder and sauce from a can of chipotles in adobo. Add a teaspoon of the bacon fat to the bowl and whisk again.
- Pour the sauce over the bacon and onion mixture and toss to evenly coat. Season with salt to taste.
- Assemble your tacos, by adding a couple of tablespoons of the bacon mixture to each warmed tortilla shell. Top with pico, a drizzle of Mexican crema and chopped fresh parsley.