Brussels Sprouts and Bacon Tacos
- Heat 4 tablespoons of olive oil in a large skillet
- Add sliced 2 medium white onions, 5 large halved garlic cloves, and 4 thinly sliced jalapeno peppers
- Fry and stir often for about 5 minutes
- Stir in 1/4 cup of chicken broth, 1/4 cup of cider vinegar, 1/2 teaspoon of dried thyme, a 2-inch piece of cinnamon stick, 1/2 teaspoon freshly ground black pepper, 3 bay leaves, and 3 whole cloves
- Let them simmer for 30 minutes. Stir occasionally.
- Remove from heat, season with salt and put them in a bowl on the side
- Cook 1 tablespoon of olive oil and 1/2 pound of halved brussels sprouts in the same large skillet for about 6 minutes
- Combine the browned brussels sprouts into the mixture in the bowl
- Cook 1/4 cup of chopped bacon
- Scoop them into warm tortillas
- Top cooked bacon and cheese
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