Friday, March 1, 2013

The “Baco” Taco---By Chef John Johnson

Last month Tim Ezell asked if I could create a Bacon (Baco) Taco and bring it to his show on Fox 2. The bacon taco is taking America one state at a time. Originating in Philly where the great food icon the Philly Steak hails from. This creation has even found itself on SNL in New York City. 

They say everything is better with bacon, so I decided to accept the challenge and play with bacon in the kitchen. To see what we can come up with. 13 slices later and 42 taco shells broken we finally mastered the art of bacon creations. A creation best eaten at 2:30 in the morning or after several beers into a 7th inning stretch, this will satisfy anyone who has the munchies.

Take 13 slices of your favorite bacon and weave them together.

Placing them on a sheet pan with a foil ridge in the middle to create that infamous taco shape we all desire. 

Bake at 350 degrees until bacon begins to be crispy. Approx. 15 minutes. Remove from oven and let cool.

Fill with your favorite taco ingredients and chow down!  Now you have a monstrous 1574 calorie “Baco Taco”.

I am thinking of putting this in one of our restaurants. At the Beer House inside RiverCity Casino we took the Philly favorite “Cheese Steak Sandwich” and made it better with STL famous provel cheese. 

With “Baco” Taco Tuesday! We could make this little Philly’s bacon taco an icon in St. Louis. What are your thoughts?

By Chef John Johnson

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