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Barley Bacon Tacos is one of the most well liked of recent trending meals on earth. It's enjoyed by millions every day. It is simple, it's quick, it tastes yummy. They are fine and they look fantastic. Barley Bacon Tacos is something which I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have barley bacon tacos using 17 ingredients and 9 steps. Here is how you can achieve it.
Composition needed to serve Barley Bacon Tacos:
- 1 cup dried barley
- 1/4 lb chopped country bacon
- 1 coarse salt
- 2 tsp ground cumin
- 1 canola oil
- 3 1/2 cup water
- 1 cup ripped-up spinach
- 1 corn tortillas
- 1 shredded cheese
- pico de gallo
- 1 large, plump tomato
- 1 jalapeño
- 1/2 medium vidalia onion
- 1/3 medium cucumber
- 4 clove garlic
- 1/2 tbsp olive oil
- pinch salt
Heat a large rimmed cast-iron griddle or a cast-iron skillet. Add the bacon to the griddle and cook over moderate. Team with bacon and veggies in this risotto-like stew. Add the pearl barley, carrots and mustard, then pour over the chicken stock.
Directions to make Barley Bacon Tacos:
- Rinse barley, sort out anything that isn't barley
- Toast barley in saucepan with 1 tbsp. canola oil and pinch of salt. 4 minutes or so
- Add water to barley and reduce heat to simmer. At this point begin cooking bacon on low
- While the barley and bacon cook, dice up ingredients for pico de gallo (I added cucumber posthumously)
- Mix pico de gallo together with olive oil and pinch of salt
- Throw spinach in with bacon, stir for 30 seconds or until wilted
- Stir in barley and cumin, coating completely with bacon grease
- Warm up corn tortillas, cover them in shredded cheese, then pile everything together with sour cream on top
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