UPDATE: MADE THESE AGAIN WITH A MUCH BETTER OUTCOME THIS TIME AROUND. I FRIED MY ONION AND BACON TOGETHER, DRAINED WELL AND THEN PROCEEDED AS DIRECTED. I REALLY THINK THIS MADE A HUGE DIFFERENCE. I ALSO SERVED THIS IN SIFT CORN TORTILLAS AND GARNISHED WITH CILANTRO, AVOCADO SLICES AND A GENEROUS SQUIRT OF FRESH LIME JUICE. DO NOT SKIP THE LIME. IT NOT ONLY WILL KEEP YOUR AVOCADO FROM BROWNING (SHOULD YOU DECIDE TO ADD IT), IT DIES DOUBLE DUTY TO HELP NEUTRALIZE THE HEAT! FANTASTIC!!! I'm not sure about these. On the contrary, my hubby couldn't get enough! For me, the flavor of this was very one-dimensional. Surprisingly, I couldn't taste the bacon at all or, for that matter, any smokiness from it (which, to my surprise, my huby RAVED about). All I could taste was underseasoned shrimp and a bit of bite from the chipotle pepppers every now and then. NOTE: I found 3 chipotles and a few t chipotle sauce to be spot on. Sometimes, I'd get a SUPER hot bite, but most of the time, the heat was palatable. Since my hubby is BEGGING me to make these again, I feel it's not fair to give up altogether, but it will be a while before I do. Served on tostada shells with fresh pico de gallo, cubed avocado and chopped cilantro garnishes and black beans / Mexican rice on the side. Of course my hubby thinks this is the best thing I've ever made (he bragged about our meal to all of his co-workers hahaha)! Thanks anyways, rvelasquez. :-)
Was this review helpful?
4 users found this review helpful
UPDATE: MADE THESE AGAIN WITH A MUCH BETTER OUTCOME THIS TIME AROUND. I FRIED MY ONION AND...