TACO DAY 748/1000

BACON WRAPPED SAUSAGE TACOS W/ CHILE DE ARBOL SALSA

You read that right, BACON WRAPPED SAUSAGE TACOS! And they turned out fantastic.

I’ve seen these made where you leave the sausage whole and eat it like a hot dog but I opted to chop mine up like I would any other taco meat or meat-like filling. They were cooked indirectly from any flames inside the @charbroilgrills along with some with onions and Shannon grown red bell peppers.

While my meat wrapped meat grilled up I used the side burner of my bbq to pan sear some fresh tomatoes, peppers, red onions, garlic and dried arbol chiles in a little oil. Once cooked up I blended together until it was smooth. The sauce packed WAY more heat than I expected but soo tasty.

While inside I took advantage of all the rare tomatoes my wife has been growing and made a BOMB pico de gallo. 100% of the taste lies on the shoulders of these supersweet and juicy tomats the I chopped and mixed with cilantro, onions, jalapenos, and fresno peppers.

From the ground up: flour tortilla, mashed avocado/lime, chopped bacon/sausage, grilled red bell peppers/onions, pico, salsa de arbol, and a little queso fresco.

Mmmmhhmm.

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#tacoslayers