Cut the rind off the bacon and the back into small pieces.
340 g smoked bacon
Place a large frying pan over a medium to high heat and fry the bacon rind to render the fat. When the fat is rendered, remove the rind (for the cook to nibble on)
Add the bacon pieces and fry to your liking.
Pour the bacon fat into an old mug to keep for another day. (Its perfect for frying eggs etc).
Add the onions to the pan with the bacon and cook for about 4 – 5 minutes stirring regularly until the onions have softened and are translucent.
1 medium onion
Add the shrimp and minced chipotle chillies and cook for a further 4 minutes turning the shrimp over half way through.
900 g shrimp, 4 large chipotle chili peppers
Assembly
Place a second frying pan over a high heat and warm the tacos/tortillas for 15 seconds before flipping over to warm the other side for about 10 seconds.
12 large Flour tortillas
Spoon a little of the adobe sauce onto each taco and then a portion of the shrimp and chilli mixture.
Top with a little yoghurt and sprinkle chopped coriander for a finishing touch.
½ bunch cilantro, 1 large lime, salt, pepper, 2 tbsp yoghurt
Hope you enjoy.
Notes
Note 1: The shrimp should be deshelled, deveined and sliced in half and cooked.