Bacon Shell Tacos (AKA “Bacos”)

bacon-taco-large

Fellow bacon lover Grant has created one of the most spectacular uses of bacon we’ve seen in quite some time. The BACO! Before we get too far into things though, a word from Grant on pronunciation:

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baco ba·co [bah-koh]
noun
Success embodied and carved into a convenient hand-sized package of glory.

See, it’s not “bake-o”, it is “bah-koh“, got it? You know, like a taco. A taco BUT WITH A BACON SHELL! Here is a rhyme you may use to help you with this pronounciation: “Crumble crumble little taco, don’t you wish you were a baco?” Also you may use this classic: “One, two, buckle my taco/ three, four, give me a baco.”

baco-moldTo state things simply, the baco is a taco made with a shell of 100% bacon. The steps to make this tasty treat are fairly simple.

  1. Make a woven bacon shell, put it over a mold and bake it until crispy
  2. Fill the bacon shell with all the yummy toppings you desire
  3. Eat and be merry

It really is that simple and Grant has simplified the process even further for you by providing you a recipe guide for many types of bacos:

  • Breakfast Baco
  • Greek Baco
  • Caprese Baco
  • Rosemary Baco
  • ULTIMATE Baco

We’ve got only one suggestion for you — make yourself a baco…and smile 🙂

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49 comments

  1. LuzMA says:

    Yea exactly what I will NEVER eat… clog my arteries, full of fat… and please do not forget the poor animal was torture and kill for your pleasure!! Very very unhealthy and cruel, I am so happy that I do not eat cadavers!

  2. Julie says:

    If you don’t want to make a form and bake in the oven, you can fry the weave, use a press as needed, then put the filling on half of the weave and flip the other half up and over, like an omelet. I saw this on the Bacon episode of Crave on the Food Channel. The Lardon Food Truck in LA was shown making the Baco. This method worked fine for me, I just used a large cast iron skillet as my press.
    I dipped/drizzled mine in a side of Marsala sauce made with meat stock and dry Marsala wine in a sherry vinegar glazed pan.
    Yummy!

  3. Mark says:

    I am at a loss for words. This is simply genius. Dare I say it’s on the same level of genius as Leonardo DiVinci and Albert Eistein???

    Yeah. I dare to say it. GENIUS.

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