Ingredients
4 jalepenos
1/2 lb. thick-cut smoked bacon
2 oz. shredded smoked Gouda cheese
2 oz. shredded asadero (Mexican melting cheese) or Monterey Jack cheese
2 oz. finely grated Cotija cheese or ricotta salata
8 corn tortillas
Salsa verde and sour cream
Preparation
Step 1Roast the jalapeños directly over a gas flame or under a preheated broiler, turning, until charred all over. Let cool. Using a paper towel, rub off the skins and discard the stems. Thinly slice the chiles crosswise, keeping most of the seeds.Step 2Heat a large rimmed cast-iron griddle or a cast-iron skillet. Add the bacon to the griddle and cook over moderate heat, stirring occasionally, until the fat is rendered and the bacon is nearly crisp, 6 to 8 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. Pour off all of the fat and wipe the griddle clean.Step 3Meanwhile, in a bowl, toss the Gouda with the asadero and Cotija cheeses.Step 4Warm the tortillas on the griddle over moderate heat, turning once, until pliable, about 1 minute. Transfer the tortillas to a work surface. Fill the tortillas with the bacon, jalapeños, and mixed cheeses and fold in half. Griddle the tacos, turning once and pressing gently with a spatula, until browned in spots and the cheese is melted, 3 to 4 minutes. Transfer the tacos to a platter and serve with salsa verde and sour cream.
