Barley Bacon Tacos

Name: Barley Bacon Tacos
Total time: 2700 s
Yield: 2 servings
Cuisine: American
Ingredients: 1 cup dried barley; 1/4 lb chopped country bacon; 1 coarse salt; 2 tsp ground cumin; 1 canola oil; 3 1/2 cup water; 1 cup ripped-up spinach; 1 corn tortillas; 1 shredded cheese; 1 large, plump tomato; 1 jalapeño; 1/2 medium vidalia onion; 1/3 medium cucumber; 4 clove garlic; 1/2 tbsp olive oil; pinch salt

patrickeganofcedar @cook_3719077

Barley Bacon Tacos

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patrickeganofcedar @cook_3719077

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Ingredients

45 mins

2 servings

1 cupdried barley
1/4 lbchopped country bacon
1coarse salt
2 tspground cumin
1canola oil
3 1/2 cupwater
1 cupripped-up spinach
1corn tortillas
1shredded cheese
pico de gallo
1large, plump tomato
1jalapeño
1/2medium vidalia onion
1/3medium cucumber
4 clovegarlic
1/2 tbspolive oil
pinchsalt

Cooking Instructions

45 mins

1

Rinse barley, sort out anything that isn't barley
2

Toast barley in saucepan with 1 tbsp. canola oil and pinch of salt. 4 minutes or so
3

Add water to barley and reduce heat to simmer. At this point begin cooking bacon on low
4

While the barley and bacon cook, dice up ingredients for pico de gallo (I added cucumber posthumously)
5

Mix pico de gallo together with olive oil and pinch of salt
6

Throw spinach in with bacon, stir for 30 seconds or until wilted
7

Stir in barley and cumin, coating completely with bacon grease
8
9

Warm up corn tortillas, cover them in shredded cheese, then pile everything together with sour cream on top