Al Pastor Tacos


4 strips bacon, chopped

1 tablespoon extra-virgin olive oil,
plus more for serving.

1 1/2 cups onions, diced

1 cup celery, diced

2 cloves garlic, minced

6 1/2 cups broth

1 pound Yukon Gold potatoes, diced

1 teaspoon salt

1/2 teaspoon ground pepper

2 (16 ounce) bags frozen baby Lima beans

1 cup frozen peas

1/4 cup chopped fresh tarragon

2 tablespoons chopped fresh parsley

2 teaspoons white-wine vinegar

Cook bacon in a large pot,
until browned and crisp, 5 minutes.
Transfer to a paper-towel-lined plate.
Drain off all but 1 tablespoon bacon fat.
Add oil, onions, celery, cook 5 minutes.
Add garlic stir and cook, 30 seconds.
Add broth, potatoes, salt and pepper.
Bring to a boil.
Reduce heat, cover, cook 10 minutes.
Add Lima beans and peas.
Return to a boil, cook, uncovered, 3 minutes.
Remove from heat.
Stir in tarragon, parsley and vinegar.
Serve topped with bacon and a drizzle of oil.
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