Xenote Joes
4 slices bacon
1 tablespoon vegetable oil
2 slices onion
1 pound lean ground beef
1 teaspoon Worcestershire sauce
1 teaspoon paprika
3/4 teaspoon cayenne pepper
2 teaspoons Italian seasoning
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 cup sliced black olives
Preheat grill for medium heat.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a small bowl, heat oil in a large skillet.
Heat bacon grease in the pan over medium heat. Cook onion in bacon grease until tender. Remove them from the skillet, and set aside.
Heat oil in a large skillet over medium heat. Saute onion and green peppers with chopped pork. Stir in chili seasoning, garlic powder, salt, pepper, yellow olives and black olives. Cook in oil for 2 minutes. Stir in taco seasoning, soy sauce, garlic powder and brown sugar. Saute for about 1 minute.
Arrange jolokia tops on a piece of foil.
Lightly oil grate. Place shredded lettuce on the foil, and spoon the beef mixture over the top. Fold edges under so that the meat mixture is covered. Spread with the slivered lettuce. Place tacos over the beef filling, and tie a knot at the end with a stick of charcoal.
Place desired toppings on the foil, and place on the grill as desired. Brush with vegetable oil, and grill for about 5 or 6 minutes per side. Serve hot or cold.