1 pound bacon
1/2 pound shredded Oaxaca cheese (If you can't find it, use Monterey Jack.)
15 corn tortillas
1 cup sliced, pickled jalapenos (These can be found in a jar or can in the Latino section of your local supermarket.)
4 Roma tomatoes
1 medium onion
2 dried red chiles (Chile de Arbol)
2 Tbsp. chopped cilantro
1 Tbsp. garlic salt
Juice of 1 small lime
Preheat oven to 365 degrees. Place a cooking rack on a large cookie sheet. Arrange sliced bacon atop cooking rack. Bake bacon for 20 minutes until crisp. Remove from oven and drain on paper towels.
While bacon is cooking, peel and chop onion into large pieces. Place onion and whole tomatoes in a medium saucepan filled with water. Heat to boil and cook for 10 minutes. Place chiles in a small frying pan over medium heat. Brown chiles for 5 minutes on each side until browned but not burned. Remove from heat. Using a fork, remove peels from tomatoes. Place whole, peeled tomatoes, onion pieces and dried chiles in the blender. Add cilantro, garlic salt and lime juice and blend until smooth, about 15 seconds. Place Salsa Roja aside.
Warm three corn tortillas in a large skillet over medium high heat. Add three tablespoons of shredded cheese to each tortilla. Place one slice of bacon and 2-3 sliced jalapenos on top of cheese. Fold tortillas in half over ingredients to create tacos. Flip tacos to heat both sides evenly until cheese is melted and tortilla is golden brown. Serve with Salsa Roja.