Brussels Sprouts in Escabeche Tacos with Bacon - Rick Bayless

Ingredients

• 5 tablespoons olive oil (divided use)
• 2 medium white onions, sliced 1/8-inch thick
• 5 large garlic cloves, peeled and halved
• 4 x jalapeño chiles, stemmed, seeded and thinly sliced
• 1 1/4 cups x chicken broth
• 1/4 cup cider vinegar
• 2 large sprigs fresh thyme (or 1/2 teaspoon dried), plus a few sprigs for garnish
• 1 2-inch piece of cinnamon stick, preferably Mexican canela
• 1/2 teaspoon freshly ground black pepper
• 3 whole cloves
• 3 bay leaves
• 1/2 pound Brussels Sprouts, halved
• 1/4 cup chopped, cooked bacon
• Salt, about 1 teaspoon
• 12 warm corn tortillas