In a heavy bottom pot, over medium heat cook bacon until fat is crisp and fat is rendered. Remove bacon from pan, leaving rendered fat. Add garlic and shallots and sauté until fragrant.
Add vinegar, syrup, Cholula Chile Pepper Carne Asada Seasoning Mix, and mustard. Whisk well, simmer briefly and remove from heat. Fold in cooked bacon and hold warm for service or refrigerate until needed.
Chef's Tip!
For batches larger than 2 cups, make the dressing in a blender.
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