Ingredients

Chimichurri

  • 6 garlic cloves, finely minced
  • ½ cup flat leaf parsley
  • ½ cup chopped cilantro
  • 1 Fresno chili, chopped
  • 2 shallots, peeled and minced
  • ⅓ cup red wine vinegar
  • ¾ cup olive oil
  • 1 tablespoon granulated sugar
  • salt and pepper to taste

Bacon and Plantain Pinchos

  • 10 slices Bacon
  • 3 ripe plantains, peeled sliced in ¾ inch slices
  • 1 teaspoon dry oregano
  • 1 fresh lime, squeezed
  • 4 cloves garlic, chopped
  • 4 tablespoons chimichurri
  • ¼ cup vegetable oil
  • 10 skewers
  • salt and pepper to taste

Details

Product:

Bacon

Meal Course:

Dinner, Lunch

Dish Type:

Appetizer

Preparation

  1. For chimichurri, mix all ingredients together. Set aside.
  2. For bacon and plantain pinchos, preheat oven to 350°F. Lay bacon on a sheet pan and cook in oven for 5 minutes. Remove and set aside.
  3. Rub plantain slices with oregano, lime juice, and chopped garlic.
  4. Heat vegetable oil in frying pan and fry plantains to golden brown color.
  5. Wrap plantains in the par cooked bacon slices, using skewers to hold in place. Bake in oven at 350°F for 10 minutes, or until bacon is crispy.
  6. Drizzle with chimichurri to serve.