The Wild Bacon Wine Trail was this past weekend and we couldn’t wait to share this recipe with you! The Hermann Wine Trail put on another FANTASTIC event of delicious food and wine pairings that we were crazy about. Our own pairing was this Spiced Bacon Taco with Pineapple Pico de Gallo that was served with our Vignoles wine. Try this for your next Taco Tuesday!
Ingredients
Spiced Bacon
2 tbsp chili powder
1 tbsp ground cumin
1 tbsp brown sugar
2 tsp freshly ground black pepper
2 lbs. sliced bacon
Pineapple Pico de Gallo
½ medium pineapple, peeled, cored, and diced
1 medium red onion, peeled and diced
1 jalapeño, seeded and diced
1 tbsp lime juice, or to taste
¼ cup chopped fresh cilantro leaves
Instructions
Heat oven to 450 degrees. Mix the chili powder, ground cumin, brown sugar, and black pepper together in a large bowl. Add the bacon and toss to coat. Arrange the coated bacon slices on a sheet pan, ideally, one fitted with a wire rack. Roast in the oven until they are caramelized and starting to crisp at the edges, approximately 10 to 15 minutes. Remove pan from oven, chop the bacon into large dice, and keep warm. Reserve the bacon fat for another use if desired. While the bacon cooks place all ingredients for the Pico de Gallo in a bowl and mix together, adjusting seasoning to taste. To serve, warm the tortillas in a dry pan, one or two at a time, and reserve them in a tortilla warmer or clean dish towel. Fill them with the diced bacon and pineapple pico de gallo. For added flair, add a slash of crema, quartered limes, salsa, cilantro, mint, and/or hot sauce.
