Served at the 2023 Wild Bacon Wine Trail, Adam Puchta Winery
2 Tbsp chili powder
1 Tbsp ground cumin
1 Tbsp brown sugar
1 tsp freshly ground black pepper
2 lbs. sliced bacon
Pineapple Pico de Gallo
1/2 medium pineapple; peeled, cored, and sliced
1 medium red onion, peeled and diced
1 jalapeno, seeded and diced
1 Tbsp lime juice, or to taste
1/4 cup fresh chopped cilantro leaves
Heat oven to 450°F. 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.
Serve with Adam Puchta Winery Vignoles