Bitchin’ Bacon Beef with Smashed Plantain Chips

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2015/03/14 by nikkiledford

I love using local foods in my meals and I especially love supporting the other food makers and artisans in my city. From its humble beginnings at the local farmer’s markets, San Diego’s Bitchin’ Sauce has risen to new heights of success and is currently sold in Whole Foods grocers throughout the country.

bitchin sauce

 

What is Bitchin’ Sauce? Well, besides the obvious, it’s a fantastic “hummus-like” vegan dip made from almonds, nutritional yeast, bragg’s aminos (so no, it’s not completely Paleo) and some other stuff. Over the years, they have expanded beyond their original flavor (which is quite yummy) to include flavors like Pesto, Cilantro Chili, Bombay (curry), and Chipotle.

This recipe was kind of an accident, but good one for sure. Just make it and you’ll know what I mean. If you don’t have access to Bitchin’ Sauce (here’s a list of locations), then the easiest alternative would be a basil hummus or traditional pesto if you aren’t down with chickpeas. I added a side of fried plantain chips which are also known as Tostones. So yummy!

Bitchin' Bacon Beef

Bitchin’ Bacon Beef

1 lb. grass-fed ground beef
6 oz. bacon, chopped
1 green bell pepper, seeded and diced
1/2 red onion, diced small
2 cloves garlic, minced
1/2 container of Pesto Bitchin’ Sauce (1/4 c.)

Smashed Plantains (aka Tostones)

2 large yellow plantains (not rock hard = green or super soft = black)
1/4 – 1/3 c. coconut oil, lard, duck fat, other high heat oil

  1. In a large skillet (I used cast iron), add chopped bacon and cook until done. Remove bacon, but leave the rendered fat.
  2. Add the bell pepper and onion and sauté until fragrant.
  3. Add beef and garlic, stirring until beef browns and then turn down heat.
  4. Add bacon and Bitchin’ Sauce and stir well to combine. Turn off heat and cover to keep warm.
  5. For plantains, remove skins and slice into thick rounds. Boil a pot of water and add plantains.
  6. Boil until fork goes through easily, but do not overcook. No mushy plantains.
  7. Drain the plantains and using the bottom of a jar. Smash the rounds to flatten into thinner “chip-like” width.
  8. In a small skillet or soup pot (I like using pots with some height to cut down on splatter) heat your oil until hot but not smoking. Once the oil is hot you can turn down the heat slightly.
  9. Add plantains and let them fry until crisp on bottom, flip halfway through.
  10. Drain the plantains again and serve with you Bitchin’ Beef!
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