In the pan, there should be about 2 tablespoons of fat left over from the meat. If not, add about 2 tablespoons of butter or ghee to the pan (You'll want to make sure to have enough in there so the plantains don't stick to the bottom of the pan). Add diced plantains. Let the plantains cook for about 3 minutes, sprinkled with salt, garlic powder, oregano, chili powder and paprika then once browned on one side, flip and cook for another 3 minutes on the other side.
Place bacon in a larget skillet over medium heat. Cook until crispy then remove with a slotted spoon and set aside. Add chorizo, white onion and bell pepper to the bacon fat and use a wooden spoon to break up the meat. Cook until meat is cooked through and onion is translucent, about 10 minutes. Remove with a slotted spoon and set aside with bacon.
I eat paleo. If you did not notice from the blog name, well, that’s understandable. It’s not Pale Omg, like the skin color. I’m usually pretty tan. It’s actually pronounced pay-lee-o.m.g. There ya go, you did it! I just love food.