- Yields 50 Stuffed Dates
Chorizo Stuffed Dates have been on the Grace menu since opening, 12 years ago this month! It’s an item that people are often reluctant to try but once they do, it’s always a hit. It’s a classic dish that pairs sweet, spicy and earthy flavors.
Ingredients
Chorizo Stuffed Dates
- 1 lb. ground beef
- 1 lb. ground pork
- 2 lbs. seeded medjool dates
- 1 lb. apple wood smoked bacon
- 4 cloves minced garlic
- 1 yellow onion, minced
- 6 dried chipotle chili
- 3 dried ancho chili
- 3 dried guajillo chili
- 3 dried arbol chili
- 1/4 cup peanut oil
- sea salt
- pepper
- toothpicks
Charred Red Pepper Sauce
- 2 red bell pepper, roasted and peeled
- 1 pint heavy cream
- 2 tbsp. unsalted butter
- salt to taste
Directions
Chorizo Stuffed Dates
Roast Chilis
De-stem dried chilis, place on baking sheet, roast at 200 degrees for 20-30 minutes, until crunchy. Place in spice grinder all together and grind into powder.
Preheat oven to 350 degrees
Make Chorizo
Heat medium size sauté pan over medium heat. Add peanut oil and heat until slightly smoking. Add both ground meats and cook until slightly brown. Add minced garlic, minced yellow onion and ground chilis. Season with salt and pepper to taste. Reserve mixture
Stuff Dates
Gently stuff approximately 1 TBSP of chorizo mixture into deseeded dates. Wrap each date with 1 piece of bacon and secure with toothpick.
Place wrapped dates onto baking sheet and cook at 350 until bacon is slightly crisp. Serve warm with Charred Red Pepper Sauce
Charred Red Pepper Sauce
Place bell peppers and heavy cream into a medium pot and cook over medium heat until cream mixture has reduced by half. Place reduced cream mixture into a blender and puree until pepper and cream mixture is completely smooth. Add butter to mixture and blend until all butter is emulsified. Add desired amount of salt. Serve warm.
GRACE Fort Worth
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