• 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.

Chorizo Stuffed Dates Photo
Photo courtesy of Grace's

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

Interested in submitting a recipe? Email Us.

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