I took this to the first San Diego rec.food.cooking cookin' It was a big hit and has been requested at other cookins'
I make these using the soft, greasy chorizo in the plastic "tube"
Cook it in a skillet rendering off the fat until the chorizo is nice and dark.
Line a strainer with some cheesecloth and place over bowl to drain off the fat and cool the chorizo.
Now we are ready to fill the dates. Using a pastry bag fitted with a #12 cake decorators round tip makes it easy to fill the dates.
filling the dates
Now it's time to wrap the dates in bacon. One slice of bacon will wrap two dates. Place the filled date at one end of the bacon and roll, giving it one full wrap.
Slice off the bacon at the end of the wrap.
Secure with a toothpick running the length of the date. That way the toothpick doesn't get in the way when cooking in the skillet.
One pound of bacon and a package of chorizo will make approximately 30 dates
Let's get cooking
Let's get eating
Chorizo filled dates
1 pound bacon
1 12 oz package of chorizo
If you are using a chorizo that is firm and can be cut, or Longaniza, cut off the ends of the chorizo and slice the sausage crosswise into 3 equal pieces, about 3/4 inch each in length (remove the skin if it is tough) Cut each of these pieces in half lengthwise and in half again, to make a total of 12 "sticks" (If your chorizo is thick, these pieces may be to large for the dates, in which case cut in half again) Insert each chorizo piece into a date and close the date around it, and proceed as above.
If you want to you can take it one step further.
Wipe out the skillet, then heat the oil at least 1/2 inch deep to about 350*F. Dust the dates with flour then dip them into a well beaten egg and immediately into hot oil. Fry until golden, turning once, or better, use a deep fryer. Drain and serve right away.