Chorizo and fig tapas
Chorizo and fig tapas is a sweet and savory small plate that was inspired by a tapas dish I had at Barcelona Wine Bar in Washington, D.C.
As soon as I tasted the chorizo and fig tapas at Barcelona Wine Bar, I immediately ordered several more rounds and took an order to go. The kitchen staff loved that I loved them so much, so they loaded me up with a little extra. I don’t know about you, but good free food makes me so happy!
Our server suggested that I pair the tapas with the Monte Quieto ‘Alegre” Gran Corte, which is a cabernet franc malbec blend that was literally the perfect pairing. This adds to the many reasons why I’d love to visit the Mendoza region one day to try the different malbec varieties.
How is this recipe different from Barcelona Wine Bar?
Barcelona Wine Bar makes their chorizo with sweet and sour figs with a balsamic reduction. Also, after some additional research, others have made it with granulated sugar. Instead, I relied mostly on honey and figs to get the sweetness and opted out of the balsamic reduction. Although, I may update this recipe in the future by trying it out.
I also don’t know what variety of chorizo they used and I used what was available to me at my local grocery store.
What are tapas?
A tapa is an appetizer or snack in Spanish cuisine. They can be combined to make a full meal, or can be a precursor to a delicious meal. It’s one of my favorite styles of eating because you can sample so many dishes instead of committing to a large portion for a meal.
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Keep reading for the chorizo and fig tapas recipe!
What’s in the chorizo and fig tapas?
- 4 garlic cloves, minced
- 7 oz. Figs, halved
- 12 oz chorizo, cut in quarter inch diagonal slices – my local grocery store only had an Argentinian sausage that was fully cooked. However, if you have access to other chorizo, feel free to experiment with that!
- ½ yellow onion, quartered
- 1 tsp. salt
- ½ tsp. black pepper
- ½ tsp. ground cloves
- 1 cinnamon stick
- ½ cup honey
- 1 cup beef stock or ½ cup red wine and ½ cup beef stock
How to make chorizo and fig tapas
Heat a sauce pan on medium and add olive oil.
Add the onions and cook until just translucent and then add the minced garlic. Cook until fragrant.
Add the figs and cook for about 5 minutes.
Add in the chorizo and then blend in the seasonings cooking for 2-3 minutes before adding the beef stock and honey.
Bring the mixture to a boil and let simmer until you have a thick sweet sauce to accompany the chorizo and figs.
More recipes with chorizo
Chorizo and Fig Tapas
Ingredients
- 4 garlic cloves minced
- 7 oz. Figs halved
- 12 oz. chorizo cut in quarter inch diagonal slices
- ½ yellow onion quartered
- 1 tsp. salt
- ½ tsp. black pepper
- ½ tsp. ground cloves
- 1 cinnamon stick
- ½ cup honey
- 1 cup beef stock or ½ cup red wine and ½ cup beef stock
Instructions
- Heat a sauce pan on medium and add olive oil.
- Add the onions and cook until just translucent and then add the minced garlic. Cook until fragrant.
- Add the figs and cook for about 5 minutes.
- Add in the chorizo and then blend in the seasonings cooking for 2-3 minutes before adding the beef stock and honey.
- Bring the mixture to a boil and let simmer until you have a thick sweet sauce to accompany the chorizo and figs.