Join our Wine Pairing Weekend group for a “Night in Navarra” where we will each share recipes to pair with these fun Spanish wines. Tasting Pour will be pairing Lamb Sofrito Nachos with a Tempranillo, Rose of Merlot, and a Graciano.
Lamb Sofrito Nachos
This recipe is inspired by a dish we had at a Spanish Tapas restaurant a few years ago. We are depending on our memory and our taste so we won’t guarantee authenticity but we will guarantee deliciousness. Sofrito is a tomato based sauce that has different iterations in Portugal, Spain, Cuba etc. Spanish versions usually use sweet peppers and milder spice flavors. We like a little kick so we notched the heat factor up a smidge.
- 1 medium yellow onion finely diced (about 1 cup)
- 1 garlic clove minced
- 1 sweet red bell pepper finely diced
- 4 oz can of fire roasted green chiles
- 2 teaspoons smoked paprika
- 1 teaspoon sauce from chipotle in adobe
- 1 14 oz can fire roasted diced tomatoes
- ⅓ cup fresh cilantro chopped
- 1 lb ground lamb
- sweet potato tortilla chips (Trader Joes)
- salt and pepper to taste
- blue cheese crumbles and cilantro for garnish
- Coat skillet with olive oil and turn to low heat on stove top
- Saute onions in one layer until soft and just beginning to caramelize approx 10 minutes
- Add garlic and toss 1-2 minutes
- Add sweet red bell and roasted green chiles - toss and cook 3-4 minutes
- Add paprika and adobe sauce - toss and cook 1-2 minutes
- Add tomatoes and cook stirring until liquid condenses to thick, not runny sauce consistency
- Add cilantro, salt and pepper and stir to heat through.
- Meanwhile in a separate stovetop skillet cook lamb until no longer pink, drain off fat if desired.
- Puree sofrito sauce in food processor
- Add sofrito sauce to lamb in large skilled stir to combine and heat through.
- Serve lamb sofrito over nachos sprinkled with blue cheese and cilantro
We suggest pairing some cheese – we used manchego – and a green salad.
Other Recipes to Pair with Navarra Wines
We cannot wait to hear which Navarra wines our #winepw friends tasted and see their creative recipes. Thanks to Gwendolyn at Wine Predator for organizing this month’s theme.
Jill Barth of L’Occasion: “Eat and Drink like Hemingway in Spain’s Navarra Region”
Nancy Brazil of Pull That Cork: “Wines of Navarra and a Meal to Match“
David Crowley of Cooking Chat: “Steak with Manchego Mushroom Sauce with Red Wine from Navarra”
Nicole Ruiz Hudson of Somm’s Table: “Cooking to the Wine: Senorio de Otazu and Broiled Skirt Steak with Romesco Sauce”
Wendy Klik of A Day in The Life on the Farm: “A taste of Navarra Spain”
Camilla M. Mann of Culinary Adventures with Camilla: “Pacific Rock Crab Claws + 2016 Otazu Merlot Rosado “
Jennifer Gentile Martin of Vino Travels:“Pilgrimage to the Navarra with Bodega Inurrieta”
Jane Niemeyer of Always Ravenous: “What Foods to Pair with Wines from Navarra Spain”
Sarah Ozimek of Curious Cuisiniere: “Basic Spanish Flan and Navarra Wine”
Cindy Rynning of Grape Experiences: “¡Salud! to Tapas Night and the Wines of Navarra”
Julie Santiago of Wine N Friends: “Taste of Pintxos and Navarra Wines”
Rupal Desai Shankar The Syrah Queen: “Navarra – Spain’s Hidden Gem“
Lauren Walsh The Swirling Dervish: “Sipping and Cooking with Patxaran: a Taste of Ancient Navarra”
Host Gwendolyn Alley The Wine Predator: “Along the Way with Wine and Food from Navarra Spain.”
Night in Navarra Wines
Navarra is a diverse region in Northern Spain that has traditionally been known for Grenache (Garnacha)- and especially Rose of Garnacha. In recent years there has been an increase in planting of Tempranillo and international grapes such as Merlot and Cabernet Sauvignon. With influence from both the cool Atlantic Ocean winds and the warmer Mediterranean plus vineyards spanning from the valley floor to the foothills of the Pyrenees mountains – the region offers a wide array of climate and soils.
We wish to visit Navarra because wine is not its only delicious agricultural product. The region is known for asparagus and sheep milk cheeses – Roncal and Idiazábal. We picture ourselves dining outside one Spring afternoon enjoying cheese, asparagus, and rose.
Otazu Rosado Merlot 2016
This was our favorite. We found it unique to have a Rose of Merlot from this region. This was good with just a glass and it held up great to our Lamb Sofrito Nachos. A surge of fun red fruits on the nose – cherry, strawberry. Surprising full body and long finish for a rose. Dry and ending with tart fruit and floral notes.
Castillo Monjardin Tempranillo 2015
Earthy nose with concentrated red plum, dark cherry compote, licorice, and tart red fruit – cranberry, pomegranate. Thinner than expected with some unripe notes this is a wine that benefits from a food pairing.
Bodege Inurrieta Laderas (Graciano) 2014
Graciano is a grape we don’t hear about too often. It is known for its weight, concentrated color, and intense fruity aromatics (red plums, cherries, blackberry, mulberry). Because it is low yielding it is not widely planted.
Deeply colored with aromas of vanilla woodchest, violets, fig, and rich soil. Vanilla wood notes dominate the palate with purple fruit and pleasantly textured tannins. May benefit from time in the bottle… Yep, we tasted again the next night and the wine was more open. Wood notes were more integrated and fruit was more complex. Recommend decanting or holding.
Samples were provided by Navarra Wines. Opinions are our own.
Those nachos sound amazing. Can’t wait to try the recipe
And I really want to use the sofrito sauce in other dishes. Very versatile.
Lauren Walsh says
An al fresco lunch of cheese, asparagus, and rosé sounds like a great way to spend a few hours. Your recipe sounds delicious, too. Great photos!
Thank you! Sometimes the light hits right and then I don’t have to actually understand my overcomplicated camera!
Nicole Ruiz Hudson says
The nachos sound delicious.
Easy and fast to make too. Sofrito sauce would jazz up ground meat for tacos.
I’m loving the sound of those nachos! Such a fun tapas!
They were quick too. That’s the thing with tapas if they aren’t fast and easy you wind up with five courses worth of effort for one course.
Lamb Sofrito Nachos have just been added to my appetizer/tapas file, they look delicious!
Thank you. They are definitely on my “make again” list. My husband is always happy when I say, “And this was pretty quick and simple to make” because he knows I’ll do it again. Unlike a 3 day eggplant soup I made once. He will never see another batch of that.
Jill Barth says
Admission: I often order sofritas but actually have no idea what exactly they contain. So this is getting bookmarked so I can try it out.
You had a gorgeous wine lineup here too – a round of tapas would be so much fun. Lovely post!
Well it took a #winepw nudge for me to figure out this sauce and then it was very easy. Glad I made it.
Jen Martin (Vino Travels) says
A simple dish, but looks like full of flavor and a great pairing. I did the Bodegas Inurrieta Crianza and Sauvignon Blanc so was good to read about their graciano.
David Crowley says
Yum! This recipe looks delish. We enjoyed the red from Otazu, would love to try the rosé!