The Ultimate Flavor Collision

Mole isn’t just a sauce; it’s a piece of Mexican history. While many associate chocolate in savory food with a “dessert” profile, the addition of dark chocolate in a Smoky Chorizo Mole is actually used to balance the heat of dried chiles and provide a velvety, earthy finish. This recipe brings together the fatty, spiced punch of fresh chorizo with a “Legit” mole sauce that honors traditional techniques like toasting whole spices and rehydrating chiles.

Ingredients

The Smoky Mole Base

• 3 dried Ancho chiles (stems and seeds removed)
• 2 dried Pasilla chiles (stems and seeds removed)
• 2 chipotles in adobo (for extra smokiness)
• 2 oz high-quality dark chocolate (70% cocoa or Mexican chocolate)
• 1/4 cup roasted almonds or peanuts
• 2 tbsp sesame seeds
• 1/2 white onion, charred
• 3 cloves garlic, skin on and charred
• 1 cinnamon stick (or 1/2 tsp ground)
• 1/4 tsp ground cloves
• 2 cups chicken or vegetable stock

The Tacos

• 1 lb fresh Mexican chorizo (removed from casings)
• 12 corn tortillas (locally sourced or handmade if possible)
• Toppings: Pickled red onions, crumbled Queso Fresco, fresh cilantro, and lime wedges.

Step-by-Step Instructions

1. Toast & Hydrate: In a dry skillet, toast the dried Ancho and Pasilla chiles over medium heat for 30 seconds per side until fragrant. Submerge them in a bowl of hot water for 20 minutes to soften.
2. Char the Aromatics: In the same skillet, char the onion slices and whole garlic cloves until blackened spots appear. Peel the garlic after charring.
3. The Nutty Crunch: Toast the almonds and sesame seeds in the skillet for 1–2 minutes until golden brown. Be careful not to burn the sesame seeds!
4. Blend: Place the hydrated chiles, charred onion/garlic, toasted nuts/seeds, chipotles in adobo, cinnamon, and cloves into a blender. Add 1 cup of the chile soaking liquid (or stock) and blend until perfectly smooth.
5. Simmer & Chocolate: Pour the blended sauce into a saucepan. Whisk in the remaining stock and bring to a low simmer. Stir in the dark chocolate pieces until melted. Simmer for 15 minutes until the sauce thickens and the color deepens.
6. Cook the Chorizo: In a separate large skillet, brown the chorizo over medium-high heat, breaking it up with a spatula. Cook until crispy (about 8–10 minutes). Drain any excess grease.
7. Combine: Stir about 1/2 cup of your mole sauce into the skillet with the chorizo to coat the meat.
8. Assemble: Warm the corn tortillas. Pile a generous spoonful of the smoky chorizo mole into each, then top with pickled onions, cheese, and cilantro.

Fact-Check: The “Mōlli” Legacy

• Etymology: The word “mole” comes from the Nahuatl word mōlli, which simply means “sauce” or “concoction.”
• Complexity: Authentic Mole Poblano often contains over 20 ingredients. Our version is a “Mole Rojo” variant, focused on the specific pairing of cacao and smoke.
• Chocolate’s Role: Contrary to popular belief, chocolate is not the main ingredient. It is a secondary component used to cut the acidity of the tomatoes and the bitterness of the roasted chiles.