Mole Chorizo

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Making your own chorizo at home is super simple! This version melds the delicious flavors of a mole sauce resulting in fantastic sausage.

Several years ago, I made a mole chili for guests that went over like a lead balloon. It was heavy on the cocoa flavor and, evidently, that's not a universally loved flavor combo. Even my husband didn't like it! I was not only embarrassed, but it pained me to have a huge pot of leftover chili that no one wanted. Since then, I've been hesitant to try anything with mole sauce containing chocolate. Thank goodness I went ahead and decided to try this chorizo!

My husband, though not a fan of chocolate in his mole sauce, devoured this chorizo. We stuffed it into breakfast tacos with some crispy breakfast potatoes, scrambled eggs, cheese, sour cream, and sliced avocado and plowed through them all. It has a depth of flavor that is hard to describe! Not at all chocolately, just a bit sweet and savory.

I had no idea making my own chorizo was so simple! Just mix, let the flavors meld, and brown! The ingredient list looks a million miles long but I promise you're just pulling out small amounts of most of your spice cabinet :)

Use it in anything you'd typically use taco meat - tacos, nachos, or even queso! Mmm, queso...

I decided that sausage rolls are fairly unattractive to look at so I got desperate and grabbed a spoonful of cocoa powder to focus on. Ridiculous? Yes, but don't let that stop you from trying the recipe!

Mole Chorizo
2 dried ancho chiles
2 chipotle chiles, from canned chipotle chiles in adobo sauce
2 tablespoons raisins
1 tablespoon sesame seeds
1/2 yellow onion, chopped
4 cloves garlic, chopped
1 tablespoon cocoa powder
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon dried oregano
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon cayenne
pinch of ground cloves
2 teaspoons kosher salt
2 tablespoons apple cider vinegar
2 tablespoons water, plus more as needed
1 pound ground pork (at least 20% fat - not lean!)

Remove the stems and seeds of the ancho chiles. In a dry cast iron skillet over medium-high heat, cook for 5-10 seconds on each side, or until they begin to puff up a bit. Add enough warm water to cover the chiles, turn off the heat, and let soak for 30 minutes, or until they are soft and plumbed. Remove them from the water, rinse, then chop.

In a food processor, combine the chopped ancho chiles, chipotle chiles, raisins, sesame seeds, onion, garlic, cocoa powder, cumin, paprika, oregano, cinnamon, allspice, cayenne, cloves, salt, apple cider vinegar, and water. Puree until it forms a smooth bright red paste, scraping down the sides occasionally. If it's too dry to blend, add a tablespoon of water at a time. It will look like dark ketchup.

In a large mixing bowl, combine the ground pork with the chile puree and mix well.

To test the flavors, heat a skillet over medium heat and fry a small pinch of the chorizo for a minute or so. Taste and adjust seasonings if needed.

Cover the bowl and let refrigerate at least 4 hours so the flavors can meld. To prepare, fry as you would ground beef.

Cooked chorizo will keep in the refrigerator for a week. Uncooked chorizo can be frozen for up to 3 months.

Source: Homesick Texan Family Table