This super easy recipe for Mole Sauce Chorizo Taco is a snap to prepare, yet it tastes and looks like you worked on it for hours! Also, my recipe for Mole has no chicken stock in it, so one could consider using it for a vegetarian recipe.

Recipe serves 4 to 6


One and 1/2 lbs. Chorizo ( beef or pork or if vegetarian use soy chorizo)

15 oz can tomato sauce

Small soft tortillas

Goat Cheese – hand crumbled

2 tomatoes – diced

2 oz dark chocolate (I used Dark Oregon Chocolate Decadence)

1/4 C minced onion

1 Tbsp fire roasted green chilies – canned

1 tsp Chili powder

1 garlic clove -minced

green onion diced

cilantro chopped

2 Tbsp olive oil


In medium size pot heat 1 Tbsp olive oil and then reduce heat to low.

Add onion and saute until soft.

Add roasted green chilies and garlic.

Add tomato sauce, chili powder and stir.

Raise heat to medium, and when sauce is bubbling, reduce heat to simmer.

Break chocolate bar into smaller pieces and add to sauce.  Stir the sauce as the chocolate melts.

Simmer the sauce for 20 minutes to allow it to reduce a little.

In large fry pan brown the chorizo (spoon out excess grease).

In separate fry pan heat canola oil and until hot, slowly place  a tortilla shell into the oil for for a few seconds,  remove with tongs and repeat with other shells.

Place tortilla shells on plate.  Spread Mole sauce on each shell, add the chorizo, green onion, cilantro, and goat cheese. Place extra Mole sauce in small bowl.

And that’s it, time for a killer easy Mole Sauce Chorizo Taco!


She Who Must Be Obeyed and I flew to Portland,  Oregon on Virgin America to attend the 2012 International Food Blogger Conference. The trip couldn’t have been easier. Upon arrival we walked out the terminal and boarded a light rail for a $2.50 each ride ending across the street from the event hotel.  So far so good.

As we registered I saw some old friends and introduced Sue to Zephyr go to guy Reno. We  checked out the book fair and slipped out to grab a bite in the restaurant bar.

Last year in Santa Monica the IFBC was filled with great food and wine.  Portland proved to be every bit as good! Following wine pairing, we attended the “speed food dating” event where local food purveyors got 5 minutes at each to table to explain their food item while we sampled their treasures.

The home grown and preserved black berries got the taste buds into high gear.


This local made chocolate was awesome and plentiful!

 The Oregon Dark Chocolate Decadence they provided me was used in the Mole recipe.




After a great taste of Portland dinner, and ah OK, more wine tasting, it was time for a post day cocktail party where we found more old friends as well as made new friends. Eventually Sue and I retired, and the next morning upon opening the curtains, Sue discovered this unreal photo op waiting to be captured.

Day two started off with a great breakfast sponsored by the Pork Board, followed by a session on responsible farming. And then we were off to a day of SEO and Recipe lectures, and other wonderful breakout sessions.

On Sunday morning the final event was a 3 hour photography discussion by Andrew Scrivani accompanied by Chef John who created three great dishes for us to photograph using the techniques taught by Andrew.

 All to soon it was time for Sue and I to head back to the airport. But not before Sheri told us that next year the IFBC would be held in Seattle! So, not only do I plan to go, I’ve already registered!  See you all at IFBC Seattle 2013!

Good Eating and Table Talk,


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