Chorizo Hoagies with Mole Aioli

By: Chelsie Rose | Instagrammys


Chorizo Hoagies

  • 6 Durham Ranch Basque chorizo sausages
  • 6 French rolls for hoagies
  • 1 Tbsp. avocado oil
  • 1 Onion, sliced
  • 4 Assorted color bell peppers, julienned
  • Cotija, crumbled
  • Avocado, sliced or diced
  • Cilantro, for garnish

Mole Aioli

  • 1 Large egg yolk
  • 1 Garlic clove, minced
  • Dash of salt to taste
  • 1/4 Cup EVOO
  • 1/4 Cup grapeseed oil
  • 1/2 lemon, juiced
  • 1 Tbsp. mole negro paste
  • Fresh ground black peppercorns


Chorizo Hoagies Instructions

  1. Prep grill by preheating with all burners on high for 10 to 15 minutes and clean grate with grill brush. Turn off 2 to 3 of the burners so leaving 1/3 of burners on to ensure indirect heat for grilling chorizo sausages.
  2. Place the sausages on the grill over indirect heat. Cook with closed lid for 15 minutes. Flip the sausages, and check their temperature. Cook for another 5 to 10 minutes or until the internal temperature is 160 degrees. Once fully cooked and browned on all sides, set aside to cool for 5 minutes.
  3. While sausages are grilling, heat avocado oil in a pan over medium heat. Add onions and saute for 10 minutes. Add the bell peppers, garlic, salt and chili flakes. Continue cooking for additional 10 minutes.
  4. Once sausages are removed from the grill, turn off heat and add the french rolls- close lid. Toast for 2 to 3 minutes. Smear mole Aioli onto rolls and add chorizo sausages 1 tp 2 per roll. Top with grilled onions, peppers, avocado and cotija. Garnish with cilantro.
  5. Serve with a Negro Modelo. Watch the game.

Mole Aioli Instructions

  1. In a bowl, whisk egg yolk, garlic, salt and a couple teaspoons of water. Add mole negro paste and mix into egg mixture making sure it is fully dissolved.
  2. Whisking constantly, drizzle grapeseed oil (very slowly), until sauce is emulsified. Continue whisking, add olive oil in a slow stream. Add salt and pepper to taste.

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