Venison Nachos with Chocolate Stout Mole

We made a special chocolate stout mole sauce for our smoked pulled venison, covered that with a roasted salsa verde, and laid it all on a bed on homemade dehydrator corn chips. Yes. It is as good as it sounds.

- Ingredients -

Dehydrator Corn Tortilla Chips
6 ears of fresh sweet corn, kernels removed from the cob with a mandoline
1 tablespoon olive oil
2 teaspoons kosher salt
2 teaspoons smoked paprika

1 lb venison (you can use a lesser cut)

Chocolate Stout Mole Sauce
12 oz chocolate stout (We used Brooklyn Black Chocolate, but there are plenty of good options)
8 oz dark chocolate
2 tablespoons double concentrated tomato paste
1 tablespoon adobo sauce
1 tablespoon brown sugar
1 teaspoon Better than Bouillon beef stock
1/2 teaspoon cinnamon
1/2 teaspoon cloves

Roasted Salsa Verde
6 tomatillos, shells and stems removed
6 small serrano peppers
5 garlic cloves
1 tablespoon fresh cilantro leaves
1 tablespoon fresh lime juice
1 teaspoon sugar
1/4 teaspoon salt

1/2 small red onion
Chihuahua cheese
sour cream (option)

- Tools -
Food Processor
Weston Dehydrator
Weston Smoker
Weston Manual Kitchen Kit

Dehydrator Corn Tortilla Chips

Use a food processor to blend together the corn and oil to a thin paste.

Place a piece of parchment paper over a dehydrator tray. Spread the paste 1 inch thick on the parchment paper. There should be enough paste for two trays. Sprinkle with the salt and paprika.

Dehydrate at 140°F for 8 hours, or until dry and crispy.

Chocolate Stout Mole

Bring all ingredients, except the chocolate and stock, to a boil. Once boiling, stir in the chocolate and beef stock. Remove from heat.


Preheat your smoker to 180-200°F. Fill the water bowl and soak your wood chips.

Place the venison into a foil pan, and brush with one quarter of the mole sauce. Fill the bottom of the pan with an inch of water. 

Fill the wood chip box of your smoker and smoke the venison for 4 hours. Reduce the smoker temp to 150
°F and smoke another 2-4 hours, until the venison falls apart. Be sure to add water to the bottom of the foil pan if it goes dry.

Roasted Salsa Verde

Roast the tomatillos, serranos, and garlic on a baking sheet with your oven turned to broil at 550°F. Roast 10 minutes or until the tomatillos have blackened tops.

Place all ingredients into your Kitchen Kit to chop until well blended.


Bring your oven back down to 350°F.

Chop the red onion in the Kitchen Kit, then set aside. 

Shred the chihuahua cheese, if needed, with the mandoline attachment to your Kitchen Kit. 

Break the sheets of dehydrated corn into triangles. Assemble the nachos by creating a bed of corn chips over an oven safe dish. Use two forks to shred the venison. Layer the pulled venison, mole, and chihuahua cheese. Place into the oven 5 minutes, or until the cheese has melted. Ladle the salsa verde over the nachos, and sprinkle the red onions on top.


Sample Product Label
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