A plate of mole chilaquiles can transform your mornings from mundane to magical. This classic Mexican dish is the perfect way to start your day off with its savory, smoky, and spicy flavors packed in every bite.
Mole chilaquiles is a traditional Mexican breakfast dish that consists of lightly fried corn tortillas cut into wedges, cooked in a rich, flavorful mole poblano sauce, and topped with cheese, onions, and cream, among others.
The main component of this dish is the mole sauce, which is made from various chiles, nuts, spices, and chocolate. When combined, these ingredients create a complex flavor profile that pairs perfectly with the crunchy tortilla chips.
Chilaquiles are a family favorite in my house, in addition to these chilaquiles de mole, we love making chilaquiles rojos and chilaquiles verdes!
Ingredients
- Corn tortillas: Freshly fried tortilla chips are the traditional base for mole chilaquiles. I don’t recommend using store-bought chips because they can easily break when cooked with the sauce.
- Oil: Any neutral vegetable oil for frying the corn tortillas
- Queso fresco: A mild, creamy, and slightly salty Mexican cheese crumbled to top the dish. You can also use mild feta cheese or Cotija cheese if you don’t have access to queso fresco.
- Mexican crema: Thicker, richer, and tangier than regular sour cream. If you can’t find one, mix sour cream with a little bit of Greek yogurt to achieve the perfect flavor.
- Other toppings: Fresh red onions, cilantro, and avocados add a certain crunch and freshness to the dish.
For the mole sauce:
- Mole paste: I recommend using a small jar of pre-made mole paste and just enhancing the flavor with a few spices and chocolate.
- Chicken stock: For added flavor and it also thins out and cooks the store-bought mole paste.
- Chocolate: Typical Mexican chocolate is made of roasted cacao nibs, sugar, and cinnamon. I use Abuelita chocolate, but you can use any type of dark chocolate.
- Cinnamon: More cinnamon for a flavor boost.
How To Make Mole Chilaquiles
Place mole paste in a medium cooking pan along with chicken stock chocolate, cinnamon powder, and a pinch of salt. Stir to combine.
Bring to a gentle simmer and cook for 5 minutes until there are no lumps left in the mixture and the sauce has a thick texture.
TOP TIP: Make sure the sauce is not too thick, it needs to be a little thin so the tortillas can slightly soften when cooked together with the sauce.
Adjust seasonings if needed and turn off the heat. Set the sauce aside.
Pile 3-4 tortillas at once and cut them into wedges.
Heat ¼ cup oil in a medium pan. Working in batches fry the tortillas over medium heat, flipping them sometimes until golden and crispy.
Transfer fried tortillas to a plate lined with paper towels to absorb excess oil. Set aside.
Place a large sauté pan over medium-high heat and add first the fried tortillas followed by enough mole sauce to slightly coat them.
Shake the pan so the tortillas will coat evenly. Toss briefly for up to a minute, adding more sauce if needed.
Divide the chilaquiles into 4 serving plates and drizzle with more mole sauce on top.
Garnish with sliced onions, cheese, cream, toasted sesame seeds, and avocado slices. Serve immediately.
Recipe Notes
- Use homemade corn tortillas as store-bought chips tend to be thinner, which will make your mole chilaquiles mushy.
- Instead of frying, light spray oil on the corn tortillas and bake them in the oven.
- Add a splash of chicken stock to the mole sauce when heating if it gets too thick from storage.
- Customize your mole chilaquiles however you want! Add your favorite toppings like a fried egg and frijoles refritos (refried beans) or switch up the type of mole sauce for different flavors.
- Adding a bit of chocolate to the mole sauce helps balance out the spicy and savory notes for an even more complex flavor.
- Despite the complexity of its flavor, mole chilaquiles is surprisingly easy and fast to make. You can even cook the mole sauce ahead and assemble it when you want!
How To Serve Chilaquiles De Mole
Usually served as breakfast or brunch, mole chilaquiles is a hearty and satisfying meal that can be topped with sunny-side-up fried eggs for a complete meal.
Make it more filling by adding a side of arroz rojo or arroz blanco.
Cap your breakfast with a hot beverage that will capture the flavors of mole chilaquiles, we suggest pairing it with café de olla or champurrado for an authentic Mexican meal!
Store & Reheat
Since the tortilla chips can easily get soft when soaked in the mole sauce, it’s best to store the ingredients separately and just assemble them right before serving as per instructions.
Prep the mole sauce in advance and store it in an airtight container in the refrigerator for up to 6 days or in the freezer for up to 6 months.
Reheat the mole sauce in a pan, add in the fried tortilla chips, and serve with your favorite toppings and Mexican staples.
FAQ
What does Mexican mole sauce taste like?
Mexican mole sauce is known for its rich, complex flavors that combine savory, sweet, and sometimes spicy elements.
Are chilaquiles Mexican?
Yes, chilaquiles are a traditional Mexican dish and are commonly eaten for breakfast or brunch. The flavors and toppings of chilaquiles can vary, but the basic concept of simmering tortilla chips in sauce remains consistent.
More Mexican Breakfast Recipes
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Video
Mole Chilaquiles
Ingredients
- 16 medium corn tortillas (cut into wedges)
- 1 small jar Mole Doña Maria (4.4oz/125g)
- 3 cups chicken stock
- ¼ tablet Abuelita chocolate (or dark chocolate)
- ½ teaspoon powdered cinnamon
- Oil for frying
For serving
- ½ cup Queso fresco (crumbled)
- â…” cup Mexican crema
- ½ cup red onions (sliced)
- 1 avocado (optional)
- Toasted sesame seeds (for serving)
Instructions
- Place mole paste in a medium cooking pan along with chicken stock chocolate, and cinnamon powder.
- Bring to a gentle simmer and cook for 5 minutes until there are no lumps left and the sauce has a thick texture (read note 1).
- Adjust seasonings if needed and turn off the heat. Set the sauce aside.
- Heat ¼ cup oil in a medium pan. Working in batches fry the tortillas, flipping them sometimes until golden and crispy.
- Transfer fried tortillas to a plate lined with paper towels to absorb excess oil. Set aside.
- Place a large pan over medium-high heat and add first the fried tortillas followed by enough mole sauce to slightly coat them.
- Shake the pan so the tortillas will coat evenly. Cook briefly for up to a minute, add more sauce if needed.
- Divide the chilaquiles into 4 serving plates and drizzle with more mole sauce on top.
- Garnish with sliced onions, cheese, cream, toasted sesame seeds, and avocado slices. Serve immediately.
Notes
- Use homemade corn tortillas as store-bought chips tend to be thinner, which will make your mole chilaquiles mushy.
- If you want to avoid fried foods, light spray oil on the corn tortillas and bake them in the oven instead.
- Despite the complexity of the dish, mole chilaquiles are surprisingly easy and fast to make. You can also cook the mole sauce ahead and assemble chilaquiles the next day.
This recipe is one of my favorite breakfasts to have. Simple, smoky, and just the right kick of spice. A comforting way to start the day.
Wow, these mole chilaquiles are a flavor fiesta! The rich and complex mole sauce perfectly coats the crispy tortilla chips, creating a heavenly combination. The addition of shredded chicken and toppings like queso fresco and avocado take it to another level. This recipe is a definite winner for brunch or any time you crave a Mexican comfort food with a twist. Simply delicious!