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Mole chilaquiles recipe.

Mole Chilaquiles

author Maricruz Avalos Flores
4 servings
Mole Chilaquiles feature crispy tortillas drenched in a flavorful mole sauce. Serve with cheese, crema, onions, and fried eggs for a fulfilling weekend breakfast or brunch!
prep 15 minutes
cook 20 minutes
total 35 minutes
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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)
  • ⅔ 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.
Nutrition Information
Serving: 1serving WITH toppings | Calories: 823kcal | Carbohydrates: 85g | Protein: 14g | Fat: 44g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 32mg | Sodium: 1186mg | Potassium: 497mg | Fiber: 25g | Sugar: 10g | Vitamin A: 377IU | Vitamin C: 7mg | Calcium: 175mg | Iron: 2mg