Mole Chilaquiles, the perfect combination!

Chilaquiles de mole is a traditional Mexican dish made with chilaquiles (fried tortilla wedges) covered in a rich mole sauce. Mole is a type of sauce made from a variety of ingredients, including chilies, spices, nuts, seeds, and chocolate. It has a complex and deep flavor that is often paired with meat or poultry, but can also be used to add flavor to vegetarian dishes.

To make chilaquiles de mole, the tortilla wedges are first fried until crispy, then coated in the mole sauce and simmered for a few minutes to allow the flavors to meld together. The dish is often served topped with crumbled queso fresco or feta cheese, chopped cilantro, and sometimes sliced onions or avocado. Some versions of the dish may also include shredded chicken or other proteins.

Ingredients:

For the mole sauce:

• 2 tablespoons vegetable oil
• 1/2 onion, chopped
• 2 cloves garlic, chopped
• 2 tablespoons unsweetened cocoa powder
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 2 cups chicken or vegetable broth
• 2 tablespoons smooth peanut butter
• 1 tablespoon honey or brown sugar
• 1 tablespoon lime juice

For the chilaquiles:

• 10 corn tortillas, cut into wedges
• 2 tablespoons vegetable oil
• 1/2 onion, chopped
• 1 jalapeño pepper, seeded and chopped
• 2 cups cooked and shredded chicken (optional)
• 1/4 cup chopped fresh cilantro
• 1/4 cup crumbled queso fresco or feta cheese

Instructions:

1. To make the mole sauce, heat the vegetable oil in a medium saucepan over medium heat. Add the onion and garlic and sauté until soft, about 5 minutes.
2. Add the cocoa powder, chili powder, cumin, oregano, cinnamon, cloves, and salt to the saucepan and stir to combine. Cook for 1-2 minutes, or until fragrant.
3. Add the chicken or vegetable broth, peanut butter, honey or brown sugar, and lime juice to the saucepan and stir to combine. Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes, or until the sauce has thickened and reduced slightly.
4. While the mole sauce is cooking, prepare the chilaquiles. Heat the vegetable oil in a large skillet over medium-high heat. Add the tortilla wedges and cook until crispy, stirring occasionally, about 5-7 minutes.
5. Add the onion and jalapeño pepper to the skillet and sauté until the vegetables are soft, about 5 minutes.
6. If using, add the cooked and shredded chicken to the skillet and stir to combine.
7. Pour the mole sauce over the tortilla mixture and stir to coat evenly. Cook for an additional 1-2 minutes, or until the tortilla wedges are fully coated and heated through.
8. Serve the chilaquiles hot, topped with chopped cilantro and crumbled queso fresco or feta cheese. Enjoy!

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