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This recipe for the Mole Chilaquiles has been sponsored by Cacique, Inc and Society Culinaria. However, all opinions are mine.
The mole chilaquiles, in my opinion, is the best chilaquiles recipe out there. Because they incorporate many of my favorite flavors and ingredients. Such as Cacique Ranchero Queso Fresco and Cacique Crema Mexicana. Not to mention a delectable mole poblano that came directly from Puebla and homemade totopos.
Totopos are homemade corn chips made with leftover tortillas from the prior day. The cold tortillas are cut in triangles, placed in a tray to dry, and then fried until golden brown. The totopos are very important to the chilaquiles as they are the structure of the dish.
These corn chips have to be crunchy and perfectly golden brown to have that particular and delicious flavor that the chilaquiles have.
Mole Chilaquiles for Breakfast
- 4 cups of totopos or corn chips preferably homemade
- 4 cups of mole
- 4 eggs
- 1/2 purple onion sliced in rounds
- 1 cup of Cacique Crema Mexicana
- 1 cup of Cacique Ranchero Queso Fresco
- 1/2 avocado sliced
- 1 small bunch of cilantro for garnishing
- Cook the totopos using corn tortillas from the prior day. Cut them in triangles and deep fry until golden brown.
- Prepare the mole and keep it warm. Prep the onions and crumble the cheese.
- Cook the eggs to your liking. We are suggesting sunny side up.
- Build the chilaquiles by making a bed with homemade totopos, then add the mole, the onions, crumble ranchero queso fresco and crema Mexicana.
- Finish adding a fried egg, add mole, cheese, and crumbled cheese. Garnish with avocado slices and cilantro leaves.
- Using store-bought chips it is not recommended for this dish. Because they are thin and when soaked in the sauce they will become mushy and will not be crunchy, a texture that is a must-have in order to be perfect chilaquiles.
- If you prefer to not fry the totopos, those can be toasted in the oven using oil spray.
- Add salt and pepper to taste.
Another important part of the chilaquiles is the sauce. You can use any sauce, like salsa verde or guajillo salsa roja. But in this case, I am using mole poblano. Because it has spiciness but a mellow chocolate and smoky flavor that goes perfectly with the chilaquiles. And to contrast with this flavor, I am adding purple onions and garnishing with avocado slices and cilantro.
To finalize the dish I am topping the mole chilaquiles with a sunny-side up or fried egg. More mole sauce, ranchero queso fresco crumbles, and crema Mexicana, both authentic products by Cacique, Inc. For over 40 years, Cacique’s Mexican-style products have used only the finest ingredients and authentic recipes. Cacique has remained a family-owned company dedicated to producing the highest quality authentic products.
The chilaquiles dish is a traditional recipe from Mexico. It is the perfect bite to serve for a hearty breakfast or brunch and even for lunch or dinner. You can add the egg or replace the egg with another protein like chicken, beef, turkey or pork. In my Mexican cuisine, it is all about textures, layering of flavors and repurposing food leftovers to avoid waste. Many Mexican dishes were created based on this idea of utilizing everything and not having any waste. Few examples include sopes, tostadas, the famous tacos, quesadillas, enchiladas, gorditas, and many others.
The mole chilaquiles recipe I am sharing today is simple to make just requires a little of time, since making the totopos can take a few minutes more than using ordinary store bought chips. I recommend to make the effort and cook your own corn chips to achieve the best results and experience an authentic Mexican dish with the correct texture, the needed crunchiness, and the correct flavors. Using store-bought chips it is not recommended for this dish. Because they are thin and when soaked in the sauce they will become mushy and will not be crunchy, a texture that is a must-have in order to be perfect chilaquiles. If you prefer to not fry the totopos, those can be toasted in the oven using oil spray.
And serving mole chilaquiles without the correct cheese and crema isn’t the real deal. Head over to your favorite Hispanic store that sells Latino favorites and shop for Cacique Ranchero Queso Fresco and Cacique Crema Mexicana. The creaminess and flavor of both will result in the best mole chilaquiles you’ve ever tasted.
Join the chilaquiles movement and try my recipe for the best mole chilaquiles ever!