Mexican cuisine · Breakfast & Eggs

Chilaquiles en Mole

Crisp tortilla chips in dark mole poblano, sprinkled with raw onion rings, sesame seeds and queso fresco.

Ingredients · for 4 servings

• 200 g tortilla chips
• 4 dried ancho chiles
• 3 dried guajillo chiles
• 2 tomatoes
• 1 onion
• 3 cloves garlic
• 50 g dark chocolate
• 50 g almonds
• 2 tbsp sesame seeds
• 1 tsp cinnamon
• 100 g queso fresco (or feta)
• 3 tbsp vegetable oil

Instructions

1. Stem and seed the ancho and guajillo chiles and toast in a dry pan for 30 sec. per side until fragrant, then soak for 15 min. in hot water.
2. Toast the almonds and sesame seeds in the same pan without fat for 3 min. until light brown; set aside half the sesame seeds for later.
3. Coarsely dice the tomatoes, half the onion and the garlic, and blend very finely with the drained chiles, almonds, toasted sesame seeds, cinnamon and 300 ml soaking liquid.
4. Heat the vegetable oil in a wide pot, add the puree sauce and reduce over medium heat for 10–12 min., stirring, until dark and glossy and coats the ladle.
5. Melt the chocolate into it, salt, and fold in the tortilla chips just before serving – they should be coated outside but still crisp inside.
6. Divide onto plates immediately, sprinkling with the remaining onion in paper-thin rings, crumbled queso fresco and the reserved sesame seeds.