Chilaquiles De Mole Recipe

Quick-pickle onions

Combine 1/2 cup white vinegar, 1/2 cup water, 1 tsp sugar, and 1/2 tsp salt in a heatproof jar or bowl. Stir until sugar and salt dissolve. Add the thinly sliced red onion, press down so onions are submerged, and let sit at room temperature for at least 20 minutes (longer for more flavor). Refrigerate if not using immediately.

Par-cook potatoes

Place diced potatoes in a pot, cover with cold salted water, bring to a simmer and cook 6–8 minutes until just tender but not falling apart. Drain well and pat dry with a towel.

Pan-roast potatoes

Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add the drained potatoes in a single layer. Sprinkle with 1 tsp salt, 1/2 tsp black pepper, 1 tsp smoked paprika, 1/2 tsp ground cumin, and 1/2 tsp onion powder. Cook without moving for 3–4 minutes to brown the underside, then toss and continue cooking for another 6–8 minutes until golden and crisp. Taste and adjust seasoning. Keep warm.

Warm and thin mole

Pour 2 cups mole sauce into a saucepan over low–medium heat. Add 1/2 cup chicken or vegetable broth and whisk to a smooth consistency. Simmer gently for 5–7 minutes, stirring occasionally, to warm through and loosen the sauce to a pourable consistency. Adjust salt to taste. Keep warm on the lowest heat.

Prepare cheese-stuffed chips

Preheat oven to 375°F (190°C). On a baking sheet, spread half of the tortilla chips in an even single layer. Scatter half of the shredded cheese over those chips. Top with the remaining chips and the rest of the cheese to create a cheese-stuffed stack. Bake 6–8 minutes until cheese is melted and chips at edges begin to crisp. Alternatively, cover skillet of chips with cheese and briefly broil until cheese melts — watch closely to avoid burning.

Dress chips with mole

Transfer the warm, cheese-stuffed chips to a shallow serving pan or individual plates. Spoon the warmed mole sauce over the chips, coating but not completely soaking them — aim for 3/4 to 1 cup mole per serving (about 1/2 cup per portion if making 2 servings).

Cook eggs

In a medium nonstick skillet, heat 2 tbsp neutral oil over medium heat. Crack eggs into the skillet one at a time and cook sunny-side up until whites are set but yolks remain runny, about 3–4 minutes. Season with a pinch of salt and 1/8 tsp black pepper per egg. If you prefer firmer whites on top, cover skillet for the last 30–45 seconds.

Plate and finish

Top the mole-dressed chilaquiles with the sunny-side up eggs (two eggs per serving if serving 2). Scatter pickled red onions over the top, sprinkle chopped cilantro and toasted sesame seeds, and add thin radish slices if using. Serve immediately with the house potatoes on the side and lime wedges for squeezing.