Oaxacan Eggs Mole Recipe
Two eggs cooked over-medium, layered on two corn tortillas with refried beans, and topped with Piag's house-made Oaxacan mole sauce.
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Ingredients
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Eggs
Tortillas
Refried Beans
Oaxacan Mole Sauce
Garnish
Method
Oaxacan Mole Sauce
Prepare the Chilies
Remove stems and seeds from the dried ancho and guajillo chilies. Place them in a bowl and cover with hot water for about 15 minutes to soften.
Blend the Sauce
In a blender, combine the softened chilies, tomato paste, garlic, onion, chicken broth, ground cumin, cinnamon, and salt. Blend until smooth.
Cook the Sauce
In a saucepan, heat the vegetable oil over medium heat. Pour in the blended mole sauce and simmer for 15-20 minutes, stirring occasionally. Adjust seasoning if necessary.
Eggs and Assembly
Cook the Eggs
In a non-stick skillet over medium heat, add a little oil and crack the eggs into the skillet. Cook until the whites are set and the yolks are still runny (about 3-4 minutes for over-medium).
Warm the Tortillas
In a separate skillet, lightly heat the corn tortillas on both sides until warm and pliable.
Prepare the Refried Beans
In a small pot, heat the refried beans over low heat until warmed through, stirring occasionally.
Assemble the Dish
On each tortilla, spread an equal amount of warm refried beans. Top with one egg per tortilla. Generously drizzle with the Oaxacan mole sauce. Garnish with fresh cilantro and a dollop of sour cream.