Oaxacan Chilaquiles
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11 INGREDIENTS • 10 STEPS • 15MINS

Oaxacan Chilaquiles

Experience the rich flavors of Oaxacan Chilaquiles, crispy tortilla chips coated in savory mole sauce and topped with a perfectly fried egg, creamy avocado, and crumbled queso fresco. Finished with a drizzle of Mexican crema and fresh cilantro, this dish offers a delightful and indulgent meal.
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Experience the rich flavors of Oaxacan Chilaquiles, crispy tortilla chips coated in savory mole sauce and topped with a perfectly fried egg, creamy avocado, and crumbled queso fresco. Finished with a drizzle of Mexican crema and fresh cilantro, this dish offers a delightful and indulgent meal.
author_avatar
Gordon Ramsay
Born in Scotland and raised in Stratford-upon-Avon, England, Gordon Ramsay trained with top chefs and opened successful restaurants worldwide. He's also a global TV star with shows like Next Level Chef, Hell’s Kitchen, and MasterChef.
https://www.gordonramsay.com/

15MINS

Total Time

$12.74

Cost Per Serving

Ingredients

Servings
2
us / metric
Egg
3
Eggs
Kosher Salt
to taste
Kosher Salt
Jalapeño Pepper
1
Jalapeño Pepper, finely diced
Fresh Cilantro
1 bunch
Fresh Cilantro, chopped
Tortilla Chips
3 cups
Tortilla Chips
Black Mole Paste
1 cup
Black Mole Paste
Mole Sauce - Negro or Coloradito are recommended
Avocado
1
Avocado, diced
Queso Fresco
1 cup
Queso Fresco
Mexican Crema
1 cup
Mexican Crema
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
Oaxacan Chilaquiles
Pork Fat
4 Tbsp
Pork Fat
Rendered Pork Fat
or Olive Oil
Love This Recipe?
author_avatar
Gordon Ramsay
Born in Scotland and raised in Stratford-upon-Avon, England, Gordon Ramsay trained with top chefs and opened successful restaurants worldwide. He's also a global TV star with shows like Next Level Chef, Hell’s Kitchen, and MasterChef.
https://www.gordonramsay.com/

Cooking Instructions

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step 1
Preheat an oven to 350˚F (176˚C). In an oven-proof medium skillet over medium heat, add about Pork Fat (2 Tbsp)
step 2
When the pan is hot, crack the Eggs (3) into the pan and season with salt and black pepper. Cook until the egg white are firm but the yolk is still runny.
step 3
Sprinkle Jalapeño Pepper (1) and Fresh Cilantro (1 bunch) on top of the eggs
step 4
In a hot high sided skillet add the Tortilla Chips (3 cups) to the pan and season with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste) Generously spoon Black Mole Paste (1 cup) all over the chips.
step 5
Add a heaping spoonful of Pork Fat (2 Tbsp) around the outsides of the pan.
step 6
Gently use two spoons to toss the chips to lightly coat in the mole.
step 7
Assembly: Toss chips so mole has coated most of the chips. Add more mole if needed to coat.
step 8
Top the coated chips with diced Avocado (1), cilantro and eggs.
step 9
Top the plate with a generous amount of Queso Fresco (1 cup) the whole plate (eggs included).
step 10
Finish with Mexican Crema (1 cup) over the top of the chilaquiles.
step 10 Finish with Mexican Crema (1 cup) over the top of the chilaquiles.

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RECIPES TAG

Breakfast
Shellfish-Free
Quick & Easy
Mexican
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