Oaxacan Chilaquiles from Scrambled
Ingredients
- Rendered pork fat
- Olive oil
- 3 eggs
- Kosher salt
- Freshly cracked black pepper
- 1 jalapeño, finely diced
- 1 bunch cilantro, chopped
- 3 cups tortilla chips
- 1 cup leftover mole sauce
- 1 avocado, diced
- Queso fresco
- Mexican crema
Cooking instructions
- Preheat an oven to 350˚F (176˚C). In an oven-proof medium skillet over medium heat, add about 2 tablespoons pork fat and a splash of olive oil.
- Once fat is hot, crack the eggs into the pan and season with salt and black pepper. Sprinkle the jalapeño on top of the eggs, followed by a few tablespoons of cilantro. Transfer the pan to the oven for about 2 minutes to finish cooking.
- Heat a large, high walled skillet over medium heat. Add the tortilla chips to the pan and season with salt and pepper. Drizzle all over with a few tablespoons of mole, and dollop a few tablespoons of pork fat around the outsides of the pan. Gently use two spoons to toss the chips to lightly coat in the mole.
- Top the coated chips with diced avocado and more cilantro, then remove the eggs from the oven. Top the chips with a generous amount of queso fresco, and sprinkle a bit of the queso fresco on the eggs as well.
- Give the chips one last toss and remove from heat. Carefully slide the eggs out of their pan directly on top of the chips, then drizzle a bit of crema all over, along with more mole. Serve immediately, before calling Aarón Sanchez to gloat.
Note:
-Use butter instead of pork fat to make this recipe vegetarian.