Chilaquiles with mole sauce is a traditional meal option in Mexico. What is not to love about crunchy corn tortillas, chicken and a big serving of lush mole sauce? A wholesome meal full of tradition and delicious flavours. This is an easy take on this classic that you can enjoy at home!
Easy Mole Sauce
-3 ½ parts of water
1 Open the Dona Maria glass jar with the help of a can opener. Transfer the content to a saucepan over medium heat. Stir often until the paste loosens up into a thick sauce for about five minutes.
2 Add to the sauce three and a half Dona Maria glass jars of water, little by little and stir before adding more. The mole sauce will be ready once it has been combined completely and has achieved the desired consistency. Mole sauce has a thick gravy-like consistency but you can add more or less liquid, to taste.
3 Keep the mole sauce hot over minimum heat until serving.
Optional
-3 ½ parts of chicken stock
-40g Chocolate Abuelita
-salt to taste
1 Open the Dona Maria glass jar with the help of a can opener. Transfer the content to a saucepan over medium heat. Stir often until the paste loosens up into a thick sauce for about five minutes.
2 Add the chocolate and little by little add to the sauce three and a half Dona Maria glass jars of chicken stock, little by little and stir well before adding more. The mole sauce will be ready once it has been completely combined with the chocolate and has achieved the desired consistency.
3 Season with salt if needed. Serve hot.
Notes
- The easiest way to achieve delicious mole at home is by just mixing the paste with water as indicated above until dissolved.
- Adding chocolate and chicken stock instead of water produces a richer and more intense mole sauce.
- There are more ways to continue adding flavour to this type of mole paste. Some people add tomato sauce, cinnamon, toasted corn tortillas and other ingredients to enhance even further the already flavourful paste. We suggest starting as indicated in the package and building from there to taste.
- Dona Maria Red Mole is not spicy, it has only a hint of it. Chipotles in adobo can be excellent to add an extra kick if desired.
- Trivia! Every Mexican household has Dona Maria glasses at home! Remove the label and you have a very handy little glass for your drinks!
Chilaquiles con Mole Sauce
-5 corn tortillas per person (approximately)
-vegetable oil, the necessary
-cooked chicken, shredded (rotisserie chicken works great here!)
-thinly sliced onions
-avocado slices
-creme fraiche
-crumbled feta cheese
-toasted sesame seeds or Everything but the Bagel Seasoning
1 Brush the corn tortillas with oil on both sides and cut them into triangles. Arrange flat on a baking tray and bake in the oven until crispy on both sides. About 12 minutes at 180C turning halfway. You can also easily use the air fryer at 180C for 10 minutes or until crunchy and golden brown.
2 Cook the chicken until hot and mix with plenty of mole sauce until coated. Keep hot.
3 To serve, you can toss the corn tortilla chips into the mole sauce or ladle the sauce over the chips already on a plate. Add plenty of chicken on top and add creme fraiche, crumbled feta, onions and avocado on top. Sprinkle toasted sesame seeds and enjoy!
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