Now if you thought the title was referring to mole, the little blind animal who burrows underground, you'd be completely wrong (gross!). If you thought it was referring to mole sauce, one of the most awesome-est sauces in the world, you're spot on! Well done, you.
For those unaware, chilaquiles are hardened tortillas (toasted or fried) with a sauce (typically salsa roja or salsa verde) with various toppings. Some common toppings include eggs, chicken, jalapenos, cheese, beans, etc. It is typically eaten for breakfast, and it's a traditional Mexican cure for hangovers (supposedly because of the spiciness). How's that for a reason to get smashed?
Today, we used the less common mole sauce. Mmm! We also used egg, chicken, olives, homemade salsa, and nopalitos (cactus).
Mole is like a really excellently spiced thick peanut butter. It's usually thinned out by adding water or stock. It packs a flavor punch to anything it touches. More on assembling your future chilaquiles below. Enjoy!
6 corn tortillas, baked or fried until crispy, then cut into triangles
1 jar mole
2-4 chicken breasts, boiled
1 can chicken broth/stock
optional: refried beans
optional: cheese (queso fresco)
In a pan on medium heat, take 1 tablespoon of mole and add some chicken broth to thin it out.
While that is going on, shred boiled chicken breasts into strips. Make sure they're warm.
Scramble the eggs in another pan. Incorporate and heat the nopalitos and olives with cooked eggs.
When mole is mixed in, take as many chips will comfortably fit in the pan and coat coat both sides.
Place on a plate. Top with the nopalitos, olives, and eggs. Next add the chicken. Then top with beans and cheese, if desired. Next add the salsa.
Take a huge bite of every layer. Your hangover is now cured.