Mole Fried Eggs And Tortilla Chips
Craving something savory yet sweet? We've got you SORTED! This recipe is a spin off of a traditional Mexican dish: Mole but with a sweet chocolate-y twist! A perfect snack for when you can't decide whether you crave something sweet or salty. Easy and quick to make, try our Mole Fried Eggs and Tortilla Chips!
For The Mole Sauce
- 300 g plum tomatoes
- 200 g tomatillos
- 50 g lard
- 20 g dried ancho chillies
- 20 g dried mulato chillies
- 20 g dried pasilla chillies
- 10 g dried chipotle chillies
- 1 brown onion
- 4 cloves garlic
- 4 cloves
- 1 star anise
- 1/2 tsp ground cinnamon
- 1/2 tsp coriander seeds
- 1/2 tsp black peppercorns
- 2 tbsp sesame seeds
- 1 tbsp roasted shell peanuts
- 1 tbsp pumpkin seeds
- 50 g baguette
- 2 corn tortillas
- 1 l chicken stock
- 2 sprigs fresh thyme, chopped
- 1 sprig fresh oregano, chopped
- 1 cinnamon stick
- 50 g 85% dark chocolate
- 2 l vegetable oil
- 6 corn tortillas
- 8 eggs
- 1 tbsp toasted sesame seeds
Roast The Tomatoes
Preheat the oven to 220ºC.
Tip the tomatoes and tomatillos onto a roasting tray and drizzle with oil. Season with salt and pepper.
Roast the tomatoes for 30 minutes, until soft and blackened.
Fry The Chillies
Shake the seeds out of the dried chillies and save.
Add the lard to a large saucepan or stockpot. Heat for 2 minutes, then fry the dried chillies, stirring regularly, for 5 minutes, until they turn dark and crisp (but do not burn).
Remove the chillies and set them aside on a plate.
Fry The Whole Spices
Meanwhile peel and dice the onion and peel and mince the garlic.
To the same pan you used for the chillies add the cloves, coriander seeds, peppercorns, reserved chilli seeds and cinnamon stick. Fry for a minute then add the onion and garlic. Fry gently for 5 minutes to soften.
Season with salt.
Finish, Simmer And Infuse
Add the peanuts, pumpkin seeds, almonds, sesame seeds, bread and corn tortillas.
Tip in the tomatoes and tomatillos then pour over the chicken stock.
Finally, add the crisp chillies back in with the thyme leaves and oregano leaves.
Chop the chocolate and add it to the sauce. Simmer for 20 minutes then turn off the heat, adjust the seasoning, add a lid and leave for another 30 minutes.
Blend The Sauce
After 30 minutes tip pour the sauce into a blender and blitz to a smooth puree (you might need to do this in two batches).
Fry The Tortillas And Eggs
When the sauce is ready, fill a large saucepan 2/3rds full of the vegetable oil and bring it up to 180ºC. Never leave it unattended.
Cut the tortillas into 8 wedges each, then deep fry in batches to get golden tortilla chips.
Heat 2 tbsp of oil in a large frying pan over a high heat and crack in the eggs (you might have to do this in batches too).
Fry the eggs until the bottoms are crispy, basting with oil until the whites are cooked through.
Plate And Serve!
To serve, scatter plates with the tortilla chips and spoon over plenty of mole sauce.
Top with two eggs per person and add a little more sauce with some of the crumbled cheese and a scattering of toasted sesame seeds.
Serves 4 with leftover sauce.
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