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Oaxacan Chilaquiles from Scrambled
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.
-Use butter instead of pork fat to make this recipe vegetarian.