Chilaquiles are a savory, hearty breakfast and a mainstay of Mexican cuisine, consisting of fried tortillas simmered in a chile-based sauce. Our version, made with Mole Rojo and topped with a fried egg, is a no-fuss, full-flavor, and perfectly filling day-starter. Customize it to your liking by swapping the egg for shredded chicken or avocado—plus, the entire meal comes together in less than 30 minutes. ¡Buen provecho!

Cook time: under 30 minutes

Yield: 2 servings  

Ingredients

• 8 corn tortillas, cut into triangles
• 1 jar ¡Ya Oaxaca! Mole Rojo
• 2 eggs
• ½ cup vegetable oil (for frying)
• ½ cup crumbled queso fresco
  
• ¼ cup red onion, thinly sliced
• cilantro (for garnish)
  
• Salt to taste

Instructions

1. Fry the tortillas

• Heat vegetable oil in a pan over medium heat.
• Fry tortilla triangles in batches until crispy and golden brown, about 1-2 minutes per side. Drain on paper towels and season with a pinch of salt.

2. Heat the Mole Rojo

• In a separate pan, warm the mole over medium heat.

3. Cook the eggs

• Cook your eggs to your preference. We like fried eggs with the yolk still soft.

4. Combine tortillas and salsa

• Add the crispy tortillas to the pan with salsa, stirring gently to coat them without making them too soggy.

5. Assemble and serve

• Plate the chilaquiles and top with the fried egg, crumbled queso fresco, onion, and cilantro. 

Enjoy immediately!