NACHOS WITH MOLE SAUCE AND PICO DE GALLO
This is the quintessential quick snack to go with mezcal, beer, Kombucha or Agua fresca! Although it is not typical here in Oaxaca, it's a great way to try any of the mole sauces! Mole Negro is a deep and subtle flavor, Mole Coloradito is a sweeter sauce and Mole Rojo has more spice!
1 12 oz. jar ¡Ya Oaxaca! Mole Sauce of your choice
1 lb. tortilla chips or corn tostadas
½ lb. queso fresco, crumbled
Pico de Gallo (optional)
For the Pico de Gallo:
6 plum tomatoes, chopped
¾ medium while onion, chopped
3 or more chiles serranos, seeded, finely chopped (depending on how hot you want it)
¾ cup fresh cilantro leaves
Sea salt, to taste
Mix everything together in a bowl.
Heat the Mole Sauce in a pan. Add water or broth if the sauce seems too thick.
Heat tortilla chips or tostadas in the oven and portion them out on 4 plates.
Drizzle the mole sauce on the chips and then sprinkle the cheese on top.
Top with Pico de Gallo or serve it on the side.
Option: Chihuahua cheese is more melty and can be used if you choose to place plates under the broiler for a moment or two before topping with the pico de gallo.
This very easy to assemble dish is so incredibly delicious!
Leave a comment