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.