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! 

 

Serves 4 

Ingredients 

 

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

METHOD

Mix everything together in a bowl. 

Nachos assembly:

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.

¡Buen Provecho!