Desayuno de mole
No need to make this mole from scratch that some times is made with up to 25 ingredients. Shop around and you can find store bought authentic moles readily available in Mexican supermarkets or internet online stores.
Mole is a favorite sauce of mine; it’s so rich, it’s not an everyday sauce for me. It’s generally sold as a paste and turned into a sauce by dissolving with broth and cooking for a few minutes.
Let’s get started.
Ingredients
4 tablespoons mole paste
1 cup water, broth or beer
4 corn tortillas
2 tablespoons vegetable oil
1 teaspoon butter
4 oz queso fresco cut into ½ inch cubes
2 cups soupy black beans or pinto(home made or canned) black preferred
Cilantro or parsley for garnish
Preparation
Place the mole paste in a sauté pan. Use a wooden spoon or stiff spatula to breakup the paste. Add broth in small amounts and simmer until thickened where it slowly runs off the spoon; about 15 minutes.
Fry tortillas in vegetable oil; one at a time until firm but not crisp in a small skillet over medium-high heat. Set aside between paper towels.
Heat black beans, add water if necessary to make them slightly soupy.
Pan fry eggs in vegetable oil and butter.
Plating
Place a tortilla at the bottom of your plate, top with beans, layer egg, bathe around the egg with warm mole and garnish with cubes of cheese and serve hot.
Notes
This recipe was adapted from Elsie Mendez Enriquez, publisher of the blog “Los Sabores De Mexico”.
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