Breakfast

Chilaquile Negra con Mole Negro & Crispy Chorizo Dust

Name: Chilaquile Negra con Mole Negro & Crispy Chorizo Dust
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 2 servings
Ingredients: 3 dried chilhuacle negro chiles, stems & seeds removed; 2 dried ancho chiles, stems & seeds removed; 1 dried mulato chile, stem & seeds removed; 1/4 cup raw almonds, blanched; 2 tbsp sesame seeds, divided; 1 corn tortilla, torn & toasted; 1/4 tsp Mexican cinnamon; 3 whole cloves; 1/4 tsp black peppercorns; 2 garlic cloves; 1 tbsp lard or neutral oil; 1 cup chicken stock, warm; 1/2 tsp salt; 4 day-old blue corn tortillas, hand-torn into 2-inch shards; 4 large eggs; 2 tbsp crema or sour cream; 4 oz fresh chorizo, casing removed; 1/4 cup crispy white onion, thinly sliced; Fresh cilantro, chopped; Fleur de sel

Day-old blue corn tortillas are hand-torn and charred in a cast-iron skillet until the edges blacken and curl, then tossed with a velvety, hour-long-simmered mole negro built from chilhuacle, ancho, mulato chiles, toasted almonds, and sesame. Eggs are gently scrambled and folded in just before plating. Crispy chorizo fat is rendered separately and drizzled as a finishing dust.

1209calper serving 46gprotein 155gcarbs 51gfat 15min prep 75min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this