Mole Nachos

Name: Mole Nachos
Ingredients: 5 dried pasilla chile peppers; 2 tablespoons extra-virgin olive oil; 2 cups chopped onions; 2 cloves garlic, minced; 1 1/2 cups low-sodium chicken broth; 2 tablespoons creamy peanut butter; 1 1/2 teaspoons sugar; 1 teaspoon dried oregano, crumbled; 1 8 -to-10-ounce bag tortilla chips; 1 3 .1-ounce disk Mexican chocolate, chopped; Kosher salt and freshly ground pepper; 1/2 to 1 cup grated Oaxaca cheese or monterey jack cheese; 2 to 4 tablespoons Mexican crema or sour cream; 2 to 4 tablespoons chopped fresh cilantro

14 ingredients

15 steps

Ingredients

5 dried pasilla chile peppers
2 tablespoons extra-virgin olive oil
2 cups chopped onions
2 cloves garlic, minced
1 1/2 cups low-sodium chicken broth
2 tablespoons creamy peanut butter
1 1/2 teaspoons sugar
1 teaspoon dried oregano, crumbled
1 8 -to-10-ounce bag tortilla chips
1 3 .1-ounce disk Mexican chocolate, chopped
Kosher salt and freshly ground pepper
1/2 to 1 cup grated Oaxaca cheese or monterey jack cheese
2 to 4 tablespoons Mexican crema or sour cream
2 to 4 tablespoons chopped fresh cilantro

Directions

1

Preheat the broiler.
2

Stem and seed the chile peppers and soak in warm water until soft, about 15 minutes.
3

Drain.
4

Heat the olive oil in a saucepan over medium heat.
5

Add the onions and garlic and cook, stirring occasionally, until the onions are translucent, about 5 minutes.
6

Transfer the mixture to a blender and add the chiles, chicken broth, peanut butter, sugar and oregano.
7

Coarsely crumble 1/4 cup tortilla chips, add to the blender and puree until smooth.
8

Return the mixture to the saucepan and simmer, stirring, about 5 minutes.
9

Stir in the chocolate until melted.
10

Season the mole with salt and pepper.
11

Place the remaining tortilla chips in a baking dish.
12

Pour about 2 cups mole on top (reserve the rest for dipping); sprinkle with the cheese.
13

Broil until the cheese melts, about 2 minutes.
14

Top with the crema and cilantro.
15

Photograph by Yunhee Kim