Gordon Ramsay Makes Chilaquiles in Oaxaca (featuring Aaron Sanchez)
Gordon Ramsay Makes Chilaquiles in Oaxaca (featuring Aaron Sanchez) is a medium Mexican (Oaxacan) recipe that serves 2. 550 calories per serving. Recipe by Gordon Ramsay on YouTube.
Prep: 20 min | Cook: 12 min | Total: 42 min
Cost: $6.77 total, $3.39 per serving
Ingredients
- 2 tablespoons Rendered Pork Fat (from pork shoulder, melted)
- 2 large Eggs (room temperature)
- 1 small Oaxacan Chili (Pasilla de Oaxaca) (keep seeds, slice fine)
- 0.25 teaspoon Salt (fine sea salt)
- 0.125 teaspoon Black Pepper (freshly ground)
- 2 cups Corn Tortilla Chips (roughly broken into bite‑size pieces)
- 0.33 cup Tomato‑Based Mole Sauce (pre‑made Oaxacan mole, warmed)
- 1 medium Avocado (skin left on, diced crosswise)
- 2 tablespoons Fresh Cilantro (chopped)
- 0.25 cup Queso Fresco (crumbly, salty)
- 2 teaspoons Mexican Crema (room temperature)
- 1 teaspoon Olive Oil (for light coating of chips)
Instructions
Heat Pork Fat
Place the rendered pork fat in a large skillet over medium‑high heat until it melts and becomes fragrant.
Time: PT2M
Temperature: medium‑high
Prepare Chili
Slice the Oaxacan chili lengthwise, keep the seeds, and cut into very fine strips.
Time: PT2M
Fry Eggs
Crack the eggs directly into the hot skillet, season with salt and pepper, and fry until the whites are set but the yolks are still runny.
Time: PT5M
Temperature: medium
Finish Eggs in Oven
Sprinkle the sliced chili over the eggs, then transfer the skillet (or move the eggs to an oven‑safe dish) to a pre‑heated oven and bake for about 2 minutes.
Time: PT2M
Temperature: 350°F
Season and Toss Chips
While the eggs finish, place tortilla chips on a baking sheet, drizzle with olive oil, season with a pinch of salt and pepper, then pour the warmed mole over them. Add a teaspoon of pork fat around the edges and toss gently until lightly coated.
Time: PT5M
Temperature: 350°F
Dice Avocado
Using the same knife, cut the avocado crosswise, keeping the skin on, then dice into small cubes and add to a mixing bowl.
Time: PT2M
Add Fresh Elements
Stir the chopped cilantro and crumbled queso fresco into the bowl with the avocado.
Time: PT1M
Assemble the Dish
Spread the mole‑coated chips on a serving plate, top with the fried‑egg‑and‑chili combo, then scatter the avocado‑cilantro‑queso mixture over everything. Finish with a drizzle of Mexican crema around the edges.
Time: PT3M
Nutrition Facts
- Calories
- 550
- Protein
- 20 g
- Carbohydrates
- 45 g
- Fat
- 30 g
- Fiber
- 8 g
Dietary info: Gluten‑free (if using corn chips), Contains pork, Contains dairy
Allergens: Eggs, Dairy (queso fresco, crema)
Ingredient Substitutions
- Instead of Rendered Pork Fat: bacon grease, lard
- Instead of Eggs: free‑range eggs
- Instead of Oaxacan Chili (Pasilla de Oaxaca): guajillo chili, ancho chili
- Instead of Salt: kosher salt
- Instead of Black Pepper: white pepper
- Instead of Corn Tortilla Chips: tortilla strips
- Instead of Tomato‑Based Mole Sauce: red mole, enchilada sauce
- Instead of Avocado: guacamole, sliced avocado
- Instead of Fresh Cilantro: flat‑leaf parsley
- Instead of Queso Fresco: feta, cotija
- Instead of Mexican Crema: sour cream
- Instead of Olive Oil: vegetable oil, canola oil
Equipment Needed
- Large Skillet
- Oven‑Safe Baking Sheet
- Knife
- Cutting Board
- Mixing Bowl
- Spatula or Wooden Spoon
- Oven
Critical Steps — Do Not Skip
- Render pork fat fully before adding other ingredients.
- Keep chili seeds for authentic heat.
- Do not over‑coat chips with mole; they must stay crisp.
- Bake the eggs only 2 minutes to keep yolks soft.
- Add crema at the very end for a fresh finish.
Chef Tips from the Video
- Use authentic Oaxacan pasilla chilies for genuine flavor.
- Render pork fat yourself for the richest taste, but high‑quality bacon grease works in a pinch.
Troubleshooting
Eggs become overcooked and dry
Reduce skillet heat and watch the whites; remove from heat as soon as whites set.
Tortilla chips turn soggy
Toss chips quickly with mole and serve immediately; avoid excess mole.
Mole is too thick
Thin with a splash of water or chicken broth until it lightly coats the chips.
Storage
Refrigerator: Store leftovers in an airtight container for up to 24 hours; re‑heat chips briefly to restore crispness.
Freezer: Not recommended – chips become soggy.
Room temperature: Serve immediately; the dish loses texture after 1 hour.
Make-Ahead Tips
- Mole sauce can be prepared a day ahead and refrigerated.
- Pre‑crumble queso fresco and store in a sealed container.
Frequently Asked Questions
What is the cultural significance and history of Oaxacan Breakfast with tortilla chips, fried egg, mole and avocado in Oaxacan cuisine?
In Oaxaca, breakfast often centers on simple, hearty ingredients like corn tortillas, fresh eggs, and locally produced mole. The combination of mole‑tossed chips (tostadas) with a fried egg reflects the region’s love for bold flavors and communal, rustic meals that were traditionally served in markets and family homes.
What are the traditional regional variations of this Oaxacan breakfast dish in different parts of Oaxaca?
Some Oaxacan towns add pickled onions or fresh nopales (cactus) to the topping, while others use black mole (mole negro) instead of the tomato‑based version. In coastal areas, a splash of lime juice is common, and in the highlands, cheese like quesillo may replace queso fresco.
How is this authentic Oaxacan breakfast traditionally served in Oaxaca?
It is typically plated on a large communal platter, with the mole‑coated chips spread out, the fried egg placed on top, and fresh garnishes like cilantro, avocado, and queso fresco scattered around. A small bowl of Mexican crema is served on the side for drizzling.
During which occasions or celebrations is this Oaxacan breakfast commonly enjoyed in Mexican culture?
The dish is popular for weekend family breakfasts, market mornings, and festive gatherings such as Día de los Muertos or local fairs where street vendors serve hearty, portable meals to crowds.
What makes this Oaxacan breakfast dish special or unique within Mexican cuisine?
The use of rendered pork fat and a tomato‑based Oaxacan mole gives a deep, smoky richness that pairs with the bright freshness of avocado and cilantro, creating a balance of earthy, spicy, and creamy flavors rarely found together in other Mexican breakfast dishes.
What are the authentic traditional ingredients for this Oaxacan breakfast versus acceptable substitutes?
Authentic ingredients include pasilla de Oaxaca chilies, homemade pork‑fat rendered from pork shoulder, queso fresco, and Mexican crema. Acceptable substitutes are guajillo chilies for the pepper, bacon grease for pork fat, feta or cotija for queso fresco, and sour cream for crema.
What other Oaxacan dishes pair well with this breakfast?
Serve alongside a side of frijoles de la olla (stewed beans), fresh fruit like papaya or mango, and a glass of atole or café de olla for a complete Oaxacan morning meal.
What are the most common mistakes to avoid when making this Oaxacan breakfast at home?
Common errors include over‑cooking the egg yolk, drowning the tortilla chips in mole so they lose crunch, and using too much oil which makes the chips greasy. Keep the mole light and finish the egg quickly for best texture.
Why does this recipe use rendered pork fat instead of regular cooking oil for the mole‑tossed chips?
Rendered pork fat adds a smoky, meaty depth that is characteristic of traditional Oaxacan cooking, enhancing the mole’s flavor and giving the chips an authentic richness that plain oil cannot provide.
Can I make this Oaxacan breakfast ahead of time and how should I store the components?
You can prepare the mole and crumble the queso fresco a day ahead, storing them in airtight containers in the refrigerator. Assemble the dish just before serving; keep the chips separate until the last minute to retain crispness.
What does the YouTube channel Gordon Ramsay specialize in?
The YouTube channel Gordon Ramsay features high‑energy cooking tutorials, restaurant‑level techniques, and global cuisine explorations, often blending classic culinary fundamentals with the chef’s signature bold personality.
How does the YouTube channel Gordon Ramsay's approach to Mexican cooking differ from other Mexican cooking channels?
Gordon Ramsay brings a fine‑dining perspective and rigorous technique focus to Mexican dishes, emphasizing precise heat control, ingredient sourcing, and flavor layering, whereas many Mexican‑focused channels prioritize home‑style simplicity and traditional family recipes.
Last updated: August 31, 2026
