Gordon Ramsay Makes Chilaquiles in Oaxaca (featuring Aaron Sanchez)

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

1. 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

2. Prepare Chili

   Slice the Oaxacan chili lengthwise, keep the seeds, and cut into very fine strips.

   Time: PT2M

3. 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

4. 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

5. 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

6. 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

7. Add Fresh Elements

   Stir the chopped cilantro and crumbled queso fresco into the bowl with the avocado.

   Time: PT1M

8. 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