Mole Fries

Mole Fries

I talk to you a lot about what I’m cookin. So much so that you probably think I’m the only one in our house that spends time in the kitchen. But I was lucky to have married a guy that no only cooks, but does his own laundry (can I get a hallelujah?). Today I’m excited to share one of his crazy concoctions:  Mole Fries. In case you had any doubts, let me ease your fears and confirm that THIS IS NOT A DREAM. Mole Fries are real life. And thank gosh, because they are finger licking good. 

Despite both being slightly insane in the kitchen, Sam and I grew up very differently (as outlined in one of my very first blog posts). While I was a child in Hawaii, the best Mexican food around was at Taco Bell. Needless to say, I didn’t even know what mole was until I met Sam – who will be absolutely appalled that I mentioned Taco Bell on this blog. He grew up with fresh tortillas, horchata, and a ton of other delicious Mexican foods I can’t remember the names of (or spell very well). Point is, we didn’t grow up eating the same food. But it works out, because we both have adventurous palates. That’s one of the things I love about our relationship. 

Mole Fries IngredientsBaked French FriesSo let’s talk about the recipe. For one, it’s fairly simple to make. It starts with baked french fries (that’s right – this dish isn’t that bad for you!) smothered in a (half-homemade) mole sauce that’s liquid comfort food. Top that with grilled onions, some chopped chicken – or perhaps leftover Thanksgiving turkey, huh? – cojita cheese, cilantro, and voila!

Did I mention that these are just about the yummiest baked fries you’ll ever have? Only about half the batch made it into the mole fries after some massive mid-recipe snacking taste testing.

Mole Fries Spoon

Mole Fries 

Mole Fries
Serves 4

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Baked French Fry Ingredients
2 T olive oil
4 medium russet potatoes
3 T dried oregano
3 T paprika
Sea salt and pepper

Mole Ingredients
8 oz jar of Dona Maria Mole
4 cups chicken broth

2 cups cooked chicken
1 T olive oil
1 onion
1/2 cup cojita cheese
1/4 cup pine nuts

Start by making your baked french fries. Preheat oven to 450. Cut potatoes into french fry-shaped sizes, and soak in a bowl of ice water for 30 minutes (this will give the fries some crunch when they’re baked!). After soaking, drain the potatoes and pat dry. Line 2 baking sheets with foil, and brush about 1/2 T of olive oil on each sheet. Distribute the potatoes evenly across both sheets, and season with salt, pepper, oregano and paprika. Brush the potatoes with the remainder of the oil, and bake for 30 minutes or until potatoes are cooked and slightly browned. While potatoes are cooking, go ahead and make the mole.
Mole: Bring concentrated mole paste and chicken broth to a boil, stirring. Then reduce it to a summer, and let cook for 8-10 minutes, continuing to stir. It will gets thicker as it sets. Set aside and prep toppings.
Cut onion into thin strips, and cook over medium with 1 T olive oil until clear and slightly sticky. Chop the cooked chicken into bite-sized pieces.
To build your Mole Fries, top a plate of fries with a generous pour of mole sauce, and top with your desired toppings.
NOTE: This mole sauce recipe makes a TON of mole – but we love having the leftovers. If you aren’t as excited about that, cut it in half.

Margaritas in the Rain http://margaritasintherain.com/


2 Responses to "Mole Fries"

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  1. marlene guerrero



  2. Mole fries… The next grade up from cheese fries upgrading your regular fries! So jealous that you call this dinner!


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