HUGE THANK YOU TO OUR FRIEND LOLAS COCINA FOR MAKING THIS INCREDIBLE WEEKEND BRUNCH RECIPE.  WE COULD NOT HAVE BEEN HAPPIER WITH THIS DISH.  IT IS ABSOLUTELY PERFECT FOR ANY BRUNCH GATHERING,OR HOLIDAY CELEBRATION.  VISIT HER BLOG FOR MORE PICTURES! 

MOLE SAUCE:
2 pounds red tomatoes
1/2 cup water
16 ounces Guelaguetza’s Mole Coloradito paste
2 cups of your favorite broth or water
1/4 teaspoon salt
1 tablespoon Mexican chocolate (or brown sugar)

Ingredients for enmolados:
6 corn tortillas
1/4 cup oil for frying
6 eggs
1/4 red onion, sliced for garnish
2 tablespoons fresh cilantro for garnish
1/4 cup oil for frying

Preparation for mole:

1. Place tomatoes and water in a large pot and bring to a boil over medium heat for 20 minutes.
2. Pour boiled tomatoes into a blender and blend for 10 seconds.
3. Strain the tomatoes back into the pot and add mole paste. Stir until paste has fully dissolved.
4. Add 2 cups chicken broth, salt, and chocolate. Stir for another 10 minutes, until ingredients come to a boil and are smooth in texture.
5. Lower to lowest heat possible while you prepare the tortillas and eggs.

Preparation for eggs:

1. Prepare tortilla by first heating oil in a medium skillet until very hot. Coat each tortilla with oil on each side until it begins to fry, but do not let it get crispy. Tortillas should still be soft and malleable.
2. Remove tortilla from the oil and drain on paper towels. Repeat with remaining tortillas.
3. Next, prepare eggs individually either over-easy or sunny-side-up.
4. To serve, place one egg over each tortilla and spoon mole sauce on top. Garnish with sliced red onion and fresh cilantro.