Recipe courtesy of Bunk Sandwiches

Mole Tater Tots

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  • Level: Intermediate
  • Total: 3 hr 25 min
  • Active: 1 hr 55 min
  • Yield: 4 servings
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1/4 cup sour cream

1 tablespoon heavy cream, half-and-half or milk 

2 1/2 pounds frozen potato tots 

Kosher salt and ground black pepper 

8 ounces Almond Mole Sauce, recipe follows

1/4 cup diced red onion 

1/4 cup crumbled Cotija

2 tablespoons chopped fresh cilantro 

1 large avocado 

Almond Mole Sauce:

1 quart dried chiles

1 yellow onion, sliced

Extra-virgin olive oil, for cooking

2 1/4 cup ground tomatoes

4 cloves, ground

4 teaspoons ground red chile flakes

2 teaspoons ground cinnamon

2 teaspoons ground coriander

2 teaspoons ground cumin

1 cup almonds, fried

6 corn tortillas, quartered and fried

6 tablespoons chili powder

1 1/4 cup roasted garlic

1 1/4 cups chocolate chips

1/3 cup golden raisins

4 teaspoons lime juice

Kosher salt


  1. Stir together the sour cream and heavy cream in a small bowl.
  2. Fry or bake tots until crispy, then toss in a mixing bowl and season with salt.
  3. Divide tots into 4 paper boats or serving plates and top each portion with 2 ounces mole sauce. Drizzle with sour cream mixture, then sprinkle on the red onion, Cotija and cilantro. Finish by fanning out quarters of sliced avocado on each. Sprinkle the avocado with salt and pepper and serve.

Almond Mole Sauce:

  1. Preheat the oven to 425 degrees F. Seed chiles, then roast 1 minute. Soak chiles in warm water. Turn the oven down to 250 degrees F.
  2. In a large oven-safe pot, caramelize the onions in some oil. Add the tomatoes, cloves, chile flakes, cinnamon, coriander and cumin. Remove the soaking chiles and add them to the pot along with the almonds, tortillas and 1 1/3 quarts water. Stir in the chili powder, garlic, chocolate chips, raisins and lime juice and puree with an immersion blender until fairly smooth. Transfer the pot to the oven and simmer, 90 minutes. Adjust seasoning to taste.
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