Vegan Red Chilaquiles (Chilaquiles Rojos Mexicanos)

Name: Vegan Red Chilaquiles (Chilaquiles Rojos Mexicanos)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 12 corn tortillas, preferably day-old or slightly dried, cut into triangles; ½ cup (120 ml) vegetable oil, for frying; 4 large ripe Roma tomatoes (jitomates), roughly chopped; 2 serrano chiles (or jalapeño chiles), stalks removed; ¼ medium white onion, for the sauce; 1 clove garlic; 1 cup (240 ml) vegetable stock (replaces chicken stock); 1 sprig fresh epazote (optional); Salt, to taste; To garnish and serve:; ½ cup (120 ml) plant-based crema or coconut-based soured cream, slightly thinned with a splash of unsweetened oat milk (replaces Mexican crema); ½ cup crumbled firm tofu seasoned with a pinch of salt and a squeeze of lime (replaces queso fresco / cotija cheese); ¼ medium white onion, thinly sliced or finely chopped; ¼ cup fresh coriander, roughly chopped; Optional protein: sliced avocado or drained, rinsed black beans (replaces chicken or fried eggs)

A fully plant-based take on a beloved Mexican breakfast classic. Crispy fried corn tortilla wedges (totopos) are bathed in a bold, smoky red tomato and serrano chile sauce, then garnished with dairy-free crema, crumbled vegan cheese, fresh coriander, and sliced white onion. Ready in under 30 minutes, this vibrant dish is hearty, satisfying, and completely free from animal products — without sacrificing a single drop of authentic flavour.

Allergens:Soya (if using soya-based plant-based crema or tofu)

Details

Author: CuisineSavvy
Cuisine: Mexican
Course: Breakfast
Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Diet: Vegan
Categories:#vegan #mexican #chilaquiles #breakfast #brunch #gluten-free #dairy-free #egg-free #tortillas #spicy #quick #plant-based

Nutritional Values

Rich in complex carbohydrates from corn tortillas, and packed with vitamins C and A from fresh tomatoes and chiles. Using vegetable stock instead of chicken stock keeps the dish cholesterol-free. The optional tofu garnish provides a source of plant-based protein and calcium, whilst avocado or black beans add heart-healthy fats or extra fibre respectively. Relatively high in oil due to frying; baking the tortilla chips instead would reduce the overall fat content.

Not available.

Instructions

Heat ½ cup (120 ml) vegetable oil in a large, heavy-bottomed frying pan over a medium-high heat until shimmering and hot. Fry the corn tortilla triangles in batches, turning occasionally, for 2–3 minutes per batch until crisp and golden brown. Remove the fried tortilla triangles with a slotted spoon and drain on a plate lined with kitchen paper. Season lightly with salt and set aside. Place the Roma tomatoes, serrano chiles, onion quarter, and garlic in a medium saucepan. Cover with cold water and bring to the boil over a medium-high heat. Cook for 8–10 minutes until the tomatoes are completely soft and the skins begin to split. Drain, reserving a splash of the cooking liquid. Transfer the boiled tomatoes, chiles, onion, and garlic to a blender. Add the reserved cooking liquid and blend until completely smooth. Season with salt to taste. Carefully discard most of the frying oil from the pan, leaving about 1 tablespoon behind. Return the pan to a medium-high heat. Pour the blended red sauce into the hot oil — it will sizzle and splutter, so stand back. Add the epazote sprig (if using) and stir well. Pour in 1 cup (240 ml) vegetable stock and simmer, stirring occasionally, for 5–7 minutes until the sauce has thickened slightly and deepened in colour. Taste and adjust salt as needed. Remove and discard the epazote sprig. Reduce the heat to medium-low. Gently add the fried tortilla triangles to the simmering sauce and fold them in carefully to coat. For crisp chilaquiles, cook for just 30–60 seconds
for softer chips, leave them in the sauce for 1–2 minutes. Work quickly, as the chips will continue to soften once plated. Divide the chilaquiles between four plates. Drizzle generously with the plant-based crema, then scatter over the seasoned crumbled tofu, sliced white onion, and chopped coriander. Add sliced avocado or black beans alongside if using. Serve at once.

Vegan Red Chilaquiles (Chilaquiles Rojos Mexicanos)

A fully plant-based take on a beloved Mexican breakfast classic. Crispy fried corn tortilla wedges (totopos) are bathed in a bold, smoky red tomato and serrano chile sauce, then garnished with dairy-free crema, crumbled vegan cheese, fresh coriander, and sliced white onion. Ready in under 30 minutes, this vibrant dish is hearty, satisfying, and completely free from animal products — without sacrificing a single drop of authentic flavour.

Ingredients
[ ] 12 corn tortillas, preferably day-old or slightly dried, cut into triangles
[ ] ½ cup (120 ml) vegetable oil, for frying
[ ] 4 large ripe Roma tomatoes (jitomates), roughly chopped
[ ] 2 serrano chiles (or jalapeño chiles), stalks removed
[ ] ¼ medium white onion, for the sauce
[ ] 1 clove garlic
[ ] 1 cup (240 ml) vegetable stock (replaces chicken stock)
[ ] 1 sprig fresh epazote (optional)
[ ] Salt, to taste
[ ] To garnish and serve:
[ ] ½ cup (120 ml) plant-based crema or coconut-based soured cream, slightly thinned with a splash of unsweetened oat milk (replaces Mexican crema)
[ ] ½ cup crumbled firm tofu seasoned with a pinch of salt and a squeeze of lime (replaces queso fresco / cotija cheese)
[ ] ¼ medium white onion, thinly sliced or finely chopped
[ ] ¼ cup fresh coriander, roughly chopped
[ ] Optional protein: sliced avocado or drained, rinsed black beans (replaces chicken or fried eggs)

Instructions
[ ] 1. Heat ½ cup (120 ml) vegetable oil in a large, heavy-bottomed frying pan over a medium-high heat until shimmering and hot. Fry the corn tortilla triangles in batches, turning occasionally, for 2–3 minutes per batch until crisp and golden brown.
Remove the fried tortilla triangles with a slotted spoon and drain on a plate lined with kitchen paper. Season lightly with salt and set aside.
Place the Roma tomatoes, serrano chiles, onion quarter, and garlic in a medium saucepan. Cover with cold water and bring to the boil over a medium-high heat. Cook for 8–10 minutes until the tomatoes are completely soft and the skins begin to split. Drain, reserving a splash of the cooking liquid.
Transfer the boiled tomatoes, chiles, onion, and garlic to a blender. Add the reserved cooking liquid and blend until completely smooth. Season with salt to taste.
Carefully discard most of the frying oil from the pan, leaving about 1 tablespoon behind. Return the pan to a medium-high heat.
Pour the blended red sauce into the hot oil — it will sizzle and splutter, so stand back. Add the epazote sprig (if using) and stir well.
Pour in 1 cup (240 ml) vegetable stock and simmer, stirring occasionally, for 5–7 minutes until the sauce has thickened slightly and deepened in colour. Taste and adjust salt as needed. Remove and discard the epazote sprig.
Reduce the heat to medium-low. Gently add the fried tortilla triangles to the simmering sauce and fold them in carefully to coat. For crisp chilaquiles, cook for just 30–60 seconds
[ ] 2. for softer chips, leave them in the sauce for 1–2 minutes. Work quickly, as the chips will continue to soften once plated.
Divide the chilaquiles between four plates. Drizzle generously with the plant-based crema, then scatter over the seasoned crumbled tofu, sliced white onion, and chopped coriander. Add sliced avocado or black beans alongside if using. Serve at once.

https://www.cuisinesavvy.com/recipe/vegan-red-chilaquiles-chilaquiles-rojos-mexicanos

External Recipes

Chilaquiles Mexicanos (Health Score: 64)

HealthScore: 75

HealthScore 75/100, model-migration calibration v2 from raw rubric score 45/100: whole-food plant-based quality 46/70; fibre and macronutrient quality 14/30; deductions: added oils -12, sodium -3. Whole-plant categories identified: whole grains, vegetables, herbs & spices, legumes (optional).