Chilaquiles, a beloved Mexican breakfast dish, has the power to transform any morning into something extraordinary. The combination of crispy tortilla chips, savory sauces, and a variety of toppings creates an explosion of flavors in every bite. Traditionally made with chicken or pork, there’s also a vegetarian version that’s just as rich, hearty, and satisfying. This vegetarian chilaquiles recipe takes the classic dish and enhances it with fresh vegetables, plant-based protein, and bold, vibrant flavors.
Whether you’re a seasoned vegetarian or just looking for a tasty meat-free meal, this dish will leave you craving more. The best part? It’s highly customizable, allowing you to play with textures, flavors, and toppings to create a dish that suits your personal preferences. So, grab your apron, because we’re about to dive deep into the delicious world of chilaquiles!
Chilaquiles Vegetarian Recipe
Chilaquiles may look complicated, but it’s surprisingly simple to prepare, especially when you have the right ingredients. With crispy tortillas, a flavorful sauce (whether green or red), and an assortment of fresh vegetables and toppings, it’s the perfect dish to start your day.
The recipe below will guide you step-by-step on how to make your own vegetarian chilaquiles from scratch. It’s packed with flavor, texture, and color – from the crispy chips to the rich, smoky sauce, to the creamy avocado that melts in your mouth. Get ready for a culinary journey straight to the heart of Mexico.
Ingredients Needed
Before you begin, let’s gather everything you’ll need for the perfect vegetarian chilaquiles. Here’s a breakdown:
For The Tortilla Chips
- Corn tortillas – 6-8, preferably day-old or slightly stale (they fry up crisper!)
- Vegetable oil – For frying, you’ll need about 1-2 cups, or enough to deep fry the chips.
For The Sauce
- Tomatillos – 6-8, husked and rinsed (for green sauce) OR
- Ripe tomatoes – 4-5, chopped (for red sauce)
- Garlic cloves – 2-3, minced
- Jalapeños – 2-3, depending on your heat preference
- Onion – 1 medium, quartered
- Vegetable broth – 1 cup (to thin out the sauce)
- Cilantro – A handful, roughly chopped
- Lime juice – Freshly squeezed from 1 lime
- Salt and pepper – To taste
For The Toppings
- Avocado – 1, sliced
- Fried eggs – 2 (optional, but highly recommended for extra protein)
- Crumbled queso fresco – For a creamy, mild cheese contrast
- Crema Mexicana or sour cream – For a tangy, creamy finish
- Red onion – Thinly sliced for a sharp bite
- Cilantro leaves – Freshly chopped for garnish
- Radishes – Thinly sliced, for crunch and color
- Chopped lettuce – For freshness and a slight bitter note
- Beans – Black beans or pinto beans, warmed (optional for extra protein)
Cooking Instructions
Step 1: Prepare The Tortilla Chips
- Cut the tortillas: Slice the corn tortillas into quarters to create triangles.
- Fry the chips: Heat the vegetable oil in a large frying pan over medium-high heat. Once hot, fry the tortilla triangles in batches, flipping them occasionally until golden and crispy (about 2-3 minutes per batch).
- Drain: Remove the chips with a slotted spoon and drain them on paper towels to soak up any excess oil. Lightly salt while they’re still warm.
Step 2: Make The Sauce
- Roast the ingredients: In a dry skillet, roast the tomatillos (or tomatoes), onion quarters, garlic, and jalapeños until they’re charred on all sides (about 10 minutes). You can also broil these in your oven for an even, smoky flavor.
- Blend: Transfer the roasted vegetables to a blender, add cilantro, lime juice, vegetable broth, salt, and pepper. Blend until smooth. You can adjust the thickness by adding more broth or water if needed.
- Heat the sauce: Pour the sauce back into the skillet and let it simmer for about 5 minutes to meld the flavors. Taste and adjust seasoning as necessary.
Step 3: Assemble The Chilaquiles
- Combine the chips and sauce: Add the fried tortilla chips to the skillet with the sauce. Gently toss the chips in the sauce until they’re coated but still crispy. Don’t overcook them; you want them to maintain some crunch.
- Cook for a minute: Let the chips absorb some of the sauce for 1-2 minutes. You can cook longer if you prefer a softer texture.
- Plate: Transfer the chilaquiles to a plate or serving dish. Top with your choice of fresh toppings, like avocado, eggs, crumbled queso, crema, radishes, and cilantro.
Ingredient Science Spotlight
Let’s take a moment to appreciate the key ingredients in this dish and their role in creating the perfect chilaquiles.
- Corn tortillas: The base of any chilaquiles, corn tortillas give the dish its authentic, slightly chewy texture. When fried, they provide a satisfying crunch that contrasts beautifully with the rich sauce.
- Tomatillos: Tomatillos are the unsung heroes of Mexican cuisine. Their bright, tangy flavor creates the backbone of green sauces. They’re naturally high in pectin, which helps thicken the sauce without the need for any flour or starch.
- Avocado: Not just for texture, avocado brings a smooth, creamy element to balance out the heat and acidity of the sauce. It’s full of heart-healthy fats, making it an excellent addition to the dish.
- Jalapeños: These peppers add just the right level of heat to the sauce. The capsaicin (the compound that makes peppers spicy) boosts metabolism and gives your chilaquiles that perfect kick.
Expert Tips
- Get your chips right: Stale tortillas work best for frying. If you don’t have day-old tortillas, leave them out for a few hours to dry slightly. This will make them crispier when fried and help them hold up better when coated in the sauce.
- Balance your heat: For those who prefer milder chilaquiles, remove the seeds and membranes from the jalapeños before blending them into the sauce. This reduces the spiciness.
- Make-ahead tip: You can prepare the sauce ahead of time and store it in the fridge for up to three days. This will save you time on busy mornings!
- Don’t over-soak the chips: The key to great chilaquiles is balance. You want the chips to absorb just enough sauce without becoming soggy. Toss them gently to avoid breaking the chips.
Recipe Variations
Chilaquiles are incredibly versatile, so don’t hesitate to get creative. Here are some variations you can try:
- Cheese lovers: Add a blend of shredded cheeses like Oaxaca or Chihuahua for a richer, melty experience.
- Sautéed veggies: Mix in sautéed mushrooms, zucchini, or spinach for extra texture and nutrition.
- Tofu scramble: For a plant-based protein boost, add a scrambled tofu mixture instead of eggs. You can season it with cumin, turmeric, and garlic to mimic the flavor of scrambled eggs.
- Spicy chilaquiles: If you love heat, amp up the spice with chipotle peppers in adobo sauce or hot sauce. A drizzle of smoky, spicy salsa will take your chilaquiles to the next level.
Final Words
Chilaquiles are more than just a dish; they’re an experience. With layers of texture, heat, and freshness, each bite is a celebration of Mexican flavors. The beauty of this dish is that it’s endlessly customizable, making it perfect for every taste preference. Plus, it’s quick enough to whip up for breakfast yet impressive enough to serve for brunch.
FAQs
What Are Chilaquiles?
Chilaquiles are a traditional Mexican dish made with fried corn tortillas, typically served with a sauce, such as red or green salsa. The dish is often topped with various ingredients like cheese, sour cream, onions, and avocado. In a vegetarian version, meat is omitted and plant-based toppings are used.
Can I Make Chilaquiles Vegetarian Without Cheese?
Yes, you can make chilaquiles vegetarian without cheese. Simply omit cheese or replace it with a dairy-free alternative like vegan cheese, cashew cream, or nutritional yeast for a similar flavor.
What Are The Best Tortillas To Use For Vegetarian Chilaquiles?
The best tortillas for vegetarian chilaquiles are typically corn tortillas. They hold up well in the sauce and have a traditional flavor. For a gluten-free option, ensure you use 100% corn tortillas.
Can I Use Store-bought Salsa For Chilaquiles?
Yes, you can use store-bought salsa, but for the best flavor, it’s recommended to make your own salsa with fresh ingredients like tomatoes, chilies, onions, and cilantro. Homemade salsa often adds more freshness and depth to the dish.
How Do I Make The Tortillas Crispy For Chilaquiles?
To make crispy tortillas for chilaquiles, cut the tortillas into triangles and either fry them in a little oil or bake them in the oven until golden and crispy. This helps them absorb the salsa while maintaining a crunchy texture.
What Are Some Good Toppings For Vegetarian Chilaquiles?
Some great vegetarian toppings for chilaquiles include sliced avocado, chopped cilantro, onion, a fried egg (if not vegan), crumbled queso fresco, vegan sour cream, and a drizzle of lime juice.
Can I Make Chilaquiles Vegetarian Ahead Of Time?
While chilaquiles are best enjoyed fresh, you can prepare the components ahead of time. Fry or bake the tortillas and store them separately from the sauce. When ready to serve, toss the tortillas with the sauce and toppings.
What Can I Substitute For Meat In Vegetarian Chilaquiles?
You can use a variety of plant-based options as substitutes for meat, including sautéed mushrooms, black beans, roasted vegetables, or even tofu. These ingredients provide a hearty and flavorful base.
Are Chilaquiles Vegetarian Recipe Spicy?
Chilaquiles can be as spicy as you like, depending on the type of salsa you use. A green salsa made with jalapeños or a red salsa with chipotle peppers will be spicier, but you can adjust the heat level by controlling the amount of chili used.
Can I Make Chilaquiles Vegetarian Without Frying The Tortillas?
Yes, you can skip the frying step and bake the tortillas for a healthier version. You can also use baked tortilla chips as a quicker alternative to homemade fried tortillas.