This recipe for chilaquiles with chipotle tomatillo sauce is a classic Mexican dish made in a fast, modern, vegan way. The chipotle tomatillo sauce is smokey, delicious, and super easy to prepare.
Let me explain why I serve my chilaquiles like this and why I call them made in a modern way. But first, let me tell you this.
what are chilaquiles?
Chilaquiles are a traditional Mexican dish made with corn tortillas cut into triangles and then simmered in a Mexican sauce and topped with avocado, red onion, cheese, and a drizzle of Mexican crema.
¿Chilaquiles verdes or rojos?
There are chilaquiles with SALSA VERDE or with red salsa-SALSA ROJA, with enchilada sauce, or maybe mole sauce. You name it; there are a lot of types of this classic Mexican breakfast. So it is really difficult to choose between just two different salsas, you should definitely try them all.
The Mexican salsa I chose for this recipe is made with chile chipotles in adobo sauce, roasted garlic, fresh cilantro, and tomatillos. This salsa is smokey, tart, delicious, and perfect for a breakfast dish or anything else you want to put it on.
how to make Them the easy & modern way?
This is easy. I just drizzle the chipotle tomatillo sauce over some good store-bought baked tortilla chips. Instead of cheese or Mexican crema, I use prepared tofu with red onion and salt. I finish them with sliced avocado and chopped fresh cilantro. My version is vegan, so it is a no egg chilaquiles recipe.
In a pinch, you will have chilaquiles with chipotle tomatillo sauce. So easy!
Let me explain why I call these easy vegan chilaquiles MODERN—yes, prepared in a straightforward modern way.
What is the traditional way? In the traditional way of making chilaquiles, you heat the sauce in a large skillet, and when you add the fried tortilla chips to the skillet.
They taste delicious, but it takes forever to fry the tortilla chips, and you have to eat them immediately if you want to eat crispy chilaquiles. In my household, my kids have very different schedules, so we don’t eat at the same time always. Pouring the sauce over the tortilla chips makes it easier and faster to make chilaquiles for everyone.
tips & tricks to make the best vegan chilaquiles
- Baked or fried tortilla chips? I like to buy baked tortilla chips, but you can make your own baked tortilla chips at home.
- What if I have chipotle pepper leftovers? The chipotle peppers in adobo sauce that I like are the ones that come in a can. If you have leftover chipotle adobo peppers put them in a jar and store them in the fridge. With them, you can make jackfruit tinga tacos, or chipotle mayo by mixing a teaspoon or two into a cup of vegan mayo.
- Notes on tofu. If you have never tried tofu, don’t worry or be scared of it. It tastes like nothing; it is like a white canvas that you can flavor with whatever you add. It is perfect with diced red onion and salt. This tofu, on top of giving tons of flavor to the easy chilaquiles it mimics the “queso fresco” texture and freshness as well.
- What to do with leftover salsa? If you have leftover salsa, just store it in the fridge in a tightly closed jar. You can use it to finish crispy potato tacos, carrot tacos, sopes, and other vegan Mexican dishes.
- What to drink with this Mexican dish? And for dinks, you can prepare a
So here is the recipe for this easy vegan chilaquiles with chipotle tomatillo sauce and I hope you like them as much as I do. When making them please share a picture of your delicious creation on Instagram, FB or save this recipe for later on Pinterest.
It would also be fantastic and super helpful if you leave a comment and/or a rating of this recipe in the comment section. Please feel free to write suggestions, ideas, or how it went when you made the recipe.
Other recipes that you may like:
Chilaquiles with chipotle tomatillo sauce
- 1- 16 oz baked tortilla chips bag
For the salsa
- 10 tomatillos about 24 oz
- 4 large garlic cloves
- 1/2 bunch of cilantro
- 1 tablespoon chipotle chili pepper in adobo sauce
- a good pinch of salt
For the tofu
- 1- 14 oz extra firm tofu
- 1/4 red onion diced
- 1/2 teaspoon salt
- 1 avocado diced
- chopped cilantro
- Cook the tomatillos in little water in 1/2 cup of water
- Roast the garlic on a pan or toaster oven, keep the skin on.
- With a slotted spoon, remove the tomatillos and put in a blender container, add the roasted garlic, cilantro, chipotle peppers and salt.
- Blend until everything is well integrated.
- Press the tofu until completely drained. Put it in paper towels and put something heavy (like a can of tomatoes) on it. Leave it for 10 to 15 minutes.
- Crumble it into a bowl and mix it with the diced red onion and salt.
- To serve the chilaquiles, put the tortilla chips in a bowl, pour some salsa to cover the chips, the tofu mixture, and finish it with avocado and chopped cilantro.
- If you have sauce from the previous day, heat it and serve the same way.
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.