GBTR: Chilaquiles

Chilaquiles (pronounced CHEE-LAY-KEY-LAYS)

A traditional Mexican breakfast or brunch dish comprised of fried tortillas, red or green sauce, and eggs. We’ll be veganizing it using tofu and plant-based cheese and sour cream.

Ingredients: 

Tostadas

Agave

Oil

“Cheese” (Optional)

Tofutti Sour Cream (Optional)

Salt 

Pepper

Red or Green Sauce (see below) 

Red Sauce:

Dried Red Chili 

Red Onion

Garlic

Tomato

Green Sauce:

Jalapeno Chili 

Anaheim Chili

Green Onion

Garlic

Tomatillo

Cilantro

Queso Fresco:

2 Blocks Tofu

2 teaspoon Lemon Juice 

1 teaspoon Vinegar

½ Tablespoon Salt

Red Sauce:

  1. Saute onions and garlic in oil for 5 minutes on medium heat (be careful not to burn).

  2. Add dried chilies, and cook till chilies are toasted, not burnt (they will start turning black when they are burning).

  3. Add the tomatoes, and saute for 3 minutes, then add water and cover the pan. Cook for 5 more minutes.

  4. Blend all the ingredients till smooth.

  5. Pour into a sauce pan, and turn to a low heat, add some water or vegetable stock if you have it. Cook for 10 minutes, and season with salt.

  6. Add agave to desired sweetness.

Green Sauce:

  1. Saute garlic in oil for 5 minutes on medium heat (be careful not to burn).

  2. Add chilies, and cook for another 5 minutes.

  3. Add the tomatillos and green onions. Saute for 3 minutes, then add water. Cover the pan, and cook for 5 more minutes.

  4. Blend the saute mixture with the cilantro till smooth.

  5. Pour into a sauce pan, and turn to a low heat. Add some water or vegetable stock if you have it. Then cook for 10 minutes and season with salt.

  6. Add agave to desired sweetness.

Queso Fresco:

  • Drain or squeeze out liquid in the tofu.

  • Combine all the ingredients, and process till the mixture is semi-smooth (if you do not have a food processor, you can mash it up with a fork).

  • Press the mixture into a small container, cover, and leave in the fridge for at least 8 hours (if you are mashing it with a fork you can cover, and let it sit for 1 hour so the flavors can marry).

Chilaquiles:

  • Break your tostadas up into chips.

  • Make sure whatever sauce you are deciding to use is hot. 

  • Place the chips in the sauce with some cheese, and coat them generously.

  • Scoop out the chips from the sauce, and put them on a plate. 

  • Serve with sliced red onion, sour cream, and queso fresco. 

Serve with refried beans, avocado, and/or garnish, and enjoy!


Claire Howe