Chilaquiles
5 minutes
to prep
25–30 minutes
to cook
4–5 servings
About this Recipe
Indulge in these tasty and flavorful chilaquiles! Made with simple ingredients, this traditional dish is a breakfast staple, but you can enjoy it any time of day! Enjoy!
Ingredients
4 tomatoes
1 small onion
3–4 cloves of garlic
2–3 serrano peppers
2 teaspoons salt
2 teaspoons pepper
2½ tablespoons garlic
2½ tablespoons onion powder
14 ounce bag of tortilla chips
2 vegan “chicken” bouillon cubes
¼ cup of vegetable oil
Step-by-Step Instructions
- Start by placing tomatoes, ¾ of the onion, garlic, and serrano peppers into a pot of water. Boil the ingredients for about 15 minutes. The skin of the tomatoes should start peeling off and become mushy.
- Place the boiled ingredients into a blender with the vegan “chicken” cubes. Do not add water; the ingredients are soft enough and will blend into a smooth consistency.
- Once blended, set aside. Begin cutting the remaining onion into long shreds. You can cut more onions if desired. Once chopped, put into a pan with vegetable oil and cook until onions are translucent. After 2–3 minutes, add in garlic and onion powder. Stir again until well mixed and sauteed.
- Once onions are translucent, pour in blended sauce. Cover and let simmer for 3–4 minutes on medium-high heat.
- Once the sauce is simmering, slowly start pouring in tortilla chips. Do small portions at a time. Move around and gently stir to not break the chips. Keep adding and mixing until everything is incorporated.
- Once the tortilla chips are all covered in sauce, you’re all set! Dollop some vegan sour cream or vegan cheese and enjoy!
Note: Do not cover the pan, as that will make the tortilla chips sweat causing them to get soggy.
