Easy Vegan Chilaquiles Rojos

Remove the stems and seeds from the guajillo and arbol chiles. Toast them in a skillet over medium-low for 3-5 minutes. Make sure to turn the chiles frequently to prevent burning.

Add the chiles and 2 of the garlic cloves to a saucepan of water and bring it to a gentle boil. Once the water is boiling, turn the heat off and let them rehydrate for 10-15 minutes until the peppers are softened.

Preheat a seasoned cast-iron skillet to medium-high. If your pan isn't seasoned, rub it with a bit of olive oil before heating up.

Pan-roast the whole tomatoes, onion quarters, and serrano for 5 minutes on the first side. Flip and cook for another 5 minutes until the skins are blackened and the insides are tender.

Stem the serrano and add all the drained veggies plus the last garlic clove to a food processor or blender. Blend until the salsa is to your preferred texture, approximately 30-60 seconds. Set aside.

Heat 2-3 inches of vegetable oil in a large pot over medium-high until it reaches 350-375°F.

Cut the corn tortillas into quarters and fry in batches until golden brown on each side. Transfer the cooked tortilla chips to a paper towel-lined plate to cool. Continue this process until all the tortillas are fried.

Heat 1 tablespoon of olive oil in a large pot over medium. Slowly pour the salsa in with 1-2 sprigs of epazote. Simmer together for 10-12 minutes. Season it with salt, then mix in a serving size of tortilla chips.

Serve your vegan chilaquiles rojos immediately, topped with vegan queso fresco or cotija, vegan Mexican crema, fresh onions, diced avocado, etc. For a heartier meal, serve it with a side of refried beans. Happy eating!