Vegan chilaquiles rojos are lightly fried tortilla chips tossed in a homemade red salsa made from Roma tomatoes and dried chiles, then garnished with vegan cotija cheese and crema. This gluten-free Mexican breakfast is quick, savory, and deeply flavored.
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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!
Chilaquiles are best served immediately, but leftover salsa stores refrigerated for up to 5 days; reheat gently and fry fresh chips to serve.
Yes. The red salsa keeps refrigerated for up to 5 days. Make it the night before and reheat gently before tossing with the tortilla chips.
Arbol chiles are hotter and more herbaceous; guajillo chiles are milder and slightly fruity. Using both creates a balanced heat and depth of flavor.
Yes. Brush tortilla strips with oil, arrange on a baking sheet, and bake at 375°F for 10–12 minutes until golden and crispy, stirring halfway through.
No. Epazote adds a peppery, aromatic note traditional to Mexican cooking, but you can omit it or substitute fresh cilantro if unavailable.
Fry the chips until golden and crispy, then toss with warm (not piping hot) salsa just before serving. Add garnishes right before eating.
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