Easy Vegan Chilaquiles Verdes
These vegan chilaquiles verdes are vibrant, tangy, and spicy! Crispy tortilla chips are tossed in spicy green salsa and garnished with onions, crema, cilantro, queso fresco, and more.
Equipment
- Chef’s knife
- Cutting board
- Blender
- Skillet
- Large pot
Ingredients
Salsa
- 1 pound (~8-10) tomatillos, husks removed
- 3-4 habaneros
- ½ large white onion, quartered
- 4 cloves garlic
- ½ cup cilantro
- ½ cup vegetable broth
- 1 teaspoon sea salt, or to taste
- 1-2 epazote sprigs optional
Tortillas
- 14-16 corn tortillas
- Neutral vegetable oil, canola, peanut, soy, etc.
- Sea salt to taste
Toppings
- Vegan Mexican crema
- Vegan queso fresco
- Chopped cilantro
- Diced white onions
Instructions
Salsa
- Add the tomatillos, habaneros, and onions to a large pot with enough water to cover them. Bring to a low boil, then reduce the heat to simmer for 10-12 minutes, or until the tomatillos just turn color.
- Stem the habaneros and add all drained vegetables along with the garlic, cilantro, vegetable broth, and salt to a food processor or blender. Mix to your preferred texture, approximately 30-60 seconds.
- Heat 1 tablespoon of olive oil in the same pot over medium-low and slowly pour the salsa verde back in. Add a few sprigs of epazote, and simmer for another 10-12 minutes, or until slightly thickened.
Tortillas
- Heat 2-3 inches of vegetable oil in a large pot over medium (the oil should be at 350-375°F).
- Stack your corn tortillas, cut them into fourths or sixths, and fry in batches until golden brown, about 3 minutes per side.
- Transfer the cooked tortilla chips to a paper towel-lined plate and sprinkle with sea salt.
Assemble
- Taste the salsa and adjust any seasonings to suit your preferences. To serve, toss a few tortilla chips in the salsa, then plate immediately. Garnish with queso fresco, cotija, Mexican crema, fresh onions, cilantro, etc.
- To make this a heartier meal, serve it with a side of refried beans or shredded jackfruit on top. Happy eating!
Notes
Use homemade tortillas: It makes a world of a difference in the overall flavor if you use homemade tortilla chips over pre-packaged ones.
Immediate seasoning: Season the tortilla chips right after frying to help the salt stick.
Optimal simmering: Simmer the blended salsa for at least 10-12 minutes to meld the flavors and achieve a slightly thickened texture.
Adjust the spice level: I like my chilaquiles verdes extra spicy, so I always add extra habaneros. If you don’t like spice, omit the chiles!
You don't want to cook the tomatillos for too long. If you do, you run the risk of them bursting, which you definitely don't want.
I prefer a smooth salsa verde for chilaquiles, but you can blend it for less time to achieve a chunky salsa.
Avoid overcrowding the pan when frying tortilla chips. Cooking in batches allows for even crisping and better heat distribution.
Don't toss all of the chips in the salsa. If you add them all and aren't serving them immediately, they will turn into a soggy mess.
Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Serving: 1serving | Calories: 249kcal | Carbohydrates: 50.6g | Protein: 6.8g | Fat: 3.8g | Saturated Fat: 0.6g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 0.8g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 162.2mg | Potassium: 539.8mg | Fiber: 8.4g | Sugar: 6.5g | Vitamin A: 400.6IU | Vitamin C: 26.5mg | Calcium: 92.6mg | Iron: 2mg
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