Chilaquiles Rojos Recipe Vegetarian and Deliciously Easy

Chilaquiles rojos is a beloved traditional Mexican breakfast dish that combines crispy tortilla chips drenched in a vibrant, flavorful red salsa. This vegetarian version keeps all the authentic charm while being perfectly suited for those who prefer plant-based meals.

Imagine waking up to warm, tangy, and mildly spicy tomato sauce coating every chip, topped with creamy cheese, fresh onions, and a dollop of cool crema. It’s comfort food at its finest—hearty, delicious, and easy to prepare.

Whether you’re looking to impress guests with a colorful brunch or simply craving a satisfying breakfast with a Mexican twist, this recipe hits all the right notes. Plus, it’s incredibly versatile, allowing you to customize your toppings and spice level.

If you’ve never tried making chilaquiles from scratch, this detailed guide will walk you through every step with helpful tips and variations to make your chilaquiles rojos truly memorable.

Why You’ll Love This Recipe

This vegetarian chilaquiles rojos recipe is a fantastic way to bring bold Mexican flavors into your kitchen without any meat. The homemade red salsa is fresh and vibrant, giving life to simple tortilla chips that soak up the sauce beautifully.

It’s a quick and budget-friendly meal that’s perfect for breakfast, brunch, or even a light dinner.

Chilaquiles are also highly customizable—top with avocado, radishes, or your favorite cheese to suit your taste. This recipe focuses on fresh, wholesome ingredients that are easy to find.

Plus, it’s a great way to use up leftover tortillas or chips, reducing food waste while enjoying a delicious dish.

For those interested in more Mexican-inspired vegetarian dishes, be sure to check out my Thelma Sanders Squash Recipe for a fantastic side dish full of flavor.

Ingredients

• 10-12 corn tortillas, cut into triangles (or 4 cups of tortilla chips)
• 4 large ripe tomatoes
• 2 dried guajillo chilies, stemmed and seeded
• 1 small white onion, quartered
• 2 cloves garlic
• 1 cup vegetable broth
• 1 tablespoon vegetable oil
• Salt, to taste
• 1 teaspoon ground cumin
• Fresh cilantro, chopped (for garnish)
• 1 cup crumbled queso fresco or cotija cheese
• 1/2 cup Mexican crema or sour cream
• 1 avocado, sliced (optional)
• 1/2 cup thinly sliced radishes (optional)

Equipment

• Blender or food processor
• Large skillet or frying pan
• Medium saucepan
• Knife and cutting board
• Slotted spoon
• Measuring cups and spoons
• Serving plates or bowls

Instructions

1. Prepare the red salsa: Start by boiling the tomatoes in a medium saucepan filled with water. Let them simmer for about 10 minutes or until they are soft and the skin starts to peel.
2. Soften the guajillo chilies: While the tomatoes are boiling, soak the dried guajillo chilies in hot water for 15 minutes until they are soft.
3. Blend the sauce: In a blender, combine the softened guajillo chilies (drained), boiled tomatoes, quartered onion, garlic cloves, 1 cup vegetable broth, ground cumin, and salt to taste. Blend until smooth.
4. Cook the salsa: Heat the vegetable oil in a large skillet over medium heat. Pour in the blended salsa and let it simmer for 10-15 minutes, stirring occasionally until it thickens slightly and the flavors meld together.
5. Prepare the tortillas: If using fresh tortillas, heat a small amount of oil in a skillet and fry the tortilla triangles until crisp and golden, about 2-3 minutes per side. Drain on paper towels. If using store-bought tortilla chips, you can skip this step.
6. Combine chips and salsa: Add the crispy tortilla chips to the skillet with the simmering salsa. Gently toss to coat the chips evenly. Let them soak for 2-3 minutes but avoid stirring too much to keep some crunch.
7. Serve: Transfer the chilaquiles to plates or bowls. Top with crumbled queso fresco, a drizzle of Mexican crema, fresh cilantro, avocado slices, and radishes if using.
8. Enjoy immediately: Chilaquiles are best enjoyed fresh while the chips retain some texture and the salsa is piping hot.

Tips & Variations

“For an extra layer of flavor, toast the guajillo chilies lightly in a dry skillet before soaking. This intensifies their smoky notes!”

• Use store-bought tortilla chips for a shortcut, but homemade fried tortillas offer the best texture and flavor.
• Swap guajillo chilies for dried ancho or pasilla chilies if you prefer a milder sauce.
• Add sautéed mushrooms or black beans for added protein and texture.
• Try topping with a fried or scrambled egg for a more substantial meal.
• For a vegan version, omit the cheese and crema or use plant-based alternatives.

Nutrition Facts

Serving Suggestions

Chilaquiles rojos pair wonderfully with a variety of sides and beverages. A fresh fruit salad or refried beans make excellent accompaniments to round out your meal.

For drinks, try a glass of freshly brewed Mexican coffee or a cold agua fresca like horchata or jamaica. If you want to explore more brunch favorites, check out my Bariatric Meatloaf Recipe for a protein-packed option or indulge in a sweet treat with the Peanut Butter Gelato Recipe.

Conclusion

Chilaquiles rojos is a vibrant, comforting dish that celebrates the flavors of Mexican cuisine in a simple yet satisfying way. This vegetarian recipe is perfect for anyone looking to enjoy a traditional breakfast with a fresh, homemade red sauce and crispy tortilla chips.

It’s easy to prepare, highly adaptable, and packed with flavor that will warm you from the inside out.

Whether you’re a seasoned fan of Mexican food or trying chilaquiles for the first time, this recipe provides a delicious, approachable way to bring a taste of Mexico to your table. Don’t forget to explore other delightful recipes like the Pickled Cherry Pepper Recipe to complement your culinary adventures!

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