The first time I had chilaquiles was in 2006 in San Francisco, the second time it was 2011. And then I basically haven’t had them since.
I prefer mine with earthy red mole but I was always too intimidated and at a loss for ingredients to make them. For veganuary I thought I had a jar of red mole I could use for this purpose, but alas, it contains chicken stock. And so I had to revert to this pretty awesome chipotle chilaquiles recipe from the Minimalist Baker instead.
They are in a word, divine! Chilaquiles somehow feel more suited for a sunny day, but they remind me of my friend CK Burner so I love them as I love her. That is of course not her real name. But she’s from California. So there.
- 4 medium sized corn tortillas
- 2 cloves garlic (minced)
- 2-3 small shallots, finely chopped plus extra for serving
- 1 can crushed tomatoes
- 1 chipotle in 1 tbsp adobe sauce (from a can), chopped
- 1/2 c vegetable stock
- 250 gr firm tofu, drained and pressed
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/4 tsp chili powder
- 1/4 tsp sea salt
- fresh coriander for serving
- lime wedges for serving
Preheat your oven to 175 degrees Celsius. Cut the tortillas into triangles, coat lightly on both sides with olive oil and salt and place on a baking tray lined with parchment. Bake for 5 minutes on each side, making sure you keep an eye on them the last 5 minutes so they don’t burn.
Now, glaze off the shallots and garlic in a skillet in some olive oil until soft. Add the tomatoes, chipotle in adobe and stock and bring to a boil. Leave to simmer for 5 minutes.
In the mean time, crumble your tofu with a fork if you haven’t done so already. When the sauce has cooked through, transfer to a blender and blast briefly to get a more even consistency.
Now, in the uncleaned skillet that you just made your sauce in, heat a little bit more olive oil and fry the tofu for 3 minutes or so. Then add the cumin, garlic, chili and sea salt and cook for an additional 2 minutes before removing the tofu from the pan.
With your tortillas, sauce and tofu good to go, you are now ready to make your chilaquiles. Be mindful that these are best eaten fresh while the tortilla chips retain some of their crunch, so work swiftly and have a fork ready to dig in.
Return your skillet to the heat. Add the warm crisp tortillas, toss gently in the skillet before swiftly adding in the sauce and tofu. Toss everything around quickly so the tortillas and tofu all get a nice coating of the sauce. Move to a plate and top with some finely chopped onion and cilantro and serve with a wedge of lemon to add some zing. I used half and am saving the leftovers for another day.
This post is part of Veganuary 2019. Check out vegan recipes I’ve posted previously here, follow my adventures in Veganuary on instagram, or check out my Vegan and Vegetarian board on Pinterest for inspiration.