Chilaquiles verdes (with chipotle tomatillo sauce)
This recipe for chilaquiles with chipotle tomatillo sauce is vegan, easy and perfect for lunch, dinner or breakfast.
4 people
Calories: 987kcal
Ingredients
- 1- 16 oz baked tortilla chips bag
For the salsa
- 10 tomatillos about 24 oz
- 4 large garlic cloves
- 1/2 bunch of cilantro
- 1 tablespoon chipotle chili pepper in adobo sauce
- a good pinch of salt
For serving
- 1 avocado diced
- chopped cilantro
Instructions
- Cook the tomatillos in little water in 1/2 cup of water
- Roast the garlic on a pan or toaster oven, keep the skin on.
- With a slotted spoon, remove the tomatillos and put in a blender container, add the roasted garlic, cilantro, chipotle peppers and salt.
- Blend until everything is well integrated.
- To serve the chilaquiles, put the tortilla chips in a bowl, pour some salsa to cover the chips, the tofu mixture, and finish it with avocado and chopped cilantro.
Crumbled tofu
- Press the tofu until completely drained. Put it in paper towels and put something heavy (like a can of tomatoes) on it. Leave it for 10 to 15 minutes.
- Crumble it into a bowl and mix it with the diced red onion and salt.
Notes
You can make the sauce as spicy as you like or you can use other chilies. If you want it spicier add more chipotle peppers.
Chilaquiles are best eaten immediately, prepare only what you are going to eat.
You can also finish them with a drizzle of homemade vegan crema.
Serve them with a side of Instant Pot refried beans.
Nutrition
Serving: 1serving | Calories: 987kcal | Carbohydrates: 51g | Protein: 113g | Fat: 37g | Saturated Fat: 6g | Sodium: 1332mg | Potassium: 2815mg | Fiber: 8g | Sugar: 19g | Vitamin A: 388IU | Vitamin C: 16mg | Calcium: 498mg | Iron: 19mg