Made spicy-to-your-taste, tempered with cooling avocado and a dollop of vegan sour cream or plain dairy-free yogurt, this chilaquila recipe will be the star feature at Sunday brunch! Also, great for lunch or dinner!
These Vegan Chilaquiles pass muster with non-vegans, too! And, it's an easy by-the-handful recipe that doesn't have precise measurements. Simply use as much or as little of any ingredients you desire. I always go a little heavy on the greens and cilantro!
Starting with the Cilantro Rice recipe, the rice can cook and sit on the back burner while you prepare the Chilaquilas.
Recipe: Cilantro Rice (serves 4 to 6)
1 Cup chicken-style, or vegetable broth
1 Cup water
1 TBS coconut, olive, or peanut oil
1/2 tsp salt
1 Cup white long grain rice (or brown, which will cook for 40 to 50 minutes)
Juice of half a lime, reserve other half
1 to 2 tsp lime zest
1/2 cup chopped, fresh cilantro
In a medium sauce pan, heat the oil. Blanch the rice in the oil until it turns chalky, about two minutes, stirring constantly. Carefully add the water and broth (it could spatter a bit) and bring to a boil. Add the salt. Squeeze in juice of 1/2 of a lime. Lower to a simmer, cover, and cook the rice for 16 to 20 minutes until rice is tender and the cooking water absorbed. If using brown rice, cooking time will be longer.
Remove the rice from heat and stir in juice from the other half of the lime. Add the lime zest and chopped cilantro and stir in. Taste for seasoning. Add a few shakes of black pepper, if desired. Cover and set aside to keep warm.
Recipe: Vegan Chilaquilas (serves as many as you like by increasing ingredient amounts)
Corn tortillas cut into wedges
Oil to fry the tortilla wedges until crisp, about 1/4-cup. Drain on paper towels.
Frying corn tortillas, rather than using store bought chips makes better, less soggier chips in the dish.
I measure by the handful and the "shake" or "pinch" for this recipe...
Chopped onion
Chopped green bell pepper
2 TBS Cooking oil of choice
Extra-firm tofu cubed and tossed with a teaspoon of tumeric and a pinch of salt.
A few shakes of chili powder, cumin powder, and garlic powder.
A shake or pinch of red pepper flakes, if desired
1 or 2 large handfuls, or more, of chopped collard greens
Whole cooked, rinsed, and drained pinto beans (at least half a can)
Chopped cilantro, reserving some for garnish
One 16-oz. jar of mild or medium Herdez Salsa Casera or Salsa Verde (for the green version) or equivalent brand of your liking
Handful of vegan Mexican-style or Mozzarella-style cheese
Garnishes:
Chopped cilantro, sliced or cubed avocado, chopped onion, and sliced olives, vegan sour cream, lime wedges
Extra-firm tofu, cubed and tossed with tumeric and a bit of salt, substitute for the eggs in this vegan version of Chilaquilas
Saute onion and bell pepper in oil until soft. Add the tofu and stir, sauteing for another two or three minutes.
A melange of healthy, colorful ingredients
Add the Salsa, beans, chopped collards, and cilantro. Cover and simmer on medium-low until collards wilt down, about 10 minutes. Remove the lid and add the cheese. Replace lid and lower heat to almost-low to give the cheese a chance to melt or soften, about 10 minutes.
Looks and smells scrumptious. In this version, I used Herdez Salsa Casera. However, Salsa Verde makes a tasty green version, as well. Or use your favorite brand of salsa, store bought or homemade.
To serve, add a dollop of Cilantro Rice to one side of a serving bowl. Add a few fried tortilla chips next to the rice and spoon the Chilaquila mixture over the chips.
Garnish, as desired with suggested garnishes. Squeeze on lime juice, if desired. Pass your favorite hot sauce or Tabasco, to up the heat factor.
Serve with Mexican beer, a frosty Marguerita, or lemonade on the rocks.
Bowl-scraping deliciousness!
Cooks Notes:
Thinly sliced radishes are also a nice garnish addition.
Use long grain rice for a drier, less sticky rice. Basmati rice is always a good choice!
Saute some Soyriso (a vegan, grain-based chorizo that tastes like the real thing without the "ick" factor) toward the end of the onion/bell pepper saute, for added flavor!
Recent Comments