Vegan Chilaquiles Rojos

These vegan chilaquiles rojos feature lightly fried tortilla chips tossed in homemade red salsa. Topped with garnishes like vegan Cotija cheese and Mexican crema, this recipe is just what you need when you’re craving a savory breakfast!

If you want to try a classic Mexican breakfast made plant-based, say hello to vegan chilaquiles rojo! They’re just like vegan chilaquiles verde but with red sauce instead of green. Once you learn how to prepare dried chiles, this recipe is so quick and easy.

Why I love this recipe

I love making this vegan chilaquiles rojos recipe when I’m in the mood for a vibrant breakfast bursting with flavors. With basic ingredients like corn tortillas, tomatoes, and a variety of dried chiles, it’s not only budget-friendly but also easily accessible.

Once assembled, it becomes a textural masterpiece, from the crispy tortillas to the smooth, spicy sauce and creamy garnishes. Plus, the salsa roja is incredibly easy to customize. Switch up the chiles, herbs, and spices for a completely different taste.

This recipe is dairy, egg, and gluten-free, making it ideal for vegans and anyone looking to enjoy a hearty, plant-based version of a Mexican classic.

Ingredient notes

I wasn’t kidding when I said you only need a few pantry staples and easy-to-find veggies. Find a full breakdown and suitable substitutes below!

Corn tortillas
I always recommend using homemade corn tortillas for the freshest flavor and texture. If possible, make them the night before and leave them out so they’re stale. This step dries them out, meaning they’ll absorb less oil and stay crispier for longer.

Substitute: If you are short on time, store-bought corn tortillas or tortilla chips will also work.

Tomatoes
Roma tomatoes are the ideal choice for salsa roja due to their robust flavor and lower water content, which results in a thicker, more concentrated sauce.

Substitute: If you don’t have Roma tomatoes, replace them with whatever you have on hand.

Red chiles
I use a mixture of guajillo chiles and arbol chiles. Guajillos are quite fruity, while arbol chiles add a kick of heat. Keep this in mind if you are replacing them with other varieties.

Substitute: You can swap arbol chiles for an equivalent amount of piquin chiles. The best substitute for guajillo chiles is a combination of pasilla chiles and cascabel chiles.

Epazote
Epazote is a traditional aromatic in chilaquiles, but it’s the only ingredient on this list that isn’t readily available outside of Mexico, so feel free to omit it. The flavor is difficult to understand without trying it, but it has citrus, mint, anise, and oregano notes. You can use either fresh or dried epazote.

For a complete ingredient list and step-by-step guide, scroll down to the recipe card.

How to make

Find out how easy it is to make vegan chilaquiles rojos with my step-by-step instructions. Look for the tips in green throughout this section for the best results! Also, you can watch my video tutorial down below!

Preparation

Using kitchen shears or scissors, remove the stems and seeds from the guajillo and arbol chiles. Don’t worry about removing every single one, especially if you love spicy food, but just try to get as many as possible.

Cooking

Step 1
Toast the chiles in a skillet over medium-low for a few minutes. Bring a saucepan of water to a light simmer, then add the chiles and garlic cloves. Let them rehydrate for 10-15 minutes until the peppers are softened.

Toasting dry chiles enhances their flavor, but be careful not to burn them to prevent making your salsa bitter. Keep a close eye on them!

Step 2
Heat a cast-iron skillet to medium-high. If your pan isn’t seasoned, rub it with oil beforehand. Pan-roast the tomatoes, onion quarters, and optional serrano pepper for 5 minutes. Flip and cook for another 5 minutes until they’re blackened and tender.

Roasting the vegetables adds a depth of flavor to your salsa. The charring on the skins imparts a smoky taste, which is characteristic of chilaquiles rojos.

Step 3
Stem the serrano chile, and add all the roasted and boiled vegetables, along with the remaining clove of garlic, to a blender. Blend until the salsa reaches your desired texture, about 30-60 seconds.

For a rustic and chunky salsa, blend it briefly. For a smoother salsa, blend it for longer.

Step 4
Heat 2-3 inches of vegetable oil in a large pot over medium-high heat until it reaches 350-375 degrees Fahrenheit. Fry the quartered corn tortillas in batches until golden brown on each side, then transfer them to a paper towel-lined plate to drain.

Step 5
Heat a tablespoon of olive oil in a large pot over medium heat. Slowly pour in the salsa and add 1-2 sprigs of epazote. Let it simmer for 10-12 minutes to deepen the flavor and thicken it slightly.

Step 6
Once your salsa is done reducing, season it with salt and mix in the tortilla chips a few at a time. Serve your chilaquiles rojos while warm, topped with garnishes of your choosing. Happy eating!

Serving suggestions

Chilaquiles are traditionally enjoyed with a mixture of fresh onions, cilantro, avocado, and other flavor-packed toppings. I love to add crumbled vegan queso fresco or vegan Cotija cheese for a creamy, umami element.

For a tangy and cooling flavor, drizzle on some vegan Mexican crema. To add a meaty texture, try shredded vegan chicken or my jackfruit carnitas. And to bulk the meal up, serve your chilaquiles with a dollop of refried beans on the side.

Cooking tips

Use homemade tortillas: It makes a huge difference in the overall flavor if you use homemade tortilla chips over pre-packaged ones.

Use stale tortillas: Chilaquiles are ideally made with tortillas that are going stale. This will keep the texture from turning too mushy.

Watch your oil temperature: Invest in a deep-fry thermometer to properly monitor the oil temperature. It’s more consistent and yields a better result.

Adjust the spice level: I like my chilaquiles rojos spicy, so I always add serrano peppers. If you don’t like spice, omit the serranos!

Frequently asked questions

Storing and reheating

Unassembled, vegan chilaquiles rojos store well. Let the individual components cool to room temperature before transferring the leftovers to containers.

Fridge
The salsa will last in the fridge for about 1 week, and the tortilla chips are good for up to 4-5 days. Keep both in airtight containers to maintain their freshness.

Freezer
Store the salsa roja in a freezer-safe container for up to 6 months. Remember to leave a little room at the top of the container for expansion. Pop the tortillas in a freezer-safe bag for up to 6-8 months. Thaw them overnight in your fridge.

Reheating
Gently warm the salsa in a pan over medium-low and add the tortilla chips just before serving. Garnish your chilaquiles with your favorite toppings.

Watch how to make it

More vegan breakfasts

Recipe

Note: I’ve updated this post to include new information and helpful tips about the recipe.