Is it possible to make Mexican food plant based?
YES!! Plants were actually the cornerstone of native diets, up until the mass production of meat products took over the market. I often find myself inspired by the challenge to create plant based versions of my favorite Mexican recipes. These Green Chilaquiles are a beautiful testament to delicious plant based cooking—corn tortillas air fried until golden brown and crispy, tossed with a homemade green salsa from tomatillos, garlic, spices, and serranos. The saucy chips are then layered with melty vegan cheese, fresh avocado slices, pickled jalapeños and extra cilantro! Trust me, these are an absolute dream 😋
Green Chilaquiles
- 12 corn tortillas
- 1 tbsp olive oil
- 1/2 tsp salt
Preheat your air fryer to 350 degrees Fahrenheit and toss the chips with the oil and salt. Add to the basket of the air fryer and cook for 12 minutes, flipping halfway in between. Remove and set aside.
Green Salsa:
- 2 cups green tomatillos, roasted
- 1/2 of a white onion
- 2 serrano chiles, roasted
- 2 cloves of garlic
- 1 tsp salt
- 1/2 tsp cumin
- 1/4 cup cilantro
- 1/4 cup water
- 1 tbsp olive oil
Garnishes:
- shredded vegan cheese
- Vegan sour cream
- Cilantro
- Avocado
- Pickled jalapeños
Add all ingredients except the oil to a blender and blend until smooth. Heat up a skillet on medium heat and add in the oil until it shimmers. Pour in the salsa and cook until it comes to a slow boil. Toss in chips and quickly stir them into the salsa until fully coated. Sprinkle on vegan cheese and allow it to melt for a few minutes before topping with vegan sour cream, cilantro, pickled jalapeños, and sliced avocado. Enjoy!!
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