The Vegan Society's Head of Campaigns and Policy, Louise Davies, offers her twist on a classic Mexican breakfast.
For the chilaquiles
- 8 flour or corn tortillas or 1 80g bag of tortilla chips (cool / lightly salted)
- 1 tin of tomatoes
- 1 onion
- 1 chilli
- 1 tsp of tomato puree
- ½ tsp of smoked paprika
- 1/3 pint (190ml) vegetable stock
For the guacamole
- 2 avocados
- 1 tomato or 4 cherry tomatoes
- 1 chilli
- 1 spring onion
- 1/2 lime
- Bunch of fresh coriander
- Finely dice the onion and fry in a large frying pan on a low heat for 5 minutes, finely dice the chilli and add for a further 2 minutes. Add the tomato puree and smoked paprika and coat the onion and chili.
- Add the tinned tomatoes and the stock and bring to the boil. Let it simmer for 5 – 10 minutes whilst you prepare the tortillas and guacamole.
- If you’re using fresh tortillas, cut into triangles (tortilla chip size), and dry fry until they turn crisp and golden brown.
- Finely dice the chilli and spring onion and stir in a bowl. Cut the tomatoes in half and squeeze out and discard the centre (or pop into your tomato sauce). You’re just using the flesh. Dice finely.
- Cut the avocados in half, remove the stone and chop roughly. Stir in with the other ingredients and squeeze over the lime juice. Add plenty of salt and pepper. If you’ve made this a bit in advance put the avocado stone in the bowl to stop the guacamole from browning.
- Add the tortillas (fried or from the bag) to the tomato sauce and coat in the liquid. You might need to do this in batches to fit it into the sauce. The tortillas will crunch down a little.
- Coat thoroughly and stir for a couple of minutes. You want the tortillas to soften but not turn into mush. Season to taste but if you’ve used tortilla chips from a bag then go easy on the salt!
- Serve up with a healthy blob of guacamole on the side.