This could be one of the best hangover breakfast dishes, while still being hearty enough to be served for dinner.  Chilaquiles Rojos is a unique dish, as a flavorful tomato chili beer broth is mixed with fried tortilla chips to make a porridge-like texture and topped with ripe avocado, creamy queso fresco, and fresh cilantro.  The combination of these ingredients makes a delicious dish, similar to tortilla soup, full of nutrients to revitalize the soul.

What are Chilaquiles Rojos?

Chilaquiles has origins in Mexican Cuisine and the Central American kitchen going back 100 years. Chilaquiles Rojos is often served with eggs, whether they are fried, scrambled, or poached. Instead of serving with guacamole, I use ripe avocado, allowing the rich depth of flavor of the Roasted Tomato Chili Beer Sauce to shine and take center stage. This sauce is a great mother sauce to have one hand and can be made in a larger quantity, using the scaleable recipe and canning or freezing the Rojos sauce for quick and easy use at a later date.

Another version of Chilaquiles is Chilaquiles Verde or green instead of red. Try substituting my Hatch Chili Verde Mother Sauce for the Roasted Tomato Chili Beer Sauce, garnished with the same rich avocado, queso fresco, and chopped cilantro.

Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Oct 2011 | Issue #57

Chilaquiles Rojos

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A rich tomato chili beer sauce is poured over fried tortilla chips to make this classic Mexican breakfast dish called Chilaquiles Rojos.

• CourseBreakfast, Brunch, Entrée | Main, Lunch, Main Dish
• CuisineMexican, Vegan, Vegetarian
• Cooking Beer StyleAmerican Adjunct Lager, American Lager, American Malt Liquior, Bohemian Pilsner, European Pale Lager, Imperial Pilsner, Vienna Lager
• SeasonalFall Seasonal, Spring Seasonal, Summer Seasonal, Winter Seasonal, Year Around Seasonal
• ProductEat Beer Hot Sauce, Nor Cal Mole | Eat Beer Hot Sauce
• Food SectionAvocado, Cheese, Chili Peppers, Onions, Tomato
• Cooking MethodBaking with Beer
• BreweryBeer Advocate
• KeywordCooking with Beer

Servings	Prep Time
4 - 6 serving	10 minute

Cook Time

1 hour

Servings Prep Time 4 - 6 serving 10 minute

Cook Time 1 hour

Chilaquiles Rojos Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe A rich tomato chili beer sauce is poured over fried tortilla chips to make this classic Mexican breakfast dish called Chilaquiles Rojos. CourseBreakfast, Brunch, Entrée | Main, Lunch, Main Dish CuisineMexican, Vegan, Vegetarian Cooking Beer StyleAmerican Adjunct Lager, American Lager, American Malt Liquior, Bohemian Pilsner, European Pale Lager, Imperial Pilsner, Vienna Lager SeasonalFall Seasonal, Spring Seasonal, Summer Seasonal, Winter Seasonal, Year Around Seasonal ProductEat Beer Hot Sauce, Nor Cal Mole | Eat Beer Hot Sauce Food SectionAvocado, Cheese, Chili Peppers, Onions, Tomato Cooking MethodBaking with Beer BreweryBeer Advocate KeywordCooking with Beer Servings Prep Time 4 - 6 serving 10 minute Cook Time 1 hour Servings Prep Time 4 - 6 serving 10 minute Cook Time 1 hour

Ingredients

Roasted Tomato Chili Beer Sauce Ingredients:

• 8 each tomatoes, roma, cut in half
• or
• 28 ounce San marzano tomatoes, canned, peeled, whole
• 1 each onion, yellow, large, peeled and sliced
• 1 - 3 each chlies, jalapeño,
• 14 each garlic, cloves peeled
• 1 tablespoon oil, olive
• 1 teaspoon salt, kosher
• 3 each dried chilies, Ancho from Savory Spice Co.,stem removed and seeded
• 2 each dried chilies, Guajilo, from Savory Spice Co.,stem removed and seeded
• 1 teaspoon smoked paprika, ground from Savory Spice Co.
• 1 teaspoon oregano, Mexican, dried from Savory Spice Co.
• 24 ounce Lager, such as Vienna Lager or other German-style Malty lager liked a Bock, Rauchbier, or Märzen | Oktoberfest
• 13 ounce Tortilla Chips, preferably a more neutral flavored chip with good texture and fresh

Garnish Ingredients:

• 2 each avocado, large, ripe, peeped, pit removed and sliced
• 1/4 pound queso fresco cheese, or chèvre (goat cheese), crumbled (if vegan, remove ingredient)
• 1 bunch cilantro, fresh washed
• 1 bottle Eat Beer Hot Sauce Nor-Cal Mole available HERE , depending on heat level and use
• hot sauce, your favorite style | brand

Servings: serving

Units:MetricUS Imperial

Instructions

Roasted Tomato Chili Beer Sauce Directions:

• Preheat the oven to 450°F | 232°C.
• Lightly coat a sheet pan with oil. Mix the tomatoes, onions, chili peppers, garlic cloves, olive oil, and salt; mix evenly to cover the vegetables with the oil, and then place it into the center of the oven. Roast until the vegetables are a dark brown and the kitchen has a wonderful smell, about 40 – 50 minutes. Remove from the oven.
• While the vegetables are roasting, stem, and seed the dried chilies. Then add them to a bowl of warm water and let soak for 20 minutes. In the pitcher of a blender, add the roasted vegetables, re-hydrated chilies (leaving the soaking water behind as it can be very bitter and astringent), smoked paprika, oregano, and the beer. Purée until the sauce is very smooth.
• Place a large Dutch oven or high-sided skillet over medium-high heat and warm the pan for 3 – 4 minutes. Add the oil, then pour the roasted tomato sauce into the hot pan, causing the sauce to splatter and spit. Cook the sauce for 5 minutes and then stir in the tortilla chips. Cook for another 3 – 4 minutes, until the chips are soft, but not mushy.

  

To Serve Directions:

• Portion the chilaquiles into serving bowls and garnish with the sliced avocado, crumbles of cheese, and cilantro. Serve with some of your favorite hot sauces (including Nor Cal Mole | Eat Beer Hot Sauce</a).

  

Recipe Notes

Chilaquiles Rojos Pairing Suggestions:

Try pairing this Chilaquiles Rojos recipe with a German Munich Helles, Schwarzbier, or an Altbier.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Chilaquiles Rojos Recipe Variations:

• For breakfast, add an egg, fried cooked over easy | poached allowing the yolk to ooze into the sauce and tortilla chips (non-vegan) or scrambled eggs.