Chilaquiles Rojos

Chilaquiles RojosThis 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 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.
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.
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:
Garnish Ingredients:
Servings: serving
Units:
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:
Recipe Notes

Chilaquiles Rojos Pairing Suggestions:

Chilaquiles Rojos

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.
Sean Paxton

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