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 and topped with avocado, queso fresco and cilantro.  The combination of these ingredients, makes a delicious dish, similar to a tortilla soup, full of nutrients to re-vitalize the soul.

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

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
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 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
Recipe Notes

 
 
Chilaquiles-Rojos-3-96

Beer Pairing Suggestions:

Try pairing this dish with a German Munich Helles, Schwarzbier or an Altbier.

 

Recipe Variations:

  • For breakfast, add a fried egg, cooked over easy, allowing the yolk to ooze into the sauce and tortilla chips (non-vegan)
Sean Paxton

2 Responses to “Chilaquiles Rojos

Leave a Reply Text

Your email address will not be published. Required fields are marked *