Chilaquiles Rojos
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 – 6serving | 10minute |
| Cook Time |
| 1hour |
|
|
Ingredients
Roasted Tomato Chili Beer Sauce Ingredients:
- 8each tomatoes, roma,cut in half
- or
- 28ounce San marzano tomatoes, canned,peeled, whole
- 1each onion, yellow, large,peeled and sliced
- 1 – 3each chlies, jalapeño,
- 14each garlic, clovespeeled
- 1tablespoon oil, olive
- 1teaspoon salt, kosher
- 3each dried chilies, Anchofrom Savory Spice Co.,stem removed and seeded
- 2each dried chilies, Guajilo,from Savory Spice Co.,stem removed and seeded
- 1teaspoon smoked paprika, groundfrom Savory Spice Co.
- 1teaspoon oregano, Mexican, driedfrom Savory Spice Co.
- 24ounce Lager,such as Vienna Lager or other German-style Malty lager liked a Bock, Rauchbier, or Märzen | Oktoberfest
- 13ounce Tortilla Chips,preferably a more neutral flavored chip with good texture and fresh
Garnish Ingredients:
- 2each avocado, large,ripe, peeped, pit removed and sliced
- 1/4pound queso fresco cheese,or chèvre (goat cheese), crumbled (if vegan, remove ingredient)
- 1bunch cilantro, freshwashed
- 1bottle Eat Beer Hot Sauce Nor-Cal Moleavailable HERE , depending on heat level and use
- hot sauce,your favorite style | brand
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.