Tuesday, September 1, 2015


Chilaquiles at Yardley Inn.
Chilaquiles at Yardley Inn.

From chef Eben Copple, Yardley Inn.

2 cans of whole tomatoes

1 can chipotles in adobo (if you like it spicy; if not, about half a can)

1 pint heavy cream

1 large onion

1 bunch cilantro

3 or 4 large chicken thighs, skin removed

1 pound mild Mexican chorizo, cooked and drained

1 cup sour cream


For chilaquiles:

1 large bag corn tortillas, fried in oil until crispy (or you can use tortilla chips)

1 pound Chihuahua cheese, cut into ½ inch cubes

8 large eggs


Set oven to broil. Put the tomatoes, chipotles, and cream in saucepan and bring to boil slowly.

While the sauce is simmering, slice the onion and put in oven. You want the onion to blacken.

When the onions are nice and charred, remove them from oven and put them in sauce along with the cilantro and the chicken thighs. Set the oven to 400°. Cook chicken thighs for 15 to 20 minutes at a low simmer. Set aside to cool.

Puree sauce, shred chicken thighs and return them to the sauce. Add chorizo and sour cream to sauce and stir well. Layer tortillas in the bottom of pan. Layer sauce on the tortillas and top with cheese. Repeat this twice, ending with cheese. Place raw eggs on top of the chilaquiles and put it in the oven.

Bake the chilaquiles until the cheese melts and the egg whites are set, but the yolks are still a little runny. Top with sour cream and some fresh cilantro. This will quickly become a favorite in your home as it has in mine.



We encourage respectful comments but reserve the right to delete anything that doesn't contribute to an engaging dialogue.
Help us moderate this thread by flagging comments that violate our guidelines.

Comment policy:

Philly.com comments are intended to be civil, friendly conversations. Please treat other participants with respect and in a way that you would want to be treated. You are responsible for what you say. And please, stay on topic. If you see an objectionable post, please report it to us using the "Report Abuse" option.

Please note that comments are monitored by Philly.com staff. We reserve the right at all times to remove any information or materials that are unlawful, threatening, abusive, libelous, defamatory, obscene, vulgar, pornographic, profane, indecent or otherwise objectionable. Personal attacks, especially on other participants, are not permitted. We reserve the right to permanently block any user who violates these terms and conditions.

Additionally comments that are long, have multiple paragraph breaks, include code, or include hyperlinks may not be posted.

Read 0 comments
comments powered by Disqus
Latest Videos:
Also on Philly.com
letter icon Newsletter