Preparation info
    • Difficulty


Appears in
Cooking for Crowds

By Merry White

Published 1974

  • About

Serve this recipe as hot with peppers as you can stand it; make something else if the company won’t tolerate the spice. Chilaquiles is a rare treat for the heat-lover.


6 12</


Cook the chickens in a large preserving kettle in just enough salted water to cover for about 1 hour. (If you want a richer broth, cook chickens in canned broth instead of water.) Let the chicken cool in the broth, then remove and pull all the meat off the bones with your fingers.

If you have the time, or are doing this the day before, put the bones back in the broth and bring it to a b