Caldo Tlalpeño
Caldo Tlalpeño is like a hug in a bowl—a traditional chicken & veggie soup from Tlalpan, Mexico City, with a gentle chipotle kick & the comforting aroma of epazote. Topped with creamy avocado & melty Oaxaca cheese, it’s simple, soulful & seriously satisfying
SPICINESS
SERVES
4
COOKING TIME
45 min
Ingredients
- 500 g tomatoes
- 6 garlic cloves
- 1/2 onion
- 1 tin chipotle in adobo
- 1 whole chicken
- 2 celery
- 4 carrots
- 2 potatoes
- 1/4 kg chick peas tinned
- 1 avocado
- 1/4 kg Oaxaca cheese
- Epazote
- 1 lime wedge
- Oil
- Salt to taste
Cooking Instructions
- Boil the tomatoes until they’re nice & soft.
- Blend the cooked tomatoes with 3 garlic cloves, 1 chipotle chilli from the tin, & 1/2 onion, adding a little bit of water to help it blend smoothly.
- In a pot, heat up a bit of oil, then add the blended salsa & simmer for 20 minutes.
- In another pot, cook the chicken in 2.5 litres of water, along with the celery, 1/2 onion & 3 garlic cloves.
- Skim off any foam that forms on top of the stock, then add a tablespoon of salt. Cook for about 30 minutes.
- Once the chicken is cooked, take out the celery & chicken, then shred the chicken into big chunks.
- To the stock, add the sliced carrots, potato cut into 4 or 6 big dices & cooked chickpeas. Then, pour in the salsa you made earlier. Boil for another 15 minutes until the carrots are nice & tender.
- Add a bunch of epazote to the soup for that authentic flavour. If you like it a bit spicier, you can add extra chipotle chillies.
- To plate up, start by placing some shredded chicken at the bottom of your bowl, then pour the soup with the veggies over the top. Add some cubes of avocado & Oaxaca cheese on top for a bit of creamy goodness.
- Optionally, squeeze a lime on the soup.
¡Buen provecho!
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