Best 2 Caldo Tlalpeno Recipes
**Caldo Tlalpeño: A Flavorful Mexican Soup with Endless Variations**
Caldo Tlalpeño is a traditional Mexican soup that embodies the vibrant spirit of Mexican cuisine. Originating from the Tlalpan district in Mexico City, this soul-warming soup is a symphony of flavors that delights the senses with its rich broth, tender chicken, and an array of colorful vegetables. The essence of Caldo Tlalpeño lies in its versatility, as it welcomes a myriad of variations that cater to diverse tastes and preferences. Our culinary journey takes you through three distinct recipes that showcase the essence of this beloved soup. From the classic chicken-based Caldo Tlalpeño to the vegetarian delight of Caldo Tlalpeño de Verduras and the unique spin of Caldo Tlalpeño de Mariscos, each recipe promises a distinctive flavor experience. Whether you're a seasoned cook or a novice in the kitchen, these recipes guide you through the process with clear instructions and helpful tips. So, gather your ingredients, prepare your taste buds, and embark on a culinary adventure that celebrates the vibrant flavors of Caldo Tlalpeño.
MEXICAN CHICKEN SOUP WITH GARBANZO BEANS (CALDO TLALPENO)
An authentic Mexican recipe for shredded chicken soup with chickpeas, carrots, and chipotle chiles. It is served traditionally with cheese, avocado, and lemon juice.
Provided by Guillermo
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h15m
Yield 8
Number Of Ingredients 17
Steps:
- Combine chicken breasts, 1/2 an onion, celery, and parsley with cold water and chicken bouillon in a saucepan. Bring to a boil. Reduce heat and simmer the stock until chicken is no longer pink in the center, 20 to 25 minutes.
- Remove chicken from the stock and shred with a fork. Strain stock and discard onion, celery, and parsley. Return stock to the saucepan.
- Heat oil in a skillet over medium heat. Add chopped onion and garlic; cook and stir until transparent, about 3 minutes. Add tomatoes and cook until tender, about 5 minutes. Let cool slightly, about 5 minutes. Pour mixture into a blender; add 1 cup stock. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend.
- Pour tomato mixture into the saucepan of stock; add chickpeas and carrots. Let simmer until carrots are nearly softened, about 10 minutes. Stir in the shredded chicken and chipotle peppers. Let simmer until flavors blend and carrots are tender, about 10 minutes more. Season with salt and serve with avocados, lime quarters, and Oaxaca cheese on the side.
Nutrition Facts : Calories 306.1 calories, Carbohydrate 19.6 g, Cholesterol 64.4 mg, Fat 14.8 g, Fiber 7 g, Protein 25.6 g, SaturatedFat 4.4 g, Sodium 585.9 mg, Sugar 3.9 g
CALDO TLALPENO
Steps:
- In a large saucepan bring the broth just to a boil and in it poach the chicken at a bare simmer for 15 minutes, or until the chicken is just cooked through. Remove the pan from the heat and let the chicken cool in the broth. Transfer the chicken to a cutting board, reserving the broth, and discard the skin and bones. Shred the chicken and reserve it, covered and chilled. In a large heavy saucepan cook the onion in the oil over moderate heat, stirring, until it is softened, stir in the carrots and the zucchini, and cook the mixture, stirring, for 1 minute. Add the reserved broth to the vegetable mixture with the chick-peas and simmer the soup for 8 minutes, or until the carrots are just tender. The soup and the chicken may be prepared up to this point 1 day in advance and kept covered and chilled. Stir the reserved chicken into the soup with the chilies and salt and pepper to taste, simmer the soup gently until the chicken is heated through, and divide it among 8 bowls. Garnish each serving with some of the avocado, peeled, pitted, and sliced, and a lime wedge.
Tips:
- For a flavorful broth, use a combination of chicken and beef bones. You can also add roasted vegetables, such as onions, carrots, and celery, to the pot for extra flavor.
- To make the caldo more filling, add rice or pasta. You can also add cooked beans, corn, or diced potatoes.
- For a spicy caldo, add a few serrano or jalapeño peppers to the pot. You can also add a teaspoon of chili powder or cayenne pepper.
- Serve the caldo with your favorite toppings, such as chopped cilantro, diced avocado, sour cream, and lime wedges.
- To make ahead, cook the caldo and let it cool completely. Store the caldo in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
Conclusion:
Caldo tlalpeño is a delicious and versatile soup that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up leftover chicken or beef, and it is also a budget-friendly meal. With its simple ingredients and easy-to-follow instructions, caldo tlalpeño is a great recipe for beginner cooks. Whether you are looking for a hearty soup to warm you up on a cold day or a light and flavorful meal to enjoy on a hot day, caldo tlalpeño is a great choice.
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