Caldo Tlalpeño (Tlalpeño Style Broth)

This broth is a mexican broth with lots of history behind, the Caldo Tlalpeño, comes from the city of Tlalpan in Veracruz, Mexico, long time ago, there was this dictator in Mexico call Antonio López de Santa Anna, who, one day after a very long night drinking, he woke up with a terrible hang over, so he asked his cook to give him something to feel better, he was staying in his holiday house in Tlalpan, so his cook gave him this hearty broth with chicken, vegetables, epazote (mexican herb), tomatoes and chipotle. After having this “vuelve a la vida” or “come-to-life” broth, he asked his cook for the name, so his cook told him that is was called “Caldo Tlalpeño”.

And believe me this broth is such an amazing dish, I love the flavour the chipotle gives to the broth. Have bowl of this broth after a night partying and seriously, you will come back to life!

Serves 2

Prep 15 min

Cook 1 hr approx

Ingredients

  • 3 chicken breast
  • 1 small onion peeled and cut in half
  • 1 tomato
  • 1 clove garlic peeled
  • 4 cups chicken stock
  • 1 tablespoons vegetable oil
  • 2 carrots, cut in cubes
  • 1 courgette, cut in cubes
  • 1 can chick-peas, rinsed and drained
  • 1 canned whole chipotle chilies inadobo
  • 200 grm green beans cut in small pieces
  • 1 potato peeled and cut in cubes
  • salt and pepper to taste

To garnish

  • 1 avocado
  • some chopped coriander
  • 8 lime wedges for garnish

Method

  1. Place the chicken breast with the tomato, onion and garlic, add some salt and pepper and cook for around 30 min.
  2. Once is cooked, remove the chicken from the stock and shredded and reserve.
  3. Place the tomato, onion and garlic from the broth in a blender with some of the stock, then add 1 or 2 chipotle chillies in adobo (depending how spicy you like it) and blend until everything is well mixed.
  4. Return this to the pot with the rest of the broth and add all the vegetables (chickpeas, courgette, carrot and potato). Cook for 10 min and add the shredded chicken.
  5. Cook for 15 more min. Serve with some avocado cubes and chopped coriander.

Tips 

  • You can add a whole chipotle chilli when you serve the broth to have an even more spicier broth.

Listo!

Provecho!

 

Published by

Karla Zazueta

Mexican living in London

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