Authentic Caldo Tlalpeño Recipe from D.F. (Mexico City)

Alright, I finally tracked down my favorite caldo tlalpeño recipe from Mexico City, and I’m going to share this special chilango soup with you right here! Caldo tlalpeño gets its name from Tlalpan, a region of D.F. (Mexico City) where this dish originated back in 1940.

Tlalpeño chicken soup is very similar to ; the difference lies in the use of chile chipotle and also how it’s usually served with queso Oaxaca and slices of avocado, which you won’t find in caldo de pollo.

Authentic Caldo tlalpeño is served as a main course, or otherwise as an entree caldo tlalpeño recipe for tlalpeño chicken soup from Mexico City(in which case it will make double the portions listed below.) I also recommend serving it with hot corn tortillas, if desired.

As I said, this dish is very popular in D.F., commonly served in restaurants but mostly cooked and served at home by mothers and abuelitas. So with that, here is a recipe that reveals the secret of these women’s tasty Mexican food magic!

Prep Time: 1 day (for the garbanzos, if you’re making them from scratch instead of buying the canned ones.)

Cook Time: 1 hour

Ingredients (serves 6 as a main course):

10 cilantro branches
5 epazote branches
1 medium size, whole chicken (this soup is usually prepared with all the parts of the chicken, or sometimes just the legs and thighs only, or alternately you could also use a pile of assorted chicken breasts)
2 garlic cloves
1 medium white onion, cut in half
3 chiles chipotles
salt to taste
1 ripe avocado, sliced
250g of garbanzos (from a can or precooked)
2 large carrots, cut into quarters
2 limes
300g green beans, cut into halves
1 cup white rice grains, clean and rinsed

Directions:

1. Prep: for one day prior to cooking this caldo tlalpeño, soak the your garbanzos in water. Otherwise, just buy the canned garbanzos and you can skip this step.

2. Cook the chicken in a pot: cover it with water and boil for 10 minutes.

3. Add the garbanzos, white rice, white onion, and your garlic. Let it cook until the garbanzos are tender, which should take about 10 minutes.

4. Now add the epazote, cilantro, chipotles, carrots, and green beans. Let the soup simmer on medium heat.

5. Add salt to taste.

6. Let it cook until the veggies are soft (primarily the carrots…)

authentic Mexican caldo tlalpeño recipe from D.F.7. Provecho! Served it in a bowl–only the soup–and garnish it with slices of avocado and some strips of queso Oaxaca and a half lime!

I think you’ll really like this caldo tlalpeño recipe: it’s super tasty, perfect for serving as comfort food on a cool day in the fall or winter, and as far as authentic Mexican recipes go, they don’t get much more traditional than this. So try it out, enjoy it, and I’ll be back here again very soon with the next Mexican food recipe for you to try out in your kitchen 🙂 -Carlos

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