nom nom nom caldo

caldo is always what you eat to heal what ails you, be it a cruda or a corte. this is our own heartbreak soup.  who wants a bowl?

Caldo Tlalpeño | serves 4

1600ml Caldo de Pollo
1 choko, peeled and cut into a large dice
2 carrots, peeled and cut into 2cm rounds
1 large potato, quartered
1 cup green beans, cut into 2cm lengths
2 zucchini, cut into a large dice

To serve
250g cooked chicken breast, shredded
2 ripe avocados
2 limes, halved
A few sprigs of coriander, chopped
4 chile chipotle (of the dried variety)
Oil to shallow fry

  1. In a large pot, bring the chicken stock to a simmer and add carrot, potato, choko and season well. Cover and simmer and simmer until the potatoes begin to soften.
  2. Add the beans and zucchini, and continue cooking until the beans are quite soft.
  3. In a shallow fry pan, heat the oil to a moderate temperature then fry the chilies very briefly. They will need no more than 5 seconds on each side, the aim being to crisp them without darkening the skin.
  4. When the vegetables are tender, add the shredded chicken to the broth and check seasoning.
  5. Serve the soup into 4 large bowls with one chile chipotle in each, accompanied by a plate of avocado, the cut limes and chopped coriander.

via de la tierra, who says sopa tlalpeño, with their cute gringo lack of agreement.


~ by nadstina on October 26, 2010.

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