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Caldo Tlalpeno

Caldo Tlalpeno
CATEGORY: Mexican Recipes
28 May 2016


8 cups chicken stock (homemade is best, but you can use canned)
4 carrots
2 small zucchini
1/2 lb. green beans, trimmed
2 tomatoes (or one 16 ounce can of chopped tomatoes)
1 cup cooked garbanzo beans (or one 16 oz. can, drained and rinsed)
2 chilis chipotle, either dried or canned
2 cups cooked chicken, shredded
2 cups cooked rice
2 avocados

Cut the carrots and zucchini into bite-sized chunks. Slice the green beans in half. Peel and seed the tomatoes, and cut into chunks. Bring the stock to a gentle simmer.
Add the carrots, green beans, and tomatoes. Simmer together for ten minutes, and add the zucchini and garbanzos. Heat for another ten minutes, until the zucchini is crisp tender.

Drop in the chilis, and let simmer for five more minutes. Remove the chilis from the broth, and slice into strips. Peel and dice the avocado. Have a bowl ready for each diner.

Into each bowl, spoon some rice, some chicken, some avocado, and a few strips of chili. Ladle the broth and vegetables over the other ingredients.


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