Best Authentic Tlalpeño Soup Recipes

CALDO TLALPEñO, MEXICAN CHICKEN OR QUAIL SOUP

Steps:

• Bring the chicken broth and water to a simmer and add the ham hock. Simmer gently until meat wants to fall off the the ham hock, about 90 minutes. Fish the hock out and strip off all the meat. Chop if you want. Reserve it.
• Add the quail, chicken or whatever. Cook them only as long as they need. So about 15 minutes for quail breasts, 20 for chicken or pheasant breasts. Fish them out and pull of the breast meat. Return the birds to the pot and simmer until the leg meat is tender, about another 45 minutes. Fish out the birds, strip off all the meat and reserve it all. Discard the bones. If you want, you can strain the stock now if you feel like it.
• I strain the stock, which makes it a lot clearer. If you do, you can add the lard to the same pot and sauté the onion and carrot until the onion turns translucent, about 8 minutes. If you don't strain the stock you'll need to do this in another pot.
• Regardless, once the onions and carrots are ready, add the garlic and sauté another minute. Then either add back the strained broth, hock meat and leg meat, or scrape all the vegetables into the pot -- if you didn't strain.
• Add the marjoram, thyme and epazote if using. Simmer this 20 minutes. Add the chipotles as well as 1 to 2 tablespoons of the adobo.
• Return the breast meat to the pot and add the chickpeas and the xoconostle, if using. Simmer gently 10 minutes. Add salt to taste.
• Serve everyone and put out avocados, lime wedges and cilantro for everyone to add as they wish.

MEXICAN CHICKEN SOUP WITH GARBANZO BEANS (CALDO TLALPENO)

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.

AUTHENTIC TLALPEñO SOUP

Steps:

• Simmer chicken, broth, epazote and chipotle chile in a pan over medium heat until just cooked - 12-15 minutes.
• Remove chicken and set aside.
• Heat olive oil in a large saucepan over a medium heat. Add onion and carrots and sauté for approx 5 minutes, until tender. Add garlic and sauté for a further minute.
• In same saucepan, add broth mixture and chickpeas, then cook for 20 minutes on medium heat with lid on.
• De-bone chicken shred the meat and add to the soup. Add juice of 1 lime and adobo, and add salt and black pepper, to taste.

CALDO TLALPENO

Steps:

• Add the olive oil to a soup pot, and saute the onion and carrot, over medium heat, until the onions begins to brown slightly, about 7 miutes.
• Add the garlic and cook another minute.
• Stir in the chicken broth and garbanzo beans.
• Partially cover the pot, and simmer for 30 minutes.
• Add the chile, cilantro, and shredded chicken to the soup to heat through.
• Ladle the soup into bowls and top with diced avocado.
• Serve with a slice of lime on the side.