Cómo preparar un caldo tlalpeño is a question that often arises among those who are passionate about Mexican cuisine. Originating from the Tlalpan region in Mexico City, this hearty soup is a delightful blend of flavors that will warm your soul. With its rich history and cultural significance, preparing this traditional dish is not just about cooking; it’s an experience that brings together the essence of Mexican heritage.
The first step in preparing a caldo tlalpeño is to gather all the necessary ingredients. This soup is typically made with chicken, vegetables, and a variety of spices that give it its distinct taste. Here’s a list of ingredients you’ll need:
– 1 whole chicken (about 3 to 4 pounds)
– 2 tablespoons of vegetable oil
– 1 large onion, finely chopped
– 4 cloves of garlic, minced
– 1 large carrot, peeled and chopped
– 1 celery stalk, chopped
– 1 teaspoon of dried oregano
– 1 teaspoon of ground cumin
– 1 teaspoon of salt
– 1/2 teaspoon of black pepper
– 4 cups of chicken broth
– 2 cups of water
– 1/2 cup of white wine (optional)
– 1 cup of diced tomatoes
– 1 can of hominy (optional)
– 1 cup of green beans, chopped
– 1 cup of corn kernels
– 1 avocado, sliced (for garnish)
– 1 bunch of cilantro, chopped (for garnish)
– Lime wedges (for serving)
Once you have all the ingredients ready, here’s how to prepare the caldo tlalpeño:
1. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent and the garlic is fragrant.
2. Add the chopped carrot and celery to the pot, and cook for about 5 minutes until they start to soften.
3. Stir in the dried oregano, ground cumin, salt, and black pepper. Cook for another 2 minutes.
4. Add the whole chicken to the pot, and cook for about 10 minutes until the skin becomes golden brown.
5. Pour in the chicken broth, water, and white wine (if using). Bring the mixture to a boil, then reduce the heat to a simmer.
6. Let the chicken cook in the soup for about 45 minutes to 1 hour, or until it’s fully cooked and tender.
7. Once the chicken is cooked, remove it from the pot and set it aside to cool. Skim any foam or impurities from the surface of the soup.
8. In the meantime, dice the tomatoes and add them to the pot. Add the hominy, green beans, and corn kernels, and cook for another 10 minutes.
9. Shred the chicken into bite-sized pieces and add it back to the pot. Cook for an additional 5 minutes to combine all the flavors.
10. Taste the soup and adjust the seasoning if necessary. Serve the caldo tlalpeño hot, garnished with avocado slices, chopped cilantro, and lime wedges.
Now that you know how to prepare a caldo tlalpeño, you can enjoy this delicious Mexican soup in the comfort of your own home. Buon appetito!
