caldo tlalpeno
1 dried chipotle chile 2 tablespoons vegetable oil 2 or 3 Roma tomatoes, roughly chopped 1 small onion, peeled and quartered 1 clove garlic, peeled 1/2 cup cold wate...
Ingredients
- 1dried chipotle chile
- 2tablespoonvegetable oil
- 2or 3 roma tomatoes, roughly chopped
- 1small onion, peeled and quartered
- 1clovegarlic, peeled
- 1/2cupcold water
- 6whole skinless chicken thighs
- 1potato, peeled and cut into bite-size pieces
Directions
- 1
Caldo Tlalpeno 1 dried chipotle chile 2 tablespoons vegetable oil 2 or 3 Roma tomatoes, roughly chopped 1 small onion, peeled and quartered
- 2
Fry the chile slowly, turning it over often in the oil until it is softened and puffed up
- 3
The oil should not be too hot or the chile will burn
- 4
Meanwhile, place the tomato, onion, garlic and cold water in a blender and whirl until pureed
- 5
When the chipotle chili is softened, add the puree to the pan, increase the heat and "fry" the mixture until it changes color
- 6
Add the chicken to the pot, along with more water (about 2 cups), the cubed potato, chayote squash and salt
- 7
Cover the pot and simmer the soup for 20 to 30 minutes, until the chicken is cooked
- 8
Add the zucchini, beans and green peas to the pot and cook 10 minutes longer, until the squash is tender