Caldo Tlalpeno Recipe

• 1 dried Chipotle Chile
• 2 tbsp Vegetable Oil
• 3 Roma Tomatoes (coarsely chopped)
• 1 small Onion (quartered)
• 1 clove Garlic
• ½ cup Cold Water
• 6 whole skinless Chicken Thighs
• 1 Potato (peeled and cubed)
• 1 Chayote Squash (unpeeled and cubed)
• 1 small Zucchini (sliced)
• 1 cup Green Beans (chopped)
• 1 cup Green Peas (thawed if frozen)
• 1/3 cup Lemon Juice
• Salt to taste
• Hot Sauce to taste

• Blend together the tomato, onion, garlic and cold water in a blender until pureed. Set aside.
• Heat the oil in a large frying pan over medium-low heat and fry the chipotle chile until soft and puffed up.
• Add pureed mixture to the pan and increase the heat.
• Stir in chicken along with 2 cups water, potatoes, chayote squash and salt.
• Cover and cook for 20 to 30 minutes, until chicken is tender.
• Add the zucchini, beans and green peas and cook for another 10 minutes.
• Remove the chipotle from the pan and mince. Put back in the pan and mix well.
• Place a chicken thigh in the bottom of each bowl and add some vegetables and broth over it.
• Drizzle with lemon juice into each bowl.
• Serve with hot sauce.