Caldo Tlalpeno Recipe

Caldo Tlalpeno is a very popular recipe. Learn how to make Mexican Caldo Tlalpeno by following this simple & easy recipe.
Caldo Tlalpeno Recipe
Preparation Time 15 Minutes
Cooking Time 45 Minutes
Difficulty Average
Recipe Type Non Veg.
  • 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
How to make Caldo Tlalpeno:
  • 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.