Caldo Tlalpeño
A popular homestyle dish, Caldo Tlalpeño, from the Mexican region.
Ingredienti
- coscia di pollo700 g
- ceci250 g
- carota2 pz
- pomodoro300 g
- peperoncino1 pz
- brodo di pollo800 ml
- avocado1 pz
- lime1 pz
- sale1 cucchiaino
Istruzioni
Prepare the chicken thighs, chickpeas, carrots, and tomatoes: rinse, peel, and cut them to an appropriate size for the soup.
In a pot, build a flavourful base with onion, garlic, spices, or tomatoes if included in the recipe.
Add the main ingredients and cover with water or broth as specified in the recipe.
Simmer over low heat, skimming off any foam, until the ingredients are tender.
Add any quick-cooking components near the end to prevent overcooking.
Allow the Caldo Tlalpeño to rest for 5–10 minutes and serve hot with fresh herbs or lime.
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