There are several versions of the origin of Caldo Tlalpeño, three states fight over where this traditional dish originated. Among the three states who claim the original version is Mexico City, although it is rather Tlalpan who deserves it because it is said that General Santa Ana, who was a great parrandero that frequently attended the San Agustín de las Cuevas fair in Tlalpan. It is said that one day during the fair, he woke up with a terrible hangover (or “crudo” as we say in here), and asked one of his cooks to prepare something to cure him. That is when this tasty dish is believed to have been born.
INGREDIENTS for Caldo Tlalpeño
- 1 chicken
- 1 onion
- 1 clove garlic
- 1 branch epazote
- 2 large tomatoes
- Butter or oil
- 2 chipotle chili peppers
Cook the chicken with a little garlic and onion. Separately, fry more chopped onion and garlic; add a branch of epazote, the broth, the chipotle chili (one previously deveined and ground, and another whole) and the tomato. Season with salt.
To serve, eat with chips or tostadas and avocado.
Another variant is to serve the broth with shredded chicken and serve bowls of chopped onion, tomato, cilantro and avocado separately, so that each person can adapt the soup to their liking.
Something essential to accompany this soup is a taste bowl of Mexican Rice
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