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Caldo Tlalpeño
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Ingredients
- bone-in skinless chicken thighs2 pounds
- Water8 cups
- White onion¼ white onion, roughly chopped
- Garlic4 cloves
- kosher salt2 teaspoons
- bay leaves2 leaves
- Roma tomatoes3 tomatoes
- chipotle pepper in adobo sauce1 pepper
- Carrots2 carrots, peeled and sliced into half-moons
- Olive Oil1 tablespoon
- White onion¼ white onion, diced
- green beans2 cups chopped
- Chickpeas1 (15-ounce) can, drained and rinsed
- epazote leaves4 leaves
- cilantro4 sprigs
- queso frescoto taste
- avocadosto taste
Allergens (inferred from ingredient names): -
Nutrition per serving (modelled estimate, not measured): kcal 320, protein 32, fat 14, carbs 28, fiber 8, sugar 7
Original steps
The steps are not published here: this collection's rights are not yet confirmed in writing, so only structured facts appear (RFC-0009). Read the steps on the original page. Original page on fifi.cooking
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: isabeleats.com. Rewritten from the public recipe site named in each recipe's source and credited there; halal-gated by fifi.cooking; structured facts only until the source rights are confirmed