Caldo Tlalpeno
- Ready In:
- 2hrs 20mins
- Ingredients:
- 15
- Serves:
-
5
ingredients
- 1 quart water
- 1⁄4 lb garbanzo beans, soaked overnight
- 1⁄2 head garlic, unpeeled
- 1 tablespoon vegetable oil
- 2 garlic cloves, peeled and minced
- 1 small onion, chopped
- 1 cup carrot, chopped
- 1⁄4 lb fresh shiitake mushroom, shredded
- 2 canned chipotle chiles, deseeded and cut into strips
- 1 sprig epazote or 1 tablespoon dried coriander
- 1 teaspoon salt, to taste
-
Garnish
- 1 avocado, peeled and cubed (done right before serving)
- 1 tablespoon fresh cilantro, chopped
- 3 limes, cut into wedges
- 2 serrano chilies, deseeded and finely chopped
directions
- Using a 2 qt pot, boil the garbanzos with the 1/2 head of garlic until they are tender (1 1/2-2 1/2 hours). Remove the half head of garlic and enjoy the cooked garlic mashed and served as an appetizer on bread.
- In a frying pan, heat the oil and saute the 2 cloves of garlic, the onion and the carrots for 5 minutes.
- Add these to the garbanzo beans along with the mushrooms, epazote, chiles and salt. Simmer for 20 minutes over medium heat.
- Serve in personal bowls over cubes of avocado and garnish with the cilantro, limes and serrano chiles.
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