Caldo tlalpeño is one of the first soups I learned to make on my own. To me, it is a soup somewhat similar to menudo or pozole. The meat in this case is chicken, and the chile used to flavor the broth is typically chipotle.
It's been a while since I've made caldo tlalpeño, probably not since college. I was excited to revisit it. To begin, I made my broth from the bones of a couple of roast chickens. I prepared the salsa to add to the broth to further flavor the soup.
Normally, chipotle is used in the salsa but I decided to use chile morita, which is a smaller and spicier version of the chipotle. It still contains that deep smoky flavor which will go well the chicken. I rehydrated the chile morita in some of the boiling chicken broth for about 20 minutes.
To complete the salsa I placed the chile in a blender along with garlic, cumin, bay leaves, oregano, salt and pepper.
To complete the soup I added diced potato, carrot and boiled for a few minutes. I later tossed in some cooked garbanzo beans, before adding the salsa to the soup. I let it all boil together before serving. i garnished the caldo tlalpeño with diced onion, cilantro and pieces of avocado which provide a texture contrast and a needed cool creaminess. tostadas can be broken up into the soup and of course no caldo is complete without a few squirts of lime.
Making caldo tlalpeño brought back so many memories of trying out new recipes on my own in high school. It feels good to revisit that.