Caldo Tlalpeno Recipe

Name: Caldo Tlalpeno
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 quart water; 14 lb garbanzo beans, soaked overnight; 12 head garlic, unpeeled; 1 tablespoon vegetable oil; 2 garlic cloves, peeled and minced; 1 small onion, chopped; 1 cup carrot, chopped; 14 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; 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

Servings: persons

1 quart water
14 lb garbanzo beans, soaked overnight
12 head garlic, unpeeled
1 tablespoon vegetable oil
2 garlic cloves, peeled and minced
1 small onion, chopped
1 cup carrot, chopped
14 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
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

1
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).
2
Remove the half head of garlic and enjoy the cooked garlic mashed and served as an appetizer on bread.
3
In a frying pan, heat the oil and saute the 2 cloves of garlic, the onion and the carrots for 5 minutes.
4
Add these to the garbanzo beans along with the mushrooms, epazote, chiles and salt.
5
Simmer for 20 minutes over medium heat.
6
Serve in personal bowls over cubes of avocado and garnish with the cilantro, limes and serrano chiles.

6103

kcal

Calories

Fat

1237

Carbs

339

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 quart water, 14 lb garbanzo beans, soaked overnight, 12 head garlic, unpeeled, 1 tablespoon vegetable oil, and more.

Yes, Caldo Tlalpeno falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Caldo Tlalpeno

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