Tlalpeño Broth

Recipe for Comforting and Homemade Tlalpeño Broth

Hello! What a joy to have you here to prepare together this classic of Mexican cuisine. Caldo Tlalpeño is, without a doubt, a hug for the soul; originally from Tlalpan, it combines the tenderness of chicken with the smoky character of chipotle and the freshness of vegetables. Today I will teach you how to make it in an electric pressure cooker so you save time without sacrificing an ounce of that traditional flavor we love so much.

Preparation time

This recipe is designed to be efficient and delicious, leveraging your kitchen's technology to achieve deep flavors in record time.

• Preparation: 10 minutes
• Cooking: 10 minutes (plus depressurization time)
• Total: Approximately 35 minutes
• Servings: 6 people
• Difficulty: Easy

Ingredients

To achieve that perfect balance between spicy and comforting, we will need the following ingredients. The quality of your vegetables will make a difference in the final result.

For the broth and base

• 1 pound (approx. 450 g) of raw chicken pieces (thighs, legs, or breast, whatever you prefer)
• 1 medium potato, peeled and diced
• 1 medium onion, diced
• 2 medium carrots, peeled and chopped
• 1 stalk of chopped celery (or a small piece of chopped celery root for more flavor)
• 1 medium red bell pepper, chopped
• 1 can (14 ½ ounces / 400g) of diced tomatoes
• 2 large chipotle chiles in adobo (you can adjust according to your taste for spice)
• ½ pound (approx. 225 g) of green beans
• 1 can of chickpeas with their liquid
• 4 ½ cups of chicken broth
• ½ teaspoon salt
• 1 bunch of fresh epazote

To serve and accompany

• ⅓ cup of fresh chopped cilantro
• ⅓ cup of thinly sliced radishes
• 1 medium avocado, cubed or sliced
• 1-2 lemons cut into wedges
• Totopos (tortilla chips) to taste

In case you cannot find epazote fresh, which is the herb that gives it its distinctive touch, you can substitute it with a mixture of fresh cilantro and parsley, although the flavor will change slightly. If you don't have fresh green beans, a bag of frozen green beans will work perfectly without needing to thaw beforehand.

Utensils we will use

You don't need professional equipment for this dish, but you do need some basic tools that will facilitate the process at home.

• 6-quart electric pressure cooker (Instant Pot type)
• Stable cutting board
• Well-sharpened chef's knife
• Large spoon or ladle for stirring
• Bowl for shredding chicken
• Kitchen tongs (optional, for handling hot chicken)

Preparation of Caldo Tlalpeño in a Pressure Cooker

Follow these detailed steps to ensure your broth has the ideal texture and flavor. The key is in the initial sauté.

1. Heat the pot and sauté. Select the «Sauté» function on your electric pressure cooker and set to normal temperature. Let it heat up and add a little oil. When ready, add the chopped onion, carrots, potatoes, celery (or celeriac), green beans, and the red bell pepper. Cook these ingredients, stirring constantly with your spoon, for a few minutes until the onion begins to look transparent and soft.
2. Incorporate intense flavors. Once the vegetables are lightly sautéed, turn off the sauté function momentarily. Add the chipotle peppers in adobo, the entire can of chickpeas (including their liquid, which adds body), and the raw chicken pieces to the pot. If you like intense smoky flavors, as in a smoky corn cream with chipotle, be sure to add a little more of the adobo from the can.
3. Add liquids and aromatics. Pour in the can of diced tomatoes and the 4 ½ cups of chicken broth. Sprinkle with salt, add the bunch of epazote (you can tie it if you prefer to remove it easily later), and a little of the chopped cilantro. It is important that the liquid covers the solid ingredients well.
4. Pressure cooking. Place the pot lid and secure it. Move the pressure valve to the «Sealing» position. Select the «Pressure Cook» or Manual function on High Pressure and set the time for 10 minutes. The time it takes for the pot to reach pressure is not included in these 10 minutes, so be patient.
5. Depressurization and adjustment. When the cooking cycle ends, let the pot rest untouched for 5 minutes (natural release). Then, being very careful not to burn yourself with the steam, move the valve to «Venting» to quickly release the remaining pressure. Open the lid and taste the broth; adjust salt if necessary.
6. Shred the chicken. Remove the cooked chicken pieces from the broth and transfer them to a bowl. With the help of two forks, shred the meat, discarding any bones and skin. Return the shredded meat to the pot and mix everything gently to combine.

To finish and serve

Serve the very hot broth in large deep bowls, making sure each portion has a good amount of chicken, chickpeas, and vegetables. Just before serving, decorate each plate with slices of fresh radish, creamy avocado pieces, and the rest of the chopped cilantro. Accompany with lemon wedges for each diner to squeeze to taste and offer crispy tortilla chips on the side to add texture. This dish is as complete as a good beef and vegetable broth, ideal for leaving you satisfied.

Nutritional Information

• Calories: 184 kcal
• Proteins: 8 g
• Fats: 9 g
• Carbohydrates: 22 g
• Fiber: 7 g

The values shown are approximate estimates per serving and may vary depending on the brands of ingredients used.

5 keys to make it perfect

Although the recipe is simple, there are small details that elevate this dish from «good» to «memorable.» Here I share my chef's secrets for you to succeed at home.

1. Epazote is king: Don't underestimate the power of this herb. The authentic flavor of Tlalpeño resides in epazote. If you can't find it, the dish will still be tasty, but it will lose that unique earthy and herbal identity of central Mexico. It's like making some Veracruz tamales without banana leaves; something essential is missing.

2. Sauté to enhance: Many people make the mistake of adding everything raw to the pressure cooker. The step of sautéing the onion, garlic, and carrots creates a flavor base (Maillard reaction) that adds depth to the broth, preventing it from tasting simply like «boiled water.».

3. Control the spiciness of the chipotle: Canned chilies vary greatly in intensity. I suggest starting with two chilies as indicated, but if you're cooking for children or sensitive people, use only one and serve extra chopped chilies at the table. The adobo from the can is also spicy and adds color, use it wisely.

4. The texture of the avocado: Never cook the avocado inside the pot. The avocado should always go in fresh at the end. The contrast between the boiling broth and the fresh creaminess of the avocado is one of the best sensory experiences of this dish.

5. Chickpeas just right: Using canned chickpeas is practical and the liquid adds thickness. However, if you prefer to cook them yourself from scratch, make sure they are very tender before adding them, as 10 minutes in the pressure cooker with the chicken might not be enough if they are raw.

When is it ideal to enjoy it?

Caldo Tlalpeño is extremely versatile, but it truly shines on cold or rainy days. It's that kind of food that «revives» you. In Mexico, it's very common to serve it as a main course at weekend family meals or even for light weeknight dinners, as it is low in fat but very filling thanks to the fiber from the chickpeas and vegetables.

It is also an excellent option for informal gatherings where you want to offer something typical but easy to serve to many people, similar to when you prepare a large Christmas punch to share, the broth brings people together around the table. Furthermore, if you feel like you're catching a cold, the spiciness of the chipotle and the warmth of the broth help to decongest and comfort the body immediately.

Comparison table

Sometimes we confuse the different Mexican broths. Here I'll help you differentiate Tlalpeño from other delicious options so you know exactly what to expect.

Frequently asked questions (FAQ)

Share your experience

Cooking is for experimenting and sharing. I'd love to know how your Caldo Tlalpeño turned out. Did you add more chipotle to break a sweat or did you stick to the mild version? Perhaps you accompanied it with a fresh salad like a warm quinoa salad to balance it out. Leave your comment and share your own culinary tricks with the community!

Culinary glossary

• Epazote: Aromatic Mexican herb with a strong and distinctive flavor, fundamental in broths, beans, and esquites. It has digestive properties.
• 11. Chipotle: A jalapeño chili that has been dried and smoked. It is generally sold canned in a seasoned adobo sauce.
• Sautéing: A cooking technique that involves lightly frying food over low or medium heat to release its flavor before adding liquids.
• Shred: Separate the cooked meat into fine strands or fibers, usually using hands or forks.
• Plating: The act of aesthetically placing food on the plate before serving it to diners.