Original Caldo Tlalpeño Recipe

Chef Sophia

Savor authentic flavor with our caldo tlalpeño recipe—an easy, hearty Mexican soup with tender beef & fresh veggies. Warm up your day!

Prep Time 20

Cook Time 1 15

Total Time 1 35

Course Main Dish

Cuisine Mexican

Servings 6

Calories 350 kcal

1.5 lbs Beef Shank: Cut into hearty chunks to create a robust broth and tender flavorful meat that elevates this caldo tlalpeño receta.
2 tablespoons Olive Oil : Perfect for sautéing your aromatics and setting the foundation for your caldo tlalpeño ingredientes.
1 large Onion: Finely chopped to infuse every spoonful with a sweet savory depth.
3 cloves Garlic : Minced to release a burst of aroma and enhance the overall profile of this caldo tlalpeño recipe.
3 medium Tomatoes: Diced to add a subtle tanginess and help balance the savory notes.
2 large Carrots: Peeled and sliced into rounds they offer a natural sweetness that complements the spiciness.
2 medium Potatoes: Peeled and cubed to provide a comforting starchy texture throughout the soup.
1 medium Zucchini: Sliced into half-moons to introduce a light fresh contrast to the heartiness of the meat.
1, or to taste Chipotle Pepper in Adobo Sauce : Adds a smoky heat that is signature to many caldo tlalpeno variations.
a generous handful Fresh Cilantro : Roughly chopped to garnish and brighten the dish as a final flourish.
Salt and Black Pepper: To taste ensuring your caldo tlalpeño receta is perfectly seasoned.
8 cups approximately Water or Beef Broth : The liquid base that brings all your caldo tlalpeño ingredientes together resulting in a well-rounded, comforting soup.

Lime Wedges: Serve on the side for a zesty kick that you can squeeze over your bowl just before eating.
Avocado Slices: Add a creamy cooling element that beautifully balances the warmth and spice of your caldo tlalpeño recipe.

Finely dice one large onion and mince three cloves of garlic.
Dice three medium tomatoes to add a subtle tanginess.
Slice two large carrots into rounds, peel and cube two medium potatoes, and cut one zucchini into half-moons.
Cut 1.5 lbs of beef shank into hearty chunks.
Roughly chop a generous handful of fresh cilantro.
Measure out two tablespoons of olive oil and prepare your chipotle pepper in adobo sauce.
Have salt, black pepper, and approximately 8 cups of water or beef broth on hand.

Heat the Oil: In a large, heavy-bottomed pot, warm the olive oil over medium heat.
Sauté the Aromatics: Add the chopped onion and minced garlic. Sauté until translucent and aromatic.
Brown the Beef: Introduce the beef shank chunks to the pot. Brown them on all sides to seal in flavor. This step is crucial for an enriched caldo tlalpeño receta that deepens the broth’s taste.

Incorporate Tomatoes: Stir in the diced tomatoes and let them simmer for a few minutes, releasing their natural juices.
Add Liquids: Pour in water or beef broth. Bring the mixture to a boil, ensuring that all caldo tlalpeño ingredientes are well combined.
Introduce the Chipotle: Add the chipotle pepper in adobo sauce, adjusting the quantity to achieve your desired level of smokiness and heat.

Add Vegetables: Once the broth is simmering, add the carrots, potatoes, and zucchini.
Season & Simmer: Reduce the heat and let the soup simmer gently for at least 45 minutes to 1 hour. This slow cooking process tenderizes the beef and allows the vegetables to absorb the rich flavors.
Taste and Adjust: Season with salt and black pepper, tasting periodically to ensure the balance of flavors meets your preference.

Garnish with Freshness: Just before serving, stir in the chopped fresh cilantro.
Optional Enhancements: Serve with lime wedges on the side for a zesty kick or add avocado slices for a creamy contrast.
Plate & Enjoy: Ladle your caldo tlalpeño receta into bowls, making sure each serving includes a hearty mix of meat, vegetables, and broth. Enjoy the warmth and tradition of this delightful caldo tlalpeno as it brings comfort and joy to your table.

Keyword easy dinner ideas, hearty soup recipes, Mexican soup recipe, traditional caldo tlalpeño