Ingredients with Measurements:
- 1 lb beef chuck, cut into cubes
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 can of chickpeas, drained and rinsed
- 1 can of diced tomatoes
- 6 cups of beef broth
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 bay leaf
- Salt and pepper to taste
- 1 avocado, sliced
- 1 lime, cut into wedges
- 1/4 cup chopped fresh cilantro
Special Equipment Needed:
- Large pot or Dutch oven
- Ladle
Step-by-Step Instructions:
1. In a large pot or Dutch oven, heat some oil over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes.
2. Add the onion and garlic and cook until softened, about 3 minutes.
3. Add the carrots, celery, chickpeas, diced tomatoes, beef broth, oregano, cumin, chili powder, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes or until the beef is tender.
4. Remove the bay leaf and discard. Taste and adjust seasoning if necessary.
5. Ladle the soup into bowls and top with sliced avocado, fresh cilantro, and a squeeze of lime juice.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Medium-high heat for browning beef, then reduce to a simmer.
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 25g
Protein: 28g
Sodium: 1200mg
Substitutions for ingredients:
- Chicken or vegetable broth can be used instead of beef broth.
- Beef chuck can be substituted with beef stew meat or chicken breast.
Variations:
- Add diced potatoes or sweet potatoes for a heartier soup.
- Use shredded chicken instead of beef.
- Add a can of corn or green chilies for extra flavor.
Tips and Tricks:
- For a thicker soup, add a can of tomato paste.
- To save time, use pre-cut beef stew meat.
- Serve with warm tortillas or crusty bread.
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat on the stovetop over medium heat until heated through.
Presentation Ideas:
Serve in colorful bowls and garnish with fresh cilantro and lime wedges.
Garnishes:
Sliced avocado, fresh cilantro, lime wedges.
Pairings:
Serve with warm tortillas or crusty bread.
Suggested Side Dishes:
Mexican rice, black beans, or a side salad.
Troubleshooting Advice:
If the soup is too thin, add a can of tomato paste or let it simmer for longer to reduce.
Food Safety Advice:
Make sure the beef is cooked to an internal temperature of 145°F to prevent foodborne illness.
Food History:
Caldo Tlalpeño is a traditional Mexican soup that originated in Tlalpan, a borough of Mexico City.
Flavor Profiles:
Savory, spicy, and slightly tangy.
Serving Suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Mexican