Caldo Tlalpeño

Caldo Tlalpeño is a deliciously nutritious chicken and vegetable soup, perfect for chilly days, served with fresh cheese and chipotle chili pepper on top. And avocado, if you've got some!

This dish is originally from Tlalpan, Mexico, one of the 16 administrative alcaldías or boroughs of Mexico City. It is the largest borough by area but most of it is forested rather than urban. According to Wikipedia, the city still boasts colonial era mansions and cobblestone streets. Frankly, it sounds lovely and totally worth putting on my list of places to visit, even if it didn’t also have a Six Flags amusement park. Which it does!

I love that this caldo is even mentioned in their tourist information. They are rightly very proud of it. What makes it so wonderful, in my opinion, is the fresh tomatoes in the broth. They give it a light, bright flavor, so much better than plain old chicken soup.

Despite photographic evidence to the contrary, I did serve this to my family with the crumbled fresh cheese as well as the required chipotle peppers in adobo sauce, I just completely forgot to put it on when taking the pictures. Some recipes mentioned adding avocados as well but I didn't have any. Add it cubed or sliced when serving, if you do.

Caldo Tlalpeño

I used unsalted homemade chicken stock for this dish so I did season the chicken with a little fine sea salt before poaching it in the stock. If you are using stock with salt, you can skip this step. I give the approximate weights for the vegetables below but know that if you have, say, a little more carrot or fewer green beans, this caldo will still be delicious. 

Ingredients

For the chicken:

1 1/2 lbs or 675g boneless, skinless chicken breast

¼ of a medium white onion

1 clove garlic

8 cups or 1.9L chicken stock 

1/2 teaspoon fine sea salt

For the caldo:

2 tablespoons canola or other light oil

4 medium carrots (about 13 oz or 370g)

1/4 white onion (

3 tomatoes (about 1 lb or 450g) 

1 clove garlic

5 oz or 142g green beans 

1 can (16 oz or 454g) chickpeas, drained and rinsed

2 sprigs coriander

4 epazote leaves (These are apparently a traditional ingredient and I was lucky enough to find some at my nearby Fiesta supermarket. If you can’t put your hands on some, just add a little more cilantro.)

To garnish:

Crumbled fresh cheese

Chipotle peppers in adobo sauce

(Avocado is also recommended but as I mentioned above, I didn't have any.)

Method

Season the chicken breasts with the salt (if using a salt free stock - see note above) and set aside for a few minutes. Cut the onion into thick slices and smash the garlic clove with the side of a large knife. 

Add the onion and garlic to a large pot along with the chicken. Pour in the stock and bring it to a soft boil over a medium flame.

 

Turn the fire down to simmer, put the lid on your pot and cook the chicken for 45 minutes. 

Remove the chicken from the pot and set aside until it is cool enough to handle. Use two forks to shred it.

Strain the broth into a heatproof bowl and discard the onion slices and garlic. 

Finely chop the onion and peel and slice the carrots. Core and chop the tomatoes. Cut the green beans into bite-sized pieces.

Add the oil to the pot and sauté the chopped onions and the carrots for about 10 minutes or until the onions are translucent and the carrots are starting to soften. I find the carrots cook faster if I put the lid on the pot so you might want to do the same. Just don’t forget to stir occasionally.

While the onion and carrots are cooking, place the tomatoes and garlic in the blender with a cup of the strained chicken broth. I have a hand blender so I popped mine in the hand blender vessel and whizzed them smooth with it. 

Add the tomatoes to the onion and carrots. 

Cook over a low heat for about 12 minutes or until the carrots are tender. At minute 8, add in the green beans. Give it a good stir. 

When the beans are just about cooked through, add the rest of the reserved chicken broth, chickpeas, epazote, cilantro, and shredded chicken. 

Cook over low heat for 6 more minutes. Season with salt, if needed.

To serve, spoon the chicken and vegetables into bowls. Top with broth. Serve the cheese and chipotles in small plates at the table so that everyone can add what they’d like to their bowls. It is traditional to add one chipotle pepper to each bowl!

Enjoy!

It’s Sunday FunDay and my friends and I are sharing Mexican dishes to commemorate The Day of the Dead (el Día de los Muertos), a Mexican holiday where families welcome back the souls of their deceased relatives for a brief reunion that includes food, drink and celebration. Check out all the links below! Many thanks to our host, Camilla of Culinary Adventures with Camilla. 

• Atola - East Indian by Sneha's Recipe
• Caldo Tlalpeño by Food Lust People Love
• Dia de Los Muertos Sugar Skull Cake by Amy’s Cooking Adventures
• Enfrijoladas de Pollo by A Day in the Life on the Farm
• Fiambre Rojo for Día de los Muertos by Culinary Adventures with Camilla
• Pan de Muerto (Mexican Day of the Dead Bread) by Karen's Kitchen Stories
• Pan Seared Tilapia with Shrimp by Palatable Pastime
• Taco Casserole by Making Miracles
• Vegetarian Tortilla Soup by Mayuri's Jikoni

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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Lemon Poppy Seed Muffins #MuffinMonday

Lemon Poppy Seed Muffins are like a sweet burst of sunshine from the lemon juice and zest with the slightest crunch of the poppy seeds. 

My younger daughter maintains that every time I ask her for muffin flavor suggestions she says lemon poppy seed. I honestly don’t think that can be true since, aside from the Meyer Lemon ones I baked back in 2014, I’ve never made plain lemon poppy seed muffins. And I’m usually pretty good about taking her suggestions.

In fairness though, I couldn’t legally own poppy seeds for the almost six years we lived in Dubai so maybe she asked me back then. Anyhoo, today I am finally fulfilling her request. These guys are just the right amount of tart and sweet.

Lemon Poppy Seed Muffins

To get more juice out of your lemon, put it in the microwave for about 15 seconds on high then roll it firmly under your hand on your kitchen counter or a cutting board. My lemon was small and I still managed to get 2 tablespoons of juice out of it!

Ingredients

For the muffins:

2 cups or 250g flour

2/3 cup or 132g sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 tablespoons poppy seeds 

Grated zest and juice of 1 lemon (about 2 tablespoons)

3/4 cup or 184g Greek yogurt

1/4 cup or 60ml milk

2 large eggs, at room temperature

1/2 cup or 113g unsalted butter, melted and cooled, plus extra for the pan, if necessary

Method

Preheat your oven to 350°F or 180°C.  Prepare your 12-cup muffin pan by buttering it or line it with paper liners.

Add the flour, sugar, baking powder, baking soda, poppy seeds and salt to a large mixing bowl. Grate in the lemon zest and mix.

Juice your lemon into another mixing bowl. Add the eggs, milk, yogurt and melted butter to the juice bowl and whisk till well combined.

Pour the wet ingredients into the dry ones.

Stir until just mixed through.

Divide the mixture between the muffin cups in your prepared pan.

Bake in your preheated oven for 20-25 minutes or until golden. 

Allow the muffins to cool for a few minutes then remove the muffins to a wire rack to cool completely.  

Enjoy!

• Apple Pie Muffins from A Day in the Life on the Farm
• Banana Apple Muffins from Jolene's Recipe Journal
• Cranberry Orange Muffins from Palatable Pastime
• Lemon Poppyseed Muffins from Food Lust People Love
• Peanut Butter Banana Muffins from Karen's Kitchen Stories
• Pear Almond Muffins from Zesty South Indian Kitchen
• Pumpkin, Pecan, and Cinnamon Chip Muffins from Magical Ingredients

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

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Bavarian Cheese Spread

Bavarian Cheese Spread, also known as obatzter, obazda, obazde, obazd'n and obatzda, is a strong cheese spread made with ripe Camembert, cream cheese, butter, onions, spices and, of course, beer. It’s a classic Bavarian beer garden recipe, best enjoyed with a cold stein of Weissbier or indeed, your own favorite brew.

The original Obatzda recipe is credited to Katharina Eisenreich who was the innkeeper of the Bräustüberl Weihenstephan from 1920 -1958, a good long run. She served it to her guests as a light snack to accompany their morning beer and soon the idea spread, with many beer gardens creating their own special recipes. 

I'm just going to say that again to make sure you didn't skim by it: morning beer. Why don't we have a morning beer tradition? It sounds like a solid idea, at least on the weekend.

The recipe I’m sharing for this week’s Sunday FunDay Oktoberfest theme is purported to be that original Bavarian cheese spread recipe from the Bräustüberl Weihenstephan. I must confess that I had a certain reluctance to believe that a classic German cheese spread recipe would actually start with a French cheese. So I consulted an American friend who spent time in Germany growing up. Enough time that, in fact, she is fluent in German and is now a qualified German teacher. She kindly checked what she called the “German part of the web” and confirmed the recipe and added a bit more information. 

Bavarian Cheese Spread

Frau Eisenreich's Bavarian cheese spread does start with Camembert, the riper the better. The story there goes that it was created to use cheese that was reaching its use by date and was quite strong. Butter was added to make it milder. And to be authentic, obatzda must be mixed or kneaded together by hand. A side note that I found humorous: Apparently Germans call all cream cheese Philadelphia. 

Ingredients

8 3/4 oz or 250g Camembert cheese

1/3 cup or 70g butter

5 1/3 oz or 150g cream cheese, at room temperature.

4 1/4 oz or 120g onions, minced, plus extra sliced in rings to serve

1/4 teaspoon paprika, plus another pinch for garnish

1/4 teaspoon ground cumin

1 pinch each salt and pepper

7 tablespoons or 100ml Weißbier (weissbier/wheat beer)

Method

Cut the Camembert into small pieces with a sharp knife. This is easier when the Camembert is still chilled. Put it in a large mixing bowl and leave to come to room temperature.

Add butter, cream cheese, chopped onions, paprika, cumin, salt and pepper. 

Use your clean hands to thoroughly mix the ingredients together until you have a homogeneous paste. 

Use a rubber spatula to scrape the bowl, then add in the beer and mix again until all the beer is incorporated, using your hands or a wooden spoon. 

Cover the bowl with some cling film and refrigerate several hours or even till the next day to give the flavors time to combine.

Serve the Bavarian cheese spread sprinkled with a little paprika for garnish, along with brown bread or pretzels, slices of raw onion and, of course, beer. 

It’s Sunday FunDay and we are here to help you celebrate Oktoberfest whether that’s a thing in your neck of the woods or not! Check out all the German fare we are sharing below! 

• Bauernfrühstück (German Farmer’s Breakfast) from Sneha's Recipe
• Bavarian Cheese Spread from Food Lust People Love
• Beer Braised Steak from Palatable Pastime
• Beer Brats on Pretzel Rolls from Amy's Cooking Adventures
• Obatzda (Cheese Spread) from Making Miracles
• Oktoberfest Breakfast Casserole from A Day in the Life on the Farm
• Sourdough Soft Pretzels from Karen's Kitchen Stories

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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