Chiltepin and Garlic Soup
Caldo de Ajo y Chiltepin
This simple broth-based soup packs a punch. Like the variations in salsa found around Sonora, there are many simple variations of this soup.
- 1 quart of water or chicken broth
- 8 to 12 garlic cloves, slightly mashed
- 1 tbsp of oil
- 10 to 15 chiltepines
- 1 tbsp or more of Seville (bitter) orange juice or
- Mexican lime.
- 3 sprigs of cilantro
Lightly sauté the garlic, add the water or broth, cilantro, and salt. You can add a vegetable or two, but the classic simple broth is nice by itself. Traditionally, this soup is eaten with the large, very thin Sonoran tortillas known as tortillas de agua.
From Edible Baja Arizona Sept. 2013