How To Make Caldo Tlalpeño - Best Recipe | Charleston Magazine

Name: How To Make Caldo Tlalpeño - Best Recipe | Charleston Magazine
Ingredients: 1 lb. fresh tomatoes, cored and chopped; 3/4 cup diced onion; 5 garlic cloves; 5 cups water, divided; 2½ Tbs. canola oil; 1/2 cup dry rice; 4 chicken drumsticks, skin removed; 1/2 lb. carrots, peeled and cut into quarters; 1 lb. yellow potatoes, cut in half; 2 lbs. husked corn, cut in half; 3 Tbs. chipotle peppers in adobo sauce, plus more, if desired; 1/2 cup fresh epazote leaves, available at the Coastal Carolina Flea Market in Ladson or Mexican grocery stores (or dried at Whole Foods); Kosher salt to taste; 8 corn tortillas, warmed

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Ingredients

1 lb. fresh tomatoes, cored and chopped
3/4 cup diced onion
5 garlic cloves
5 cups water, divided
2½ Tbs. canola oil
1/2 cup dry rice
4 chicken drumsticks, skin removed
1/2 lb. carrots, peeled and cut into quarters
1 lb. yellow potatoes, cut in half
2 lbs. husked corn, cut in half
3 Tbs. chipotle peppers in adobo sauce, plus more, if desired
1/2 cup fresh epazote leaves, available at the Coastal Carolina Flea Market in Ladson or Mexican grocery stores (or dried at Whole Foods)
Kosher salt to taste
8 corn tortillas, warmed