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Turkey Caldo Tlalapeno


6 - 300ml Bowls

Caldo Tlalapeno is a clear but tasty homemade broth spiced up with smoked chillies, fortified with a little shredded meat and chickpeas, garnished with diced avocado and onion and served with a lime wedge which is squeezed into the broth at the last minute. Normally caldo Tlalapeno is made from chicken stock, but during the festive season it is a great way to make use of the cooked turkey carcass and any leftover meat. It is both comforting and invigorating, perfect to have with a quesadilla or tostada after a winter’s walk the day after the big feast.


  1. In a stockpot, put the carcass, bones, onions, carrots, bay leaves, Pasilla de Oaxaca, coriander stems, thyme and cover with water by 2 cm. 
  2. Over medium-high heat bring up to the boil, skim any grey scum off the top and discard, this helps to keep the soup clear. 
  3. Then turn down to a very gentle simmer, add the salt and vinegar which helps to release nutrients from the bones. 
  4. Gently simmer for a couple of hours uncovered. Do not boil as this will emulsify the fat with the water and the stock will become cloudy and greasy tasting.
  5. When the broth is tasty, sieve the broth to remove the carcass, bones and vegetables and discard them. 
  6. When you are ready to serve, heat the strained broth in a saucepan over medium-low heat. 
  7. In 6 warmed bowls, place, 15 chickpeas, 40g of shredded meat and half a tsp of Chipotle In Adobo. Ladle 250-300ml of broth on top.


With diced avocado, onion and scattering of coriander.

Serve with lime wedges and crunchy tostadas.