← All recipes
Oaxacan · Soup
Caldo de Fandango del Valle
A distinctly Oaxacan chicken soup thickened with puréed bread and layered with cumin, clove, pepper and oregano, then finished with serrano chiles. Serve it with lime, chunky salt, rice and tortillas.
- YieldServes 4 to 6
- Hands-on40 min
- Total1 h 24 min
- Difficulty
Ingredients
- 2½ Lwater, for the broth
- 3 tbspsea salt
- 1whole chicken, about 1 kg, cut into eight pieces
- 50 gsmall white onion, half, quartered, for the broth
- 50 gwhite onion, chopped (about 1/2 cup), for the tomato base
- 1 slicewhite bread, about 90 g
- ½ tspcumin seeds
- 0.13 tspblack peppercorns
- 3whole cloves
- 1 tbspdried oregano
- 1 tbspvegetable oil
- 3 clovesgarlic, minced
- 300 gtomatoes, chopped (about 1 2/3 cups)
- 3serrano chiles, stems removed, left whole
To serve
- 5limes, sliced (4 to 6)
- 2 tbspchunky sea salt
- to tastecooked white rice
- to tastecorn tortillas, warm
What it costs to shop for
Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.
Sign in to downloadMethod
The method is for members
The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.
Your first week is free. Cancel any time, in one click.