← All recipes
Mexican · Sauce / condiment
Caldo de Jitomate para Chiles Rellenos
A thin, bright tomato broth built on a reduced purée of tomato, onion and garlic, in which battered stuffed chiles are warmed through. Its gentle acidity softens the batter and cuts the richness of the frying.
- YieldBroth for 4 large stuffed chiles; serves 4
- Hands-on20 min
- Total30 min
- Difficulty
Ingredients
- 340 gripe tomatoes, roughly chopped, unpeeled (about 2 medium)
- 2 tbspwhite onion, finely chopped
- 1 clovegarlic, peeled and roughly chopped
- 120 mlwater, for blending
- 1½ tbspsafflower oil
- 600 mlchicken broth or pork broth
- to tastesea salt
- 4large chiles rellenos, already stuffed, battered and friedoptional
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.