Caldo De Pollo Tomate Fixed

: It provides the base for the toasted noodle soup kids across Mexico and the Southwest grow up eating.

If using fresh tomatoes, place them on a hot skillet (cast iron is best). Roast until the skin blisters and turns black in spots. Remove the skin (optional, but preferred for smooth broth). Blend the roasted tomatoes with ½ cup of water, 2 garlic cloves, and a quarter of the onion until smooth. caldo de pollo tomate

Peru’s version is a cousin to this dish. While Aguadito uses cilantro as the green base, the "tomate" version relies on a puree of tomatoes and aji amarillo (yellow chili). It is a vibrant, spicy, and incredibly fragrant soup. : It provides the base for the toasted