Caldillo de Tomate Rojo (Tomato Broth)


Courtesy of Diana Kennedy, author of Oaxaca al Gusto, published by University of Texas Press

Super easy

Caldillo de Tomate Rojo (Tomato Broth)


For 3 Serving(s)


  • 1 1/4 pounds tomatoes, toasted
  • 1 thick slice medium white onion, roughly chopped
  • 2 garlic cloves, peeled and roughly chopped
  • 1 tablespoons melted lard or vegetable oil
  • 1 cups broth from the stuffing meat, approximately
  • Salt to taste

Caldillo de Tomate Rojo (Tomato Broth) Directions

  1. Put a few of the tomatoes into the blender with the onion and garlic and blend well. Gradually add the rest of the tomatoes and blend again to a fairly smooth mixture.
  2. Heat the lard in a wide pan, add the tomato mixture and cook over medium heat until well seasoned and reduced and thickened slightly, about 5 minutes.
  3. Add the broth with salt as necessary and continue cooking for a further 5 minutes.

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