Thin Tomato Sauce

Caldillo de Tomate

Preparation info
  • Makes about

    2½ cups

    • Difficulty

      Easy

Appears in
Zarela's Veracruz: Mexico's Simplest Cuisine

By Zarela Martínez

Published 2001

  • About

Alicia Leyva tenorio of la troje restaurant in Orizaba seasons this useful cooked tomato sauce with a chicken bouillon cube. Her chiles are comapas; in this country, árbol chiles are the best substitute.

Señora Leyva serves the caldillo with root-vegetable fritters like Yuca Fritters, but it’s also a great accompaniment to Seafood Frittata.