Tortilla Broth

Name: Tortilla Broth
Ingredients: 3 tablespoons vegetable oil; Two 6-inch corn tortillas, chopped; 3 garlic cloves; 1 medium onion, minced; 1 cup canned tomato puree; 5 cups chicken stock; 1 tablespoon chili powder; 1 bay leaf; 1/2 tablespoon ground cumin; Pinch of cayenne pepper; Salt

11 ingredients

8 steps

Ingredients

3 tablespoons vegetable oil
Two 6-inch corn tortillas, chopped
3 garlic cloves
1 medium onion, minced
1 cup canned tomato puree
5 cups chicken stock
1 tablespoon chili powder
1 bay leaf
1/2 tablespoon ground cumin
Pinch of cayenne pepper
Salt

Directions

1

In a large saucepan, heat the oil.
2

Add the chopped tortillas and garlic and cook over moderately high heat, stirring occasionally, until the tortillas are crisp and the garlic is browned, about 3 minutes.
3

Add the minced onion to the saucepan along with the tomato puree and bring to a boil.
4

Add the stock, chili powder, bay leaf and cumin and bring to a boil.
5

Simmer over low heat until reduced to 1 quart, about 30 minutes.
6

Discard the bay leaf.
7

Working in batches, puree the mixture in a blender.
8

Add a pinch of cayenne and season with salt.

Products Matching These Ingredients

Mct Oil Powder

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