Tortilla Broth Recipe
Ingredients
| Vegetable oil | 3 Tablespoon | |
| Two 6-inch corn tortillas, chopped | ||
| Garlic | 3 Clove (5gm), peeled | |
| Onion | 1 Medium, minced | |
| 1 cup canned tomato puree | ||
| Chicken stock | 5 Cup (16 tbs) | |
| Chile powder | 1 Tablespoon | |
| Bay Leaf | 1 | |
| Ground cumin | 1/2 Tablespoon | |
| Cayenne pepper | 1 Pinch | |
| Salt | To Taste | |
Directions
1. In a large saucepan, heat the oil. 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.
2. Add the minced onion to the saucepan along with the tomato puree and bring to a boil. Add the stock, chili powder, bay leaf and cumin and bring to a boil. Simmer over low heat until reduced to 1 quart, about 30 minutes. Discard the bay leaf.
3. Working in batches, puree the mixture in a blender. Add a pinch of cayenne and season with salt.
2. Add the minced onion to the saucepan along with the tomato puree and bring to a boil. Add the stock, chili powder, bay leaf and cumin and bring to a boil. Simmer over low heat until reduced to 1 quart, about 30 minutes. Discard the bay leaf.
3. Working in batches, puree the mixture in a blender. Add a pinch of cayenne and season with salt.
Chef
