|Vegetable oil||3 Tablespoon|
|6 inch corn tortillas||2 , chopped|
|Garlic||3 Clove (15 gm), peeled|
|Onion||1 Medium, minced|
|Canned tomato puree||1 Cup (16 tbs)|
|Chicken stock||5 Cup (80 tbs)|
|Chili powder||1 Tablespoon|
|Ground cumin||1⁄2 Tablespoon|
|Cayenne pepper||1 Pinch|
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.