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Tortilla Broth

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Ingredients
  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
  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.

Recipe Summary

Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Chicken

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