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Ingredients:
2 tbsp corn oil
1 large tomato, chopped
4 corn tortillas - coarsely chopped
2 qt beef stock, chilled and - skimmed of
6 garlic cloves - finely chopped
1 salt to taste
1 tbsp chopped fresh cilantro
1 cayenne pepper to taste - (1/4 teas, poon or more)
1 medium onion, chopped
8 oz lean, cooked ground beef*
1 tbsp cumin powder
1 medium fresh tomato - coarsely chipped
2 tsp chili powder
1 cup shredded cheddar cheese
2 bay leaves
3 corn tortillas, cut into thin strips & f
2 cup tomato puree
Instructions:
* (leftover steak or beef, coarsely shredded or chopped
For cool nights - Quick and easy - Uses leftover beef.
Serves 8-10
1. Heat oil in a large saucepan over medium heat. Saute tortillas,
garlic, onion and cilantro over medium heat to soften tortillas.
2. Add tomato puree and bring to boil.
3. Stir in cumin, chili powder, bay leaves, canned tomato puree and
beef stock. Bring to a boil and reduce to simmer. Cook 15 minutes.
4. Add salt and cayenne pepper to taste and cook, stirring frequently
for another 15 minutes. Strain fat from surface if necessary.
5.Add beef and chopped tomato to bowls and pour equal portions of
strained stock into bowls.
6.Garnish each bowl with equal portions of cheese and tortilla strips.
Serve hot.
* COOKFDN brings you this recipe with permission from: * Texas Beef
Council -- http://www.txbeef.org
Servings: 8
How can you govern a country which has 246 varieties of cheese? Charles De Gaulle
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Beefy Tortilla Soup Recipe brought to you by Mexican Recipes To-Go
