Tortilla Broth

Submitted by Dona England

"By Dean Fearing. This is part of his Tortilla-Corn Bread Dressing recipe # 334396"

 

• Ready In: 40mins
• Ingredients: 11
• Yields: 1 quart

ingredients

• 3 tablespoons vegetable oil
• 2 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
• 1 pinch cayenne pepper
• salt

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.
3. Simmer over low heat until reduced to 1 quart, about 30 minutes.
4. Discard the bay leaf.
5. Working in batches, puree the mixture in a blender.
6. Add a pinch of cayenne and season with salt.
7. This broth can be refrigerated for up to 3 days or frozen for 1 month.