Beefy Tortilla Soup



INGREDIENTS:

2 tablespoons corn oil

1 large tomato, chopped

4 corn tortillas, coarsely chopped

2 quarts beef stock, chilled and skimmed of fat (or canned)

6 cloves garlic, finely chopped

salt to taste

1 tablespoon chopped fresh cilantro

cayenne pepper to taste (1/4 teaspoon or more)

1 medium onion, chopped

8 ounces lean, cooked ground beef (leftover steak or beef, coarsely shredded or chopped

1 tablespoon cumin powder

1 medium fresh tomato, coarsely chipped

2 teaspoons chili powder

1 cup shredded cheddar cheese

2 bay leaves

3 corn tortillas, cut into thin strips and fried crisp

2 cups tomato puree

DIRECTIONS:

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.

3. Add salt and cayenne pepper to taste and cook, stirring
frequently for another 15 minutes. Strain fat from surface
if necessary.

4. Add beef and chopped tomato to bowls and pour equal
portions of strained stock into bowls.

5. Garnish each bowl with equal portions of cheese and
tortilla strips. Serve hot



Beefy Tortilla Soup