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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 25 |
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By Dean Fearing. This is part of his Tortilla-Corn Bread Dressing Tortilla-Cornbread Dressing 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.
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