About the tortillas... You can certainly buy pre-made tortilla strips, but it's super easy to make your own. Here’s how: Cut corn tortillas into thin strips (about 1/2-inch wide). You’ll need 4 tortillas for 4 servings. Spread the strips out on a baking sheet and spray with cooking spray. Season with coarse or kosher salt. Bake at 400 degrees for 8-10 minutes, until golden and crisp.
Now for the soup...
Steak Tortilla Soup
Note: You can also top the soup with cheese. I recommend
Mexican cheese blend, a blend of cheddar, Monterey Jack, Colby, and sometimes
Queso Quesadilla, and Asadero.
2 teaspoons olive oil
3/4 pound cubed steak or stew beef, cut into 1-inch pieces
(that means cut stew beef into smaller pieces)
1 tablespoon Mexican spice blend (a blend of paprika, onion,
garlic, chili powder, cumin, oregano, cayenne, and sometimes chipotle)
2-3 cups beef broth
15-ounce can chili beans (a blend of kidney or pinto beans,
paprika, garlic, onion, and spices)
1/2 cup salsa (a blend of tomatoes, peppers, onions, and
spices)
Tortilla strips (see note above), about 1 cup
2 tablespoons fresh cilantro leaves, optional
Heat the oil in a large pot over medium-high heat. Add the
beef and cook until browned on all sides, stirring frequently. Add the spice
blend and stir to coat. Cook for 1 minute, until the spices are fragrant. Add 2
cups of the broth, beans, and salsa and bring to a simmer. Reduce the heat to
medium, partially cover, and simmer for 10 minutes, adding more broth if you
want a thinner soup (I’m more of a “stew” fan, so my soups tend to be thick).
Ladle the soup into bowls and top with the tortilla strips and cilantro (if
using).
Serves 4
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