Menger Beef Tortilla Soup
1/2 pound Ground beef lean
3/4 cup Yellow onion -chopped
2 Anaheim chilies -finely chopped
1 Poblano chili -finely chopped
1 1/4 cups Tomatoes diced
1/2 cup Tomato paste
2 tablespoons Chicken boullion granules
3 quarts Chicken stock or canned broth
1/2 teaspoon Ground cumin
4 Sprigs fresh cilantro – chopped
2 cloves Garlic – finely chopped
Salt & pepper to taste
6 White corn tortillas
6 Red corn tortillas
Shortening for frying – tortillas
12 ounces Cheddar or Monterey Jack – cheese, grated
Brown meat in large stock pot; drain off all fat. Add onions, chilies and
tomatoes; saute over medium heat until onions are soft. Add tomato paste and continue to saute until p;aste is well blended; do not allow paste to burn
or burn. Add chicken boullion granules, stock, culmin, cilantro, garlic,
salt & pepper. Bring to boil and simmer 15 minutes.
Skim off any excess fat.
Season with additional salt and pepper, if needed. Slice tortillas into long
thin julienne strips.
Heat shortening and fry tortilla strips until crisp. Drain well on paper
Fill individual serving bowls up to 1 inch from top.
Garnish with grated cheese and tortilla chips.
Source: Menger Hotel, San Antonio, TX. Chef