Tortilla Broth

• 3 tablespoons vegetable oil
• Two 6-inch 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
• Pinch of cayenne pepper
• Salt

1. In a large saucepan, heat the oil.
2. 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.
3. Add the minced onion to the saucepan along with the tomato puree and bring to a boil.
4. Add the stock, chili powder, bay leaf and cumin and bring to a boil.
5. Simmer over low heat until reduced to 1 quart, about 30 minutes.
6. Discard the bay leaf.
7. Working in batches, puree the mixture in a blender.
8. Add a pinch of cayenne and season with salt.

vegetable oil, corn tortillas, garlic, onion, tomato puree, chicken stock, chili powder, bay leaf, ground cumin, cayenne pepper, salt

Taken from www.foodandwine.com/recipes/tortilla-broth (may not work)