Tri Tip Tortilla Soup
Servings 4
Ingredients
- 1 lb. cooked Harris Ranch tri tip trimmed and cut into 1/2” cubes
- 2 tbsp. olive oil
- 1 cup chopped onions
- 2 tsp. chopped garlic
- 1 poblano pepper seeded and chopped, or 1 pasilla or green
- bell pepper and 1 jalapeno pepper seeded and chopped
- 1-1/2 tsp. salt
- 1-1/2 tsp. ground cumin
- 1/2 tsp. ground coriander
- 1 tbsp tomato paste
- 6 cups beef stock
- 1/4 cup chopped fresh cilantro leaves
- 2 tsp. fresh lime juice
- 2 cups vegetable oil for frying
- 6 stale corn tortillas cut into 1/8” thick strips
Instructions
- In a Dutch oven or large heavy pot, heat the oil on medium-high heat. Add the onions, garlic, peppers, salt, cumin, and corianderfor 5 minutes.
- Add the tomato paste and cook, stirring, for 1 minute.
- Add the beef stock and bring to a simmer. Simmer for 20 minutes.
- Add the tri tip and simmer for about 10 minutes.
- Add the cilantro and lime juice, and stir well. Remove from the heat and cover to keep warm. Serves 4-6.
Fried Tortillas Preparation:
- Heat oil in a heavy pot or electric fryer to 350 degrees F.
- Add the tortilla strips in batches and fry until golden and crisp,
- 1-1/2 to 2 minutes.
- Remove with a slotted spoon and drain on paper towels. Season with salt and pepper.