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Tri Tip Tortilla Soup

Course Soup
Cuisine Mexican
Cook Time 31 minutes
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.