Beef Tortilla Soup

• 1.5 lb chuck (cubed)
• 1/3 cup tomato paste
• 1 onion (quartered)
• 1 leek
• 4 garlic cloves
• 3-4 dried chipotle peppers (or in adobo)
• 2 carrots (cubed)
• 2 celery stalks (chopped)
• 3/4 cup cherry tomatoes (or 2 campari tomatoes)
• 1/2 bunch parsley
• 2 tbsp black peppercorns
• Salt and pepper (to taste)
• 2 tsp dried oregano

For Serving

• Corn tortillas (cut into thin strips)
• Avocado oil (for frying)
• Avocado slices (to taste)
• Crema (for drizzling)
• Lime (to taste)
• Cilantro (for topping, to taste)
• Queso fresco (for topping, to taste)
• Smoked paprika
• Salsa macha (or chili crisp)

1. 1

   First rub the tomato paste onto the chuck and add salt & pepper.

2. 2

   Secondly, add some oil on a stock pot, add the chuck and brown for 3-4 minutes. Then, add in onion, leek, carrot, tomato, garlic, celery and tomatoes. Sauté for 2-3 minutes. Top with water, the peppercorns, chipotles, parsley, oregano and salt. Then, simmer for 1-3 hours.

3. 3

   Add some avocado oil to a pan and once it hits 350F or the bottom of a wooden spoon bubbles , add tortillas in batches, and fry until golden. Then, let rest on a paper towel. Season with smoked paprika.

4. 4

   Then, strain the broth and pull the meat out and shred. Add broth to the stockpot again with the meat. Blend the veggies strain them back to the broth.

5. 5

   Lastly, serve the soup, drizzle crema, top with tortillas, avocado, cilantro, lime and chili oil.