Beef Tortilla Soup From The Menger Hotel
Beef tortilla soup is the incredible specialty of the historic (and haunted!) Menger Hotel in San Antonio, Texas. This tex mex recipe is beefy and delicate, and is enhanced by garnishing with queso fresco, fresh cilantro, and fried tortilla strips.
Servings 4 entree portions
Calories 2957kcal
Ingredients
- 1 lb. ground beef 90/10 or leaner preferred because you do not drain the grease.
- 1 t. kosher salt
- 1 white onion small dice
- 2 poblano peppers seeds and white membranes removed, small diced
- 4 large garlic cloves pressed
- 6 oz. can organic tomato paste
- 2 hot house tomatoes small dice
- ½ T. Mexican oregano regular oregano is not a substitute!
- ½ t. cumin
- 1 t. Gebhardt’s or Mexene chili powder
- 2 quarts beef stock kitchen basics brand or bone stock preferred
- 2 T. fresh cilantro chopped
- ½ T. kosher salt
- ½ t. pepper
- 1 lime juiced
- 2 t. cornstarch mixed into equal parts water as a slurry
- 10 corn tortillas
- A small skillet or sauce pan filled half way with oil for frying the tortillas into tortilla strips.
- Garnishments: Corn tortillas fried into tortilla strips crumbled queso fresco, additional cilantro and limes, some people enjoy avocado cubes or fresh guacamole and sour cream.
Instructions
- In a heavy-bottomed large stockpot or dutch oven, brown the beef over medium-high heat, breaking it up with a wooden spatula. Sprinkle with salt.
- When the meat is browned, add the diced onions and poblanos, stirring them in well. Cook 4-5 minutes, reducing the heat if necessary to soften the vegetables.
- Add the garlic and tomatoes, stir well and continue to cook down for 4-5 minutes. Add the cumin, chili powder, Mexican oregano, and additional salt and pepper.
- Add in the tomato paste and stir well to incorporate. Cook 1 min. Add in the beef stock. Stir well, add cilantro and place the lid on the stockpot. Heat to medium and cook 12-20 minutes, stirring twice during cooking.
- Prepare the garnishes now.
- For the tortilla strips: Cut the corn tortillas into thin ribbons. Heat the oil over medium-high heat. Fry one handful at a time in the oil until the strips are crispy and golden brown. Remove to a plate lined with paper towels to drain and salt well. Repeat with the remaining tortilla strips.
- Remove the lid and stir well. Stir in the cornstarch slurry, whisking well. If the mixture is not boiling let the soup return to a boil, so that it may thicken with the slurry.
- Finish with the juice of a lime and season to taste.
- Serve in individual bowls topped with the fried tortilla strips, and any additional garnishes of your choosing.
Video
Notes
Mexican oregano is a citrusy herb made popular in Southwestern cooking. Do not substitute with regular oregano as they are very different! If you can't find mexican oregano, purchase on amazon or leave it out.
Mexene and Gebhardt's are classic Texas chili powders founded in over 100 years of Texas history. I only use these distinct chili powders and you should look for them next time you purchase chili powder! They are fantastic!
Nutrition
Serving: 1g | Calories: 2957kcal | Carbohydrates: 225g | Protein: 137g | Fat: 173g | Saturated Fat: 53g | Cholesterol: 345mg | Sodium: 10135mg | Sugar: 46g