2 Tbls. vegetable oil
2 Tbls. flour
1/4 cup red chile powder, mild
2 cups beef broth, fresh or canned
2 cups tomato puree, canned
1/2 teas. oregano, dried
1/4 teas. cumin
1/2 teas. granulated garlic
1 teas. salt (to taste)
Heat oil in large saucepan. Add the flour to the oil and make a roux.
Stir and cook over medium heat for 2 minutes until it becomes brown
in color. Add the chile powder, beef broth, tomato puree, oregano,
cumin, garlic and salt to the roux and simmer over low heat for
El Torito's Black Bean Soup
12 oz. dried black beans
8 cups chicken or vegetable stock
2 teaspoons olive oil
1 onion, chopped
1 cup carrots, chopped
1 cup celery, chopped
2 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon dried thyme
1 bay leaf
1/2 teaspoon cayenne pepper
3 tablespoons fresh lime juice
Fresh cilantro (optional)
Rinse and sort though black beans, discarding any that are
shriveled or discolored. Place beans in a large stockpot.
Cover beans with water and refrigerate to soak overnight.
Drain beans and return to stockpot.
Add stock and heat to boiling.
Meanwhle, heat olive oil over medium−high heat in a large
skillet. Add onion, carrot, celery and garlic and saute until
tender, approximately 5 minutes. Add to stockpot along with
oregano, thyme, bay leaf and cayenne pepper.
Cover stockpot and reduce heat to simmer for 3 to 4 hours.
Transfer soup to blender or food processor and puree to
desired thickness. Just before serving add lime juice and
garnish with a sprig of fresh cilantro, if desired.
Add salt and pepper to taste and serve.
Source:Insider's Recipes Master Edition