Bring broth to a simmer cook until reduced to 8 cups, about 1 hour. Meanwhile, set pot with strained broth over medium heat, and add cilantro sprigs.Transfer meat to a medium bowl, and set aside. Shred chicken meat discard skin and bones.Return chiles to broth, if a spicier broth is desired discard remaining solids. (Check the temperature after 30 minutes.) Reduce heat to medium and simmer, skimming the surface frequently, until chicken is cooked through to 165 degrees F, about 45 minutes. Bring chicken, onion, carrot, garlic, chipotles, jalapeño, and 16 cups water to a boil in a large soup pot skim foam from surface.Look for chipotle chiles at specialty foods stores and Latin markets.įrom Mas Tacos Por Favor via “Bon Appetit” (February 2012) Or call some friends to BYOB (Bring Your Own Bowl) and help you eat all this soup. As long as you remember to skim the pot every once in a while, you can be in the next room, reading or binge-watching Orange Is the New Black while it does its thing. The soup does take time – about 45 minutes to cook the chicken and an additional hour to reduce the broth – but that’s not active time in the kitchen. You can use the garnishes suggested in the recipe or raid your fridge and pantry for other possibilities, like canned chipotles in adobo (to add to the simmering stock), diced tomatoes, pico de gallo, canned beans, Cheddar cheese, sour cream – whatever sounds good to you. A smoky chicken soup topped generously with fried tortilla strips and summery things, like grilled corn, cherry tomato halves, sliced avocado, fresh cilantro, queso fresco and fresh lime juice. (If you’re eating healthier, you could crumble some baked tortilla chips into your soup instead of adding the fried strips, but you’d probably be better off just pretending the strips are made out of tofu. I’ve never gotten there in time to get a bowl, so when I found the recipe in “Bon Appetit,” I wooo’d like one of those chicks who wear pink cowboy hats to bars.Īnyway, this isn’t some thick, wintry tortilla soup. Mas Tacos is a funky little Mexican joint in East Nashville that’s known for its unique tacos (especially the fried avocado and sweet potato-quinoa), Mexican grilled corn and this soup, which STAYS sold out. There are few foodie experiences we enjoy more than a solid visit to a delicious taco shop, and Mas Tacos is certainly on our list of favorite Mexican food destinations.We’ve been doing Taco Tuesday all summer, because it’s a fun way to use up leftovers, and who doesn’t like tacos? They’re delicious.īut even good things need to be switched up once in a while, which is why I made a big batch of Mas Tacos Por Favor’s Tortilla Soup last Tuesday. We also appreciated the menu balance of favorites you’d expect in a taco restaurant and creative options you won’t find just anywhere. And despite a solid crowd, our order was ready pretty fast.įresh is an apt word to describe the flavors of each taco we enjoyed, which included savory chicken, pork and fish, as well as the sweet potato quinoa variety. We had a brief wait, but when our order was ready, it was exciting to hear “Tacos for Matthew” called on the restaurant’s speakers. But that’s just a good indicator of the loyal customer base and the taco experience you’re about to enjoy. Tacos and other menu items rotate based on fresh ingredients available.Įxpect a line, and minimal parking space in the lot and surrounding neighborhood, especially if you arrive at a peak lunch or dinner time. Options also include tamales, soups, and vegetarian and gluten-free options. On the menu you’ll find favorites like the Cast Iron Chicken Taco and the Sweet Potato Quinoa Taco with roasted tomatillo salsa and red cabbage, both with sour cream, cilantro and fresh lime. This place is all about flavor, as a taco shop should be. Mas Tacos Por Favor (translation: more tacos, please) started out as a food truck-style eatery in a 1974 Winnebago and has since moved into a more permanent location in East Nashville. Just a few miles from Nashville’s Grand Ole Opry, there’s a cozy little Mexican food spot that really puts on a show for your tastebuds.
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