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#MAS FOR FAVOR SKIN#

Add a final squeeze of lime juice to each bowl, and dig in.

Top generously with corn, tortilla strips, cilantro, tomatoes, avocado, and crumbled queso fresco. (Alternatively, cook kernels in a large skillet over high heat until charred in spots.) Cook corn over a gas flame or under a broiler, turning occasionally, until charred in spots.Using a slotted spoon, transfer to paper towels to drain. Working in batches, fry tortilla strips, turning occasionally, until crisp and golden brown, 2–3 minutes per batch. Heat over medium heat until thermometer registers 350°–360°. Attach deep-fry thermometer to the side of a large cast-iron skillet or other heavy skillet.Chill until cold, then cover and keep chilled. 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.

#MAS FOR FAVOR SKIN#

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. 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.