Mas Tacos is owned by Teresa Mason and she certainly knows her stuff when it comes to delicious food. They also have a food truck that makes appearances from time to time around town. They are open 11-4 Tuesday through Saturday and I don't know about evenings. If you are ever in Nashville and want some spectacular food, head straight to Mas Tacos Por Favor at 732 McFerrin Avenue in east Nashville. You don't even have to wait until you have a stuffy head to enjoy this fabulous concoction. I had never thought of eating avocados in a hot soup broth, but boy oh boy, are they good! It's all good and will do wonders for a stuffy head. Stir on occasion to make sure they brown on all sides). Drizzle with oil, toss until coated and put on a baking sheet at 400 degrees. 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 degrees. Pour oil into skillet to a depth of 1 inch. Chill until cold, then cover and keep chilled.Īttach deep fry thermometer to the side of a large cast iron skillet or other heavy skillet. Add chicken to broth.ĭO AHEAD: can be made 2 days ahead. Season with salt, pepper, and more lime juice if desired. Discard cilantro sprigs and chiles if using. 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 springs. Transfer chicken 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. Reduce heat to medium and simmer, skimming the surface frequently until chicken is cooked through, about 1 hour. Just a little different, but not the end of the world.īring the whole chicken, onion, carrot, garlic, chipotles, jalapeno, and 16 cups water to a boil in a large pot skim foam from surface. I didn't have any chipotle chiles on hand, so I used a can of green chiles. Here is what you need to make 8 servings:ġ jalapeno (with seeds), halved lengthwiseĢ ears of husked corn, or 2 cups frozen, thawed corn kernels (I had to use frozen corn)Ĭhopped fresh cilantro, halved cherry tomatoes, avocado wedges, queso fresco or mild feta, lime wedges. Not too spicy, but just right in my estimation. It has a spicy taste from chipotle chiles and just a bit of jalapeno. It is topped off with grilled corn, avocado slices, cherry tomatoes, queso fresco and more lime juice. The tortilla soup gods smiled on me with great favor! Full, rich flavor tasting of lime juice and clear, tasty chicken broth is the base for this soup. I took my chances and googled Mas Tacos chicken tortilla soup and miracle of miracles there was an online recipe in Bon Appetit magazine. But, the chicken tortilla soup is divine, their shining star. Their tacos are things like braised pork and red mole in la manana, or fried avocado, pulled pork, cast iron chicken and quinoa. Their menu is written on a chalk board and changes every day. Mas Tacos Por Favor has been written about in many culinary magazines and in the New York Times on June 18, 2012. You have to place your order at a window and pray that you find a seat because the place is always packed. It is a little hole in the wall decorated with mis-matched chairs and wobbly tables. This soup I am writing about today is just good for the soul! Our daughter kept raving about the chicken tortilla soup from a local restaurant called Mas Tacos Por Favor. Science has found that chicken soup is good for colds and congestion. Dan and I have been really healthy for years, but since the grandsons are in school, we seem to come down with a lot of little colds which they bring home from school. Hopefully it will resolve itself soon, and I do hope SOON. The sneezing and runny nose can stop anytime.
0 Comments
Leave a Reply. |