12
Jul
Ingredients 4 avocados from Mexico 2 tsp serrano chiles Juice of one lime 1 tsp salt 1 tsp garlic cloves finely diced5 tsp black pepper 2 tsp red onion 14 diced 2 tsp cilantro finely. Stir in lime juice cilantro and shredded chicken.
Partly because it is about 2 blocks from my moms house and partly because I absolutly LOVE their tortilla soupIt is super simple as it consists of broth cheese and tortilla chips with a little bit of stewed tomatoes.
Macayos chicken tortilla soup recipe. Ingredients 4 avocados from Mexico 2 tsp serrano chiles Juice of one lime 1 tsp salt 1 tsp garlic cloves finely diced5 tsp black pepper 2 tsp red onion 14 diced 2 tsp cilantro finely. Heat the oil in a large saucepan over moderate heat. Add half of the Tortilla Chips the spices and the herbs except the cilantro.
Sauté for 2 minutes. Add the garlic and sauté 1 minute more. Add the onion and sauté 3 minutes.
Macayos is a chain but it is a staple of my visits to Vegas. Partly because it is about 2 blocks from my moms house and partly because I absolutly LOVE their tortilla soupIt is super simple as it consists of broth cheese and tortilla chips with a little bit of stewed tomatoes. Shredded beef shredded chicken or pork carnitas wrapped in a crispy flour tortilla topped with Relleno sauce sour cream mixed cheese.
Choice of Mexican rice refried beans or black beans. Baja Style Relleno sauce Baja sauce and Jack cheese. Traditional short ribs are a favorite for many but our Macayos boneless short ribs have a twist.
Sweet speciality enchilada sauce straight from our vault of recipes. Ingredients 2 10 oz. Cans Macayos Enchilada sauce View Recipe.
Instructions To a medium sauce pan add chicken broth bay leaf and boneless chicken breasts. Bring to a boil poach the chicken so it is cooked all the way through approximately 10-15. Blend together the roasted tomatoes garlic cloves onion and ancho chili.
Add the above mixture to the chicken stock with a small amount of olive oil and bring to a boil. Let simmer for 25 minutes. While the soup is simmering fry the tortilla strips and set aside.
Season with salt pepper chili powder cumin and paprika. Bring pot to a boil then reduce heat and simmer for 15 minutes. Stir in lime juice cilantro and shredded chicken.
Ladle soup into individual bowls and top with sliced avocado. Ingredients 4 avocados from Mexico 2 tsp serrano chiles Juice of one lime 1 tsp salt 1 tsp garlic cloves finely diced5 tsp black pepper 2 tsp red onion 14 diced 2 tsp cilantro finely.