Thickening Your Taco Cookie With Taco Roll Is Ok and Good
When I start typing this, I am kept from leaving the old comment – a comment from my xoJane days. I don’t remember which article this comment was on, but I do remember the message, “Jesus Christ Claire, show yourself a hell of a lot of self-respect.” It was a good comment, a comment that is as relevant today as it was then because I ate Taco Bell Rolled Chicken Tacos Bisque and loved it.
The Forbidden Soup was created as part of Taco Bell’s annual Friendship Campaign (shall we call it a Campaign or Attack?) That has been going on for seven years. When my editor first brought this to my attention, I thought, “This seems bad” is the reaction of any sane person when faced with a soup that was made by mixing Taco Bell with a mixture of broth. tomatoes and heavy cream for whipping. But then I thought a little more and remembered Alton Brown’s trick, which involved thickening chili with tortilla chips, and I felt my stomach sink as the words “well actually, that might work …” echoed into my extremely normal brain. … (If you’re looking for someone to hang this on, Alton Brown is at least partially to blame.) Chicken Taco Bell Tacos are, after all, mostly fried tortillas, so using them as a thickener isn’t nearly as useless. as in the beginning. appears. There is lightly flavored grated chicken in the mixture, but it doesn’t have a particularly strong flavor.
If you ignore the inclusion of what is essentially a fast food takito, this biscuit is pretty simple and unremarkable. You start by sweating the onions and garlic, and then, when the onions are tender, lift them slightly with a little chili powder and Mexican oregano before tossing the diced tomatoes into the can. You bring it to a boil and it smells really good. “Maybe this soup is not that crazy,” you might think.
Everything changes after that when the recipe asks you to betray not only your God, but all of your basic survival instincts. The recipe does not ask: “Do you want to live tasty?” Instead, he demands: “Do you want to live más ?” In one simple sentence, the recipe requires you to throw your kitchen (and very much yourself) into the hustle and bustle. “Add the sliced tacos with chicken roll,” it says in an aggressively casual manner. Reduce heat and simmer for 10 minutes.
After the non-takito is nice and soft – they’re meant to be consumed – you have the option to add the cilantro and cook for a few more minutes – an option I jumped at because at that point the inclusion of the green leaf seemed imperative. Then you remove the pan from the heat, add a whole cup of cream, and stir.
It is not interesting to look at the forbidden soup. If I had to name the Pantone color after this soup, I would call it “uninspired vomit.” Moreover, it is highly susceptible to splashes. All liquids are prone to splattering, but forbidden soup splashes more aggressively, derisively, as if it knows you, and the last thing you need to do is spill it on yourself. You try to hold back the soup (physically) by pouring it into a bowl, then you try to tame it (spiritually) by adding cream, lime and some more cilantro. You add the chicken roll tacos to the tacos as a side dish because the recipe suggests it, and because the recipe has destroyed your personal moral code and your sense of right and wrong.
With a heavy heart, I tell you that the soup is not bad and that I have eaten most of my plate. In fact, I liked it more than most of the pumpkin biscuits I had. It was spicy, creamy, warm and slightly soothing in the style of a fast daily meal. (It tasted like what you can order at Panera, what a bread company would call “Creamy Chicken Tortilla Bisque.”) Did I feel betrayed by my own body? Yes, because my mouth was telling my brain that I was enjoying the forbidden soup, and my brain had already decided that I would hate it (based on visual and contextual cues). Instead of throwing the pot of dubious cookies in the trash, which was my original plan, I poured the leftovers into a soup container and (dejectedly) put that container in the refrigerator.
That’s all there is to it that you can use Taco Bells Chicken Roll Tacos as a thickener in your biscuit without ruining it. Maybe even in a tomato biscuit. One taco per cup of broth is a good ratio. Do whatever you want with this damn information. If you want to make Taco Bell Soup with Chicken Taco Roll, you will need:
- 6 rolls of chicken tacos (4 cut into quarters and save 2 for garnish)
- 2 tablespoons vegetable oil
- ½ cup diced onion
- 1 coarsely chopped garlic clove
- 1 can (14 ounces) grilled tomatoes
- 1 tablespoon chili powder
- ½ teaspoon Mexican oregano
- 1 liter chicken or vegetable stock
- 1 cup heavy cream
- Salt to taste
- 1/2 bunch peeled cilantro (optional for cooking and garnishing)
- 1 lime (optional)
- Mexican foam (optional with garnish)
Cut the tacos into slices and set aside. Heat oil in a saucepan with medium stock or in a Dutch oven over medium to high heat. Once the oil starts to shimmer slightly, add the onion and garlic. Let the onion simmer until tender. Add tomatoes and juice from a jar, spices and mix everything. Cook for a couple more minutes, then add the broth and bring to a boil what would seem to be a regular soup.
Add the tacos, reduce the unusual soup to a boil and cook for 10 minutes. If you like cilantro add it and cook for a couple more minutes. Remove soup from heat, add cream and whisk with an immersion blender until smooth. Serve with cream, lime and cilantro and give your loved ones a hug.