Taco Buffet Recipe

Heat a large skillet over medium-high heat and add 1 tablespoon vegetable oil. Add the diced onion and sauté 3–4 minutes until softened.

Add the garlic and cook 30 seconds until fragrant.

Add the ground beef to the skillet. Break it up with a spoon and brown until no longer pink, about 6–8 minutes.

Drain excess fat if desired, leaving about 1 tablespoon in the pan. Sprinkle the chili powder, cumin, smoked paprika, oregano, salt, and pepper over the beef and stir to coat, cooking 1 minute to bloom the spices.

Stir in the tomato paste, then add 1/2 cup beef broth (or water). Scrape browned bits from the bottom, reduce heat to low, and simmer 5–7 minutes until slightly thickened. Taste and adjust seasoning. Keep warm on the lowest heat setting or transfer to a covered dish for the buffet.

Preheat oven to 325°F (160°C) or plan to braise on stovetop over low heat.

Heat 1 tablespoon olive oil in a large ovenproof skillet or Dutch oven over medium-high heat. Season chicken thighs with 1 teaspoon salt and 1/2 teaspoon pepper. Sear chicken, skinless side down, 3–4 minutes per side until browned. Remove chicken and set aside.

Add sliced onion to the same pan and cook 4–5 minutes until translucent. Add garlic and cook 30 seconds.

Stir in chili powder, cumin and paprika; cook 30–45 seconds. Add tomato sauce and lime juice, scraping any browned bits. Return chicken to the pan, nestling it into the sauce. Bring to a gentle simmer.

Cover and transfer to the oven, or reduce stovetop to low, and braise 25–30 minutes (until internal temperature reaches 165°F/74°C). For shreddable texture, braise 35–40 minutes until very tender.

Remove chicken to a cutting board, shred with two forks, and stir the shredded meat back into the sauce. Stir in chopped cilantro if using. Keep warm for serving.

To warm flour tortillas: wrap stacks of 4–6 in foil with a dot of butter or a light brush of oil and heat in a 300°F (150°C) oven for 8–10 minutes.

To warm corn tortillas: heat a dry skillet over medium-high heat and warm tortillas 20–30 seconds per side until pliable, or wrap in a slightly damp towel and microwave in 30-second intervals until warm.

Keep warmed tortillas covered with a towel or in a tortilla warmer to stay soft on the buffet.

Arrange shredded lettuce, shredded cheddar, sliced jalapeños, salsa, sour cream, chopped cilantro and lime wedges in separate bowls or trays for the buffet.

For easy serving, label each bowl and provide spoons or tongs. Keep sour cream chilled until serving to maintain quality.

Rinse rice under cold water until the water runs clear; drain well.

In a medium saucepan, melt 2 tablespoons butter or heat oil over medium heat. Add the diced onion and sauté 3–4 minutes until translucent. Add minced garlic and cook 30 seconds.

Add the rinsed rice and stir to coat in butter, toasting 1–2 minutes.

Pour in 3.5 cups broth, add 1 teaspoon salt and 1/4 teaspoon black pepper. Bring to a boil, then reduce heat to low, cover, and simmer 15–18 minutes until liquid is absorbed and rice is tender.

Remove from heat and let rest, covered, 5 minutes. Fluff with a fork and fold in chopped cilantro. Transfer to a warm serving dish.