Soft Taco Bar Recipe

Marinate and Grill

In a bowl combine olive oil, lime juice, minced garlic, cumin, chili powder, smoked paprika, salt and pepper. Add chicken thighs and toss to coat. Marinate 15–30 minutes at room temperature or up to 4 hours in refrigerator. Preheat grill or grill pan to medium-high. Grill chicken 5–7 minutes per side until internal temperature reaches 165°F (74°C) and char marks appear. Let rest 5 minutes, then slice or shred into bite-sized pieces. Keep warm.

Braise Beef

Season the chuck roast with salt and pepper. In a heavy pot or Dutch oven over medium-high heat, sear roast 3–4 minutes per side until browned. Remove roast and add quartered onion and minced garlic, sauté 2 minutes. Return roast to pot; add beef broth, chopped chipotle, cumin and oregano. Bring to a simmer, cover and transfer to a 300°F (150°C) oven OR reduce heat to low on stove. Braise 2.5–3 hours until meat is fork-tender. Remove meat, shred with two forks, and return to pot with remaining braising liquid. Adjust seasoning with salt and pepper and simmer 5 minutes to absorb flavors. Keep warm.

Slow-Cook and Crisp

In a heavy pot or slow cooker, combine pork cubes, orange juice, lime juice, minced garlic, cumin, oregano, salt and pepper. If using stove/oven, bring to a simmer, then cover and braise at low heat (300°F oven or low stove) 2.5–3 hours until very tender. If using slow cooker, cook on low 6–8 hours. Remove pork and shred. To crisp, spread shredded pork on a baking sheet, drizzle a little cooking oil, and broil 4–6 minutes until edges are crisp. Toss and broil an additional 2–3 minutes if desired. Keep warm.

While proteins cook, dice the yellow onion and bell peppers. Heat a skillet over medium-high heat with 1 tbs oil (optional) and sauté diced bell peppers and half of the diced onion 4–5 minutes until just softened and slightly browned; season lightly with salt. Chop cilantro and cut limes into wedges. Arrange diced white onion, shredded cheese, sour cream, salsa and pickled jalapeños in bowls for the taco bar.

Make Refried Bean Dip

In a medium skillet heat 1 tbs vegetable oil or butter over medium heat. Add finely chopped onion and minced garlic and cook 2–3 minutes until translucent. Add cooked beans, cumin, chili powder, lime juice and salt. Using a potato masher or fork, mash beans to desired consistency, adding 1–2 tbs water or broth if too thick. Cook 3–4 more minutes until heated through and flavors meld. Taste and adjust salt and lime. Transfer to a serving bowl and garnish with chopped cilantro if desired.

Warm the soft flour tortillas by stacking and wrapping in foil, then heating in a 300°F oven 8–10 minutes, or warm individually in a dry skillet 15–20 seconds per side. Pour tortilla chips into a bowl and set next to salsa and bean dip.

Set out warmed tortillas, grilled chicken, shredded beef, pork carnitas, sautéed peppers and onions, diced onion, cilantro, shredded cheese, sour cream, salsa, pickled jalapeños, lime wedges, refried bean dip and chips. Let guests build tacos: place 1–2 tablespoons of beans or a protein portion (about 3–4 oz) on a tortilla, top with peppers/onions, diced onion, cheese, cilantro, salsa and a squeeze of lime. Serve remaining components family-style.