Soft Taco Bar – Make Your Own Recipe

Season and reheat shredded proteins

If using pre-cooked shredded chicken, beef, or pork carnitas, combine in a large skillet over medium heat 1 tablespoon olive oil and 1/2 cup stock. Add selected shredded protein (about 2 lbs) and 1/3 of the spice mix (1/3 tsp salt, 1/6 tsp pepper, 1/3 tsp cumin, 1/3 tsp chili powder per 2 lb portion). Gently stir and heat until warmed through, about 6–8 minutes. Adjust seasoning to taste and keep warm on the lowest heat setting or transfer to a steam table or covered oven at 150–160°F (65–70°C).

For crispy carnitas finish (optional)

To get crisp edges on pork carnitas, spread shredded carnitas in an even layer in a shallow hotel pan, drizzle with 1 tablespoon olive oil, and place under a broiler or in a 450°F oven for 6–10 minutes until edges crisp; toss and repeat if needed. Monitor closely to avoid burning.

Prepare peppers and onion by cutting bell peppers into 1/2-inch strips and slicing the onion into 1/4-inch half-moons. Toss with 2 tablespoons olive oil, 3/4 tsp salt, and 1/2 tsp black pepper.

Heat a large cast-iron skillet or grill pan to medium-high. Add vegetables in a single layer (work in batches if needed) and cook, stirring occasionally, until softened and charred in spots, about 6–8 minutes. Remove to a platter and keep warm. Alternatively, grill directly on a hot grill over medium-high heat until charred and tender, 6–9 minutes.

Warm tortillas just before serving. For stovetop: heat a dry skillet over medium-high, warm each tortilla 20–30 seconds per side until pliable and lightly spotted; stack in a towel to keep warm. For corn tortillas, you can also lightly oil and char both sides for 10–15 seconds per side. For holding many tortillas: wrap stacked warmed tortillas in foil and put in a 200°F oven until service.

If using flour tortillas and you want a light toasting, brush each lightly with oil and pan-toast 10–15 seconds per side on medium heat.

Reheat red rice in a covered pan with splash of water or stock over medium-low heat, stirring occasionally, until hot, about 6–8 minutes. Keep covered and warm.

Warm refried pinto beans in a saucepan over medium heat, stirring and adding a tablespoon of water or stock if too thick. Cook until smooth and heated through, 6–8 minutes. For service, transfer to a warm serving dish and top with a little melted butter or oil if desired.

Arrange warmed proteins, grilled vegetables, warmed tortillas (both flour and corn), red rice, refried beans, shredded jack cheese, shredded lettuce, pico de gallo, salsa, chips, black bean dip, cilantro, and lime wedges buffet-style so guests can build their own tacos.

To assemble a taco: place a warmed tortilla on a plate, add 2–3 ounces (about 1/4 cup) of chosen protein, top with 2–3 tablespoons grilled peppers & onions, sprinkle 2 tablespoons shredded jack cheese, add a small handful (about 1/3 cup) shredded lettuce, 1–2 tablespoons pico de gallo, and finish with salsa and a squeeze of lime. Offer guacamole, pickled jalapeños, and hot sauce on the side.

Provide serving utensils: warm tongs for tortillas, spoons for rice/beans/dips, and ladles for proteins. Keep hot items above 140°F and cold toppings below 41°F if holding for service.