Soft Taco Bar Recipe

Marinate chicken

Trim and butterfly or pound the chicken breasts to an even 1/2-inch thickness. In a bowl combine 2 tbsp olive oil, 1 tsp chipotle powder, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp kosher salt, and 1/2 tsp black pepper. Rub the spice mixture over the chicken, cover, and refrigerate for at least 30 minutes and up to 4 hours.

Grill chicken

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Brush with a thin coat of oil. Grill chicken 4–5 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Remove from heat and let rest 5 minutes, then slice thinly across the grain into 1/4-inch strips.

Sear pork

Pat the 2 lb pork shoulder dry and season with 1 tsp kosher salt and 1/2 tsp black pepper. Heat 1 tbsp olive oil in a heavy Dutch oven or large ovenproof pot over medium-high heat. Brown the pork on all sides, 3–4 minutes per side, then remove and set aside.

Build sauce & braise

Lower heat to medium and add the halved and sliced yellow onion to the pot. Cook 4–5 minutes until softened. Add 4 minced garlic cloves and cook 30 seconds until fragrant. Stir in 2 tbsp tomato paste, 2 tbsp chipotle in adobo (chopped or blended), 2 tbsp apple cider vinegar, and 1 tbsp brown sugar. Return the pork to the pot and pour in 1 cup chicken or vegetable stock to come 1/3 up the side of the pork. Bring to a simmer, cover, and transfer to a 300°F (150°C) oven for 2.5–3 hours until the pork is fork-tender. (Alternatively simmer gently on the stovetop, covered, for 2.5–3 hours.)

Shred pork

Remove pork to a cutting board and shred with two forks. Skim or spoon off excess fat from the braising liquid, then return shredded pork to the pot and simmer for 5–8 minutes to let the flavors concentrate and sauce cling to the meat. Adjust seasoning with salt and pepper to taste.

Warm tortillas

Stack tortillas and wrap in a clean kitchen towel. Steam in a microwave for 20–30 seconds, or warm on a dry skillet over medium heat 20–30 seconds per side until pliable and lightly charred. Keep wrapped to hold heat while assembling.

Prepare toppings

While proteins cook, shred the romaine, grate the cheese, dice tomatoes and red onion, chop cilantro, and slice lime wedges. Place sour cream, salsa verde, pickled jalapeños and hot sauce into small bowls for the taco bar.

To assemble each taco, warm a tortilla and place a portion of sliced grilled chicken or a scoop of chipotle pulled pork (about 3–4 oz protein per taco). Top with shredded lettuce, cheese, diced tomatoes, red onion, cilantro and a squeeze of lime. Add a dollop of sour cream or crema and a spoonful of salsa verde. Offer pickled jalapeños and hot sauce at the table for extra heat.

For a taco bar: arrange proteins in separate serving dishes with spoons, keep tortillas warm in a covered basket, and place all toppings in individual bowls. Label each protein so guests know their choices. Replenish warm tortillas and proteins as needed.