Taco Bar Deluxe Recipe

1. Season proteins

Mix kosher salt, black pepper, ground cumin, paprika, chili powder, garlic powder and onion powder in a small bowl. Divide seasoning equally to season beef, chicken and pork (about 1 tsp each seasoning mix per 1/3 of total proteins). Rub 1 tablespoon olive oil over chicken and pork; leave beef as is.

2. Cook ground beef

Heat a large skillet over medium-high heat and add 1/2 tablespoon olive oil. Add ground beef, break up with a spatula, and cook 6–8 minutes until browned. Drain excess fat if desired. Add 1/2 of the seasoning mixture and 1 tablespoon apple cider vinegar, stir, and simmer 2 minutes. Remove from pan and keep warm.

3. Cook chicken

In the same or a separate skillet, heat 1/2 tablespoon olive oil over medium-high. Add seasoned chicken thighs (cut into 1-inch strips or bite-sized pieces) and sear 3–4 minutes per side until internal temperature reaches 165°F (74°C) and exterior is nicely browned. Add remaining seasoning and 1/2 tablespoon apple cider vinegar during the last minute, toss to coat. Remove and rest 5 minutes, then slice as desired.

4. Cook carnitas-style pork

Heat a heavy skillet or Dutch oven over medium-high heat with 1 tablespoon olive oil. Add cubed pork and brown on all sides, about 8 minutes. Sprinkle with remaining seasoning and add 1/2 cup water plus 1 tablespoon apple cider vinegar and 1 tablespoon minced chipotle in adobo. Reduce heat to low, cover and simmer 30–40 minutes until tender and sauce reduces; alternatively finish under broiler for charred edges for 5 minutes. Shred or chop to serve.

5. Warm tortillas just before serving. For stovetop: heat a dry cast-iron skillet over medium-high and warm each tortilla 20–30 seconds per side until pliable and slightly charred. Keep tortillas wrapped in a clean kitchen towel or in a tortilla warmer to stay warm. Serve tortilla chips in a bowl at room temperature.

6. Make sofrito

Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add chopped onion and red bell pepper and sauté 5–6 minutes until softened. Add minced garlic and cook 30 seconds until fragrant. Stir in tomato paste and cook 1 minute. Add dried oregano, salt and black pepper and cook briefly.

7. Cook rice

Add rice to the saucepan and stir to coat grains with the sofrito mixture for 1–2 minutes. Pour in 4 cups stock, bring to a boil, reduce heat to low, cover and simmer 15–18 minutes until rice is tender and liquid absorbed. Remove from heat and let sit covered 5 minutes; fluff with a fork.

8. Add beans

Gently fold the rinsed and drained black beans into the cooked rice, warm through 2–3 minutes on low heat. Adjust salt to taste. Keep covered until serving.

9. Halve and pit avocados and scoop flesh into a bowl. Mash to desired texture. Add chopped cilantro, finely diced red onion, diced roma tomatoes (reserve a little tomato for pico if desired), minced jalapeño (optional), 2 tablespoons fresh lime juice, 1 teaspoon salt and 1/2 teaspoon ground cumin. Stir gently and adjust seasoning. Cover with plastic wrap pressed onto surface to prevent browning until serving.

10. Combine diced roma tomatoes, finely diced red onion (use half of the onion called for), chopped cilantro, minced jalapeño (if using), 1 tablespoon fresh lime juice and a pinch of salt in a bowl. Mix and let rest 10–15 minutes for flavors to meld. Taste and adjust lime or salt.

11. Make chipotle crema

Whisk together sour cream, mayonnaise and 1 tablespoon minced chipotle in adobo. If you want a thinner consistency, add up to 2 tablespoons plain Greek yogurt or a teaspoon of lime juice. Taste and season with a pinch of salt. Transfer to a squeeze bottle or bowl for serving.

12. Make salsa roja

Heat 1 tablespoon vegetable oil in a small skillet over medium heat. Add quartered white onion and whole canned tomatoes (drain excess liquid if very watery) and cook, stirring, until tomatoes break down and onions soften, about 6–8 minutes. Add 2 cloves garlic and cook 30 seconds. Remove from heat and let cool slightly, then transfer to a blender or use an immersion blender; blend to desired texture. Add 1 teaspoon salt and 1 tablespoon lime juice; taste and adjust. If you prefer smoky heat, add 1/2 tablespoon chipotle in adobo. Keep chilled until serving.

13. Arrange warm tortillas (both flour and corn) on the table with three protein trays: ground beef, chicken, and pork. Place bowls of sofrito rice & beans, shredded lettuce, shredded cheese, guacamole, pico de gallo, chipotle crema, salsa roja, tortilla chips and lime wedges nearby.

14. To build a taco: heat a tortilla briefly if needed, add 2–3 tablespoons rice & beans, 2–3 tablespoons chosen protein, top with shredded lettuce, a sprinkle of cheese, a spoonful of pico and guacamole, and finish with a drizzle of chipotle crema and/or salsa roja. Serve with tortilla chips and a lime wedge on the side.

15. Leftovers: store proteins, rice & beans, and salsas in separate airtight containers in the refrigerator for up to 3–4 days.