Taco Bar Suprema Recipe

Prepare marinade

In a large bowl combine 4 tbs olive oil, 4 tbs lime juice, 3 minced garlic cloves, 2 tsp ground cumin, 2 tsp smoked paprika, 2 tsp chili powder, 2 tsp kosher salt and 1 tsp black pepper. Whisk to emulsify.

Marinate proteins

Divide the marinade among the proteins you selected. For chicken, steak and pork: add 1.5 lb chicken, 1 lb pork cubes, and 1 lb steak to separate bowls (or swap shrimp/ground beef as desired). Toss to coat thoroughly and marinate at least 20 minutes (up to 2 hours in fridge). For ground beef, mix seasoning into the meat and let rest 15–20 minutes.

Cook proteins

Heat a large skillet or griddle over medium-high heat. Add 1 tbs oil if needed. Cook proteins in batches to avoid crowding: chicken strips 4–6 minutes per side until internal temp 165°F; pork cubes 10–12 minutes until tender and browned; steak slices 2–4 minutes per side for medium (adjust to preference); shrimp 1–2 minutes per side until opaque; ground beef, crumble and cook 6–8 minutes until browned and cooked through. Keep cooked proteins warm covered or on low oven (200°F) while finishing others.

Finish

After cooking, let proteins rest 5 minutes, then slice or shred as desired. Transfer to serving trays and garnish with chopped cilantro and extra lime wedges.

Rinse the 2 cups rice under cold water until water runs clear. Drain well.

In a medium saucepan heat 2 tbs olive oil over medium heat. Add 1 finely chopped onion and 1 chopped green bell pepper; sauté 4–5 minutes until softened. Add 3 minced garlic cloves and 1 diced tomato (or 1/2 cup crushed tomatoes) and cook 2 minutes until fragrant.

Stir in the drained rice, 1 tsp ground cumin and 1 tsp dried oregano and toast rice 1–2 minutes, stirring to coat with sofrito.

Add 4 cups stock, 1.5 tsp salt and 1/2 tsp black pepper. Bring to a simmer, cover, reduce heat to low and cook 18–20 minutes until liquid is absorbed and rice is tender. Remove from heat and let sit covered 5 minutes.

Fluff rice with a fork and gently fold in 2 cups drained black beans and 1 cup chopped cilantro. Taste and adjust salt. Keep warm until serving.

Warm tortillas just before serving: wrap stacks of 6 flour and 6 corn tortillas separately in foil and heat in a 300°F oven for 10–12 minutes, or warm corn tortillas on a hot skillet 30–45 seconds per side until pliable. Keep wrapped to stay warm.

Pour tortilla chips into a large bowl or basket for serving.

In a large bowl combine 8 cups mixed salad greens, 2 cups halved cherry tomatoes, 1/2 thinly sliced red onion and 1/2 cup chopped cilantro.

Whisk 3 tbs olive oil with 1 tbs red wine vinegar and squeeze lime wedges; season with salt & pepper to taste. Toss dressing with salad just before serving and transfer to a serving bowl alongside the tacos.

In a bowl mix 1 cup sour cream, 1/2 cup mayonnaise, 1 tbs minced chipotle peppers, 1 tsp adobo sauce and 2 tbs lime juice until smooth. Season with 1/2 tsp salt and taste; add more adobo for heat if desired.

Chop 1/4 cup cilantro for garnish and arrange limes (6 wedges) on a small plate next to the crema.

Set up taco bar: arrange warm tortillas, four cooked proteins (each on its own tray), sofrito rice & beans, house salad, chipotle crema, tortilla chips, cheeses, onions, pickled jalapeños, avocado/guacamole and lime wedges in separate bowls/trays so guests can build their own tacos.

To build a taco: place a warmed tortilla, add 2–3 tbs sofrito rice & a scoop of beans (optional), add 2–3 oz chosen protein, top with chipotle crema, shredded cheese, diced onion, cilantro and a squeeze of lime. Serve chips and salad on the side.

Leftovers: refrigerate proteins and crema separately in airtight containers for up to 3 days. Rice & beans keep 3–4 days refrigerated.