Taco Bar Recipe

Warm tortillas

Keep both corn and flour tortillas wrapped in a clean kitchen towel. Heat a large skillet over medium-high heat. Lightly brush 1–2 tbs neutral oil on a stack of flour tortillas and warm 1 minute per side until lightly browned and pliable. For corn tortillas, heat directly in the dry skillet 30–45 seconds per side until pliable and slightly charred. Wrap warmed tortillas in the towel to keep warm while assembling.

Cook rice

Rinse rice under cold water until the water runs clear. In a medium saucepan, melt 2 tbs butter (or heat oil) over medium heat. Add rice and toast, stirring, for 1–2 minutes. Add 4.5 cups water or broth and 1 tsp salt. Bring to a boil, reduce heat to low, cover and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let rest, covered, 10 minutes.

Finish rice

Fluff rice with a fork. Stir in chopped cilantro, 3 tbs fresh lime juice and 1 tsp lime zest. Taste and adjust salt or lime. Keep covered and warm until service.

Sauté aromatics

Heat 1 tbs olive oil in a medium skillet over medium heat. Add finely diced onion and cook 5–6 minutes until translucent. Add minced garlic and cook 30–45 seconds until fragrant.

Simmer beans

Add drained and rinsed black beans to the skillet with 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt and 1/2 tsp black pepper. Pour in 2–4 tbs water or bean liquid if needed to loosen. Simmer 6–8 minutes, mashing about 1/3 of the beans with the back of a spoon for a creamy texture. Stir in 1 tbs lime juice if using. Keep warm.

Roast vegetables

Preheat broiler (or oven to 450°F / 230°C). On a rimmed baking sheet, toss halved roma tomatoes, quartered red bell pepper, jalapeño, quartered red onion and whole garlic cloves with 1 tsp olive oil and 1 tsp salt. Arrange cut sides down for tomatoes and peppers. Broil or roast 8–12 minutes until charred and softened, turning once if needed. Remove and cool slightly.

Blend salsa

Place roasted vegetables (remove jalapeño seeds if desired) and any juices into a food processor or blender. Add 2 tbs cilantro (if using) and 1 tbs lime juice. Pulse to desired consistency — chunky for salsa or smooth. Taste and adjust salt and heat. Transfer to a bowl and refrigerate or keep at room temperature for service.

Combine the 3 diced roma tomatoes, 1/2 diced onion, 1/2 cup chopped cilantro and 1 minced jalapeño in a bowl. Add 2 tbs fresh lime juice and 1/2 tsp salt. Mix gently and let sit 10–15 minutes for flavors to meld. Chill until ready to serve.

Cilantro-lime crema

Whisk together 1 1/2 cups sour cream or Mexican crema with 3 tbs chopped cilantro, 2 tbs lime juice, 1/4 tsp salt and 1/4 tsp black pepper. Adjust lime and salt to taste. Chill until service.

Chipotle crema

Blend 1 1/2 cups sour cream with 1–2 tablespoons adobo sauce (from canned chipotles) and 1 small minced chipotle pepper for moderate heat. Add 1 tbs lime juice and 1/4 tsp salt. Taste and thin with a little water if too thick. Refrigerate.

Avocado crema

In a blender, combine 1 ripe avocado, 1/2–3/4 cup sour cream or Greek yogurt (to reach 1.5 cups total), 2 tbs lime juice, 1/4 cup cilantro, 1/2 tsp salt and a splash of water as needed. Blend until smooth and creamy. Keep chilled.

Arrange warm tortillas, cilantro-lime rice, black beans, roasted red salsa, pico de gallo, shredded cheese, shredded lettuce, cilantro leaves and crema on a buffet or serving area.

To build a taco: place a warm tortilla on a plate, add about 1/4 cup cilantro-lime rice, 2–3 tbs black beans, 2–3 tbs roasted red salsa, a spoonful of pico de gallo, sprinkle 2–3 tbs shredded cheese and a handful of shredded lettuce. Drizzle with chosen crema and garnish with cilantro leaves and a squeeze of lime.

Keep food safe: hold hot items at 140°F (60°C) or above and cold items at 40°F (4°C) or below if serving buffet-style. Replenish as needed.