Lunch/dinner Taco Bar Recipe

Chipotle-lime shredded chicken

Combine 3 lbs boneless skinless chicken thighs or breasts with 2 tbs olive oil, 2 tbs lime juice, 1 tbs chili powder, 1 tbs ground cumin, 1 tbs garlic powder, 1 tbs kosher salt, 1 tsp black pepper and 2 minced chipotle peppers in adobo. Marinate 30 minutes if time allows. Braise in a covered pan with 1 cup chicken broth at 325°F (160°C) for 60–75 minutes until tender, then shred with forks. If desired, saute shredded chicken in a skillet with 1–2 tbs oil to crisp edges, adjust seasoning and keep warm in a steam table pan at 140°F.

Smoked brisket (sliced)

Rub 4 lbs brisket flat with 2 tbs kosher salt, 1 tbs black pepper, 1 tbs garlic powder and 1 tbs chili powder. Smoke at 225–250°F for approximately 1.25–1.5 hours per lb until internal temperature reaches 200–205°F and probe-tender (about 6–8 hours). Rest 45–60 minutes wrapped in foil in a cooler. Slice thin against the grain, toss lightly with 1–2 cups reserved brisket juice or a little BBQ sauce to keep moist, and hold in a warm chafer at 140°F.

Carne asada (grilled flank steak)

Marinate 4 lbs flank or skirt steak with 1/2 cup olive oil, 1/4 cup lime juice, 4 minced garlic cloves, 2 tbs ground cumin, 2 tbs chili powder, 2 tbs kosher salt and 1 tbs black pepper for at least 2 hours (up to overnight). Grill over high heat 3–5 minutes per side for medium-rare to medium (until 125–135°F), rest 10 minutes, then slice thinly across the grain. Keep warm in foil and serve on a heated tray.

Pulled pork (BBQ shoulder)

Rub 4 lbs pork shoulder with 2 tbs kosher salt, 1 tbs black pepper, 1 tbs paprika, 1 tbs garlic powder and 1 tbs brown sugar. Smoke at 225–250°F for ~1.5–2 hours per lb until 195–205°F and easily pulls apart (about 8–10 hours). Rest for 30–60 minutes, shred, mix with 1–2 cups BBQ sauce (if desired) to taste, and hold warm in a steam pan at 140°F.

Warm tortillas in batches. For corn: stack 8–12 tortillas, wrap tightly in foil and steam in a low oven (250°F) for 10–15 minutes or place in a tortilla warmer. For flour: warm in foil or on a griddle for 30–45 seconds per side until pliable. Keep wrapped in insulated pans or chafers to maintain temperature while serving.

Prepare and arrange toppings in shallow hotel pans or bowls for the taco bar. Dice onion and tomatoes; chop cilantro; slice radishes and jalapeños; toss shredded romaine with a pinch of salt and a squeeze of lime to keep fresh. Place lime wedges in a bowl for guests. Maintain cold toppings on ice or refrigerated until service.

Shred cheddar-jack and crumble cotija; place in separate serving bowls. For sour cream, transfer to a squeeze bottle or ladle container. For chipotle crema: whisk together 2 cups sour cream, 4–6 tbsp adobo or minced chipotle (to taste), 2 tbsp lime juice and 1 tsp salt until smooth; chill until service.

Prepare and chill salsas in advance. Pico de gallo: combine diced tomatoes (6 cups), 1.5 cups diced onion, 1.5 cups chopped cilantro, 2–3 tbsp lime juice and salt to taste. Roasted tomatillo salsa: roast tomatillos and jalapeños until charred, blend with cilantro, lime, salt and a touch of water until smooth. Roasted red chile salsa: roast red peppers and tomatoes, blend with garlic, onion, salt and a pinch of sugar to balance. Place BBQ sauce and hot sauce in separate bowls or squeeze bottles for ease of service.

Prepare sides ahead and keep warm or chilled as appropriate. Cilantro-lime rice: cook 12 cups rice (cooked volume) and fold in 1 cup chopped cilantro, zest of 4 limes and 1/4 cup lime juice; season with salt. Black beans: simmer seasoned black beans with onion, garlic, cumin and salt; keep at serving temperature. Mexican street corn: prepare or finish on-site — grill corn, brush with mayo-lime mixture, sprinkle cotija and chili powder, and serve on sticks or cut off the cob into a pan.

Arrange the taco bar in logical order: tortillas and protein first, then cheeses/creams, salsas, fresh toppings, garnishes and sides. Label each protein and sauce. Provide tongs and spoons for each item to avoid cross-contamination and keep hot items above 140°F and cold items below 40°F. Replenish pans from hot boxes or coolers as needed during service.

Start proteins early based on cooking time (brisket and pulled pork long smoke; chicken and carne asada shorter). Hold meats covered at 140°F in steam pans. Keep salsas and toppings chilled on ice. Reheat any protein gently with a splash of broth or reserved juices to prevent drying. Plan station setup 30–45 minutes before service to ensure tortillas and proteins are warm and toppings are arranged.