Taco Bar Recipe

Keep corn tortilla chips in their original bag or transfer to a large bowl. Reheat flour tortillas shortly before serving by wrapping 6–8 tortillas in a clean kitchen towel and microwaving for 30–45 seconds, or stack and warm in a 300°F (150°C) oven for 8–10 minutes covered with foil.

Ground Beef Tacos

Heat a large skillet over medium-high heat. Add 1 lb ground beef and cook, breaking up with a spoon, until browned (4–6 minutes). Drain excess fat if desired. Add 1.5 tbs taco seasoning and 1/4 cup broth, stir, reduce heat and simmer 2–3 minutes until sauce is slightly thickened. Repeat with second pound (or cook both pounds at once) and keep warm in a covered pan. Finish with 1/2 tbs lime juice before serving.

Chicken Tacos

Heat 1 tbs oil in a large skillet over medium-high. Season 2 lb diced chicken with 1.5 tbs taco seasoning. Add chicken to the skillet and cook, stirring, until no longer pink and lightly browned, 7–9 minutes. Add 1/2 cup broth, reduce heat and simmer 4–6 minutes until cooked through and sauce is slightly reduced. Stir in 1/2 tbs lime juice and rest covered until serving.

Pulled Pork (Carnitas-style)

If using pre-cooked shredded pork, warm in a skillet with 1 tbs taco seasoning and 1/2 cup broth until heated through, about 5–8 minutes. If starting raw, roast or slow-cook 2 lb pork shoulder with 1 tbs oil, 1 tbs taco seasoning and 1/2 cup broth until internal temp 195°F and shreddable (3–6 hours slow cooker or 2.5–3 hours at 300°F oven). Shred and finish with 1/2 tbs lime juice.

In a medium saucepan, melt 2 tbs butter over medium heat. Stir in 2 tbs flour and cook 1 minute to form a roux. Slowly whisk in 2 cups milk, bring to a gentle simmer until slightly thickened, 3–4 minutes. Reduce heat to low and whisk in 2 cups shredded monterey jack and 4 oz cream cheese a handful at a time until smooth. Stir in 1 minced jalapeno (optional), 1/2 tsp salt and 1/4 tsp pepper. Keep warm on very low heat, stirring occasionally; thin with up to 1/4 cup additional milk or broth if needed before serving.

Combine 3 cups diced tomatoes, 3/4 cup finely diced onion, 1/2 cup chopped cilantro, 1 minced jalapeno, 2 tbs lime juice and 3/4 tsp salt in a bowl. Stir gently, taste and adjust salt or lime. Refrigerate at least 20 minutes for flavors to meld; bring to room temperature before serving.

If using store-bought jarred pickled jalapeños, drain into a small bowl and transfer to a serving dish. For quick-pickled, slice 2–3 fresh jalapeños, bring 1/2 cup white vinegar, 1/2 cup water, 1 tbs sugar and 1 tsp salt to a simmer, add jalapeños and simmer 1 minute. Remove from heat and cool to room temperature before serving.

In a bowl, mash 4 ripe avocados with a fork until slightly chunky. Stir in 2 tbs lime juice, 1 tsp salt, 2 tbs finely minced red onion, 2 tbs chopped cilantro and 1/2 minced jalapeno (optional). Taste and adjust salt or lime. Cover with plastic pressed to the surface to minimize browning and refrigerate until serving; remove 15 minutes before serving to soften.

Arrange warmed flour tortillas, tortilla chips and all toppings (white queso, pico de gallo, pickled jalapeños, guacamole, shredded cheddar, sour cream, salsa, cilantro leaves and lime wedges) on a buffet table or counter in shallow bowls. Provide serving spoons, tongs and small plates so guests can build their own tacos or nacho plates.

To build a taco: warm a tortilla, add 2–3 tbs of chosen protein, drizzle with white queso or spoon pico de gallo, add shredded cheddar, a dollop of guacamole and sour cream, finish with pickled jalapeños and a sprig of cilantro. Squeeze a lime wedge over the top and enjoy.