Soft Taco Party Recipe

Cook aromatics

Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add the finely chopped onion and cook until translucent, about 4–5 minutes. Add the garlic and cook 30 seconds until fragrant.

Brown beef

Increase heat to medium-high and add the ground beef. Break it up with a spatula and cook until no longer pink, about 6–8 minutes. Drain excess fat if desired, leaving about 1 tablespoon in the pan for flavor.

Season and simmer

Stir in chili powder, cumin, paprika, oregano, tomato paste, salt and pepper. Cook 1 minute to bloom the spices. Add beef broth, scrape up browned bits, reduce heat to low, and simmer uncovered 8–10 minutes until slightly thickened. Taste and adjust seasoning. Keep warm until serving.

Poach chicken

Place chicken thighs in a medium pot or slow cooker. Add quartered onion, crushed garlic, chicken broth, chipotle, smoked paprika, cumin and 1 teaspoon salt. Bring to a gentle simmer on the stove, then cover and cook until internal temperature reaches 165°F (about 18–22 minutes for thighs) or cook on low in a slow cooker for 3–4 hours.

Shred and season

Remove chicken to a cutting board and shred using two forks. Return shredded chicken to the pot with about 1/2 cup of the cooking liquid and stir in lime juice. Simmer 5 minutes to let flavors meld; adjust salt and chipotle to taste. Keep warm until serving.

Toast rice

In a medium saucepan heat 2 tablespoons oil over medium heat. Add the rinsed rice and cook, stirring, until edges are lightly golden, about 4–5 minutes.

Cook rice

Add minced garlic and cook 30 seconds. Stir in tomato sauce, chicken broth, salt and cumin. Bring to a boil, reduce heat to low, cover and simmer 18–20 minutes until liquid is absorbed and rice is tender. Remove from heat, let stand 5 minutes, then fluff with a fork and stir in chopped cilantro.

Cook bacon and chorizo

In a medium pot or deep skillet, cook diced bacon over medium heat until it begins to brown and release fat, about 6 minutes. Add chorizo (if using) and break up, cooking until fully browned, about 4 minutes.

Build beans

Add minced onion and jalapeño and cook until softened, 3–4 minutes. Stir in garlic and cook 30 seconds. Add cooked pinto beans, diced tomatoes with chiles and 1/2 cup broth. Season with cumin and salt. Bring to a simmer and cook 8–10 minutes until flavors meld and mixture thickens slightly. Stir in chopped cilantro before serving.

Warm tortillas

Wrap stacks of flour tortillas in foil and warm in a 300°F oven for 10–15 minutes, or heat individually in a dry skillet over medium heat 20–30 seconds per side until pliable.

Prepare toppings

Arrange shredded lettuce, diced tomatoes, shredded cheese, sour cream, salsa, lime wedges, chips and garnishes in bowls for a taco party style setup.

Assemble tacos

Let guests assemble or assemble yourself: place a warm tortilla on a plate, add 2–3 tablespoons of ground beef or pulled chicken, a spoonful of Spanish rice or frijoles if desired, then top with lettuce, tomatoes, cheese and salsa. Finish with a squeeze of lime and cilantro or pickled jalapeños to taste.

Keep both proteins in separate covered containers or warming dishes to maintain temp. Rewarm gently if needed (low oven or covered skillet). Provide small bowls for condiments and tongs or spoons for self-serve. Leftovers: refrigerate within 2 hours and use within 3–4 days.