Taco Bar Recipe

Warm tortillas: heat a cast-iron skillet or griddle over medium-high heat. Lightly brush both sides of each mini corn tortilla with vegetable oil and heat 30–45 seconds per side until pliable and slightly charred. Keep warm wrapped in a clean towel or tortilla warmer. Season warmed tortillas lightly with kosher salt and serve with lime wedges.

Braising the pork

Preheat oven to 300°F (150°C). Pat pork cubes dry and season with salt, pepper, cumin and oregano. In a large ovenproof Dutch oven over medium-high, sear pork in 1 tbs oil in batches until browned on all sides (2–3 minutes per side). Remove pork. Add onion and garlic to the pot and sauté 2–3 minutes until fragrant. Return pork to pot, add orange juice, chicken stock (or water) and bay leaves. Bring to a simmer, cover, and transfer to oven. Braise 2.5–3 hours until meat is fork-tender.

Crisping

When pork is tender, remove meat and shred with two forks. Reduce braising liquid on stovetop until slightly thickened (5–8 minutes), toss shredded pork in the reduced sauce. For crispy edges, spread shredded carnitas on a rimmed sheet tray, drizzle 1 tbs oil, and broil or roast at 450°F (230°C) 6–10 minutes until edges crisp. Serve warm.

Marinate

In a bowl combine olive oil, lime juice, orange juice, minced garlic, chopped cilantro, cumin, chili powder, salt and pepper. Place steak in a zip-top bag or container and pour marinade over. Marinate at least 1 hour and up to overnight in the fridge (2–4 hours recommended for best flavor).

Cook

Bring steak to room temperature 20 minutes before cooking. Heat a grill or heavy skillet to high. Sear steak 3–5 minutes per side for medium-rare (time varies by thickness). Let rest 8–10 minutes tented with foil. Slice thinly across the grain into bite-size strips or small pieces suitable for mini tortillas.

Marinate

Whisk orange juice, lime juice, adobo/achiote paste, minced garlic, oregano, smoked paprika and salt. Toss chicken thighs in marinade to coat. Marinate 30 minutes at room temperature or up to 4 hours in the fridge.

Cook

Preheat grill or skillet to medium-high. Remove excess marinade and sear chicken 5–7 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then chop or shred into small pieces for tacos.

Sauté vegetables

Heat 2 tbs olive oil in a large skillet over medium-high heat. Add mushrooms and zucchini, sauté 4–6 minutes until softened and lightly browned. Add black beans, cumin, chipotle (if using) and salt; cook 2–3 more minutes until heated through. Adjust seasoning. Keep warm for service.

If making salsas from scratch: roast tomatoes, onions and chiles for the roja; char tomatillos and jalapeños for the verde; and blend mango with toasted chilies for the mango-habanero salsa. Season to taste with salt, lime juice and cilantro. Chill salsas. Transfer crema and queso fresco to small serving bowls. Label each salsa for guests.

Arrange warmed tortillas, two prepared meats (or meat + vegetarian), salsas, crema, queso fresco and toppings in separate bowls on the taco bar. Provide tongs and spoons for each item. To assemble a taco: place 1–2 tablespoons of chosen protein on a warmed mini tortilla, add a spoonful of salsa, a drizzle of crema, a sprinkle of queso fresco, and finish with onion, cilantro and a squeeze of lime. Offer pickled onions, radishes and jalapeños on the side.

Portioning guidance: plan approximately 3–4 mini tortillas per guest per hour for a late-night bite (adjust by appetite). Keep proteins warm in covered pans or chafing dishes and replenish as needed.

Prepare aguas frescas (if selected) by blending fruit or ingredients with water and a sweetener, then straining and chilling. Common ratios: 1 part fruit (by weight) to 3 parts water and sugar to taste. Serve over ice in dispensers and label flavors. Charge extra as noted if providing them for guests.