DIY taco bar help

[jinkies]

My kid's birthday is this weekend and we are having family over to celebrate. It will be around a dozen people.

I hate cooking for crowds and tried to steer him toward pizza or burgers, but he has requested tacos.

What foods would you have available for a taco bar for 12 people? Would you do beef and chicken or just beef? How can I keep the shells warm? Should I prefill them or just have a tray with all ingredients (I feel like that would be hard for everyone to build ever taco they eat separately?)

Help me, I'm not good at hosting.

[bbdoll]

I tend to overthink things when hosting, but I think just beef is okay. If someone doesn't like it, I'm sure there will be other options to munch on. It's hard prepping multiple options for every preference, and then having mountains of leftovers afterwards.

[AAM2012]

I would do both beef and chicken, hard shells only so you don’t have to worry about keeping them warm.

I’d also do a taco dip with chips as some may prefer that versus an actual taco aka a deconstructed taco.

Edit- maybe do the taco dip with chicken and keep the beef for tacos?

How old are the kids?

If younger and you think they’ll eat at once, can you have a few adults help serve the kids based on what toppings they want to keep the line moving and so the kids aren’t having to do it themselves?

[sproctopus]

You could also do walking tacos (Fritos mini bags people can put toppings into).

I would just keep meat warm in a slow cooker or on the stove and then have a toppings bar. I would get the squeeze bottle of sour cream, shredded cheese, prepared pico de gallo, hot sauce, shredded lettuce, etc. It's a pretty good option for crowd feeding!

[lavenderblue]

I would probably do just beef. For toppings I'd have lettuce, tomatoes, sour cream, cheese, different levels of "heat" hot sauces, maybe some cooked onions and peppers. I'd probably also have rice and some sort of beans. I don't think you really needs to keep the shells warm.

[jinkies]

Apr 17, 2024 9:49:18 GMT -5 AAM2012 said:

I would do both beef and chicken, hard shells only so you don’t have to worry about keeping them warm.

I’d also do a taco dip with chips as some may prefer that versus an actual taco aka a deconstructed taco.

Edit- maybe do the taco dip with chicken and keep the beef for tacos?

How old are the kids?

If younger and you think they’ll eat at once, can you have a few adults help serve the kids based on what toppings they want to keep the line moving and so the kids aren’t me having to do it themselves?

My kids are older -- 12 and 16.

My nephews are 7 and 10. I actually have to double check that they eat tacos. I might need to have chicken nuggets for them.

I do like the idea of offering a taco dip too.

[meanie]

We did carnitas once, used foil trays with chafing dishes like this:


www.partycity.com/chafing-dish-buffet-set-8pc-271575.html?extcmp=pla%7CLia%7CGoogle&gad_source=1&gclid=CjwKCAjw5v2wBhBrEiwAXDDoJdoB1jRzhzxyetXexT5Qbx0e_JsO3co4scoM3PzS3cE2YfGLnk9byBoCcpsQAvD_BwE&gclsrc=aw.ds


You can do a similar setup with ice for cold toppings, do A bottom foil tray with ice and another foil tray on top with the toppings.

We had people assemble their own. Lots of tongs and serving spoons (dollar store has a good selection), line the table with a disposable tablecloth to make cleanup easy. Squeeze bottles for sour cream, hot sauce, etc.

[marie]

An easy side that I usually have for tacos is corn bread. They also sell the soft shell “boats” for tacos that make is easier than wrapping soft shell tacos.

[jinkies]

Apr 17, 2024 10:12:44 GMT -5 marie said:

An easy side that I usually have for tacos is corn bread. They also sell the soft shell “boats” for tacos that make is easier than wrapping soft shell tacos.

ooh good ideas! I keep forgetting about it, but the birthday boy actually works at a flour mill that sells the best cornmeal for corn bread. I will ask him to bring some home this week.

[dexteroni]

If everyone eats beef, just beef is ok. Otherwise, chicken is easy to add. I wouldn't prefill the shells - the bottoms will get soggy and they’ll fall apart. If you have a spare adult, they can fill them as people come up to the buffet, but with only 12 people, I wouldn’t even worry about it. And I don’t think you need to keep the shells warm, but if you want to, just pop them into a low oven for a few minutes and put them out as people line up to eat. They don’t need to be kept actively warm the whole time.

As far as toppings, keep them separate but simple. Salsa, lettuce, cheese, maybe sour cream. If you want to add more of anything, you can get a variety of jarred salsas - mild, hot, pico, verde, black bean and corn, etc. For additional foods, I’d have guac for sure and maybe queso, or a layered dip is always popular. If you want a side, I find fiesta bean salad does better than rice at taco parties. Plus if someone wants an alternative protein to beef, they’re all set. www.skinnytaste.com/fiesta-bean-salad/

Since you aren’t into cooking for crowds, I’d also look into catering options, either from Chipotle or a local place.

[gerberdaisy]

we do this all the time. We don't pre build, they'll get soggy and gross and this way people can make it how they want or do a bowl.

Soft shell - easy to keep warm if just wrapped in foil
carnitas, shredded beef (what we usually like, but can be any meat)
black beans
rice
lettuce or cabbage slaw
cheese
salsa
Sour cream
guacaole
pickled onions
jalapenos

[silvercrayon]

When I do a taco bar this is what I usually put out:

Beef
Hard & Soft taco shells
Chips (I prefer to make nachos)
Mexican Cheese
Tomatoes
Lettuce
Sour cream
Mild & hot Salsa
Black olives
Sliced jalapeño’s
Guacamole (homemade)

[livinitup]

I’ve done a taco bar for a crowd and everyone is spot on with recommendations. It’s fun, but there’s a good deal of prep and staging. Resist the urge to prep every topping anyone ever thought to plop on top of a taco.

To take some pressure off of making enough tacos to get everyone full, I also do a 1/2 tray of rice and a 1/2 tray of beans. I use my favorite family size (or 2 regular boxes) of yellow Mexican rice and dump a half- full jar of Sofrito sauce into the black beans. Easy peasy. I serve it along side the taco bar in a silver warming tray.

ETA: Also, Moe’s does a great catering option for tacos.

[NewGirlNic]

I just did this same thing for H's birthday last weekend. This is what I served (we had 7 adults, 3 kids aged 9-15)

Ground beef tacos (made the meat the night before and warmed it in a small crockpot. I used a little over 3lbs)
Chicken fajitas (marinated chicken tenders overnight and H grilled them with bell peppers and onion. Used a little over 3lbs as well, along with 2 big onions and 4 bell peppers)

I got both hard shell tacos and mini street taco sized flour tortillas. I have one of these for the flour tortillas. a.co/d/78Q64ag I just microwaved it and I was shocked how long they stayed warm. My mom was helping me clean up and she commented that they were still warm when putting them away. For the hard shells I just threw them on a sheet pan in the oven at 300 for like 4 minutes right before serving then transferred to a serving plate. They didn't stay warm long, but whatever. 

I had a 6ft buffet table setup with all the fixings. Cheese, lettuce, sour cream, salsas/hot sauce, guacamole, pickled jalapeños and onions etc. Plus tortilla chips. 

I served refried beans and Mexican rice as sides. I made the beans the night before and just warmed them in the microwave.
Here are the recipes I used, if interested:
BEANS- everydayannie.com/2012/05/02/refried-beans/
*Tripled the recipe, but didn't use nearly 3 cups of broth... probably closer to 1.5c, but I like thicker beans. (You can always add a little more when reheating) 
RICE- tastesbetterfromscratch.com/authentic-mexican-rice/ 
*doubled the recipe and had a ton left. Thought it needed salt, but otherwise was delicious. I made this while guest were over, but had everything prepped (rice measured, veggies chopped etc) Once it was ready I just let it sit with the lid on for a good 30 minutes until we were ready to eat and it was still very hot. Next time I might reduce the cooking time by 5 minutes or so, since it continued to cook while sitting so long. 

Some people made tacos, others did more of a rice bowl. Or both. So I wouldn't prefill the shells. 

It was relatively easy and a huge hit.  

[jinkies]

Apr 17, 2024 10:18:53 GMT -5 dexteroni said:

Since you aren’t into cooking for crowds, I’d also look into catering options, either from Chipotle or a local place.

I was originally thinking that this was easy enough that I should be able to do it myself. But your post made me look at the menu for one of DS's favorite mexican places, and I can do a full pan of taco meat with all the fixings, rice, beans, guac and chips for like $130. Groceries are so expensive that I'm not sure I could do it myself for any less. This may be the winner. 

[Patsy Baloney]

Taco bar is king in home hosting settings!

If you want some help, Qdoba, Chipotle, etc., all have great pickup options where you can get the meat, cheese, rice, salsas, chips, queso, and just set them out. We tend to add grocery store lettuce, guac and sour cream because it’s cheaper.

When I’ve done it myself, I usually do beef and chicken, keep it warm in crock pots along with queso (I’m from the Midwest, I have a lot of crock pots), shells and tortillas get heated once and set out in a pan. If anyone wants to reheat, I’m happy to toss them back in the oven, though it’s usually family and friends who feel comfortable using the microwave!

[NewGirlNic]

Apr 17, 2024 10:30:34 GMT -5 jinkies said:

Apr 17, 2024 10:18:53 GMT -5 dexteroni said:

Since you aren’t into cooking for crowds, I’d also look into catering options, either from Chipotle or a local place.

I was originally thinking that this was easy enough that I should be able to do it myself. But your post made me look at the menu for one of DS's favorite mexican places, and I can do a full pan of taco meat with all the fixings, rice, beans, guac and chips for like $130. Groceries are so expensive that I'm not sure I could do it myself for any less. This may be the winner. 

oh gosh, yes, do that. I definitely spent closer to $200 for everything I made last weekend. I love to cook/host/entertain... but if you don't then don't make things stressful for yourself! 

[erbear]

I would actually just do chicken (in a crockpot for ease) -- lots of people don't eat beef; most eat chicken. Hard shells, beans, cheese, guac, salsa, cheese (I would buy all of this rather than make it). 

I think you're local to me -- if you have an El Limon nearby, check out their catering -- it's good, easy, and cheaper than making it all yourself.

[AAM2012]

Man now I want tacos and it’s like 9am…

[Patsy Baloney]

Apr 17, 2024 10:58:34 GMT -5 AAM2012 said:

Man now I want tacos and it’s like 9am…

Taco Bell has a breakfast menu; we can do whatever the hell we want.

[jinkies]

erbear, an El Limon just opened near me recently! I actually didn't realize they were a chain. We haven't tried them yet but sounds like we should check them out.

[jinkies]

Apr 17, 2024 10:58:34 GMT -5 AAM2012 said:

Man now I want tacos and it’s like 9am…

My work here is done.

[Doggy Mommy]

Agree with Chipotle or Qdoba catering (or Torchys if you have a Torchys). We do this fairly often at work and they make it so easy. Price is decent too.

[icedcoffee]

I would do walking tacos (frito or dorito bags and add toppings to it. Beef is fine, but have black beans for vegetarians/non beef eaters.

Or catering. LOL

[dexteroni]

Apr 17, 2024 10:30:34 GMT -5 jinkies said:

I can do a full pan of taco meat with all the fixings, rice, beans, guac and chips for like $130. Groceries are so expensive that I'm not sure I could do it myself for any less. This may be the winner. 

Heck yeah. It’ll be well worth the time and effort saved.

[nicolewi]

We’ve done taco bar before. For 12 people, assuming everyone eats beef, I would just do beef. You can cook it before the party, and then put it in the crockpot on low, or warm, depending on how long you need it to be in there.

I would just do crispy shells, so you don’t have to deal with keeping tortillas warm. I’d probably pop them in the oven just before you want to start the taco bar so they are hot. bowls of shredded cheese, shredded lettuce, chopped tomatoes, maybe avocados or guacamole, taco sauce or salsa. Onions, if you want, black beans if you want. Let people build their own. Maybe a hot melted cheese sauce too?

I would serve a big fruit platter or fruit salad. I made an easy recipe for instant pot Mexican rice once and that worked pretty well, so something like that or another side dish. A seasoned rice, or one of those Mexican, corn salads, or something like that. Plus, you can always just put out chips and salsa beforehand and leave them out for the meal.

Limeade, lemonade, or those Jarritos Mexican sodas for the kids. Margaritas if you have drinkers.

[erbear]

Apr 17, 2024 10:59:30 GMT -5 jinkies said:

erbear , an El Limon just opened near me recently! I actually didn't realize they were a chain. We haven't tried them yet but sounds like we should check them out.

It's good. Get the mole enchilada

[pixy0stix]

Chipotle or Qdoba hands down. I priced out the difference once between ordering catering vs making it all myself (including my hourly wage for prep/cooking/set up), plus having to buy shit like the chafing dishes, and the catering was cheaper.

[DotAndBuzz]

I did tacos for a huge family thing for nearly 40 people this winter. I'd typically make chicken and beef, but for this I ordered the meat and rice (so people can have bowls) from a local taco place, and did sides myself.

shredded lettuce - can be used to make things into a salad
cheese
salsa - a couple spicy levels
tomatoes
sour cream
black beans - you can season them with some salt, cumin, lime juice and smoked paprika, then half mash them up to make them a little fancier
guac
tortilla chips - can be used for nachos instead of taco
soft taco shells - wrap in foil, pop in the oven, they'll be what they'll be for serving.

If you don't want to order filling, here's a really good and easy chicken recipe for the crockpot:
link

Could then just do some ground beef and keep that warm covered on the stove.

And for the record, I HATE "walking tacos," so don't do that, lol.

[Roc A Bee]

In my house a taco bar is corn tortillas, meat (usually chicken) and onion, cilantro, and lime. I’d pre-cut all the veggies. My husband would grill the chicken and we would heat up tortillas.

Esquitas is a really easy side for them.