Post by chilerellanos on Apr 17, 2024 13:38:44 GMT -5
I did a taco bar for my oldest’s graduation and it was soooo easy. I made it all afraid and froze it.
And then a few days before I pulled them out to the fridge. And then filled up the crockpot as I needed with taco meat. I don’t think I bothered keeping the tortillas warm. I just had a mix of hard and soft ones, and all the fixings.
I love taco bars! I'd do beef (and have black beans also), salsa, lettuce, tonatoes, cheese, guac, and sour cream. Maybe tortilla chips, too. Fix your own-no need to premake.
I sometimes do a side of Mexican rice, which is easy.
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.
No shade, just curiosity. I have literally never seen/heard of cornbread as a side for tacos. Is this a regional thing? Something people do at home or do restaurants serve it that way too in your area?
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I was a little curious about the cornbread too! We eat cornbread with a lot of things in the South but I've never heard tacos.
Also ditto on catering it. I hosted a Taco Tuesday for friends (usually 10+ people twice a month) and it was usually always just as much if not less to just bring in pre-made stuff. I transferred to prettier serving dishes because I can be extra, and added any fun toppings I wanted. Soo much easier.
Post by picksthemusic on Apr 17, 2024 16:14:41 GMT -5
Beef, chicken, and a non-meat option like beans (black and/or refried). If you do black beans, you can mix frozen roasted corn (I like Trader Joe's) in there with them.
You could also do a crock pot version of a pulled meat of pork carnitas (these are super easy and so yummy) - let me know if you want a recipe.
Keep your tortillas in aluminum foil (corn and flour but separate) in a warm oven (around 200°) until it's time to serve. If your guests like crunchy tacos, those can go in the oven all stacked together in aluminum foil too.
Toppings: Shredded cheese, refried beans if you don't already have them as a non-meat option, salsa (red and green), shredded lettuce, sour cream or Mexican crema (runnier), avocados, lime wedges, cilantro, pico de gallo or tomatoes (Roma are best for these).
Sides: Refried beans and/or black beans (multipurpose!), corn chips for those that want nachos vs. tacos, esquites, Mexican rice, salad fixings if folks want a taco salad. Guacamole if you don't want to do just sliced avocados.
We do this a lot at my IL's house (they're Mexican/Texans), so let me know if you need any recipes or anything.
ETA: Getting different cheeses is fun too - Queso Fresco and Cotija are great additions aside from just shredded Mexican blend in a bag.
So we actually did Qdoba bar for our recent party instead of doing the homemade taco bar! So I have gone both. I will say it is super nice and might be worth it just to pay for it. Random FYI DH insisted we get the ground beef from Qdoba as one of the options, but nobody liked it much. The steak and chicken are a lot better.
We added the queso, which I thought was worthwhile.
I’m having flashbacks to someone who ordered catering from…I think it was a local Mexican restaurant? And they quoted a ridiculously high cost for guacamole. I don’t keep a spreadsheet so I don’t remember who this was!!!
Huh. Cornbread/ corn muffins with tacos is fairly common here, I think? At least, it's always seemed normal to me, and I've definitely had it at other people's houses.
We are white people from the northeast though, so I'm not even pretending that we are offering authentic taco experiences. Same with the meat... Birthday kid is definitely asking for ground beef tacos a la Old El Paso packets. LOL. I figured the restaurant version is a birthday-worthy upgrade.
I’m having flashbacks to someone who ordered catering from…I think it was a local Mexican restaurant? And they quoted a ridiculously high cost for guacamole. I don’t keep a spreadsheet so I don’t remember who this was!!!
It was for a wedding or quinceanera party? That was a great post. OP added the guacamole as an after thought and was outraged that it was quoted as much as half of the rest of the food. There was little sympathy and a lot of math about how many avocados were needed per guest & the cost of avocados at the grocery store vs whole sale.