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Taco Bar

Taco Bar

A taco bar lets guests select their favorite fillings and fixings, choosing from chicken, pork, lettuce, radishes, cilantro, cheese, sour cream, salsas, and a squeeze of lime. This recipe was also featured on "Mad Hungry with Lucinda Scala Quinn."

Martha Stewart Living, May 2008 http://www.marthastewart.com/340171/taco-bar
3.77778
Rated
75.5556100(10)10
  • Yield Serves 8

Ingredients

    • 1 head romaine lettuce, shredded and refrigerated (until crisp and dry)
    • 8 radishes, thinly sliced (about 3/4 cup)
    • 1 cup fresh cilantro, plus more for garnish
    • 3 limes, cut into wedges
    • 1 pound queso fresco, crumbled, or Monterey Jack, shredded
    • 8 ounces sour cream
    • Roasted-Tomato Salsa (http://www.marthastewart.com/281817/roasted-tomato-salsa)
    • Salsa Verde (http://www.marthastewart.com/282449/salsa-verde)
    • Salsa Cruda (http://www.marthastewart.com/281875/salsa-cruda)
    • Carnitas (http://www.marthastewart.com/282548/carnitas)
    • Poached Chicken (http://www.marthastewart.com/283484/poached-chicken)
    • 1 to 2 packages corn tortillas (12 count)

Directions

  1. Arrange lettuce, radishes, and cilantro on a large platter. Place limes, cheese, sour cream, and salsas in separate serving dishes. Place chicken and pork in separate warm serving bowls. Garnish chicken with cilantro.
  2. Toast each tortilla in a hot skillet or directly over a gas flame until softened, 15 to 20 seconds per side. Stack tortillas in a dish towel, keeping them wrapped.
  3. Arrange all of the ingredients so that guests can make their own tacos.

Cook's Note

To keep the toasted tortillas warm, wrap them tightly in a dish towel, then in foil. Place in a 200-degree oven for up to 30 minutes. Remove foil, and transfer tortillas -- still folded in the towel -- to the buffet.

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