Taco Bar
buffet-style tacos for a crowd (with vegetarian option)
Ingredients
- 2000 g Flour Tortilla
Method
- Carnitas:
- 1. Season the pork with the salt, cumin, and oregano.
- 2. Combine in a heavy pot with the lard, onion, garlic, bay, and the juice of the orange and lime, dropping in the spent orange halves.
- 3. Cover and braise at 300°F / 150°C, or barely simmer on the stovetop, until fork-tender, ~2½–3 h.
- 4. Discard the orange, onion, and bay.
- 5. Raise the heat and cook uncovered, turning, until the liquid renders down to fat and the pork browns and crisps at the edges, ~20 min.
- 6. Shred coarsely and moisten with a little of the pan fat.
- Carne asada: Blend the lime and orange juice, oil, onion, cilantro, garlic, salt, cumin, and pepper. Coat the steak and marinate 2–8 h; don't go past a day or the acid turns the surface mushy. Pat the steak dry and grill over high heat, ~3–4 min per side for medium-rare. Rest 5–10 min, then slice thin against the grain.
- Rajas con crema:
- 1. Char the poblanos over an open flame or under the broiler until blackened all over.
- 2. Steam in a covered bowl 10 min, then rub off the skins, seed, and cut into strips.
- 3. Sauté the onion in the oil until soft and golden, ~8 min.
- 4. Add the garlic, then the poblano strips and corn, and cook 5 min more.
- 5. Lower the heat, stir in the crema and salt, and warm through; don't boil or it splits.
- All three fillings hold well, so make them a day ahead and reheat.
- Tortillas: Warm the tortillas in a dry skillet or over a flame until soft and spotted, and keep them wrapped in a towel.
- Serve: Set the fillings and fixings out in bowls and let everyone build their own: a couple spoonfuls of a filling per tortilla, then onion, cilantro, a squeeze of lime, salsa, and whatever else. Figure ~3 tacos a person.
Notes
Each of the three fillings makes about 20 tacos, so they're meant to be mixed and matched across the party rather than each one feeding every guest.