It's always a party with my family. Even if it's a simple dinner, we like to make it special. Add some music, a few flowers from the backyard, candles, drinks, and you've got yourself a party. Check out this "Taco Bar" by Martha. The recipe is pretty simple. When I'm in a pinch for time, I go straight for the cans of Herdez salsas, roasted chickens, and even some canned re-fried beans- all found at your local grocery store. What to drink? Make a Paloma- a light fizzy concoction made up of 1 part tequila (blanco or reposado) and 3 parts grapefruit soda. Sooo good and very refreshing!
Ingredients
Serves 8
- 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
- Salsa Verde
- Salsa Cruda
- Carnitas
- Poached Chicken
- 1 to 2 packages corn tortillas (12 count)
Directions
- 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.
- 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.
- Arrange all of the ingredients so that guests can make their own tacos.
Helpful Hint
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.
Happy Weekend!
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