It’s Cinco de Mayo, or, a happy birthday, or, a laid back wedding reception, for your festive day why not consider a feast with a complete Taco bar. Lay out your table with colorful Mexican table decor, delicious food of Mexican or International Taco, salads and all the accompaniments then have some fun.
The following recipes is specially prepared for a niece and her wedding for 100, so recipes are given in quantities of 8, 20 & 100, venture out and make your party delicious.
It is not likely you will find yourself short of food, and leftovers can easily be stored or even frozen for later use. Be sure to follow all “food safe” rules when placing food out buffet style, five simple rules and your guest are kept safe and you can sleep sweetly.
- Keep it clean, wash everything, hand, cutting boards, utensils, preparation areas, make a simple sanitizer for all surfaces of 1/2 cup white vinegar, 1 cup of water, 5 drops of Lemon essential oil, this is a natural sanitizer, a chemical one that is completely safe is 3 tablespoon bleach in 4 cups water, place both in spray bottles and use as required.
- Cook it according to proper temperatures, ground beef needs to be cooked to 160°F, while chicken and other poultry should be 165°F, while pork and fish should be 145°F. When serving hot food that means 140°F, cold food should be kept at 40°F, never forget, “hot food hot, cold food food cold. “ When reheating those leftovers be sure they reach 165°
- Track your time, standing food can attract unwanted unfriendly’s, so keep track of how long you allow food to sit during the service, 2 hours is max even when following rule 2.
- Avoid possible mix ups, any raw food (crudite) should be kept away from cooked foods, have a proper serving utensil for each featured item, on each side of your service table, and don’t leave the utensil in the food in service.
- Leaving with the leftovers, discard any perishable foods on the buffet that has been at room temperature for two hours or more. Divide your into smaller portions or pieces, place in shallow containers, and refrigerate. Hold in the refrigerator, then only for three to four days at most. Freeze whatever you can that will not be consumed within those few days afterward.
Just a quick look at what you may need, it is subjective, however, as some may eat more or less depending on many factors, a very informal event like a Superbowl party more food will be consumed, an event where guests dress in more formal attire tend to see less hand held food consumed. Here is a look at what you may need to help you budget. Keep in mind that if your offering various types of Tacos make only that which is required, for example for a party of 20 make one batch each of Chicken Tinga and Pork Carnitas and two of Beef. You certainly wouldn’t make a batch for 20 of each, unless of course you desire a lot of leftovers.
For 8 Guest 20 Guest 100 Guest Item
2 Pound(s) 5 Pound(s) 25 Pound(s) 80/20 Hamburger (cooked)
OR
2.7 Pound(s) 6.7 Pound(s) 33.4 Pound(s) 80/20 Raw Ground Beef
16 40 200 Hard Taco Shells
8 20 100 Soft Flour Tortillas
0.6 Pound 2 Pounds 10 Pounds Tomatoes (diced)
0.5 Oz 14.1 Oz 4.4 Pounds Onions (minced)
1-16 Oz 2.5-16 Oz 12-16 Oz Containers Sour Cream
0.5 Head 1.5 Heads 8 Heads Iceberg Lettuce (shredded)
10 Oz 1.6 Pounds 7.8 Pounds Cheddar Cheese (shredded)
6 Oz 15 Oz 4.7 Pounds Monterey Cheese (shredded)
16 Oz 44 Oz 6-32 Oz Bottle(s) Taco Sauce
16 Oz 42 Oz 13 Pounds Refried Beans
16 Oz 21 Oz 100 Oz Black Beans
8 Oz 32 Oz 160 Oz Salsa/Pico de Gallo
The Recipes
Chicken Tinga
8 Servings 20 Servings 100 Servings Ingredient
2 tbsp 5 tbsp 1.25 Cups olive oil
2 cups 5 cups 20 roughly chopped sweet onions
4 cloves 10 cloves 3 heads garlic, minced
4 10 3 cups chipotle peppers in adobo sauce, chopped
2 tsp 2 tbsp 7 tbsp dried oregano
1 tsp 1 tbsp 3.5 ground cumin
1.5 cups 3.75 cups 3.75 quarts canned crushed fire-roasted tomatoes
1⁄2 cup 1.25 cups 1.25 quarts chicken stock
1 tsp 2.5 tsp 3 tbsp kosher salt
1.35 pounds 4.25 pounds 16.5 pounds shredded cooked chicken
1 cooked chicken yields 13 Oz cooked meat
For Serving:
10 20 200 6-inch corn tortillas
2 4 20 ripe avocados, sliced
1/2 cup 1.25 cup 1.25 quarts chopped fresh cilantro
1/2 cup 1 cup 1.25 quarts diced red onion
2 Oz 4 Oz 1.33 pounds Crumbled cotija *
1 l 3 16 Limes, cut into wedges
INSTRUCTIONS
Sauce: Heat a large skillet over medium. Once warm, add the oil and onion. Sauté for 4 minutes or until tender, stirring occasionally. Add in the garlic and cook for 30 seconds more. Stir in the oregano, and cumin, and toast for 1 minute. Add in the tomatoes, stock, and salt. Bring o a simmer, and cook for 7 minutes.
Blend: Place the tomato mixture in a high-powered or regular blender, and blend until smooth.
Chicken: Return the blended sauce to the pan over low heat. Add the chicken, and cook for 5 minutes. Taste and add more salt if necessary.
Serving: Prepare the garnishes. To assemble, top the tortillas with the chicken and garnish with the avocado slices, cilantro, red onion, and cotija. Serve with a lime wedge for squeezing.
*Cotija is a cow’s milk hard cheese that originated in Mexico. It is named after the town of Cotija, Michoacán
Best Beef Tacos
8 Servings 20 Servings 100 Servings Ingredient
4 tbsp 1 cup 2.5 cups minced onions
2 tsp 4 tsp 5 tbsp salt
2 tsp 4 tsp 5 tbsp chili powder
1 tsp 1 tbsp 7 tbsp cornstarch
1 tsp 1 tbsp 7 tbsp ground cumin
1 tsp 1 tbsp 7 tbsp red pepper flakes
1/2 tsp 1.5 tsp 3 tbsp cayenne pepper (optional)
2 tsp 1.5 tbsp 5 tbsp minced garlic
1/2 tsp 1.5 tsp 3 tbsp dried oregano
2 pounds 8 pounds 40 pound ground beef
1 cup 4 cups 4 quarts water
5 drops 1 tsp 2 tbsp Hot sauce (more to taste)
Directions
Mix minced onion, salt, chili powder, cornstarch, cumin, red pepper flakes, cayenne pepper, dried minced garlic, and oregano in a bowl.
Heat a large skillet over medium-high heat. Crumble ground beef into the hot skillet. Cook and stir until the beef is completely browned, 7 to 10 minutes. Drain and discard any excess grease.
Return ground beef to heat. Pour seasoning mixture, water and hot sauce over the beef; stir to combine. Bring to a simmer and cook until the moisture absorbs into the meat, about 5 minutes. Taste and adjust the seasoning to taste.
CARNITAS
8 Servings 20 Servings 100 Servings Ingredient
4 2.5 12.5 medium onions
1 cup 2.5 cups 12.5 chopped cilantro
6 pounds 15 pounds 75 pounds boneless pork butt (shoulder)
1 tsp 1 tbsp 5 Kosher salt
2 4 20 medium orange
12 cloves 28 cloves 5 heads garlic, split in half
2 4 10 bay leaves
2 5 20 cinnamon stick, broken into pieces
1/2 cup 1.5 cups 7.5 vegetable oil
1.75 pounds 4 pounds 20 pounds medium tomatillos peeled and split in half
1/4 pounds 3/4 pounds 3.75 pounds Jalapeño peppers, split in half lengthwise, stem & seeds removed
6 12 60 limes, cut into wedges
9 Oz 18 Oz 5.6 pounds crumbled Queso Fresco*
24 60 300 corn tortillas
Directions
Place the pork on a cutting board remove the rind, cut into 2-inch cubes.
Adjust oven rack to middle position and preheat oven to 275 degrees. Cut one onion into fine dice and combine with cilantro. Refrigerate until needed. Split remaining onion into quarters. Set aside. Season pork chunks with 1 tablespoon salt and place in a 9 by 13 glass casserole dish. The pork should fill the dish with no spaces. Split orange into quarters and squeeze juice over pork. Nestle squeezed orange pieces into casserole. Add 2 onion quarters, 4 cloves garlic, bay leaves, and cinnamon stick to casserole. Nestle everything into an even layer. Pour vegetable oil over surface. Cover dish tightly with aluminum foil and place in oven. Cook until pork is fork tender, about 3 1/2 hours.
Set large fine-meshed strainer 1 quart liquid measure or bowl. Using tongs, remove orange peel, onion, garlic, cinnamon stick, and bay leaves from pork. Transfer pork and liquid to strainer. Let drain for 10 minutes. Transfer pork back to casserole. You should end up with about 1/2 cup liquid and 1/2 cup fat. Using a flat spoon or de-fatter, skim fat from surface and add back to pork. Shred pork into large chunks with fingers or two forks. Season to taste with salt. Refrigerate until ready to serve. Transfer remaining liquid to medium saucepot.
Add tomatillos, remaining onion quarters, remaining garlic cloves, and jalapeños to the saucepot with strained pork liquid. Add water until it is about 1-inch below the top of the vegetables. Bring to a boil over high heat, reduce to a simmer, and cook until all vegetables are completely tender, about 10 minutes. Blend salsa with hand blender or in a stand-up blender until smooth. Season to taste with salt. Allow to cool and refrigerate until ready to use.
To serve: Place casserole dish with pork 4-inches under a high broiler and broil until brown and crisp on the surface, about 6 minutes. Remove pork, stir with a spoon to expose new bits to heat, and broil again for 6 more minutes until crisp. Tent with foil to keep warm.
* Queso Fresco “fresh cheese” is a Mexican cheese, traditionally made from raw cow milk or a combination of cow and goat milk, use Goat cheese, feta or Ricotta.
Pico De Gallo/Salsa
8 Servings 20 Servings 100 Servings Ingredient
2 pounds 5 pounds 25 pounds chopped Roma tomatoes
1/3 cup 1.5 cups 7.5 cups spring onions/scallions finely chopped
2 tbsp 5 tbsp 20 Oz chopped jalapeño seeds removed
2 5 1 bunch sprigs fresh cilantro, finely chopped
2 5 20 cloves garlic, crushed
1/4 tsp 1.5 tsp 2 tbsp salt
1/8 tsp 1 tsp 2 tbsp pepper
1 3 15 Lime juice
In mixing bowl, combine all ingredients and well combined. Refrigerate for 30 minutes before serving.
GUACAMOLE
8 Servings 20 Servings 100 Servings Ingredient
4 12 60 medium ripe avocados, halved and pitted
½ cup 1 cup 5 cup Finely chopped white onion
¼ cup 1 cup 2 bunches Finely chopped fresh cilantro
1 2 10 Jalapeño, seeds removed, finely chopped
3 tbsp 6 tbsp 1 cup Lime juice
¼ tsp ½ tsp 1 tbsp Ground cumin
1 tsp 1.5 tsp 1 tbsp Kosher salt, more to taste
INSTRUCTIONS
Using a spoon, scoop the flesh of the avocados into a low serving bowl, discarding any bruised, browned areas.
Using a pastry cutter, potato masher, or fork, mash up the avocado until it reaches your desired texture (I like my guacamole to have some texture, so I stop mashing once there are just small chunks remaining).
Promptly add the onion, cilantro, jalapeño, lime juice, coriander, and salt. Stir to combine.
Taste and add additional salt and or lime juice if required.
FRIJOLES REFRITOS, Refried Beans
8 Servings 20 Servings 100 Servings Ingredient
1 pound 2 pounds 10 pounds dried pinto beans (3 cups dried)
1 2 5 large yellow onion, cut into 4 large pieces
2 tsp 1 tbsp 5 tbsp dried oregano
2 tsp 1 tbsp 5 tbsp ground cumin
1 tsp 1 tsbp 2 tbsp ground garlic
1 tsp 1 tbsp 2 tbsp thyme leaves
½ tsp 1 tsp 1 tbsp red pepper flakes
1 tsp 1 tbsp 2 tbsp salt
1 pinch ½ tsp 2 tsp black pepper
water, enough to cover the beans at least 2 inches
2 tbsp 4 tbsp 1 cup olive oil
1 tsp 2 tsp 4 tbsp minced garlic
3 4 12 jalapenos, diced
INSTRUCTIONS
In a large pot, add in the dried pinto beans, yellow onions, dried oregano, salt and black pepper. Add in enough water to cover the beans at least two inches or more.
On high heat, bring contents to a boil. Reduce heat to simmer, cover and cook until beans are tender, about 1 1/2 to 2 hou
rs. Taste and season with more salt if necessary. (To cook pinto beans in the slow cooker, add all the same ingredients into the
slow cooker, fill it up with water, cover and cook on low for 7 hours or on high for 4 hours until the beans are tender.)
Drain beans, reserving the bean water. You should have about 5 cups of cooked beans. Measure out 2 1/2 cups of beans and reserve the rest for another use.*
In a large skillet, heat olive oil over medium-high heat. Add minced garlic and jalapenos and cook, stirring occasion
ally, until jalapenos begin to soften, about 5 minutes.
Add in beans and cook for 2 more minutes. Add 1 cup of the reserved bean water and mash the beans to form a chunky paste using a bean masher or a potato masher. If you like your beans completely pureed, you could use a handheld or regular blender instead of a bean masher.
Reduce heat to medium and cook, stirring until the beans reach your desired consistency. Add more water one tablespoon at a time if you like your refried beans thinner. Taste, season with salt if necessary and serve.
This recipe calls for using half of the cooked beans, which totals about 6 to 8 servings. If you’d like to use all the beans to make a huge batch of 12 to 14 servings, set aside 2 cups of the reserved bean water and double the amount of olive oil, garlic and jalapenos used.
When reheating the beans on the stove or in the microwave, add a tablespoon of the reserved bean water (or vegetable stock) to help keep the beans moist.
The refried beans will last about a week in the fridge. Freeze in freezer bags.
MEXICAN RICE
8 Servings 20 Servings 100 Servings Ingredient
2 tbsp 4 tbsp 1 cup Vegetable Oil
1 cup 2 cups 10 cups dry long-grain white rice
8 Oz 16 Oz 80 Oz tomato sauce
16 Oz 32 Oz 160 Oz warm water
1 tsp 2 tsp 2 tbsp chili powder
½ tsp 1 tsp 1 tbsp cumin, ground
2 tsp 4 tsp 5 tbsp Calde de Tomate*
2 tsp 4 tsp 5 tbsp minced garlic about 2 cloves
Instructions
Heat oil in a 5 quart saute pan over medium-high heat. Add rice. Cook rice, stirring constantly, for several minutes, until rice begins to turn a golden color.
Reduce heat to low to avoid spattering. Gently pour in warm water, then tomato sauce and stir. Stir in chili powder, Calde de Tomate and minced garlic. Turn heat back up to medium-high, bring to a boil, then reduce to low and cover. Simmer for 20 minutes, or until all water has been absorbed.
Turn off heat, fluff rice, then let sit, covered, for 5-10 minutes before serving.
* Granulated Chicken with Tomato Flavor Bouillon blends tomato and chicken flavors with onions, parsley and spices. Knorr product, available @ Amazon
POTATO SALAD
8 Servings 20 Servings 100 Servings Ingredient
¾ cup 1.5 cups 7.5 cups mayonnaise
2 tbsp 1/3 cup 1 cup yellow plain mustard
2 tsp 2 tbsp ¼ cup Dijon mustard
½ tsp 2 tsp 2 tbsp Marjoram leaves
½ tsp 2 tsp 2 tbsp dried tarragon leaves
2 tbsp ½ cup 2 cups each radish, scallions, sliced
¼ cup 1 cup 20 Oz diced dill pickles
1/3 cup 1 cup 4 cups each, fine diced celery, onions, red peppers
2 pounds 5 pounds 25 pounds diced red potatoes
½ cup 1 ½ cup 3 cups dill pickle juice
In a large mixing bowl, mix the first 9 ingredients together.
Parboil the potatoes, drain and place in a large pan. While the potatoes are hot, sprinkle them with the pickle juice, cool to room temperature., then drain after they have cooled.
Mix the potatoes with the wet mixture and allow to cool covered in the refrigerator before serving.
CAESAR SALAD DRESSING
8 Servings 20 Servings 100 Servings Ingredient
2 tsp 1 tbsp ½ cup minced garlic
1 5 20 Anchovy fillets in olive oil
1 tbsp 3 tbsp 1 cup Dijon mustard
3 6 20 egg yolks (use large eggs)
¾ cup 2 cups 4 quarts vegetable oil
¼ cup 2/3 cup 2 cups Olive oil
2 tbsp 1/3 cup 2 cups Cider vinegar
1 tbsp 3 tbsp 1 cup Lemon juice
1 tsp 1 tbsp 1/3 cup Worcestershire sauce
½ tsp 1 tsp 1 tbsp Salt
½ tsp 1 tsp 2 tbsp Sugar
½ tsp 1 tsp 1 tbsp Cracked black pepper
5 drops 10 drops 2 tsp Tabasco
Puree the garlic, anchovies and Dijon in a the food processor mix until smooth. Place the mixture and the egg yolks into a the mixer with a whip attachment and very slowly add the oils processing until smooth and thick. Gently blend in the remaining ingredients.
REALLY GOOD CHILI
8 Servings 20 Servings 100 Servings Ingredient
2 pounds 5 pounds 25 pounds 80-20 ground beef
3 tbsp ¼ cup 1 cup vegetable oil
½ cup 1 cup 6 cups diced celery
½ cup 1 cup 6 cups diced green peppers
2 5 20 jalapeños peppers, seeded, diced
1 cup 3 cups 10 cups Spanish onion, diced
2 cups 5 cups 100 Oz Pinto beans, cooked and drained
2 cups 6 cups 100 Oz tomatoes, peeled, seeded, diced
3 cups 8 cups 10 quarts beef broth
2 cups 6 cups 8 quarts V-8 juice
½ cup 1 ½ cups 8 cups tomato paste
1 tsp 1 tbsp 1/3 cup Worcestershire sauce
5 drops 10 drops 2 tsp Tabasco
1 tbsp 2 ½ tbsp 1/3 cup cumin
2 tbsp 5 tbsp 2/3 cup chili powder
2 tsp 1 tbsp ¼ cup salt
1 1/2 cups 4 cups 5 pound cheddar cheese, grated
Tortilla chips
In a Dutch oven or a large kettle heat the oil, add the beef and fry, then drain the beef, reserve. Add the celery, peppers and onions to the pan, sauté until tender. Stir the beef back in and add the beans.
Add the tomatoes, broth, juice and seasonings. Bring to a boil. Reduce heat and simmer for until the desired thickness (some enjoy a thin soup others a thicker stew style) Pour chili into bowls, garnish with tortillas and cheese and serve.
Mexican Black Beans
8 Servings 20 Servings 100 Servings Ingredient
1 tsp 2 tbsp ½ cup olive oil
1/2 cup 1 ½ cups 5 cups chopped onions
3 cloves 8 cloves 2 heads garlic, minced
16 Oz 40 Oz 200 Oz tinned black beans, do not drain
1/4 cup 2/3 cups 3 cups chopped cilantro
1 tsp 1 tbsp ½ cup cumin
¼ tsp 1 tsp 1 tbsp ground cinnamon
Pinch ¼ tsp 1 tsp ground cloves
1/2 tsp 1 ½ tsp 4 tbsp salt
1 tsp 1 tbsp 1/3 cup Worcestershire sauce
5 drops 10 drops 2 tsp Tabasco
Chopped cilantro for garnish
Shredded Cotija heese for garnish
Instructions
In a small saucepan, heat the olive oil over medium heat. Add the onions and garlic and cook for 3-4 minutes, just until the onions begin to soften.
Add the undrained black beans, cilantro, seasonings, and salt. Stir well and reduce heat to medium low. Allow to cook for 15-20 minutes, stirring occasionally. Add the Worcestershire and Tabasco sauces, taste and adjust seasonings to your liking, continue to simmer for an additional 5 minutes. Serve sprinkled with more chopped cilantro and cotija cheese
WARMING POTATO SOUP FOR WINTRY DAYS.
8 Servings 20 Servings 100 Servings Ingredient
1 pound 2 ½ pounds 6 pounds bacon, chopped
½ cup stalks 2 cups s 8 cups celery, diced
1 cup 3 cups 12 cups onion, chopped
3 cloves 10 cloves 2 heads garlic, minced
2 pounds 5 pounds 15 pounds Russet potatoes, peeled and cubed
4 cups 10 cups 8 quarts chicken stock, or enough to cover potatoes
3 tbsp 1/3 cup 1 ½ cup butter
1/4 cup 2/3 cup 4 cups all-purpose flour
1 cup 2 ½ cups 1 quart 35% cream
1 tsp 2 tsp 1 tbsp dried thyme
1 tbsp 3 tbsp 1 cup chopped fresh Italian parsley
Salt and pepper to taste
Garnish
Shredded Cheddar (sharp)
Scallions diced
Sour Cream
Directions
In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/4 of the bacon fat.
Cook celery and onion in reserved bacon drippings until onion is translucent, about 5 minutes. Stir in garlic, and continue cooking for 1 to 2 minutes.
Add cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender.
In a separate pan, melt butter over medium heat. Whisk in flour. Cook, stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, thyme, and parsley, bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Puree about 1/2 the soup, and return to the pan. Adjust seasonings to taste.
Place soup bowls, garnish with cheese, scallions and sour cream.
Optional garnishes more cooked bacon bits.