Upscale, At-Home Taco Night?

[Anonymous]

I've done this kind of party a few times and it's been great. I made three kinds of tacos: pork carnitas in a crock pot, shredded chicken with mole sauce, and ground beef with homemeade taco seasoning (chile powder, cumin, etc) because I think the packaged mixes are too salty. Homemade refried beans, spanish rice, and guacamole plus cheese, lettuce and tomatoes. It's great -- everyone likes Mexican food!

[Anonymous]

Tons of cilantro and onion
Fry your own taco shells. (I've always wanted to but am terrified of splattering hot fat since I'm such a klutz.)
Jicama sticks. Not particularly upscale, but so good.
I have never heard of this, but I want this cake. Very much. http://www.bhg.com/recipes/ethnic-food/mexican/14-amazing-mexican-desserts/#page=10

[Anonymous]

Definitely slow roast a pork shoulder for the taco meat. Cube it up afterwards and don't trim off the fat when you do. Best tacos ever.

[Anonymous]

I agree fish tacos are the way to go. the key is the slaw which is very easy. You can get pre cut cabbage at giant, but the tilapia at costco and maybe have some bee for the kids. Here is a good recipe:

http://www.chow.com/recipes/29193-basic-fish-tacos

A good sauce is also important. We have fish tacos once or twice a month. Healthy and delicious.

[Anonymous]

If you want to make an investment in future taco nights-Rick Bayless has a cookbook called Rick's fiesta that has a lot of good recipes-everything I've made from the book has turned out really well.

[Anonymous]

Anonymous wrote:I'd do a braised meat instead of ground beef/turkey. I saw this on The Chew and have been meaning to try it out:

http://beta.abc.go.com/shows/the-chew/recipes/Braised-Pork-Chiles-Mario-Batali

Or google the kitchn Barbacoa beef. So good!

[Anonymous]

Anonymous wrote:

Anonymous wrote:I'd do a braised meat instead of ground beef/turkey. I saw this on The Chew and have been meaning to try it out:

http://beta.abc.go.com/shows/the-chew/recipes/Braised-Pork-Chiles-Mario-Batali

Or google the kitchn Barbacoa beef. So good!

that Barbacoa beef looks great. Two things - 1. I hate cilantro. Will it be ok without it? 2. One of our guests in pregnant. How spicy is this?

[Anonymous]

Anonymous wrote:I've done this kind of party a few times and it's been great. I made three kinds of tacos: pork carnitas in a crock pot, shredded chicken with mole sauce, and ground beef with homemeade taco seasoning (chile powder, cumin, etc) because I think the packaged mixes are too salty. Homemade refried beans, spanish rice, and guacamole plus cheese, lettuce and tomatoes. It's great -- everyone likes Mexican food!

This thread is making me hungry!

PP did you make the chicken and mole sauce in a crock pot too?

[Anonymous]

Anonymous wrote:Definitely slow roast a pork shoulder for the taco meat. Cube it up afterwards and don't trim off the fat when you do. Best tacos ever.

If you don't want to do all this work, Trader Joe's makes excellent Pork carnitas that are already cooked and just need to be reheated.

Also, if you go the flour tortilla route, Trader Joe's authentic tasting flour tortillas. Make sure to get the "Handmade" ones with clear & blue packaing.

[Anonymous]

Perfect timing! I'm having at-home taco night for company on Friday and was going to post a question!

My tentative menu: Fish, hanger steak & chicken soft tacos; cabbage slaw; salsa; guac; black beans & rice



My question: What can I make ahead?? I'll get home around 5 on Friday & dinner needs to be on the table at 6.

I was thinking the day beore I cuold....
- marinate & cook he chicken & steak
- make slaw dressing
- make black beans
- make rice

Day of:
- marinate & cook fish
- dress slaw
- make guac
- warm tortillas
- warm beans, chicken and steak (can be room temp)



Does that make sense? I’m new to making my own black beans, can I make them the day before and reheat??

[Anonymous]

I think your game plan is good - if you're lost for recipes, skinnytaste.com has some very good recipes for a taco party, I believe including black beans....most of which can be made ahead of time. I think she has recipes for crock pot taco filling, too. I've made her Santa Fe chicken (crock pot) and it's excellent...just in case you're looking for inspiration.

[Anonymous]

I think you can dress the slaw the night before, but it's kind of a personal taste thing. If you dress it right before, the cabbage is going to stay raw/crispy, and the dressing's going to be a little runny on it. Some people like that, esp. for fish tacos. Some people don't, and would rather it not be so raw-tasting and be a little more integrated. If you fall into the latter camp, you can dress the night before, and make sure it's refrigerated.

BTW, some people do the cabbage on their fish tacos un-dressed--just raw and crispy, with some chipotle mayo on the taco. I like to do the cabbage with an apple cider vinaigrette.

[Anonymous]

That's a great game plan. I would add lime wedges, chopped onion, and chopped cilantro for those who like those things. You can chop that stuff the night before, and store it ready-to-serve, under plastic wrap. The day of, just set them out.

[Anonymous]

The black beans will be better day-old and reheated. The flavors will have overnight to integrate.
Same-day beans never taste quite the way they should.

[Anonymous]

A friend was just telling me about beef taquitos. You can google them. Possibly make them the day before.