A taco bar is an interesting idea for serving Mexican snacks when on the table is laid out with corn tortillas and many plates with different fillings so that your guests can collect tacos for themselves. Give them a good choice and grill beef, grilled chicken salsa to your taste resembles corn from Mexican street stalls, but cooked in a convenient form for tacos. The remaining fillings do not require preparation: grated cheese, sliced avocado, thinly sliced radish, lime wedges and pico de gallo salsa. Meat and chicken grilled topped with a mouth-watering sweet-spicy marinade with notes of smoking. Its perfectly balanced taste is excellent. Combines with the rest of the components of the tacos. Share with friends: 
Time: 2 hours. Difficulty: easy Servings: 6 – 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Taco bar
- 24 soft corn tortillas
- 2 tbsp. grated cheese monterey jack
- 2 diced avocados
- 2 limes, each cut into 8 slices
- 1 tbsp. thinly chopped radishes
- 2 tbsp. fresh salsa pico de gallo or other salsa
Marinade
- 0.5 kg skinless bones of chicken thighs (4 – 5 pcs.)
- 0.5 kg skirt steak
- 1 – 2 chipotle peppers in adobo sauce + 1-2 tbsp. l sauce
- 0.5 tbsp. freshly squeezed orange juice
- 1/4 Art. cider vinegar
- 1/4 Art. brown sugar
- 1/4 Art. vegetable oil
Corn salsa
- 4 ears of corn peeled
- 2 tbsp. l vegetable oil + optional to grease grill grates
- 1/4 Art. mayonnaise
- 2 tsp grated lime zest
- 2 tbsp. l freshly squeezed lime juice
- 2 tbsp. l grated parmesan
- 1/4 Art. cilantro leaves
Recipes with similar ingredients: chicken thighs, beef, corn, Avocado, radish, Monterey Jack cheese, pico de gallo sauce, lime, chipotle pepper in adobo sauce, orange juice, tortilla
Recipe preparation:
- Marinade: in a mini-combine or blender, beat on pulsed chipotle pepper and adobo sauce, orange juice, apple cider vinegar, dark brown sugar, vegetable oil and 0.5 tsp salt until smooth. Cast separately 1/3 tbsp. marinade. Put the chicken and steak in separate large plastic bags with ziploks, divide the remaining marinade by pack and mix to coat the meat. Seal the packages and put in the refrigerator for 1 hour.
- Corn Salsa: Preheat the grill to moderately strong heat. Lightly grease the grill with vegetable oil. Grease corncobs evenly 2 tbsp. l vegetable oil and sprinkle the ears of 0.5 tsp. salt and a little black pepper. Grill, turning periodically until cooked and grilled marks, 10-15 minutes. Set aside so that the corn cools a little; maintain moderate heat grilling.
- Combine mayonnaise, zest and lime juice and parmesan in a large bowl. Cut the corn kernels with a knife and mix in the mayonnaise mixture. Stir in cilantro.
- Taco bar: put chicken and steak on a baking sheet with with sides and sprinkle with 1 tsp. salt. Wrap the cakes in foil and put on the edge of the grill so that they warm up while you fry meat.
- Spread the chicken and grilled steak, grease the marinade on top and fry for 5 minutes. Turn over and fry until chicken fried, and the steak will not be ready until lightly cooked, another 5 minutes for thinner slices and 7-8 minutes for thicker ones.
- Before removing chicken and steak from the grill, grease them. set marinade, turn over and fry until caramelized marinade for about 1 minute. Put the chicken and steak on chopping board and let rest for 5 minutes before sliced. Cut the chicken into pieces of 2 cm., And chop the steak thin slices across the fibers. Serve immediately with tortillas, corn salsa, grated cheese, avocado, lime wedges, radish and fresh salsa. You can stuff cakes with more than just slices. meat, try to cook a taco bar with minced meat, salad leaves and sweet pepper.
