Our Taco Bar was piled high with so many choices. Number One son, our chef, didn’t use measured amounts of anything so I can’t share exact reipes – here’s a list of the toppings:
Tomatoes
red cabbage
avocado butter
avocado fresca
feta cheese
jalepeno cream*
sliced jalepenos
olive tapenade
caramelized red onions
roasted butternut squash*
salsa
black beans
Spanish rice
lime wedges
tapatio hot sauce
boneless pork ribs*
marinated grilled steak
marinated grilled shrimp
marinated grilled chicken
fresh white corn tortillas
My favorite combination was the pork, butternut squash, jalepeno cream, and cabbage…..
The boneless pork ribs were cooked all afternoon in a crockpot with red wine, herbs de Provence, and ginger. He cut the butternut squash into tiny cubes, seasoned it with olive oil, salt, pepper, and a little ginger then roasted it for 30 min. The jalapeno cream was made with 1 1/2 cups of sour cream and fresh jalapenos. He put the sour cream in a food processor then added 1 1/2 jalapenos(seeds and membranes included) – blend until smooth.
We made different combinations, all were delicious!
I’m joining Foodie Friday at Designs by Gollum – thanks for visiting!
Donnie says
Your Taco bar has something for everyone. Looks delicious.