Authentic Mexican Tacos Bar
This recipe is born from my love of authentic Mexican cuisine — the real deal, not the Americanized version. I call it my Taco Bar recipe because it's perfect for feeding a crowd. It’s budget-friendly but tastes anything but cheap — trust me, your guests will be blown away.
Bring this dish to your next garden party, and I promise it’ll be a hit. Don’t be intimidated by the length of the recipe — with a little planning, it all comes together effortlessly. The best part? The slow-cooked pulled pork takes a few hours, but that’s exactly what I love about it — most of the work happens ahead of time, so when the party starts, you're free to enjoy the festivities.
Ingredients 20
Pulled Pork
1 pork shoulder, leave the fat on, do not cut the meat
1 tbsp Tex Mex spices
2 tsp smoked paprika
1 tbsp cajun spices
2 tsp garlic powder
salt and pepper, to taste
250 ml BBQ sauce, neal's brother original
125 ml water
Pico De Gallo With Mango
1⁄2 white onion, diced
1 mango, diced
2 tomatoes, medium, diced
2 tbsp mint, chopped
1⁄2 lime juice
salt and pepper, to taste
Coriander Sauce
1 cup mayonnaise
1 cup Greek yogurt
1 bunch cilantro, chopped
1⁄2 cup water
1⁄4 cup white vinegar
salt and pepper, to taste
Red Cabbage Salad
1⁄2 red cabbage, thinly sliced
1 lime lime juice
salt and pepper, to taste
Other Ingredients For Serving
hot pepper, chopped
corn tortillas
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Method 19
Pulled Pork
Oven baking: Preheat oven to 300°F (150°C).
Season: Sprinkle generously with , , , , salt and pepper on all sides.
Sear: Heat a large skillet over high heat and sear the on each side, until golden brown.
Place in an ovenproof dish.
In a bowl, mix the with (about 1 part BBQ sauce to half a part water) and pour this mixture over the meat, submerging it well.
Cover with aluminum foil and bake for 5 to 6 hours, or until the meat is tender and flakes easily with a fork.
Pico De Gallo With Mango
Dice , , and .
Mix all ingredients in a bowl.
Add salt and pepper to taste.
Coriander Sauce
Blend all ingredients in a blender until smooth. *The secret is in the blender : I use a magic bullet.
Red Cabbage Salad
Slice into thin strips.
Mix remaining ingredients in a bowl.
Shred Pulled Pork
Remove from oven.
Remove the fat and bones, then flake the meat with two forks.
To serve: Add a little of the cooking sauce to keep the meat moist and flavorful.
Corn Tortillas
Place the tortillas on a pre-heated skillet or pan over high heat
Heat for 10-20 seconds per side or until soft and warm
Once the tortillas are ready, it’s essential to keep them warm, so they remain soft longer. Use a tortilla warmer or a kitchen cloth to wrap them and serve them.
To Serve
Place all the ingredients in individual dishes and let your guests create their own tacos
Magalie Ouellette-Gauthier 🌶️'s tips
The tortilla should feel soft and easy to fold. Don’t overheat; otherwise, the tortilla might burn.
