Taco Night is one of my favorite themes for entertaining large groups. Everyone loves Mexican food, and anything that is build-your-own makes is always a crowd pleaser.
Recently, I had 23 people over for dinner and decided to make tacos for the large crowd. I had some pescetarians, vegetarians and vegans in the bunch so I decided to add a couple of things to my regular menu of chicken, guacamole, pico de gallo, refried beans, cheese and sour creme.
The recipes below are great as an add on to a bigger menu or as a stand alone dinner.
- 1 Tbsp High-heat oil- I use avocado oil
- 1 cup diced onions
- 5 cups diced mushrooms
- 2 chipotle peppers (canned in adobo)
- 1 tsp oregano
- 200g crushed tomatoes (about half of a 400g/14.1oz can)
- Heat oil in a large pot at med/high heat
- Add onions and stir occasionally until clear
- Add mushrooms and stir until cooked down and reduced in size
- mushrooms release a lot of water so make sure to put heat on high to let water evaporate
- Add chipotles cut into small pieces and stir. Cook for about 2 minutes
- Add tomatoes and lower heat to low and let simmer for 10 minutes
- Change to high heat and add oregano.
- Add salt to taste.
Avocado and Cilantro Sauce
- 2 avocados (about 3 cups of diced avocados)
- Juice of 2 limes
- 1.5 cups of cilantro, roughly chopped
- 1tbsp salt
- 3/4 cup avocado oil
- 1 cup water
- Add all ingredients to blender
- Add more water as needed
- If possible, serve in a squeeze bottle
- 2 large red onions, halved then thinly sliced
- 1.5 cups white vinegar
- 1/4 cup of sugar sugar
- 1/2 teaspoon of salt
- Combine vinegar, salt and sugar in a non-reactive pot (i use one with an enamel coating).
- Add the sliced onions to a glass jar
- After the liquid boils, pour it over the onions.
- Let the onions rest for 20 minutes, and they are ready!
- Once at room temperature, you can store it in the fridge for a couple of weeks.