Taco Bar

Fresh Produce	Spices	Packaged Goods
2 medium yellow onions 2 red/orange bell peppers 1 poblano pepper 4-5 tomatoes 1 bunch scallions 1-2 avocadoes ~6 medium cloves garlic	Cumin Ancho Chili Powder Oregano Tumeric Coriander Salt Pepper	4 15oz cans Black Beans 1 can chilis in Adobo 1 jar sofrito 1 jar salsa
Meats	Dairy	Dry
1.5 - 2lbs Ground Beef 1.5 - 2lbs Mixed Vege Beef	Monterey Jack Cheese Pepper Jack Cheese Cheddar Cheese Sour Cream	1 box Saffron Rice Masa Harina

• Prepare a double recipe of Masa tortillia dough and cover.

• Chop onions, bell peppers, poblano peppers, scallions, and canned chilis, (and garlic, if using fresh). 
• Measure ingredients into mise en place as listed below (yes, I know it's a lot of bowls.)
• If making tortillias: begin preparing & cooking tortillias on two skillets on stovetop.  Continue pressing/cooking tortillias for remaining 2 hrs.

mise en place	For Beans:	For Meat:	For Vege Meat:
Garlic (Added /w oil) (cooked just as oil heats)	1tbsp + 2tsp garlic, minced (+~3tbsp olive oil)	1 + 1/2tsp garlic, minced (+~2tbsp olive oil)	1tsp garlic, minced (+1/4 cup olive oil)
Onions (Added First) (Mid Heat: cook 1-2 min) Cook until translucent	1 medium onion (~ __ cup), diced	1/2 medium onion (~__ cup), minced	1/2 medium onion (~__ cup), minced
Vegetables (Added Second) (Mid-H Heat: cook 2-3 min) Cook until softened/browned	1  bell peppers (~4/3 cup), diced 1/2 poblano pepper (~2/3 cup), diced 3 Scallions, diced	1/4 bell pepper (~1/3 cup), diced 1 scallion, diced	1/4 bell pepper (~1/3 cup), diced 1 scallion, diced
Sauces (Added Third) (Mid-H Heat: cook 30 seconds) Cook until fragrant	1/2 canned chili, minced (+1/2 tsp adobo) 3 tbsp sofrito 3 tomatoes (~1 cup), diced	3/8 canned chili, minced	1/8 canned chili, minced 2 tsp sofrito
Spices (Added Third) (Mid-H Heat: cook 30 seconds) Cook until fragrant	1tbsp + 1tsp cumin 1/2tsp (scant) coriander 1tbsp +1 tsp Ancho chili powder 1/2tsp tumeric 1tbsp oregano 3/4 tsp salt	2tbsp cumin 1 1/2tsp Ancho chili powder 1tsp oregano 1/4tsp tumeric 1/4 tsp salt	1tbsp + 2tsp cumin 1tsp Ancho chili powder 1tsp oregano 1/4tsp tumeric 1/4 tsp salt
Main Ingredient Cook as directed	4 15oz cans Black Beans	2lbs ground beef	1.5lbs mixed vege meat

• Set 1 pack of saffron rice to cook over low heat
• In a medium-sized saucepan, begin heating olive oil and garlic for beans.  Add onions when garlic begins to smell fragrant, and continue to add ingredients and cook as listed above.  Allow beans to simmer lightly on stovetop.

• Remove rice & beans from stovetop.  In separate skillets, heat olive oil and garlic for meat and vege-meat.  Add onions when garlic begins to smell fragrant, and continue to add ingredients and cook as listed above.  Cook just until meat is medium-well, or vege meat becomes tender.
• Slice or dice Avocado and Tomato for serving as desired.
• Grate monterey jack, pepper jack, and cheddar cheeses as desired, and mix.

• Remove tortillia skillets from stove, and add beans & rice pots for re-heating.  Prepare sour cream, salsa, avocado, tomato, cheese mix, taco meat, vege meat, beans, rice, and tortillias for serving.

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