I love tacos when I’m cooking for a crowd because they’re usually so much easier to pull together than a sit-down dinner with multiple courses, and they can be easily individualized depending on the toppings.
Any protein made with tinga, a spicy-sauce crafted from fire-roasted tomatoes, chili peppers and spices, is always at the top of my go-to list because it’s so flavorful and can be prepared fairly quickly — a blessing when you’re pinched for time in a crowded kitchen full of hungry people.
I was just that during a recent weekend, when four of my five kids (plus two daughters-in-law and two grandkids) came for a weekend visit. Taking everyone out to dinner would have cost the proverbial arm and a leg. And ordering pizza just seemed so … predictable.
But tacos? Kids especially love crunchy handheld foods and the grown-ups appreciated the casual eat what you want, when you want it taco bar I set up on the kitchen counter.