Recreate Club Taco Bar at home for Friday's Virtual Taco Night
On Friday, May 15, the National Press Club Events Committee is staging an unprecedented Zoom event for all to celebrate all things TACO.
"Mesfin and Mike" -- Reliable Source manager and Club president, respectively -- will be the Masters of Ceremony; Club member and president of the National Latino Farmers & Ranchers Trade Association, Rudy Arredondo, will perform traditional Latin American guitar pieces and provide atmosphere; and I will assist you in making a virtual cocktail together, a Chile-Lime Mango Margarita.
Since we can't hang out on the 14th floor, you'll have to get your margarita ingredients lined up ahead of time, and also BYOT -- Bring Your Own Tacos.
In case you want to recreate your own before-the-pandemic Friday Reliable Source Taco Night, below is a general roadmap of how the Club Taco Bar is constructed.
- Ground beef: Certified Angus ground beef is sautéed and grease drained before adding sautéed onions, cumin, salt and pepper. While the meat is sautéing, chunks of beef are broken and a couple of cans of tomatoes and juice added. Separate half of the meat and add canned picante sauce to make a spicy mix. Garlic powder, not fresh, is optional.
- Refried beans: Soak dry pinto beans overnight. Boil beans in fresh water with onions, jalapenos, red/yellow/green peppers, salt and pepper. After draining water, beans are transferred to skillets for hand mashing. Cumin, oregano, salt and pepper are added. Oven-roast onions and tri-color peppers for a garnish.
- For cheese sauce, warm heavy cream. Add shredded cheddar cheese until melted and smooth. The proportion is about 1 quart of cream to 1.5-2# cheese; a combination of cheeses is optional.
- For pico de gallo/salsa, dice red onions, green peppers (optional), jalapenos, roma tomatoes, chopped cilantro and lime juice.
- For guacamole, mash/puree avocado pulp, pico de gallo (onion, jalapeno, tomato, cilantro, lime), lemon juice, salt and pepper.
- Add-ins, for taco customization include: (canned) pickled jalapenos, black olives, shredded iceberg lettuce, chopped tomatoes and white onions (rinsed under running water), picante sauce, shredded cheddar cheese and sour cream.
- Tortillas can be any variety of corn and flour tortillas: traditionally these include “taco shaped” crispy six-inch corn tortillas, tortilla (nacho) corn chips, and six or ten inch flour tortillas.
Susan Delbert is the National Press Club executive chef. She oversees the Club's catering and two restaurants, the Fourth Estate and the Reliable Source.
Contact: [email protected].