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Mexican Buffet Menu Ideas - full Mexican buffet menu ideas with recipes like barbacoa, lime cilantro rice, avocado dip, beans, tortilla bowls, corn and homemade salsa. Free Mexican printable table tents included! by ilonaspassion.com I @ilonaspassion #CreateYourBowl #ad
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Mexican Buffet Menu Food Ideas

Mexican buffet menu recipes with barbacoa, rice, salsa and avocado dip.
Prep Time1 hr
Cook Time5 hrs 30 mins
Course: Main Course
Cuisine: Mexican
Keyword: mexican buffet, mexican food
Servings: 12
Calories: 1547kcal
Author: Ilona

Ingredients

  • 24 flour tortilla or 4- 5 pckgs. of original or OLD EL PASO Mini Tortilla Bowls

Barbacoa

  • 6 lb. beef roast
  • 1 1/2 cup chicken broth
  • 1/2 cup lime juice
  • 3 Tbsp cumin ground
  • 2 Tbsp. oregano
  • 2 Tbsp. vegetable oil
  • 2 tsp. salt
  • 1 1/2 tsp. sweet paprika
  • 7 garlic cloves pressed or shredded
  • 5 chipotles in adobo cut into small pieces
  • 2 onions sliced
  • 2 bay leaves

Lime Cilantro Rice

  • 3 1/4 cups water
  • 1 1/5 cup long-grain rice
  • 1 tsp. butter
  • 1/2 tsp. salt
  • 1/2 Tbsp. lemon juice
  • 3 limes
  • 1/2 cup cilantro chopped

Corn

  • 2 cups corn frozen and cooked
  • 1/4 cup red onion chopped
  • 1/4 cup cilantro chopped
  • 1/4 tsp. salt

Salsa

  • 7 tomatoes medium-sized, diced
  • 1 red onion small, chopped
  • 1/2 cup cilantro chopped
  • 1 tsp. salt
  • 1/8 tsp. black pepper

Avocado Dip

  • 3 avocados
  • 2 tomatoes medium-sized, diced
  • 1/4 cup cilantro chopped
  • 1/4 cup green onion chopped
  • 1/2 tsp. salt
  • 1/8 tsp. black pepper

Extras

  • 2 28 oz. kidney beans cans, heat up
  • 2 cups cheese shredded
  • 1 cup sour cream
  • 5 cups lettuce chopped
  • 5 cups tortilla chips
  • 8 cups vanilla ice cream

Instructions

Barbacoa

  • Cut beef into cubes about 1 inch by 1 inch, add to slow cooker.
  • Add chicken broth, lime juice, cumin, oregano, oil, salt, sweet paprika, garlic, chipotles in adobo sauce, onions and bay leaves.
  • Cook on low for 8 hours or high for 4 hours.
  • Remove the meat from slow cooker and cut into small pieces by knife or you can use fork to shred the meat.
  • Put back into the slow cooker, cook on low for 3 hours or high for 1,5 hours. When the meat is ready and soft turn off. You can also add more salt if you need it.

Lime Cilantro Rice

  • In a medium saucepan combine water, rice, butter, salt, butter, lemon juice and squeezed lime juice from 1 lime.
  • Bring to boil, lower the heat, cook on low-medium heat for 20 minutes. Add squeezed lime juice from remaining limes, add cilantro, mix well.

Corn

  • In a medium bowl combine corn, red onion and cilantro. Season with salt and pepper. Combine well.

Salsa

  • In a medium bowl mix tomatoes, red onion and cilantro. Season with salt and pepper. Combine well.

Avocado Dip

  • In a medium bowl mash avocados with fork, add tomatoes, cilantro and green onion. Season with salt and pepper. Combine well.

Mexican Bowl

  • Put rice on the bottom, then meat, beans, corn, salsa, avocado dip, sour cream, cheese, lettuce.
  • Serve vanilla ice cream in bowls.

Video

Notes

  • This menu is suggested for 12 people but it is approximately, it can be enough for more than 12 people.
  • If you would like barbacoa to be more spicy, add more few more chipotle peppers in adobo sauce, also increase salt if needed.
  • Start by preparing barbacoa in slow cooker, since it will take the most time, the meat can be kept in slow cooker all the time on warm and guests can take how much meat they want straight from crockpot.
  • Next prepare your tomato and corn salsa, avocado dip and prep your toppings, store them easily in the refrigerator until the party.
  • Just before the party cook rice and warm up beans. 
  • Print your Free Printable food labels.

Nutrition

Serving: 8g | Calories: 1547kcal | Carbohydrates: 153g | Protein: 77g | Fat: 73g | Saturated Fat: 30g | Cholesterol: 226mg | Sodium: 1891mg | Potassium: 2472mg | Fiber: 23g | Sugar: 30g | Vitamin A: 2624IU | Vitamin C: 36mg | Calcium: 594mg | Iron: 15mg