RECIPE DETAILS
Item ID: FS075
Serving Description: 1 Slider
Food Category: Sandwich recipes
HACCP Process Category: SameDay
RECIPE DETAILS
Item ID: FS075
Serving Description: 1 Slider
Food Category: Sandwich recipes
HACCP Process Category: SameDay
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
Recipe Source: Boulder Valley School District Food Services
Cooked beef yields 63%
Cooked onion yields 78%
1. Slice the onion
2. Thaw frozen poblanos, remove the stem and seeds, and puree. Set aside.
Preparation
1. Trim silver skin
2. Season with salt and pepper.
3. Sear in tilt skillet and add water until it’s halfway up the side of the beef.
Note: You will need to keep adding water throughout the cooking to make sure the level stays the same.
4. Cook for 3 hours or until it shreds easily.
5. Melt butter in tilt skillet then add sliced onions to carmelize. Cool when done cooking.
6. Drain the beef once it is cooked through and shredded.
7. Add onion and the pureed poblanos and mix to combine.
8. Add cooking liquid if it seems too dry.
9. Season with more salt if needed.
Serving
Reheating instructions if the beef is being shipped to sites or prepared ahead of time:
1. Reheat in a 350 degree oven or steamer for 30 minutes until internal temp of 165.
2. Uncover and cook for 5 minutes to evaporate some of the liquid in the pan.
Serving:
1 slider bun with 2 ounces of beef.
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
Fruits: 0 | Vegetables Total: 0 | Meat/Meat Alternative: 1.75 | Calories: 199.39 |
Dark Green: 0 | Milk: 0 | Sat. Fat: 9.87% | |
Red Orange: 0 | Grains: 1 | Sodium: 304.75 | |
Legumes: 0 | |||
Starchy: 0 | |||
Other: 0 | |||
Additional: 0 |
Discover More
Menu Development
When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.