RECIPE DETAILS
Item ID: MB130
Serving Description: 2 Tacos
Food Category: Entrees
HACCP Process Category: Complex
RECIPE DETAILS
Item ID: MB130
Serving Description: 2 Tacos
Food Category: Entrees
HACCP Process Category: Complex
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
PORK YIELD = 58%
1. Place pork in a 400 pan.
2. Mix the water, first chipotle amount, and 1/2 of the dry seasonings together and add to the pans.
3. Braise the pork until shreddable, about 4-6 hours.
4. Make the Slaw:
CABBAGE GREEN
CABBAGE RED
CILANTRO (first amount)
VINEGAR APPLE CIDER
OIL OLIVE CANOLA BLEND
PEPPERS CHIPOTLE (second amount)
HONEY
SALT (second amount)
a. Shred the cabbage and chop the cilantro.
b. Make the vinaigrette by mixing together the vinegar, oil, chipotle peppers, honey, and salt.
c. Mix all ingredients together until dressing is well incorporated with vegetables.
5. Make the Poblano Cream Sauce:
Ingredients:
SOUR CREAM
PEPPERS POBLANO
CILANTRO (second amount)
LIME JUICE
SALT KOSHER (third amount)
SPICE PEPPER BLCK (second amount)
a. Roast peppers at 400 degrees for 15-20 minutes, peel the skin off, and deseed.
b. Mix all ingredients together and burr mix.
Preparation
1. Shred pork and add the remaining half amounts of the spices.
If preparing ahead or transporting out:
2. Chill the shredded pork.
3. Place 5lb of pork per hotel pan, cover with parchment and foil and refrigerate until service.
4. Reheat at 350 degress for 25 minutes or until 165 degrees.
Serving
1 taco = 2oz of pork, 1oz of slaw, and 1 Tbsp of sauce
Serving = 2 Tacos
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
| Fruits: 0 | Vegetables Total: 0.5 | Meat/Meat Alternative: 3.5 | Calories: 566.37 |
| Dark Green: 0 | Milk: 0 | Sat. Fat: 17.37% | |
| Red Orange: 0 | Grains: 2 | Sodium: 633.77 | |
| Legumes: 0 | |||
| Starchy: 0 | |||
| Other: 0.5 | |||
| Additional: 0 |
