RECIPE DETAILS
Item ID: 1798853
Serving Size: 3 Tacos
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Beef, Gluten Free
Allergens: Milk
RECIPE DETAILS
Item ID: 1798853
Serving Size: 3 Tacos
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Beef, Gluten Free
Allergens: Milk
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Yields
- Tomatoes: 87%
- Beef Chuck Roast: 63% (cooked)
Pre-Preparation
- Wash produce as needed.
- Mince garlic.
- Chop tomatoes.
- Rehydrate guajillo chiles in boiling water. Reserve chile water for later use.
- Preheat oven to 275°F.
Preparation
- Add the first oil amount to a skillet over medium-high heat.
- Add the beef to the skillet and brown on all sides.
- Sprinkle the beef with salt and pepper.
- Once browned, transfer approximately 3 lb of beef to each deep hotel pan.
- To each hotel pan, add the following:
⅜ oz minced garlic
0.2 oz canned chipotle in adobo
5 ¾ oz diced tomatoes
¼ oz rehydrated dried guajillo peppers
¼ cup white vinegar
1 Tbsp oregano
1 tbsp cumin
1 tsp paprika
1 tsp cinnamon - Add reserved chile water to each pan until the beef is ¾ submerged.
- Use an immersion blender to blend all sauce ingredients in the pan until smooth.
- Cover pans with parchment and foil.
- Cook at 275 °F for approximately 4 hours until beef is tender and shreddable. Minimum internal temperature should be 145 °F.
- Once cooked, shred the beef. Reserve liquid if desired for serving.
- Assemble the tacos:
- Day before cooking:
a. Add 1 oz of shredded beef and 1 oz of cheese to each tortilla.
b. In a skillet, add 1 tsp of oil (second amount) for every 3 tacos cooked.
c. Brown tacos quickly on each side until crisp and heated through.
Serving
Serving size: 3 tacos
Suggested serving utensil: Tongs
Recipe Source
Chef Ann Foundation
We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Vegetables, Additional | 0 cups |
| Grains | 3 oz eq |
| Meat/Meat Alternatives | 6 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 429.37 kcal |
| Total Fat | 21.47 gm |
| Saturated Fat | 5.80 gm |
| Trans Fat | 0.40* gm |
| Sodium | 581.82 mg |
| Carbohydrates | 25.18 gm |
| Fiber | 2.86 gm |
| Sugars | 0.22* gm |
| Added Sugars | 0.00* gm |
