RECIPE DETAILS
Item ID: 1798853
Serving Description: 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 Description: 3 Tacos
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Beef, Gluten Free
Allergens: Milk
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Yields
- Tomatoes: 87%
- Beef Chuck Roast: 63% (cooked)
Pre-Preparation
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Wash produce as needed.
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Mince garlic.
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Chop tomatoes.
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Rehydrate guajillo chiles in boiling water. Reserve chile water for later use.
- Preheat oven to 275°F.
Preparation
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Add the first oil amount to a skillet over medium-high heat.
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Add the beef to the skillet and brown on all sides.
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Sprinkle the beef with salt and pepper.
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Once browned, transfer approximately 3 lb of beef to each deep hotel pan.
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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.
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Use an immersion blender to blend all sauce ingredients in the pan until smooth.
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Cover pans with parchment and foil.
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Cook at 275 °F for approximately 4 hours until beef is tender and shreddable. Minimum internal temperature should be 145 °F.
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Once cooked, shred the beef. Reserve liquid if desired for serving.
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Assemble the tacos:
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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
Food Groups/Meal Patterns
Based on default serving size and measure.
PLEASE NOTE: Crediting is under maintenance, and may be incomplete. Please double check using your own crediting process before implementing in a menu.
| 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 |
| 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 |
