RECIPE DETAILS
Item ID: 1799597
Serving Size: 2 Sliders
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Sandwich, Wraps, Beef
Allergens: Milk, Wheat
RECIPE DETAILS
Item ID: 1799597
Serving Size: 2 Sliders
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Sandwich, Wraps, Beef
Allergens: Milk, Wheat
Ingredients
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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 âAs purchasedâ quantities. Ingredient yields from USDAâs Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Yields
- Onion: 78%
- Beef Chuck Roast: 63% (cooked)
Pre-Preparation
- Wash produce as needed.
- Cut off ends and remove skin from onions, then slice into 1/4-inch strips.
- Thaw frozen poblanos under refrigeration at or below 41°F. Remove stems and seeds, then purée. Set aside.
- Preheat oven to 300°F.
Preparation
- Trim the silver skin from the beef chuck roast.
- Season with salt and pepper.
- Sear beef in a tilt skillet until all sides are browned.
- Transfer seared beef to 4-inch hotel pans and fill with water until pans are ¾ full.
Note: Add water as needed throughout cooking to maintain the level. - Cook for about 3 hours at 300°F, or until beef is easily shredded. Minimum internal temperature should be 145°F.
- Melt butter in a tilt skillet, then add sliced onions and caramelize. Cool when done.
- Once the beef is fully cooked and shredded, drain and reserve the cooking liquid.
- Mix shredded beef with caramelized onions and pureed poblanos.
- Add reserved liquid if the mixture is too dry.
- If preparing ahead, cool according to HACCP procedures and hold cold at or below 41°F until ready to reheat.
Reheating Instructions (if prepared ahead):
- Reheat covered in a preheated 350°F oven or steamer for about 30 minutes, or until the internal temperature reaches 165°F.
- Uncover and cook for an additional 5 minutes to reduce excess liquid.
- Hold hot until service at or above 135°F.
Serving:
Serving size: 2 slider buns, each filled with 2 oz of the finished beef, onion, and poblano mixture.
Suggested serving utensil: Tongs
*Note on Allergens:
Some Slider Buns have Soy, please be sure to check labels and adjust accordingly.
Recipe Source:
Boulder Valley School District Food Services
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, Beans, Peas, & Lentils | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Vegetables, Additional | 0 cups |
| Grains | 2 oz eq |
| Meat/Meat Alternatives | 3.5 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 451.68 kcal |
| Total Fat | 16.53 gm |
| Saturated Fat | 6.88* gm |
| Trans Fat | 0.47* gm |
| Sodium | 666.41* mg |
| Carbohydrates | 33.38 gm |
| Fiber | 2.61 gm |
| Sugars | 3.16* gm |
| Added Sugars | 2.00* gm |
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.
