RECIPE DETAILS
Item ID: 1941501
Serving Size: 2 Tacos
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: 6-12
Allergens: Wheat
RECIPE DETAILS
Item ID: 1941501
Serving Size: 2 Tacos
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: 6-12
Allergens: Wheat
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
Yield
- Black Beans, canned: 60% (drained)
- Onion: 88%
- Tomato: 87%
- Cilantro: 84%
- Diced Tomatoes, canned: 66% (drained)
Pre-Preparation
- Wash all produce thoroughly under running water before cutting or juicing.
- Preheat oven to 350°F.
Preparation
- Prepare Black Beans:
- Drain and rinse black beans.
- Mix beans with red salsa, lime juice (first amount), cumin, and salt until evenly coated.
- Cover and refrigerate, hold at 41°F or below until service.
- Prepare Pico de Gallo:
- Dice Roma tomatoes.
- Finely dice onions and jalapeños.
- Finely chop cilantro.
- In a non-reactive container, mix the canned tomatoes, tomatoes, onions, jalapeños, cilantro, lime juice (second amount), cumin (second amount), salt (second amount), and sugar.
- Cover and refrigerate, hold at 41°F or below until service.
- Prepare chicken:
- In a bowl, whisk the chili powder, paprika, garlic powder, cumin (third amount), salt (third amount), and oil to make the rub.
- Cut chicken into strips, then toss chicken with rub until evenly coated.
- Portion 10 lbs of chicken into each hotel pan (80 servings per pan).
- Cook in a 350°F oven for about 25 minutes, or until internal temperature reaches 165°F for 15 seconds.
- Hold hot at 135°F or higher until assembly and service.
Serving
Serving size: 2 tacos per serving
- 2 oz chicken meat on each taco tortilla shell.
- 2 Tbsp (1 oz) black beans on top of the chicken for each taco.
- 1 Tbsp pico de gallo on top of beans to garnish for each taco.
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, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Vegetables, Additional | 0 cups |
| Grains | 3 oz eq |
| Meat/Meat Alternatives | 4 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 522.76 kcal |
| Total Fat | 16.07 gm |
| Saturated Fat | 4.06 gm |
| Trans Fat | 0.05* gm |
| Sodium | 1,161.42 mg |
| Carbohydrates | 54.48 gm |
| Fiber | 11.08 gm |
| Sugars | 1.92 gm |
| Added Sugars | 0.02* gm |
