RECIPE DETAILS
Item ID: 1799484
Serving Size: 1 Bowl
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Lunch Entree
Attributes: Gluten Free, Beans, Peas, Lentils, Beef
Allergens: None
RECIPE DETAILS
Item ID: 1799484
Serving Size: 1 Bowl
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Lunch Entree
Attributes: Gluten Free, Beans, Peas, Lentils, Beef
Allergens: None
Ingredients
To scale a recipe, change the âStandard Yieldâ number, then click the âScaleâ button. To return to the default standard batch size, click the âResetâ 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 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: 88%
- Bell Pepper: 80%
- Black Beans, canned: 56% (drained)
- Beef Chuck Roast: 63% (cooked)
Pre-Preparation
- Wash produce as needed.
- Purée the chipotle peppers in a food processor.
- Defrost corn.
- Defrost green chili sauce.
- Preheat oven to 300°F.
Preparation
-
Prepare the Black Bean and Corn Salad:
- Drain and rinse black beans.
- Dice onions and peppers.
- Chop cilantro.
- Mix together corn, beans, onion, peppers, and cilantro.
- In a separate bowl, whisk together vinegar, first lime juice amount, olive oil, and first salt amount.
- Combine all ingredients and set aside for later use.
- Cook the brown rice:
- Combine rice and water in 4-inch full-size hotel pans (ratio of 1 part rice to 2 parts water).
- Cover the hotel pans with parchment and foil, cook for 45-60 minutes in 350°F oven.
- Hold hot or cool as needed according to HACCP procedures.
- Note: Alternatively, cook rice in a steamer for 30 minutes or until water has been fully absorbed.
-
Prepare the Beef:
- Trim all silver skin off beef.
- Season with second salt amount and pepper.
- Sear in a tilt skillet on all sides until browned.
- Add the seared meat to 4″ hotel pans and fill with water until ¾ full.
Note: Add water throughout cooking to maintain water level. - Cook for 4 hours at 300°F or until it falls apart and reaches a minimum internal temperature of 145°F.
- Shred the beef, drain liquid (reserve), return shredded beef to pans.
- Add puréed chipotle peppers, second lime juice amount, green chilies, and thawed green chili sauce.
Note: Add reserved cooking liquid back if the mixture is too dry.
Serving
1 pan = 10 lb or 5 quarts = 40 servings Serving size: 1 bowl = ½ cup meat mixture (4 oz) with 1 cup rice, topped with ½ cup (2.8 oz) Black Bean and Corn Salsa Suggested serving utensils: spoodles or scoops 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 | â cups |
| Vegetables, Starchy | Πcups |
| 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 | 617.21 kcal |
| Total Fat | 14.49 gm |
| Saturated Fat | 5.15 gm |
| Trans Fat | 0.47* gm |
| Sodium | 590.44 mg |
| Carbohydrates | 75.23 gm |
| Fiber | 9.37 gm |
| Sugars | 3.46* gm |
| Added Sugars | 0.00* 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.
