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
MAINTENANCE: The export function to download the recipes is currently unavailable. Please use print screen in the meantime. Recipes and crediting may be incomplete. Please verify using your own process before implementing. We’re working to resolve this quickly; we apologize for the inconvenience and appreciate your patience. Questions? Contact us at tlb@chefannfoundation.org.
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 |
