RECIPE DETAILS
Item ID: 1798853
Serving Size: 2 Tacos
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Beef, Gluten Free, 6-12
Allergens: Milk
RECIPE DETAILS
Item ID: 1798853
Serving Size: 2 Tacos
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Beef, Gluten Free, 6-12
Allergens: Milk
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
- Tomatoes: 87%
- Beef Chuck Roast (boneless): 63% (cooked)
Pre-Preparation
- Rehydrate guajillo chiles in just enough boiling water to cover the chiles. Reserve the chile water for the braising liquid.
- Wash produce as needed.
- Remove the top stem/core from tomatoes, then dice into small cubes.
- Mince garlic.
- Preheat oven to 275°F.
Preparation
- In a tilt skillet set over medium-high heat, add the oil.
- Add the beef to the skillet and brown on all sides.
- Season the beef with salt and pepper.
- Once browned, portion approximately 3-4 lbs of beef in each 4-inch deep hotel pan.
- Hold for immediate use while preparing the braising liquid.
- In a large container, combine garlic, chipotle in adobo, tomatoes, rehydrated guajillo peppers, white vinegar, oregano, cumin, paprika, cinnamon, and reserved chile water for the braising liquid.
- Use an immersion blender to blend all braising liquid ingredients until smooth.
- Distribute braising liquid evenly among each hotel pan until the beef is approximately ¾ submerged.
- Cover each hotel pan with parchment and foil.
- Cook in 275⯰F oven for approximately 4 hours or until beef is tender/shreddable and the internal temperature reaches 145⯰F.
- Once cooked, shred the beef. Reserve liquid if desired for serving.
- Hold hot until service at or above 135°F until ready for assembly.
- Assemble the tacos:
- Add 1 oz of shredded beef and 1 oz of cheese to each tortilla.
- In an oiled skillet, brown tacos quickly on each side until crisp and heated through.
Serving
Serving size: 2 tacos
Suggested serving utensil: Tongs
Recipe Source
Chef Ann Foundation
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 | 4 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 489.84 kcal |
| Total Fat | 28.23 gm |
| Saturated Fat | 13.07 gm |
| Trans Fat | 0.27* gm |
| Sodium | 1,157.65 mg |
| Carbohydrates | 26.00 gm |
| Fiber | 2.69 gm |
| Sugars | 0.39* 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.
