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Walking Tacos (WGR)
2½ oz. eq. meat/meat alternate, 2 oz. eq . of whole grain, 1/8 cup of red/orange vegetable, and 1/8 cup of other vegetable
Number of Portions: 100 Size of Portion: See step 9 for portion size
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
- Vegetables (Red/Orange)
- Vegetables (Other)
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Beef, Gound, 80/20, #1001 | 17 pounds |
Onions, Frozen, Diced, #1610 | 1 quart |
Spice Blend MS, Southwest, No Salt, #2735 | 1 1/2 cups |
Garlic Powder, #2709 | 1/4 cup + 2 teaspoons |
Cumin Seed, Ground, #2706 | 3 tablespoons |
Salt, Table, #2723 | 2 teaspoons |
Paste, Tomato, #10 Can, #2825 | 2 quarts + 2 cups |
Lemon Juice, Canned/Bottled, #2247 | 1/2 cup |
Water, Municipal, Mississippi | 2 quarts + 3 cups |
Cheese, American, Grated/Shredded, USDA | 1 pound + 9 ounces |
Cheese, Mozzarella, Shredded, USDA | 1 pound + 9 ounces |
Salad Mix, Iceberg, Carrot, Red Cabbage, #4012 | 4 pounds |
Tomatoes, Whole, Red, Ripe, Raw, #4110 | 1 pounds + 4 ounces |
Salsa, Bulk, #2823 | 3 quarts + 1/2 cup |
Chips, Walking Tacos #2611 | 100 bags |
DIRECTIONS
1. | If the beef and onions are frozen, thaw them in the refrigerator. Drain the onions thoroughly on the day of assembly. CCP: Hold under refrigeration (41 degrees F. or lower) until ready for assembly. |
2. | Brown the ground meat and drain it. Press the draining ground beef to remove excess fat. After draining the ground beef, continue cooking it. |
3. | Add the onions to the ground beef and sauté for about two minutes, or until the onions are tender. |
4. | Add the Southwest Spice Blend, garlic powder, cumin seed, and salt. Blend the mixture well and heat at a simmer for five minutes. |
5. | Add the tomato paste and lemon juice to meat mixture, blend, and cook until the mixture turns dark red. |
6. | Add the water and bring it to a simmer. Then cook for 25 -30 minutes. Stir the mixture occasionally to prevent sticking. CCP: Heat to 135 degrees F or higher for at least 15 seconds at the completion of the cooking process. If manufacturer instructions on package or case have a higher temperature, follow those recommendations. |
7. | Transfer the meat mixture to steamtable pans. Cover the pans and hold in warmer until ready for assembly. CCP: Hold in warmer at 135 degrees F or higher until ready for assembly. Check temperature every 30 minutes. |
8. | For toppings:
CCP: Cover and hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers. Refrigerate at 41 degrees F or lower. |
9. | Open the bags of walking taco chips on the side. Place the bags in serving pans. |
10. | On serving line, fill each bag with #10 scoop of meat mixture. Serve the preportioned lettuce and tomato mixture, salsa, and ½ ounce of cheese on the side with 1 meat-filled bags. Instruct students to "build" their own tacos. |
11. | Portion 1 meat -filled bag with trimmings, salsa, and cheese. Each portion provides 2½ oz. eq. meat/meat alternate, 2 oz. eq . of whole grain, 1/8 cup of red/orange vegetable, and 1/8 cup of other vegetable. CCP: Hold and maintain the product at a minimum temperature of 135 degrees F or higher. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 2 hours to 70 degrees F or lower and from 70 to 41 degrees F or lower within an additional 4 hours. |