BEEF TACOS
22 pounds lean ground beef
2-3/4 cups taco seasoning
200 taco shells
6 pounds cheddar cheese, grated
5-7/8 pounds lettuce, shredded
3-1/2 pounds onion, chopped
3-1/4 quarts salsa
Cook beef until beef loses its pink color; stir to break apart. Drain fat. Add taco seasoning to beef. Saute 5 minutes. CCP: Internal temperature must reach 155 deg F or higher for 15 seconds. CCP: Hold at 135 deg F or higher.
Arrange taco shells on sheet pans. Using a convection oven, bake 2 to 3 minutes at 325 deg F on high fan, open vent until just heated. Place 1/4-cup meat in each taco; line up next to each other in steam table pan. CCP: Hold for service at 135 deg F or higher. Just before serving, top each taco with 2 tablespoons cheese, 2-1/3 tablespoons lettuce, 2 teaspoons onions, and 1 tablespoon taco sauce.
Serving Ideas: Serve 2 tacos per portion. Acceptability is approx 125% when 1 taco is served for firsts and when seconds are considered.
Notes: Substitute ground chicken or turkey for beef if desired.
TACO SEASONING
1/4 cup chili powder
1/4 cup ground cumin
1/4 cup dried oregano
1/4 cup garlic powder
1/4 cup onion powder
2 tablespoons cayenne pepper
2 tablespoons kosher salt
Mix; store in air-tight container. Use 2 tablespoons per pound of cooked ground meat. Add water or stock to moisten; heat to 165 deg F for 15 seconds.
Yield: 2-1/2 cups
Serving Ideas: Substitute ground chipotle pepper for a smoky flavor.
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