Ingredients
| Brown Rice(1 pound + 10 ounces) Parboiled | 1.625 pounds |
| Water(1 quart + 3 cups) | 7 cups |
| Salsa VerdePreferably Fire Roasted | 2 ½ cups |
| Garlic Powder | ⅓ cup |
| SaltKosher | 2 tablespoons |
| Black PepperGround | 2 teaspoons |
| CilantroStems Removed | 2 cups |
| Lemon Juice | ¾ cups |
| Cayenne Pepper(1 tablespoon + 2 teaspoons) | 1⅔ tablespoon |
| Vegetable Oil | 3 tablespoons |
| Flank Steak(9 pounds+12 ounces) Beef, Sliced/Utility, Raw | 9¾ pounds |
| Pan Spray | |
| TortillasWhole Grain 8″ (1.25 oz WGE) | 50 each |
| Mexican Style cheese(3 cups + 2 tablespoons) Shredded | 3⅛ cups |
Instructions
- Preheat a conventional oven to 400°F or a convection oven to 375°F.
- Cook Rice with Water according to manufacturer’s directions. Once the Rice is cooked and fluffed, add to a 2 ½” full size hotel pan (12 ¾” x 20 ¾” x 2 ½”).
- Divide the Salsa evenly between the pans of Rice. Mix completely. Wrap and hold at 141°F or higher until needed.
- Combine the Garlic Powder, Salt, Black Pepper, Cilantro, Lemon Juice, Cayenne Pepper and Oil. Place in a food processor or use immersion blender to thoroughly process the herbs and spices until combined into a sauce. Set aside until needed.
- Remove Steak from packaging and pat dry with a paper towel. Toss with the Cilantro mixture and coat evenly. Place in a 2 ½” full size hotel pan (12 ¾” x 20 ¾ ” x 2 ½”) lightly coated with Pan Spray. For 50 servings, use 2 pans. For 100 servings, use 4 pans.
- Cook uncovered in a preheated oven for 15-20 minutes, toss half way if necessary. The internal temperature of the Steak must reach 145°F or higher for at least 15 seconds. Wrap and hold at 141°F or higher until needed. *A small amount of blackened char is desirable*
- Before burrito assembly, chop the cooked Steak in ¼” pieces. Using a #16 scoop, spread the Rice mixture horizontally across the middle of the Tortilla. Using a 2 oz spoodle, place a level portion of Steak across the Rice. On top of the Steak, sprinkle 1 Tbsp of Mexican Style Cheese.
- To roll the Burrito, fold in the outer edges touching the Rice, Meat and Cheese about 1 inch into the Burrito. Fold the Burrito almost half by meeting the non-folded edges and keep the top portion of the Tortilla ½” below the bottom portion of the Tortilla. Form the filling with your hands in cylinder shape. Push the rolled filling forwards while rolling the Tortilla under itself.
- Wrap in single serve foil and hold at 141°F or higher until service.
Recipe Notes
1 Burrito provides 2.25 oz M/MA and 1.75 oz WGE
Inspiration from “Carne Asada”: Santa Clara Unified School District