Ingredients
- Raw ground beef or raw ground pork (5 pounds, 2 ounces) 5.125 pounds
- Fresh onions, chopped (or 1 ounce dehydrated onions) 5 ounces
- Granulated garlic 1 tablespoon
- Ground black or white pepper 2 teaspoons
- Canned tomato paste (1 pound, 12 ounces) 1.75 pounds
- Water (1 quart, 2 cups) 1.5 quarts
- Chili powder 3 tablespoons
- Ground cumin 2 tablespoons
- Paprika 1 tablespoon
- Onion powder 1 tablespoon
- Reduced fat Cheddar cheese, shredded (2 pounds, 8 ounces) 2.5 pounds
- Enriched flour tortillas 50 each
- Reduced-fat Cheddar cheese, shredded (optional) 13 ounces
Instructions
- Brown ground beef or pork. Drain. Continue immediately.
- Add onions, granulated garlic, pepper, tomato paste, water, and seasonings. Blend well. Simmer for 30 minutes.
- Combine shredded cheese with meat mixture.
- Steam tortillas for 3 minutes until warm OR Place in warmer to prevent torn tortillas when folding.
- Portion meat mixture with heaping No. 12 scoop (1⁄3 cup plus 1 Tbsp) onto each tortilla. Fold around meat, envelope style.
- Place folded burritos seam side down on sheet pans (18″ x 26″ x 1″) which have been lightly coated with pan release spray, 33-35 burritos per pan. For 50 servings, use 2 pans.
- Bake: Conventional oven: 375° F for 15 minutes or convection oven: 325° F for 15 minutes
- Sprinkle shredded cheese (optional) evenly over burritos before serving.
Recipe Notes
CCP: Heat to 165° F or higher for at least 15 seconds.
CCP: Hold for hot service at 135° F or higher.
Mexican Seasoning Mix (see G-01A, Sauces, Gravies, and
Seasoning Mixes) may be used to replace these ingredients. For
50 servings, use 1⁄4 cup 3 Tbsp Mexican Seasoning Mix.