Beef or Pork Burrito, USDA

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

  1. Brown ground beef or pork. Drain. Continue immediately.
  2. Add onions, granulated garlic, pepper, tomato paste, water, and seasonings. Blend well. Simmer for 30 minutes.
  3. Combine shredded cheese with meat mixture.
  4. Steam tortillas for 3 minutes until warm OR Place in warmer to prevent torn tortillas when folding.
  5. Portion meat mixture with heaping No. 12 scoop (1⁄3 cup plus 1 Tbsp) onto each tortilla. Fold around meat, envelope style.
  6. 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.
  7. Bake: Conventional oven: 375° F for 15 minutes or convection oven: 325° F for 15 minutes
  8. 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.