Ingredients
| Canned beef or pork with natural juices(9 pounds, 4 ounces) | 9.25 pounds |
| Fresh onions, choppedor 1 ounce dehydrated onions | 5 ounces |
| Granulated garlic(1 tablespoon, 1½ teaspoons) | 1.5 tablespoons |
| Ground black or white pepper | 2 teaspoons |
| Canned tomato paste | 14 ounces |
| Water | 2 cups |
| Chili powder | 2 tablespoons |
| Ground cumin(1 tablespoon, 1½ teaspoons) | 1.5 tablespoons |
| Paprika | 1½ teaspoons |
| Onion powder | 1½ teaspoons |
| Reduced fat Cheddar cheese, shredded(1 pound, 10 ounces) | 1.625 pounds |
| Fresh tomatoes, chopped(1 pound, 5 ounces) | 1.313 pounds |
| Fresh lettuce, shredded(2 pounds, 7 ounces) | 2.438 pounds |
| Enriched taco shells | 100 each |
Instructions
Remove fat from undrained canned beef or undrained canned pork.
Add onions, granulated garlic, pepper, tomato paste, water, and seasonings. Blend well. Bring to boil. Reduce heat and simmer for 25-30 minutes. Stir periodically.
For topping: Set cheese aside for step 5. Combine tomatoes and lettuce. Toss lightly. Set mixture aside for step 5.
Serving suggestions (2 tacos per serving)
A. Before serving or on serving line, fill each taco shell with a No. 12 scoop (1⁄3 cup) meat mixture per two shells. On each student tray, serve 2 tacos, No. 10 scoop (3⁄8 cup) lettuce and tomato mixture, and 1⁄2 oz (2 Tbsp 1 tsp) shredded cheese.
OR
B.1. Preportion No. 10 scoop (3⁄8 cup) lettuce and tomato mixture and 1⁄2 oz (2 Tbsp 1 tsp) shredded cheese into individual souffle cups. Refrigerate until service.
B.2. Transfer meat mixture and taco shells to steam table pans. On each student tray, serve 2 unfilled taco shells, 2 No. 12 scoops (2⁄3 cup) meat mixture, with preportioned lettuce and tomato mixture and preportioned cheese. Instruct students to “build” their own tacos.
Recipe Notes
CCP: Heat to 140° F 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 1 1⁄2 tsp Mexican Seasoning Mix.