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Add a photoПорций: 12
Ингредиенты
- 4 1/3 quart WATER
- 22 lb BEEF Grnd FZ
- 6 lb CHEESE CHEDDER
- 2 Tbsp. GARLIC DEHY GRA
- 6 lb LETTUCE FRESH
- 3 lb ONIONS DRY
- 200 x TACO SHELL
- 2 1/3 c. FLOUR GEN PURPOSE 10LB
- 1 tsp PEPPER RED Grnd
- 9 1/3 tsp CHILI Pwdr
- 4 Tbsp. SALT TABLE 5LB
Инструкции
- TEMPERATURE: 350 F. DEEP FAT
- 1. PREPARE 1 RECIPE TACO SAUCE (RECIPE NO. 025000) SET ASIDE FOR USE IN STEP 6.
- 2. COOK BEEF IN ITS OWN FAT Till BEEF LOSES ITS PINK COLOR; STIR TO BREAK APART. DRAIN Or possibly SKIM OFF EXCESS FAT.
- 3. COMBINE CANNED TACO SEASONING MIX AND WATER; SIMMER 15 Min. Add in TO MEAT; COOK 5 Min.
- 4. FRY EACH TORTILLA 15 SECONDS; DRAIN ON ABSORBENT PAPER. Mix in HALF.
- 5. PLACE 1/4 C. (1-NO. 16 SCOOP) MEAT FILLING IN EACH TORTILLA; LINE UP NEXTTO EACH OTHER IN STEAM TABLE PAN. COVER; KEEP Hot.
- 6. JUST BEFORE SERVING, TOP EACH TACO WITH CHEESE, LETTUCE, ONIONS, AND 1 TBSTACO SAUCE.
- NOTE: 1. IN STEP 1, 18-7 Ounce BT PREPARED TACO SAUCE MAY BE USED.
- NOTE: 2. IN STEP 3, 2 1/3 TBSP (7 CLOVES) Dry GARLIC MAY BE USED. MINCE AND FRY WITH BEEF.
- NOTE: 3. IN STEP 5, FOR CRISP TORTILLAS, USE 200 EACH THAWED CORN TORTILLAS.
- FOLD TORTILLAS; PLACE IN TACO RACK. BAKE 8 TO 10 MINTUES IN 425 F. OVEN UNTILCRISP. FAT Or possibly OIL IS NOT NECESSARY. Don't USED CANNED TORTILLAS.
- NOTE: 4. IN STEP 5, 200 TACO SHELLS, PREFORMED MAY BE USED. Don't FRY.
- NOTE: 5. IN STEP 5, 10 LB 7 Ounce (200) THAWED CORN TORTILLAS MAY BE USED.
- NOTE: 6. IN STEP 7, 6 LB 8 Ounce FRESH LETTUCE A.P. WILL YIELD 6 LB FINELY SHREDDED LETTUCE AND 3 LB 5 Ounce DRY ONIONS A.P. WILL YIELD 3 LB Minced ONIONS.
- NOTE: 7. IN STEP 7, INGREDIENTS MAY BE PLACED ON SERVING LINE FOR SELF- SERVICE.
- SERVING SIZE: 2 TACOS
