Recipe#932

Servings: YIELD: 100 Portions
Portions: 2 Tacos Each
Pan Size:
Temperature:

INGREDIENTS

18 lb. beef, ground
2 tbsp. (6 cloves) garlic, dry, minced
6 tbsp. (4 oz) salt
3/4 tsp. pepper, cayenne
1/8 tsp. cumin, ground (optional)
1/2 cup (2 oz) chili powder
2 cups (8 oz) flour, wheat, general purpose, sifted
200 each Tortillas

SAUCE: (very hot)(approx. 3 1/2 qt)
3 qt. (6 lb 6 oz or 1-No. 10 cn) tomatoes, canned, finely crushed
1 1/2 cups (8 oz) onions, dry, chopped
1 cup (9 oz or 24 peppers)peppers, pickled, jalapeno, chopped
2 tbsp. (1 1/2 oz) salt
2 tbsp. (1 oz) sugar, granulated
1 1/2 gal. (6 lb) cheese, shredded
1 1/2 gal. (6 lb) lettuce, finely shredded
2 1/4 qt. (3 lb) onions, dry, chopped
3 1/2 qt. taco sauce

INSTRUCTIONS

Cook beef in its own fat until beef loses its pink color; stir to break apart. Drain or skim off excess fat. Add garlic; saute 3 minutes. Combine 6 tbsp salt, cayenne pepper, chili powder, and flour; add to meat. Saute 5 minutes. Set aside.

Fry each tortilla 15 seconds. Drain well; fold in half. Place 2 tbsp meat filling in each shell; line up next to each other in steam table pan. Cover and keep warm.

Combine canned tomatoes, onions, peppers, 2 tbsp salt, and sugar; blend well.

Just before serving, top each taco with cheese, lettuce, onions, and 1 tbsp sauce.

NOTE: 1. Tortillas may be grilled. Brush each side of tortilla with oil.
2. On 350 degrees F. griddle, grill 1 minute on one side. Turn tortilla to other side and fold in half. Grill each half for 30 seconds.
3. A milder sauce may be prepared by removing seeds from jalapeno peppers.
4. If desired, 200 Taco Shells, preformed, may be substituted for tortillas. DO NOT FRY.
5. If desired, cheese, letuce, onions and taco sauce may be placed on serving line for self-service.