Recipe#935

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
6 lb tomatoes, fresh, chopped

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 tortillas until crisp. Drain well; DO NOT FOLD.(Chalupa Shells, precooked may be used. DO NOT FRY.) 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, tomatoes and 1 tbsp sauce.

NOTE: 1. A milder sauce may be prepared by removing seeds from jalapeno peppers.
2. If desired, 200 Taco Shells, preformed, may be substituted for tortillas. DO NOT FRY.
3. If desired, cheese, letuce, onions and taco sauce may be placed on serving line for self-service.