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Beef Fajitas (Fajita Strips)
Source: U.S. Department of Defence | |
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 MEAT, FISH, AND POULTRY No.L 043 00
BEEF FAJITAS (FAJITA STRIPS)
Yield 100
Portion 2 Fajitas
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
458 cal
59 g
27 g
13 g
51 mg
1081 mg
148 mg
Ingredient
Weight
Measure
Issue
JUICE,LIME
1-1/2 lbs
3 cup
SALT
3 oz
1/4 cup 1 tbsp
GARLIC POWDER
2-3/8 oz
1/2 cup
ONION POWDER
1-1/8 oz
1/4 cup 1 tbsp
PEPPER,BLACK,GROUND
3/4 oz
3-1/3 tbsp
CUMIN,GROUND
1/3 oz
1 tbsp
PEPPER,RED,GROUND
1/4 oz
1 tbsp
TOMATOES,CANNED,CRUSHED,DRAINED
7-1/4 lbs
1 #10cn
BEEF,FAJITA STRIPS
18 lbs
TORTILLAS,FLOUR,8 INCH
19-1/8 lbs
200 each
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
ONIONS,FRESH,1/4"" STRIPS
5-1/8 lbs
1 gal 1 qts
5-5/8 lbs
PEPPERS,GREEN,FRESH,JULIENNE
5 lbs
3 qts 3-1/4 cup
6-1/8 lbs
2 oz
1/4 cup 1/3 tbsp
COOKING SPRAY,NONSTICK
SALSA
3 qts 2 cup
Method
1 Combine lime juice, salt, garlic powder, onion powder, black pepper, cumin, tomatoes and red pepper. Stir well to blend.
2 Pour mixture over beef strips. Mix thoroughly to evenly distribute seasonings around all surfaces of beef. Cover. CCP: Marinate
under refrigeration at 41 F. or lower for 45 minutes for use in Step 5.
3 Wrap tortillas in foil; place in a 150 F. oven or in a warmer for 15 minutes or until tortillas are soft and pliable.
4 Lightly spray griddle with non-stick cooking spray. Grill onions and peppers 6 to 8 minutes while tossing intermittently; lightly
spray with cooking spray as needed.
5 Lightly spray griddle with non-stick cooking spray. Grill beef strips 3 to 4 minutes or until lightly browned while tossing
intermittently; lightly spray with cooking spray as needed. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
6 Place 6 to 7 cooked fajita strips (3 oz.), 3 tbsp onion/sweet pepper mixture in center of each tortilla. Roll tortilla tightly around
mixture. Secure tortilla with a toothpick.
7 Serve with 2 tbsp of salsa. Use batch preparation methods to prevent the fajitas from getting soggy. CCP: Hold for service at 140
F. or higher.
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https://theodora.com/recipies/meat_fish_and_poultry/beef_fajitas_fajita_strips.html Copyright © 1995-2019 ITA all rights reserved.
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| Yield: 100 | Portion: 2 Fajitas |
| Calories: | 458 cal |
| Carbohydrates: | 59 g |
| Protein: | 27 g |
| Fat: | 13 g |
| Cholesterol: | 51 mg |
| Sodium: | 1081 mg |
| Calcium: | 148 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| JUICE,LIME | 1-1/2 lbs | 3 cup | |
| SALT | 3 oz | 1/4 cup 1 tbsp | |
| GARLIC POWDER | 2-3/8 oz | 1/2 cup | |
| ONION POWDER | 1-1/8 oz | 1/4 cup 1 tbsp | |
| PEPPER,BLACK,GROUND | 3/4 oz | 3-1/3 tbsp | |
| CUMIN,GROUND | 1/3 oz | 1 tbsp | |
| PEPPER,RED,GROUND | 1/4 oz | 1 tbsp | |
| TOMATOES,CANNED,CRUSHED,DRAINED | 7-1/4 lbs | 1 #10cn | |
| BEEF,FAJITA STRIPS | 18 lbs | ||
| TORTILLAS,FLOUR,8 INCH | 19-1/8 lbs | 200 each | |
| COOKING SPRAY,NONSTICK | 2 oz | 1/4 cup 1/3 tbsp | |
| ONIONS,FRESH,1/4"" STRIPS | 5-1/8 lbs | 1 gal 1 qts | 5-5/8 lbs |
| PEPPERS,GREEN,FRESH,JULIENNE | 5 lbs | 3 qts 3-1/4 cup | 6-1/8 lbs |
| COOKING SPRAY,NONSTICK | 2 oz | 1/4 cup 1/3 tbsp | |
| SALSA | 3 qts 2 cup |
| Method: | |
|
1 Combine lime juice, salt, garlic powder, onion powder, black pepper, cumin, tomatoes and red pepper. Stir well to blend. 2 Pour mixture over beef strips. Mix thoroughly to evenly distribute seasonings around all surfaces of beef. Cover. CCP: Marinate under refrigeration at 41 F. or lower for 45 minutes for use in Step 5. 3 Wrap tortillas in foil; place in a 150 F. oven or in a warmer for 15 minutes or until tortillas are soft and pliable. 4 Lightly spray griddle with non-stick cooking spray. Grill onions and peppers 6 to 8 minutes while tossing intermittently; lightly spray with cooking spray as needed. 5 Lightly spray griddle with non-stick cooking spray. Grill beef strips 3 to 4 minutes or until lightly browned while tossing intermittently; lightly spray with cooking spray as needed. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. 6 Place 6 to 7 cooked fajita strips (3 oz.), 3 tbsp onion/sweet pepper mixture in center of each tortilla. Roll tortilla tightly around mixture. Secure tortilla with a toothpick. 7 Serve with 2 tbsp of salsa. Use batch preparation methods to prevent the fajitas from getting soggy. CCP: Hold for service at 140 F. or higher. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence