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Beef Fajita Pita
Source: U.S. Department of Defence

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SANDWICHES No.N 042 00
BEEF FAJITA PITA
Yield 100
Portion 1/2 Pita
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
389 cal
37 g
35 g
11 g
87 mg
881 mg
78 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
30-3/8 lbs
BREAD,PITA,WHITE,8-INCH
10-1/2 lbs
50 each
COOKING SPRAY,NONSTICK
1-1/2 oz
3 tbsp
ONIONS,FRESH,CHOPPED
7 lbs
1 gal 1 qts
7-7/8 lbs
PEPPERS,GREEN,FRESH,MEDIUM,SLICED,THIN
7-7/8 lbs
1 gal 2 qts
9-5/8 lbs
1-1/2 oz
3 tbsp
COOKING SPRAY,NONSTICK
SAUCE,SALSA
7 lbs
3 qts 1 cup
Method
1 Combine lime juice, salt, garlic powder, onion powder, black pepper, cumin, tomatoes and red pepper. Stir to blend well.
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 Cut each pita in half forming 2 pockets. Cover; set aside for use in Step 6.
4 Lightly spray griddle with cooking spray. Grill onions and peppers 6 to 8 minutes while tossing intermittently; lightly spray with
cooking spray as needed. CCP: Hold for service at 140 F. or higher for use in Step 6.
5 Lightly spray griddle with 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 155 F. or higher for 15 seconds.
6 Place 6 to 7 cooked fajita strips (3 oz), 3 tbsp onion/sweet pepper mixture into each pita pocket. If desired, top each pocket with 2
tbsp salsa. Batch preparation techniques should be utilized. Pitas may be served with guacamole or sour cream.



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Beef Fajita Pita

Yield: 100 Portion: 1/2 Pita
Calories: 389 cal
Carbohydrates: 37 g
Protein: 35 g
Fat: 11 g
Cholesterol: 87 mg
Sodium: 881 mg
Calcium: 78 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 30-3/8 lbs
BREAD,PITA,WHITE,8-INCH 10-1/2 lbs 50 each
COOKING SPRAY,NONSTICK 1-1/2 oz 3 tbsp
ONIONS,FRESH,CHOPPED 7 lbs 1 gal 1 qts 7-7/8 lbs
PEPPERS,GREEN,FRESH,MEDIUM,SLICED,THIN 7-7/8 lbs 1 gal 2 qts 9-5/8 lbs
COOKING SPRAY,NONSTICK 1-1/2 oz 3 tbsp
SAUCE,SALSA 7 lbs 3 qts 1 cup

Method:
1 Combine lime juice, salt, garlic powder, onion powder, black pepper, cumin, tomatoes and red pepper. Stir to blend well.
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 Cut each pita in half forming 2 pockets. Cover; set aside for use in Step 6.
4 Lightly spray griddle with cooking spray. Grill onions and peppers 6 to 8 minutes while tossing intermittently; lightly spray with
cooking spray as needed. CCP: Hold for service at 140 F. or higher for use in Step 6.
5 Lightly spray griddle with 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 155 F. or higher for 15 seconds.
6 Place 6 to 7 cooked fajita strips (3 oz), 3 tbsp onion/sweet pepper mixture into each pita pocket. If desired, top each pocket with 2
tbsp salsa. Batch preparation techniques should be utilized. Pitas may be served with guacamole or sour cream.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/sandwiches/beef_fajita_pita.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence