Source: U.S. Department of Defence
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Mexican Beef Wrap
Source: U.S. Department of Defence | |
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 SANDWICHES No.N 049 00
MEXICAN BEEF WRAP
Yield 100
Portion 1 Each
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
399 cal
40 g
30 g
14 g
74 mg
734 mg
177 mg
Ingredient
Weight
Measure
Issue
BEEF,GROUND,BULK,RAW,90% LEAN
20 lbs
TOMATOES,CANNED,DICED,DRAINED
8-1/4 lbs
3 qts 3 cup
CORN,FROZEN,WHOLE KERNEL
5-3/8 lbs
3 qts 3 cup
PEPPERS,GREEN,FRESH,CHOPPED
2-3/4 lbs
2 qts 1/4 cup
3-1/3 lbs
ONIONS,FRESH,CHOPPED
2-7/8 lbs
2 qts 1/4 cup
3-1/4 lbs
1-3/4 lbs
3 cup
TOMATO PASTE,CANNED
VINEGAR,DISTILLED
1-1/8 lbs
2-1/4 cup
SALT
2-1/8 oz
3-1/3 tbsp
CHILI POWDER,DARK,GROUND
1-3/4 oz
1/4 cup 3 tbsp
GARLIC POWDER
1 oz
3-1/3 tbsp
CUMIN,GROUND
3/4 oz
3-1/3 tbsp
PEPPER,BLACK,GROUND
3/4 oz
3-1/3 tbsp
PEPPER,RED,GROUND
1/8 oz
1/3 tsp
TORTILLAS,WHEAT,10 INCH
12-3/8 lbs
100 each
CHEESE,MONTEREY JACK,REDUCED FAT,SHREDDED
3-1/8 lbs
3 qts 1/2 cup
Method
1 In a steam-jacketed kettle, cook beef until it loses its pink color.
2 Add tomatoes, corn, peppers, onions, tomato paste, vinegar, salt, chili powder, garlic powder, cumin, black pepper, and red pepper
to beef. Stir well.
3 Bring to a boil; reduce heat; simmer, uncovered for 35 to 40 minutes or until sauce has reduced and meat mixture is a moderately
dry, packable consistency, stirring occasionally. CCP: Internal temperature must reach 155 F. or higher for 15 seconds. Remove
to serving pans. CCP: Hold for service at 140 F. or higher.
4 Wrap tortillas in foil; place in warm oven, about 150 F. or warmer for 15 minutes or until warm and pliable.
5 Place 4-1/4 ounces or 1/2 cup beef mixture in the center of the warmed tortilla.
6 Evenly distribute 1/2 ounce or 1 tablespoon cheese over beef.
7 Fold in sides of tortilla, roll up burrito style; wrap with parchment, wax, or foil. CCP: Hold for service at 140 F. or higher. Batch
preparation methods should be used to prevent tortillas from getting soggy.
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https://theodora.com/recipies/sandwiches/mexican_beef_wrap.html Copyright © 1995-2019 ITA all rights reserved.
|
| Yield: 100 | Portion: 1 Each |
| Calories: | 399 cal |
| Carbohydrates: | 40 g |
| Protein: | 30 g |
| Fat: | 14 g |
| Cholesterol: | 74 mg |
| Sodium: | 734 mg |
| Calcium: | 177 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| BEEF,GROUND,BULK,RAW,90% LEAN | 20 lbs | ||
| TOMATOES,CANNED,DICED,DRAINED | 8-1/4 lbs | 3 qts 3 cup | |
| CORN,FROZEN,WHOLE KERNEL | 5-3/8 lbs | 3 qts 3 cup | |
| PEPPERS,GREEN,FRESH,CHOPPED | 2-3/4 lbs | 2 qts 1/4 cup | 3-1/3 lbs |
| ONIONS,FRESH,CHOPPED | 2-7/8 lbs | 2 qts 1/4 cup | 3-1/4 lbs |
| TOMATO PASTE,CANNED | 1-3/4 lbs | 3 cup | |
| VINEGAR,DISTILLED | 1-1/8 lbs | 2-1/4 cup | |
| SALT | 2-1/8 oz | 3-1/3 tbsp | |
| CHILI POWDER,DARK,GROUND | 1-3/4 oz | 1/4 cup 3 tbsp | |
| GARLIC POWDER | 1 oz | 3-1/3 tbsp | |
| CUMIN,GROUND | 3/4 oz | 3-1/3 tbsp | |
| PEPPER,BLACK,GROUND | 3/4 oz | 3-1/3 tbsp | |
| PEPPER,RED,GROUND | 1/8 oz | 1/3 tsp | |
| TORTILLAS,WHEAT,10 INCH | 12-3/8 lbs | 100 each | |
| CHEESE,MONTEREY JACK,REDUCED FAT,SHREDDED | 3-1/8 lbs | 3 qts 1/2 cup |
| Method: | |
|
1 In a steam-jacketed kettle, cook beef until it loses its pink color. 2 Add tomatoes, corn, peppers, onions, tomato paste, vinegar, salt, chili powder, garlic powder, cumin, black pepper, and red pepper to beef. Stir well. 3 Bring to a boil; reduce heat; simmer, uncovered for 35 to 40 minutes or until sauce has reduced and meat mixture is a moderately dry, packable consistency, stirring occasionally. CCP: Internal temperature must reach 155 F. or higher for 15 seconds. Remove to serving pans. CCP: Hold for service at 140 F. or higher. 4 Wrap tortillas in foil; place in warm oven, about 150 F. or warmer for 15 minutes or until warm and pliable. 5 Place 4-1/4 ounces or 1/2 cup beef mixture in the center of the warmed tortilla. 6 Evenly distribute 1/2 ounce or 1 tablespoon cheese over beef. 7 Fold in sides of tortilla, roll up burrito style; wrap with parchment, wax, or foil. CCP: Hold for service at 140 F. or higher. Batch preparation methods should be used to prevent tortillas from getting soggy. |
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