Calfornia Burrito with Carne Asada

Meal Components

  • 2 oz of Meat/Meat Alternates
  • 2.25 oz (eq) of Grains
  • 0.5 Cups of Starchy

    0.25 Cups of Other
Ingredients
Quantity
Del Real Foods Carne Asada
2 oz
Del Real Foods Salsa Molcajete Roja
1 2/3 oz.
Fries, Shoestrings, 24#, 5/4#bag, ½ c. SV, Lamb Weston, X11
2 oz
Cheese, Shredded, Mild Cheddar, 20#, 4/5 lb Land O’ Lakes, 41749
½ oz.
Velmar Foods 10” WW Blend Tortilla
2 ¼ oz
Instructions

Food prep areas, Equipment, and utensils, to be used in recipe will be washed and sanitized prior to beginning the preparation and cooking. Assemble all ingredients, utensils, etc. to be used in recipe within easy reach of prep area so that food safety can be managed more effectively as well as better control of contamination and cross-contamination. Remove frozen product from the freezer using oldest pack date first.

CCP: Take and record on a temperature log all beginning temperatures of refrigerated foods before beginning the recipe.

Wash hands thoroughly before handling food, after handling contaminated food or objects, and before switching to another step where there is an opportunity for contamination. This applies as well to before and after glove use. Use clean pair of gloves when handling raw product. Replace gloves after handling any other object. 

Prepare Fries: Cooking instructions conventional oven: Pre-heat oven to 400° F. Minimum cook weight 1 lb. Arrange product in a single layer. Bake 12-14 minutes or until light golden in color. Convention Oven: Pre-heat oven to 400° F. Minimum cook weight 1 lb. Arrange product in single layer. Bake 6-7 minutes or until light golden in color. Prepare Carne Asda: Preheat frying pan to medium heat. Open pouch and pour content into frying pan. Sauté meat until product is piping hot (165 degree F).  Prepare Tortilla: Heat or toast tortilla on hot pan for 10-15 seconds on each side. Place tortilla on plate. Add fries and then top with Carne Asada, Shredded Cheese, and Salsa.

CCP: Place product in warming cabinet until served. Ensure that hot food is held at a temperature above 140° F.

CORRECTIVE ACTION HOT FOOD All cooked food items being held for service that drop below 140 degrees must be removed from service until such time as they are reheated to 165 degrees. Any food not eaten after reheating must be discarded.

CCP: Maximum holding time is two (2) hours. Discard product after maximum holding time is reached. Do not

reheat product.

CCP: Record time and the internal temperature of completed recipe on daily log.

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