RECIPE DETAILS
Item ID: FS005
Serving Description: 1 Bowl
Food Category: Entrees
HACCP Process Category: Complex
RECIPE DETAILS
Item ID: FS005
Serving Description: 1 Bowl
Food Category: Entrees
HACCP Process Category: Complex
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
Recipe Source: Boulder Valley School District Food Services
Red onions yield 88%
Red bell peppers yield 80%
Canned black beans yield 56%
Cooked beef yields 63%
Drained peppers yield 94%
1. Puree the chipotle peppers in a food processer.
2. Defrost green chili sauce.
3. Preheat oven to 300 degrees F.
Preparation
1. Prepare the Black Bean and Corn Salad:
a. Defrost corn.
b. Drain and rinse black beans.
c. Dice onions and peppers.
d. Chop cilantro.
e. Mix together corn, beans, onion, peppers, cilantro.
f. In separate bowl whisk together vinegar, first lime juice amount, olive oil, and first salt amount.
g. Combine all ingredients and set aside for later use.
2. Prepare the rice:
a. Ratio - 1 part rice to 1 part water.
b. Place rice and water in bowl of rice cooker.
c. Stir well. Cover with lid.
d. Turn on rice cooker.
e. Do not lift lid until rice cooker indicates that the rice is ready.
Note: Alternatively, combine rice and water in hotel pans and cook in steamer until tender (about 20-30 minutes).
3. Prepare the beef:
a. Trim all silver skin off of beef.
b. Season with second salt amount and pepper.
c. Sear in a tilt skillet on all sides for a few minutes until browned.
d. Add the seared meat to 4″ hotel pans and fill with water until the pan is 3/4 of the way full.
Note: You will need to add water throughout the cooking process to make sure the water level stays the same.
e. Cook for 4 hours at 300 degrees or until it falls apart and minimum internal temperature is 145 degrees F.
f. Shred the beef, drain the liquid from the hotel pans but reserve, then place shredded beef back into the hotel pans.
g. Add the pureed chipotle peppers, second lime juice amount, green chilies, and thawed green chili sauce to the shredded beef.
Note: You can add some of the reserved cooking liquid back in if it is too dry.
Serving
1 pan = 10lb or 5 quarts = 40 servings
Serving: 1 bowl = 1/2 cup meat mixture (4oz.) with 1 cup rice and topped with 1/2 cup (2.8oz.) of Black Bean and Corn Salsa
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
| Fruits: 0 | Vegetables Total: 0.375 | Meat/Meat Alternative: 3.5 | Calories: 582.78 |
| Dark Green: 0 | Milk: 0 | Sat. Fat: 4.05% | |
| Red Orange: 0 | Grains: 2 | Sodium: 793.26 | |
| Legumes: 0.125 | |||
| Starchy: 0.25 | |||
| Other: 0 | |||
| Additional: 0 |
