Chicken Street Tacos 6-12

Instructions

Pre-Preparation

1. Prepare Side Black Beans:
Ingredients:
LIME JUICE (First amount)
SALSA MEDIUM RED
SPICE CUMIN (First amount)
SALT KOSHER (First amount)
BEANS BLACK
a. Drain and rinse black beans.
b. Mix all ingredients with the beans.
c. Set aside.

2. Prepare Pico de Gallo:
Ingredients:
TOMATO DICED
ONION YELLOW JMB
CILANTRO
TOMATO ROMA
LIME JUICE (Second amount)
Jalapenos
SPICE CUMIN (Second amount)
SALT KOSHER (Second amount)
SUGAR GRAN CANE
a. Finely dice the onions.
b. Dice the fresh roma tomatoes and jalapenos.
c. Finely chop the cilantro.
d. In a non-reactive container, combine canned tomatoes, fresh tomatoes, onions, lime juice, jalapenos, cilantro, cumin, salt, and sugar.
e. Mix well to combine and set aside.

3. Preheat oven to 350 degrees.

Preparation

1. Prepare the chicken:
a. Mix the following to make a rub for the chicken:
SPICE CUMIN (Third amount)
SPICE CHILI POW
SPICE GARLIC POWDER
SALT KOSHER (Third amount)
SPICE PAPRIKA
OIL OLIVE CANOLA BLEND
b. Combine rub with chicken then place in hotel pans - 10lb per hotel pan.
c. Heat in 350 degree oven for 25 minutes.

Serving

Serving = 2 tacos
1. 2oz. of chicken meat per taco shell
2. 2 Tbsp (1oz.) of Black Beans on top of chicken per taco
2. 1 Tbsp of Pico de Gallo salsa on top to garnish per taco

Note: 1 hotel pan (10lb) = 40 servings