Number of Servings

Ingredients: Quantity:
8'' USDA WG Flour Tortilla (110394) 80 each
Cilantro (1/2 Bunch Chopped) 1 bunch
JTM Salsa Verde 5.0 lbs.
JTM Sous Vide Diced Beef 5.0 lbs.
Lime Juice 8.0 oz.
Onion, Raw (Chopped) 1.75 lbs.

Prep Time: 45 min.     Yields: 40
Desired Yield:

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Carne Street Tacos

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Instructions:

Pre-preparation

1. Thaw JTM Salsa Verde under refrigeration (48-72 hrs) before preparing recipe.



Prepare cilantro-onion relish:

1. Combine lime juice with diced onions and cilantro and blend well. Reserve under refrigeration (< 40 F) HACCP Critical Control Point



For best results, thaw Sous Vide Beef in cooler (<40F) for 48-72hrs.



Prepare Carne recipe (shredded beef)

From thawed state (Oven method)

1. Remove contents of bag (meat and juices) and place in a SS pan insert. Evenly break up the Sous Vide Beef to ensure proper mixing. With gloved hands shred sous vide beef into smaller pieces.

2. Add 1/2 (40oz.) of the salsa verde, blend well. Cover pan and place in a 350F oven for approximately 30-45 minutes (to an internal temp of 165F for 15 seconds HACCP Critical Control Point).

3. Portion 2.98 oz. (by weight) of JTM Sous Vide Diced Beef on each tortilla (serve two each), top with 1.0 oz. of salsa verde, and garnish with 1.0 oz. of chopped onion and cilantro blend.



Recipe yields 40 servings.

Nutritional contribution:

*One serving provides 2.0 oz. M/MA + 3.0 oz. Grain Equivalent + 1/4 cup Other vegetable.

Nutritional information is based on calculations from various databases. The information is believed to be accurate, but does not constitute a guarantee.