|
|
Beef and Bean Tostadas recipe
|
To make Beef and Bean Tostadas you will need
Ingredients
| 22 | pounds | BEEF GROUND FZ | | 12 | pounds | CHEESE CHEDDER | | 6 | pounds | CHEESE CHEDDER | | 7 | pounds | SOUR CREAM 12 OZ | | 1/8 | ounces | GARLIC DEHY GRA | | 10 1/4 | pounds | TOMATOES FRESH | | 6 3/8 | pounds | TOMATOES # 10 CAN | | 13 | pounds | LETTUCE FRESH | | 6 1/2 | pounds | LETTUCE FRESH | | 3 1/3 | pounds | ONIONS DRY | | 1/2 | pounds | ONIONS DRY | | 200 | | FLOUR TORTILLA 8" 57 #23 | | 9/16 | pounds | FLOUR GEN PURPOSE 10LB | | 1/16 | pounds | SUGAR; GRANULATED 10 LB | | ounces | PEPPER RED GROUND | | 13/16 | ounces | PEPPER PICKLE JALAP | | 1/8 | ounces | CHILI POWDER | | 1/16 | pounds | SALT TABLE 5LB | | 1/8 | ounces | SALT TABLE 5LB |
Instructions
YIELD: 100 PORTIONS EACH PORTION: 2 TOSTADAS
TEMPERATURE: 375 F. DEEP FAT
1. PREPARE ONE RECIPE TACO FILLING (RECIPE N0. N-21). SET ASIDE FOR USE
IN STEP 6.
2. PERPARE ONE RECIPE TACO SAUCE (RECIPE NO. O-15). SET ASIDE FOR USE IN
STEP 6.
3. WASH, TRIM AND PREPARE VEGETABLES AS DIRECTED ON RECIPE NO. M-G-1. SET
ASIDE FOR USE IN STEP 6.
4. FRY EACH TORTILLA 1 1/2 MINUTES. DRAIN ON ABSORBENT PAPER. DO NOT FOLD.
SET ASIDE FOR USE IN STEP 6.
5. HEAT BEANS IN STEAM-JACKETED KETTLE OR STOCK POT. KEEP WARM FOR USE IN
STEP 6.
6. FOLLOW ASSEMBLY INSTRUCTIONS.
7. SERVE IMMEDEIATELY.
ASSEMBLY INSTRUCTIONS: ARRANGE EACH TOSTADA AS FOLLOWS:
1. ONE TOSTADA SHELL
2. 1/4 CUP ( 1-N0. 16 SCOOP) REFRIED BEANS, SPREAD EVENLY
3. 1/4 CUP (1-NO. 16 SCOOP) SHREDDED CHEESE
4. 1/4 ( 1-N0. 16 SCOOP) TACO FILLING,SPREAD EVENLY
5. 1/4 CUP SHREDDED LETTUCE
6. 2 TBSP ( 1-NO. 30 SCOOP) CHOPPED TOMATOES
7. 2 TBSP CHOPPED ONIONS (OPTIONAL)
8. 1 TBSP TACO SAUCE
9. 1 TBSP SOUR CREAM
NOTE: 1. IN STEP 2, 18-7 OZ BT PREPARED TACO SAUCE MAY BE USED.
2. IN STEP 3, 13 LB FRESH LETTUCE A.P. WILL YIELD 12 LB FINELY
SHREDDED LETTUCE; 10 LB 3 OZ FRESH TOMATOES A.P. WILL YIELD 10 LB
FINELY CHOOPED TOMATOES; AND 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB
CHOPPED ONIONS.
3. IN STEP 4, OVEN METHOD: PLACE TORTILLAS IN ROWS, 4 BY 6 ( 9 PANS)
ON SHEET PANS (18 BY 26 INCHES). BAKE 8 TO 10 MINUTES IN 425 F. OVEN OR
UNTIL CRISP. NOTE: CONVECTION OVEN: BAKE IN 375 F. OVEN 6 MINUTES.
4. IN STEP 4, TORTILLAS, CORN, THAWED MAY BE USED. DEEP FAT FRY 20
SECONDS. OVEN METHOD: PLACE TORTILLAS IN ROWS 3 BY 5 ( 13 PANS) ON SHEET
PANS(18 BY 26 INCHES). BAKE 10 MINUTESIN CONVENTIONAL OVEN ( 425 F.) OR IN
CONVECTION OVEN (375 F.) 6 MINUTES.
5. IN STEP 5, 28 LB 4 OZ (29-25 TO 16 OZ CN) CANNED REFRIED BEANS MAY
BE USED. PANS (18 BY 26 INCHES). BAKE 8 TO 10 MINUTES IN 425 F. OVEN OR
UNTIL
6. IN STEP 5, ONE RECIPE PLAIN REFRIED BEANS (RECIPE NO. Q-75-3) MAY
BE USED.
7. IN STEPS 1,2,3 AND 6, INGREIDENTS MAY BE PLACED ON SERVING LINE
FOR SELF SERVICE. BAKE 10 MINUTES IN CONVENTIONAL OVEN ( 425F.) OR IN
CONVECTION OVEN (375 F.) 6 MINUTES.
5. IN STEP 5, 28 LB 4 OZ ( 29-15 TO 16 OZ CN) CANNED REFRIED BEANS MAY
BE USED.
6. IN STEP 5, ONE RECIPE PLAIN REFRIED BEANS (RECIPE NO. Q75-3) MAY
BE USED.
7. IN STEPS 1,2,3 AND 6, INGREDIENTS MAY BE PLACED ON SERVING LINE
FOR SELF-SERVICE.
SERVING SIZE: 2 TOSTADAS
Enjoy your Beef and Bean Tostadas
How much is in a cup?
Recieve recipes by email. Subscribe
here
All our recipes are fully searchable. If you are looking for a recipe that
uses a particular ingrediant type it in the box below and hit the search button.
Mon 14 Jul 2008
|
|
|
|
|
|
|
|
