Taco-the-Town
This recipe meets the USDA guidelines for K12 and childcare programs. It was developed by HSUS’s expert chefs and approved by HSUS’s registered dietitians. You can find this recipe below for 50 servings and for 100 servings.
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Process #2 – Same day service
Skill level: Intermediate
Servings: 50
Ingredients
50 Tortillas, 10 inch, whole grain rich or 100 Crunchy Taco Shells
1 ½ gallons + 1 cup Black beans, canned, drained
¾ gallon + ½ cup Salsa, canned
Servings: 100
Ingredients
100 Tortilla, 10 inch, whole grain rich or 200 Crunchy Taco Shells
3 gallons + 1 pint Black beans, canned, drained
1 ½ gallons + 1 cup Salsa, canned
Preparation
HACCP – Standard Operating Procedure – Use hand washing procedures before starting recipe.
1. Combine beans and salsa. Heat in steamer until internal temperature reaches 140°F for 15 seconds. Cover and hold in warmer.
2. Steam soft tortillas in package for 2 minutes or until pliable.
HACCP Critical Control Point: Hold at internal temperature of 135°F or above.
HACCP Critical Control Point: Reheat leftover produce to 165°F or higher; reheat product only once.
Serving information
For Soft Taco
On the serving line, place one tortilla on the tray. Spread ½ cup of beans in center of the tortilla. Top beans with ½ cup corn salsa (customer may decline) or portion in individual cups and offer on the serving line. Fold tortilla over beans and vegetables and serve with taco sauce.
For Crunchy Tacos
On the serving line, place two taco shells on the tray. Scoop ¼ cup of beans in the center of each tortilla. Top each taco with ¼ cup corn salsa (customer may decline) or portion in individual cups and offer on the serving line.
*Optional- Serve one crunchy taco with ½ cup of beans and ½ cup corn salsa as listed above. Serve ½ cup Spanish rice or cilantro seasoned rice with the crunchy taco.
Each option listed above provides 2 meat/meat alternates, 2 ounce equivalent grains (if 10 inch tortilla provide 2 ounce equivalents, 2 crunchy tacos, 1 crunchy taco and ½ cup rice) and 1/8 cup red/orange vegetable. Picante corn salsa provides ¼ cup starchy and ¼ cup red/orange vegetable.
Nutrition information per soft taco
Calories: 292 Total Fat: 6g Saturated Fat: 3g Monounsaturated Fat: 2g Polyunsaturated Fat: 1g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 49g Fiber: 13g Total Sugar: 4g Protein: 13g Sodium: 634mg Vitamin A: 15μg Vitamin C: 1mg Calcium: 194mg Iron: 4mg Folate: 127μg
