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Receta Beef And Bean Tostadas

Name: Beef And Bean Tostadas
Ingredients: 3 2/3 lb TACO SAUCE, PREPARED; 11 lb BEEF Grnd FZ; 6 lb CHEESE CHEDDER; 3 1/2 lb Lowfat sour cream 12 Ounce; 1 Tbsp. GARLIC DEHY GRA; 5 lb TOMATOES FRESH; 6 lb LETTUCE FRESH; 1 1/2 lb ONIONS DRY; 100 x TACO SHELL; 4 1/2 ounce FLOUR GEN PURPOSE 10LB; 14 1/8 lb BEANS REFRIED 15 TO 18 Ounce; 1 Tbsp. PEPPER RED Grnd; 1 1/2 ounce CHILI Pwdr; 1 ounce SALT TABLE 5LB

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Raciónes: 12

Ingredientes

3 2/3 lb TACO SAUCE, PREPARED
11 lb BEEF Grnd FZ
6 lb CHEESE CHEDDER
3 1/2 lb Lowfat sour cream 12 Ounce
1 Tbsp. GARLIC DEHY GRA
5 lb TOMATOES FRESH
6 lb LETTUCE FRESH
1 1/2 lb ONIONS DRY
100 x TACO SHELL
4 1/2 ounce FLOUR GEN PURPOSE 10LB
14 1/8 lb BEANS REFRIED 15 TO 18 Ounce
1 Tbsp. PEPPER RED Grnd
1 1/2 ounce CHILI Pwdr
1 ounce SALT TABLE 5LB

Direcciones

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN
1. PREPARE 1/2 RECIPE TACO FILLING (RECIPE NO. L-34). SET ASIDE FOR USE IN STEP 6.
2. PREPARE 1/2 RECIPE TACO SAUCE (RECIPE NO. O-25). 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 Min. DRAIN ON ABSORBENT PAPER. Don't FOLD. SET ASIDE FOR USE IN STEP 6.
5. HEAT BEANS IN STEAM JACKETED KETTLE Or possibly STOCK POT.
6. FOLLOW ASSEMBLY INSTRUCTIONS.
7. SERVE IMMEDIATELY. ASSEMBLY INSTRUCTIONS: ARRANGE EACH TOSTADA AS FOLLOWS:1. ONE TOSTADA SHELL.
2. 1/4 C. (1-NO. 16 SCOOP) REFRIED BEANS, SPREAD Proportionately.
3. 1/4 C. (1-NO. 16 SCOOP) SHREDDED CHEESE.
4. 1/4 C. (1-NO. 16 SCOOP) TACO FILLING, SPREAD Proportionately.
5. 1/4 C. SHREDDED LETTUCE.
6. 2 TBSP (1-NO. 30 SCOOP) Minced TOMATOES.
7. 2 TSP Minced ONIONS (OPTIONAL)
8. 1 TBSP TACO SAUCE
9. 1 TBSP Lowfat sour cream
NOTE:
1. IN STEP 2, 2-9 Ounce BT PREPARED TACO SAUCE MAY BE USED.
2. IN STEP 3, 6 LB 8 Ounce FRESH LETTUCE A.P. WILL YIELD 6 LB FINELY SHREDDED LETTUCE; 5 LB 2 Ounce FRESH TOMATOES A.P. WILL YIELD 5 LB FINELY Minced TOMATOES; AND 1 LB 11 Ounce DRY ONIONS A.P. WILL YIELD 1 LB 8 Ounce Minced ONIONS.
3. IN STEP 4, OVEN METHOD: PLACE TORTILLAS IN ROWS, 4 BY 6 (5 PANS)
ON SHEET PANS (18 BY 26'). BAKE IN 425F. OVEN 8-10 Min Or possibly UNTI CRISP Or possibly IN 375F. CONVECTION OVEN 6 Min.
4. IN STEP 4, TORTILLAS, CORN, THAWED MAY BE USED. DEEP FAT FRY 20
SECONDS. OVEN METHOD: PLACE TORTILLAS IN ROWS 3 BY 5 (7 PANS) ON SHEET PANS (18 BY 26"). FOLLOW REMAINDER NOTE 3.
5. IN STEP 5, 14 LB 2 Ounce (15-15-16 Ounce CN) CANNED REFRIED BEANS MAY BE USED.
6. IN STEP 5, 1/2 RECIPE REFRIED BEANS (RECIPE NO. Q-75-1) MAY BE USED.
7. IN STEPS 1, 2, 3, AND 6, INGREDIENTS MAY BE PLACED ON SERVING LINE FOR SELF-SERVICE.
8. TOSTADOS MAY BE SERVED WITH 1/2 RECIPE GUACAMOLE (M-52). Add in 1 TBSP GUACAMOLE PRIOR TO Lowfat sour cream IN ASSEMBLY OF TOSTADOS.
SERVING SIZE: 1 TOSTADA