Huevos Rancheros Brunch-for-Lunch

Huevos Rancheros Brunch-for-Lunch Vegetarian

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(HACCP Process #2)

Yield: 100 servings (1 piece, 8.2 oz. 231 g)

Meal Equivalencies: 2.5 oz. eq. meat/meat alternate, 1.25 oz. eq. grain, 1/8 cup dark green vegetable, 1/2 cup red/orange vegetable

Ingredients

  • 11 lb. 4 oz. pasteurized whole eggs, frozen 
(USDA Material #100046)
  • 18 lb. 2 oz. Nutritionally Enhanced Salsa
  • 10 oz. Chipotle Peppers and Adobo Sauce
  • 1 lb. Cilantro, Cleaned and Ready To Use
  • 3 lb. 2 oz. Shredded Cheddar Cheese, RF/RS (USDA Material #100012)
  • 200 pieces Corn Tortillas (WG), 6 inch
  • 1 oz. pan spray

Directions

3 days prior to day of service:

  1. Pull eggs from freezer. Open cases and remove 
cartons from case.
  2. Place cartons on sheet pans with space between 
to allow for thawing.
  3. Place pans on lowest available shelf in cooler to thaw. 
CCP: Hold below 41° F.
  4. Wash hands thoroughly.

PRE-PREP

Day of service:

  1. Clean and sanitize prep area.
  2. Pull cilantro from cooler and place at workstation.
  3. Wash hands thoroughly and cover with gloves.

PREP

  1. Pull cilantro leaves from stems and place leaves in food storage container.
  2. Cover and date stamp.
  3. Place in cooler until service. CCP: Hold below 41° F.

PRE-PREP

  1. Pull cheese from cooler and place at workstation.
  2. Wash hands thoroughly and cover with gloves.

PREP

  1. Measure 1/2 oz. of cheese into 2 oz. soufflé’s. Cover and place in shallow steam table pans, two layers deep.
  2. Cover and date stamp.
  3. Place in cooler until service. CCP: Hold below 41° F.

PRE-PREP

  1. Clean and sanitize prep area.
  2. Pull 3 cans of salsa and chipotles. Place at workstation. Wipe off lids. Open and carefully discard lids.
  3. Empty 18 lb. plus 2 oz. of salsa into stockpot or steam jacket kettle.
  4. Add 10 oz. of chipotle peppers and adobo sauce.

COOK

  1. Cook over medium heat, simmering gently for 1 hour. Stir occasionally. CCP: Heat until an internal 
temperature of 140° F is reached for 15 seconds.
  2. Remove from heat or turn off heat source.
  3. Using an immersion blender carefully blend sauce. Blend
 until chunks in salsa are 1/3 original size. Yield 17 lb.
  4. Empty into 4” deep steam table pans.
  5. Cover and place in warmers.

HOLD

  1. Hold covered ranchero sauce in warming cart above 135° F until service. CCP: Hold above 135° F.

PREP

Day of service continued:
  1. Pull tortillas, place bags on sheet pans in a single layer.

HOLD

  1. Tortillas will warm and soften in warming cart above 135° F until service.

PRE-PREP

  1. Pull 3 shallow steam table pans and place at workstation. Spray lightly with pan spray. CCP: Prepare foods at
 room temperature in two hours or less. TOTAL time of food at room temperature shall not exceed four hours.
  2. Pull thawed eggs from cooler and place at workstation.
  3. Wash hands thoroughly and cover with gloves. 
SOP: Never handle ready-to-eat foods with bare hands.

PREP

  1. Empty eggs into steam table pans, using 3 lb. plus 12 oz. per pan.
  2. Whisk eggs in pans.

COOK

  1. Cover eggs and place in preheated 325° F convection or combi oven. Bake for 10 minutes, whisk eggs. Bake for 
an additional 5 minutes or until an internal temperature 
of 155° F is reached. CCP: Heat until an internal 
temperature of 155° F is reached for 15 seconds.

HOLD

  1. Hold covered eggs in warming cart above 135° F until service. CCP: Hold above 135° F. SOP: Batch cook as necessary for best product and nutritional.

PREP

  1. Pull cilantro and cheese from cooler and place 
at service station.
  2. Wash hands thoroughly and cover with gloves. 
SOP: Never handle ready-to-eat foods with bare hands.

SERVE

  1. Serve 1/4 cup scrambled eggs using a #16 disher with 2 corn tortillas and 3 oz. of ranchero using a 3 oz. ladle or proportion into a 4 oz. soufflé. Add 1/2 oz. cheese and sprinkle with cilantro. CCP: Hold above 135° F.

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