Southwest Breakfast Taco
Download PDF
(HACCP Process #2)
Yield: 100 servings (7.2 oz. 204 g)
Meal Equivalencies: 2.5 oz. eq. meat/meat alternate, 1.5 oz. eq. grain, 1/8 cup legume, 1/4 cup red/orange vegetable
Ingredients
- 11 lb. 4 oz. pasteurized whole eggs, frozen
(USDA Material #100046)
- 7 lb. 1 oz. black beans, low sodium (USDA Material #100359)
- 1 tbsp. cumin
- 1 tbsp. salt
- 1 tbsp. ground black pepper
- 200 corn tortillas (WG) 6-inch
- 3 lb. 2 oz. shredded Cheddar cheese, RF/RS (USDA Material #100012)
- 8 lb. 2 oz. nutritionally enhanced salsa
- 1 oz. pan spray
Directions
3 days prior to day of service:
- Pull eggs from freezer. Open cases and remove
cartons from case.
- Place cartons on sheet pans with space between
to allow for thawing.
- Place pans on lowest available shelf in cooler to thaw.
CCP: Hold below 41° F.
- Wash hands thoroughly.
PRE-PREP
Day of service:
- Clean and sanitize prep area.
- Pull black beans from dry storage. Wipe off lids.
Open and carefully discard lids.
- Wash hands thoroughly.
- Drain beans well. Place beans in 1 deep steam table pan. Add 1 tbsp. of cumin and mix well. Cover.
COOK
- Place beans in preheated steamer for 20 minutes or until
an internal temperature of 140° F is reached. CCP: Heat until an internal temperature of 140° F is reached for
15 seconds.
HOLD
- Hold beans in warming cart above 135° F until service. CCP: Hold above 135° F.
- Clean and sanitize prep area.
- Pull salt and pepper and pan spray. Place at workstation.
PRE-PREP
- 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.
- Pull thawed eggs from cooler and place at workstation.
- Wash hands thoroughly and cover with gloves.
PREP
Day of Service (continued):
- Empty eggs into steam table pans, using 3 lb. plus 12 oz. per pan.
- Whisk salt and pepper into eggs in pans, 1 tsp. of each
in each pan.
COOK
- 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
- Hold eggs in warming cart above 135° F until service.
CCP: Hold above 135º F. SOP: Batch cook as necessary for best product and nutritional.
PREP
- Pull cheese from cooler. Open bags and place in a food
safe container. Place in assembly line.
- Wash hands thoroughly and cover with gloves.
SOP: Never handle ready-to-eat foods with bare hands.
- To assemble use #1 boats.
- Place 2 tortillas in boat.
- Place 1/4 cup scrambled eggs on top using #16 disher.
- Add 1/8 cup black beans using a 1 oz. spoodle.
- Sprinkle 1/2 oz of cheese on top (2 tbsp).
- Wrap in a foil sheet and place in warmer
SERVE
- 1 boat. CCP: Hold above 135° F.
