Southwest Breakfast Taco

(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

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):

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