| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 100 | Servings | ||
INGREDIENTS
| 22 | lb | BEEF GROUND FZ |
| 12 | lb | CHEESE CHEDDER |
| 6 | lb | CHEESE CHEDDER |
| 7 | lb | SOUR CREAM 12 OZ |
| 1/8 | oz | GARLIC DEHY GRA |
| 10 1/4 | lb | TOMATOES FRESH |
| 6 3/8 | lb | TOMATOES # 10 CAN |
| 13 | lb | LETTUCE FRESH |
| 6 1/2 | lb | LETTUCE FRESH |
| 3 1/3 | lb | ONIONS DRY |
| 1/2 | lb | ONIONS DRY |
| 200 | FLOUR TORTILLA 8" 57 #23 | |
| 9/16 | lb | FLOUR GEN PURPOSE 10LB |
| 1/16 | lb | SUGAR; GRANULATED 10 LB |
| oz | PEPPER RED GROUND | |
| 13/16 | oz | PEPPER PICKLE JALAP |
| 1/8 | oz | CHILI POWDER |
| 1/16 | lb | SALT TABLE 5LB |
| 1/8 | oz | SALT TABLE 5LB |
INSTRUCTIONS
YIELD: 100 PORTIONS EACH PORTION: 2 TOSTADAS TEMPERATURE: 375 F. DEEP FAT 1. PREPARE ONE RECIPE TACO FILLING (RECIPE N0. N-21). SET ASIDE FOR USE IN STEP 6. 2. PERPARE ONE RECIPE TACO SAUCE (RECIPE NO. O-15). 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 MINUTES. DRAIN ON ABSORBENT PAPER. DO NOT FOLD. SET ASIDE FOR USE IN STEP 6. 5. HEAT BEANS IN STEAM-JACKETED KETTLE OR STOCK POT. KEEP WARM FOR USE IN STEP 6. 6. FOLLOW ASSEMBLY INSTRUCTIONS. 7. SERVE IMMEDEIATELY. ASSEMBLY INSTRUCTIONS: ARRANGE EACH TOSTADA AS FOLLOWS: 1. ONE TOSTADA SHELL 2. 1/4 CUP ( 1-N0. 16 SCOOP) REFRIED BEANS, SPREAD EVENLY 3. 1/4 CUP (1-NO. 16 SCOOP) SHREDDED CHEESE 4. 1/4 ( 1-N0. 16 SCOOP) TACO FILLING,SPREAD EVENLY 5. 1/4 CUP SHREDDED LETTUCE 6. 2 TBSP ( 1-NO. 30 SCOOP) CHOPPED TOMATOES 7. 2 TBSP CHOPPED ONIONS (OPTIONAL) 8. 1 TBSP TACO SAUCE 9. 1 TBSP SOUR CREAM NOTE: 1. IN STEP 2, 18-7 OZ BT PREPARED TACO SAUCE MAY BE USED. 2. IN STEP 3, 13 LB FRESH LETTUCE A.P. WILL YIELD 12 LB FINELY SHREDDED LETTUCE; 10 LB 3 OZ FRESH TOMATOES A.P. WILL YIELD 10 LB FINELY CHOOPED TOMATOES; AND 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB CHOPPED ONIONS. 3. IN STEP 4, OVEN METHOD: PLACE TORTILLAS IN ROWS, 4 BY 6 ( 9 PANS) ON SHEET PANS (18 BY 26 INCHES). BAKE 8 TO 10 MINUTES IN 425 F. OVEN OR UNTIL CRISP. NOTE: CONVECTION OVEN: BAKE IN 375 F. OVEN 6 MINUTES. 4. IN STEP 4, TORTILLAS, CORN, THAWED MAY BE USED. DEEP FAT FRY 20 SECONDS. OVEN METHOD: PLACE TORTILLAS IN ROWS 3 BY 5 ( 13 PANS) ON SHEET PANS(18 BY 26 INCHES). BAKE 10 MINUTESIN CONVENTIONAL OVEN ( 425 F.) OR IN CONVECTION OVEN (375 F.) 6 MINUTES. 5. IN STEP 5, 28 LB 4 OZ (29-25 TO 16 OZ CN) CANNED REFRIED BEANS MAY BE USED. PANS (18 BY 26 INCHES). BAKE 8 TO 10 MINUTES IN 425 F. OVEN OR UNTIL 6. IN STEP 5, ONE RECIPE PLAIN REFRIED BEANS (RECIPE NO. Q-75-3) MAY BE USED. 7. IN STEPS 1,2,3 AND 6, INGREIDENTS MAY BE PLACED ON SERVING LINE FOR SELF SERVICE. BAKE 10 MINUTES IN CONVENTIONAL OVEN ( 425F.) OR IN CONVECTION OVEN (375 F.) 6 MINUTES. 5. IN STEP 5, 28 LB 4 OZ ( 29-15 TO 16 OZ CN) CANNED REFRIED BEANS MAY BE USED. 6. IN STEP 5, ONE RECIPE PLAIN REFRIED BEANS (RECIPE NO. Q75-3) MAY BE USED. 7. IN STEPS 1,2,3 AND 6, INGREDIENTS MAY BE PLACED ON SERVING LINE FOR SELF-SERVICE. Recipe Number: N04700 SERVING SIZE: 2 TOSTADAS From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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