| 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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