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Beef or Pork Burrito (Using Canned Meats) D-12B

Source:   USDA Recipes for Schools
Cuisine:  Mexican
Course:  Lunch Entrees
Serving Size:  1 burrito
Grain:  1 serving(s)
Fruit/Veg:  1/4 cup(s)
Meat/Meat Alternate:  Lean meat, poultry, fish, cheese, or alternate protein : 2 ounce(s)

50 Servings
100 Servings
Weight
Measure
Weight
Measure
Canned beef with natural juices, undrained OR Canned pork with natural juices, undrained 6 lb 6 oz

3 ½ No. 2 ½ cans

12 lb 12 oz

7 No. 2 ½ cans

*Fresh onions, chopped OR Dehydrated onions 5 oz OR 1 oz

¾ cup 2 Tbsp OR ½ cup

10 oz OR 2 oz

1 ¾ cups OR 1 cup

Granulated garlic

1 Tbsp

2 Tbsp

Ground black or white pepper

2 tsp

1 Tbsp 1 tsp

Canned tomato paste 1 lb 12 oz

3 cups 2 Tbsp (¼ No. 10 can)

3 lb 8 oz

1 qt 2 ¼ cups (½ No. 10 can)

Water

1 qt

2 qt

†Seasonings

Chili powder

3 Tbsp

1/4 cup 2 Tbsp

Ground cumin

2 Tbsp

1/4 cup

Paprika

1 Tbsp

2 Tbsp

Onion powder

1 Tbsp

2 Tbsp

Reduced fat Cheddar cheese, shredded 3 lb 3 oz

3 qt ¾ cup

6 lb 6 oz

1 gal 2 3/8 qt

Enriched flour tortillas (at least 0.9 oz each)

50 each

100 each

Reduced fat Cheddar cheese, shredded (optional) 13 oz

3 ¼ cups

1 lb 10 oz

1 qt 2 ½ cups

1.  Remove fat from undrained canned beef or undrained canned pork.
2.  Add onions, garlic, pepper, tomato paste, water, and seasonings. Blend well. Simmer for 30 minutes.
3.  Combine shredded cheese with meat mixture.
4.  Steam tortillas for 3 minutes until warm. OR Place in warmer to prevent torn tortillas when folding.
5.  Portion meat mixture with No. 12 scoop (1/3 cup) onto each tortilla. Fold around meat envelope style.
6.  Place folded burritos seam side down on sheet pans (18" x 26" x 1") which have been lightly coated with pan release spray, 33-35 burritos per pan. For 50 servings, use 2 pans. For 100 servings, use 3 pans.
7.  Bake in conventional oven at 375°F for 15 min or convection oven at 325°F for 15 min. CCP: Heat to 165°F or higher for at least 15 sec.
8.  CCP: Hold for hot service at 135° F or higher. Sprinkle shredded cheese (optional) evenly over burritos before serving.

Market Guide
For 50
For 100
Food As PurchasedWeightVolumeWeightVolume
*Fresh onions, chopped Dehydrated onions6 oz12 oz

Serving Tips:
50 Servings: 2 sheet pans. 100 Servings: 3 sheet pans.

Additional Tips
†Mexican Seasoning Mix (see G-01A, Dips, Dressings, Gravies and Seasonings) may be used to replace these ingredients. For 50 servings, use 1/4 cup 3 Tbsp Mexican Seasoning Mix; use 3/4 cup 2 Tbsp for 100 servings.


Nutrients are for 1 burrito
Calories:241
Total Fat:9.78 g
Protein:16.87 g
Carbohydrates:21.46 g
Saturated Fat:4.73 g
Cholesterol:35 mg
Vitamin A (IU):845
Vitamin A (RE):122
Vitamin C:9.7 mg
Iron:2.35 mg
Calcium:313 mg
Sodium:466 mg
Dietary Fiber:2 g


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