CHICKEN TINGA STREET TACOS CN EQUIVALENCY = 2 M/MA, 2 G SERVING SUGGESTION: Serve 2 Street Tacos with Yuca Fries #470620 and Black Beans.
INGREDIENTS Comida Vida Chicken Tinga #471045 1 Bag Sous Vide Chicken Tinga, thawed 60 Street Taco Shells 12 Ounces Cotija cheese 16 Ounces Pickled Red Onion
NSLP: Hot Lunch SERVINGS: 60 Tacos (30 Servings)
Please read recipe the whole way through before starting. Cooking conditions may vary based on equipment; adjust time and temperature as needed.
1⁄2 Cup Cilantro, chopped 16 Ounces Avocado Crema THAWING INSTRUCTIONS: Place bag(s) on a full-size sheet tray under refrigeration until thawed. HEATING INSTRUCTIONS:
Prepare toppings and reserve for service.
Convection Oven: Remove the shredded chicken tinga (including juices) from the bag and place into a full-size 2” hotel pan sprayed with allergen-free pan spray. Insert the hotel pan into a preheated convection oven set to 350°F. Heat covered with a lid for 32-36 minutes, or until the product reaches an internal temperature of 165°F. Hot hold at 135°F or above. Combi Oven: Remove the shredded chicken tinga (including juices) from the bag and place into a full-size 2” hotel pan sprayed with allergen-free pan spray. Insert the hotel pan into a preheated combi oven set to 350°F. Heat covered with a lid for 27-32 minutes with 0 % moisture, or until the product reaches an internal temperature of 165°F. Hot hold at 135°F or above. Steamer: Remove the chicken tinga (including juices) from the bag and place into a full-size 2” hotel pan. Insert the hotel pan into the steamer. Cook covered with a lid for 27-32 minutes, or until the product reaches an internal temperature of 165°F. Hot hold 135°F or above SERVING: Shred the chicken tinga apart using tongs or bear claws. Use a calibrated thermometer to ensure food temperature is 135°F or above. Hot hold at 135°F or above.
For CN portion: Per (2) tacos, split a #12 scoop of chicken tinga between (2) taco shells and top with Cotija cheese, pickled red onion, cilantro and avocado creama. Portion size may vary by individual practice.
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