CHICKEN MOLE BURRITO
CN EQUIVALENCY = 2 M/MA, 1 G, 1/8 CUP ADDITIONAL VEG SERVING SUGGESTION: Serve with Comida Vida Plantains #470615.
INGREDIENTS Mole Chicken #490040 Cilantro Lime Rice #490025 1 Bag Sous Vide Mole Chicken, thawed 1 Bag Cilantro Lime Rice 1 #10 - Can Pinto Beans, drained and rinsed 1 #10 - Can Corn, drained and rinsed 1 #10 - Can Diced Tomatoes 4 Tablespoons Cumin
NSLP: Hot Lunch SERVINGS: 24 Burritos
Please read the recipe the whole way through before starting. Cooking conditions may vary based on equipment; adjust time and temperature as needed.
4 Tablespoons Garlic Powder 24 Burrito Size Tortilla Shells 16 Ounces Avocado Crema THAWING INSTRUCTIONS: Chicken Mole Place bag(s) on a full-size sheet tray under refrigeration until thawed. HEATING INSTRUCTIONS: Beans, Corn and Tomato Mixture
In a large mixing bowl, combine pinto beans, corn and diced tomatoes. Season with cumin and garlic powder. Place ingredients in 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 18-20 minutes, or until product reaches an internal temperature of 135°F. Hot hold at 135°F or above. Combi Oven: In a large mixing bowl, combine pinto beans, corn and diced tomatoes. Season with cumin and garlic powder. Place ingredients in 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 from frozen for 13-18 minutes with 25% moisture, or until the product reaches an internal temperature of 135°F. Stir halfway through the cooking process. Hot hold at 135°F or above. Chicken Mole Convection Oven: Remove the chicken mole (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.
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