Combi 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 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 mole (including juices) from the bag and place into a full-size 2” hotel pan. Insert the hotel pan into the steamer. Heat covered with a lid for 27-32 minutes, or until the product reaches an internal temperature of 165°F. Hot hold at 135°F or above. Cilantro Lime Rice Convection Oven: Remove the cilantro lime rice 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 from frozen for 25- 30 minutes, or until the product reaches an internal temperature of 165°F. Stir halfway through the cooking process. Hot hold at 135°F or above. Combi Oven: Remove the cilantro lime rice 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 from frozen for 20-25 minutes with 25% moisture, or until the product reaches an internal temperature of 165°F. Stir halfway through the cooking process. Hot hold at 135°F or above. SERVING: Shred the chicken mole apart using tongs or bear claws. Remove the cilantro lime rice and the beans, corn and tomato mixture from the oven. Use a calibrated thermometer to ensure food temperature is 135° F or above. Place ingredients into burrito and wrap for service. Drizzle top with avocado crema.
For CN portion: Per (1) bowl, place a #8 scoop for the cilantro lime rice, a #12 (3.32 oz) scoop for the chicken mole and #8 scoop for the beans, corn and tomato mixture is recommended. Portion size may vary by individual practice.
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