INGREDIENTS
DIRECTIONS
Pre-Prep: 1. Thaw J.T.M. Seasoned Beef “Philly” Steak and Birria Sauce in cooler (less than 40° F) for 48 - 72 hours. 2. Slice red onions, Napa cabbage, and jalapeños and set aside until ready to assemble bao buns. 3. Pull sprigs of cilantro and set aside until ready to assemble bao buns. Preparation: 1. Empty Seasoned Beef “Philly” Steak into a full pan and stir gently to distribute evenly across the pan. 2. Add 2.5 lbs (40 oz.) of J.T.M. Birria Sauce to the Seasoned Beef “Philly” Steak and stir gently to combine. 3. Heat, uncovered at 350°F for 30-35 minutes. 4. Remove from oven and place in hot hold holding cabinet (145° F or higher - HACCP Critical Control Point) until ready to serve. 5. Heat Bao Buns according to manufacturer’s instructions. Place in hot hold holding cabinet (145° F or higher - HACCP Critical Control Point) until ready to serve. Assembly: 1. Portion 2 oz of Beef and Birria mixture on to each bao bun. 2. Garnish with 1 oz of shredded carrots, red onions, Napa cabbage and jalapeño slices. Top with cilantro sprigs. Options: • Sub out the bao buns with tortillas, a baguette, flat bread, or pita bread. • Sub out the Seasoned Beef “Philly” Steak with J.T.M.’s PlantBorn or Beef Taco Filling.
5 lbs J.T.M. Seasoned Beef Philly Steak (5891CE) 2.5 lbs J.T.M. Birria Sauce (73650) 28 oz Carrots, shredded 28 oz Red Onions, sliced 28 oz Napa Cabbage, sliced 28 oz Jalapeños, sliced 56 each Cilantro Sprigs (optional) 56 each Bao Buns
NOTES Each serving (2 bao buns) provides 2 M/MA + 2 Grains + ¼ c other veg.
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