INGREDIENTS 6.25 lbs
PREPARATION 1. Pull guacamole from freezer FIRST THING in the morning or night before to thaw. 2. Prepare rice: 2 parts rice to 1 part water/chicken broth. Cook to an internal temp of 135°F. 3. Drain beans, set aside. Heat just prior to meal service to an internal temp of 135°F. 4. Steam carnitas, cook to an internal temp of 165°F. 5. Place unopened bags of J.T.M. Queso Blanco Sauce in perforated, full-size pans. Heat in steamer or boiling water for approximately 30-45 minutes or until an internal temperature of 135°F is reached (HACCP). Cook time may vary according to quantity of product being heated. Hold hot until ready for service. 6. While foods are cooking prepare the pico de gallo. Combine diced tomatoes, diced onions, chopped cilantro, jalapeños (optional), juice from the limes, and salt. 7. Cut limes into wedges.
J.T.M. Queso Blanco Sauce
3 gal. + 2 cups Jasmine Rice 3 each
Pinto Beans, #10 can, drained
9 lbs.
Pork Carnitas
12.5 cups 50 cups 50 packets
Pico de Gallo (see below)
Guacamole Sour Cream
25 each
Limes, cut into 4 wedges
PICO DE GALLO 11 lbs.
Tomatoes, diced Onions, diced Cilantro, chopped
1 1/4 lbs.
ASSEMBLY 1. Layer the following into a bowl: 1 cup prepared rice 1/4 cup pinto beans 2 oz.J.T.M. Queso Blanco 3 oz.carnitas 1/4 cup pico de gallo 2. Top with 2 lime wedges. 3. Serve with sour cream packet and guacamole cup on the side.
1 lb.
8 each 7 each
Jalapeños, raw, chopped (optional)
Limes
2 tsp.
Salt
This recipe also works well with these J.T.M. products: Seasoned Beef “Philly” Steak, PlantBorn Taco Filling, Three Bean Chili, Beef Taco Filling, Golden Hatch Queso
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