Beef Fajita
Cook Time: 20 Min.
Serving Size: 1 each Makes: 10/25/50/100 Servings Cook Method: Grill Cook Temp.: 40°F
Nutritional Content
Allergens: Beef; Tomato; Peppers Bell; Onion; Citrus; AllergenSoy; AllergenWheat
Calories: 160 Kcal
Carbohydrates: 17 g
Protein: 11 g
Total Fat: 6 g
Calcium: 50 mg
Sodium: 480 mg
Ingredients
10 Servings
1 lb 4 Oz Beef, Fajita Strips
3.5 Oz Peppers, Green Fresh
3.5 Oz Onion, Yellow
1 Tbsp 2 tsp Juice, Lemon Bulk
10 each Tortilla Flour 6 in
3 Tbsp 1 tsp Sauce, Chile
25 Servings
3 lb 2 Oz Beef, Fajita Strips
8.5 Oz Peppers, Green Fresh
8.5 Oz Onion, Yellow
1/4 Cup Juice, Lemon Bulk
25 each Tortilla Flour 6 in
1/2 Cup Sauce, Chile
50 Servings
6 lb 4 Oz Beef, Fajita Strips
1 lb 1 Oz Peppers, Green Fresh
1 lb 1 Oz Onion, Yellow
1/2 Cup Juice, Lemon Bulk
50 each Tortilla Flour 6 in
1 Cup Sauce, Chile
100 Servings
12 lb 8 Oz Beef, Fajita Strips
2 lb 2 Oz Peppers, Green Fresh
2 lb 2 Oz Onion, Yellow
1 Cup Juice, Lemon Bulk
100 each Tortilla Flour 6 in
2 1/8 Cup Sauce, Chile
Instructions
WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
Prepare fajita meat according to package directions. Slice into thin strips.
For Fresh Beef, Veal, and Lamb Cuts (Steaks, Roasts, Chops): Cook to internal temp of 145F/63C held for 15 sec.
Cook vegetables on grill until vegetables are tender. Pour lemon juice over and toss.
At time of service place 2oz. meat and 1oz. vegetables on each tortilla. Drizzle 1 tsp of sauce on top and serve.
CCP -- Maintain: Product held at >135F/57C Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
CCP -- Cool: Product must reach 140F/60C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.
CCP -- Reheat: To internal temperature of 165F/74C held for at least 15 seconds.
Discard unused product.