Servings: 100 Portions
Portions: 2 Tacos Each
18 lb. beef, ground
2 tablespoon (6 cloves) garlic, dry, minced
6 tablespoon (4 oz) salt
3/4 teaspoon pepper, cayenne
1/8 teaspoon cumin, ground (optional)
1/2 cup (2 oz) chili powder
2 cups (8 oz) flour, wheat, general purpose, sifted
200 each Tortillas
SAUCE: (very hot)(approx. 3-1/2 quart )
3 quart (6 lb 6 oz or 1-No. 10 can) tomatoes, canned, finely crushed
1-1/2 cups (8 oz) onions, dry, chopped
1 cup (9 oz or 24 peppers)peppers, pickled, jalapeño, chopped
2 tablespoon (1-1/2 oz) salt
2 tablespoon (1 oz) sugar, granulated
1-1/2 gallon (6 lb) cheese, shredded
1-1/2 gallon (6 lb) lettuce, finely shredded
2-1/4 QT. (3 lb) onions, dry, chopped
3-1/2 quart taco sauce
Cook beef in its own fat until beef loses its pink color; stir to break apart. Drain or skim off excess fat. Add garlic; sauté 3 minutes. Combine 6 tablespoon salt, cayenne pepper, chili powder, and flour; add to meat. Sauté 5 minutes. Set aside.
Fry each tortilla 15 seconds. Drain well; fold in half. Place 2 tablespoon meat filling in each shell; line up next to each other in steam table pan. Cover and keep warm.
Combine canned tomatoes, onions, peppers, 2 tablespoon salt, and sugar; blend well.
Just before serving, top each taco with cheese, lettuce, onions, and 1 tablespoon sauce.
NOTE:
Tortillas may be grilled. Brush each side of tortilla with oil.
On 350 degrees F. griddle, grill 1 minute on one side. Turn tortilla to other side and fold in half. Grill each half for 30 seconds.
A milder sauce may be prepared by removing seeds from jalapeño peppers.
If desired, 200 Taco Shells, preformed, may be substituted for tortillas. DO NOT FRY.
If desired, cheese, lettuce, onions and taco sauce may be placed on serving line for self-service.