Frank's Recipes! Tastadas for 100

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Tastadas for 100

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, jalapeno, 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 quart (3 lb) onions, dry, chopped
3 1/2 quart taco sauce
6 lb tomatoes, fresh, chopped

Cook beef in its own fat until beef loses its pink color; stir to break apart. Drain or
skim off excess fat. Add garlic; saute 3 minutes. Combine 6 tablespoon salt, cayenne pepper,
chili powder, and flour; add to meat. Saute 5 minutes. Set aside.

Fry each tortillas until crisp. Drain well; DO NOT FOLD.(Chalupa Shells, precooked may
be used. DO NOT FRY.) 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, tomatoes and 1 tbsp
sauce.

NOTE:
A milder sauce may be prepared by removing seeds from jalapeno peppers.

If desired, 200 Taco Shells, preformed, may be substituted for tortillas. DO NOT FRY.

If desired, cheese, letuce, onions and taco sauce may be placed on serving line for
self-service.