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Al Pastor Street Tacos with Pineapple Salsa

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INGREDIENTS
🥣

INGREDIENTS

CHEESE AND GREEN CHILI TAMALES

  • Tamale, Cheese and Green Chile, IW, 50/6oz, 18.75#, 2M, 2WG, Del Real, 747 – 100 tamale

CILANTRO LIME CREMA (SFR-SCHOOL FOOD ROCKS)

  • Sour cream, reduced fat – 1 qt., 1 pt., ¼ c.
  • Lime juice, raw – 1 ½ c., 1 tbsp.
  • Coriander (cilantro) leaves, raw – 1 ½ c., 1 tbsp.
  • Spices, garlic powder – ¼ c., ½ tsp.

PICO DE GALLO (SFR-SCHOOL FOOD ROCKS)

  • Tomatoes, red, ripe – 3 qt., 1 pt., 1 c.
  • Onions, raw – 1 qt., 1 c. chopped
  • Coriander (cilantro) leaves – 1 pt., 1 ¾ c.
  • Peppers, jalapeno – 15 peppers
  • Limes, raw – 10 fruit (2″ dia)
  • Salt, table – 1 tbsp., 2 tsp.

GREEN ENCHILADA SAUCE (SFR-SCHOOL FOOD ROCKS)

  • Oil, Vegetable – 6/1gal, USDA, 100439
  • Flour, All Purpose – 1/50lb
  • Peppers, chili, green, canned
  • Tomatillos, raw
  • Spices, garlic powder
  • Spices, onion powder
  • Spices, cumin, ground
  • Soup, chicken broth, low sodium
  • Salt, table – 2 ⅔ tsp.
🍴

INSTRUCTIONS

HACCP Process: #2 – Same Day Service

1

WASH AND DRY ALL PRODUCE.

2

PREPARE THE CILANTRO LIME CREMA:

  1. Finely chop cilantro (reserve 1/2 for garnish).
  2. Combine sour cream, lime juice, garlic powder, salt, and cilantro in a bowl.
  3. Stir until smooth. Refrigerate until ready to serve.

Critical Control Point: Hold cold at 41°F or below until service.

3

PREPARE THE PICO DE GALLO:

  1. Dice onions, tomatoes and jalapeños.
  2. Mix all ingredients together.
  3. Refrigerate for at least 1 hour.

Critical Control Point: Hold cold at 41°F or below until service.

4

PREPARE THE SALSA VERDE:

  1. Wash and quarter tomatillos.
  2. Cook flour in oil until lightly golden.
  3. Add remaining ingredients and simmer.
  4. Blend until smooth.

Critical Control Point: Heat sauce to 165°F for 15 seconds. Hold hot at 135°F or above.

5

COOK THE TAMALES:

Place frozen tamales in steamer and cook for 45–60 minutes.

Critical Control Point: Product must reach 165°F for 15 seconds.

Let rest for 1–2 minutes.

6

HOLD THE TAMALES:

Transfer to steam table and hold until service.

Critical Control Point: Hold hot at 135°F or above.

7

ASSEMBLY:

  1. Place tamale into serving container.
  2. Top with salsa verde.
  3. Add pico de gallo.
  4. Drizzle cilantro lime crema.
  5. Garnish with cilantro.
  6. Serve immediately.
🛡️

FOOD SAFETY REMINDERS

  • Wash hands thoroughly before handling food, after handling contaminated food or objects, and before switching to another step where there is an opportunity for contamination. This applies as well to before and after glove use. Use clean pair of gloves when handling product. Replace gloves after handling any other object.
  • Record time and internal temperature of product when received on daily log.
  • CORRECTIVE ACTION HOT FOOD: All cooked food items being held for service that drop below 140°F must be removed from service until such time as they are reheated to 165°F. Any food not eaten after reheating must be discarded.
  • Place product in warming cabinet until served. Ensure that hot food is held at a temperature above 140°F.
  • Maximum holding time is two (2) hours. Discard product after maximum holding time is reached. Do not reheat product.
🥣

INGREDIENTS

CHEESE AND GREEN CHILI TAMALES

  • Tamale, Cheese and Green Chile, IW, 50/6oz, 18.75#, 2M, 2WG, Del Real, 747 – 100 tamale

CILANTRO LIME CREMA (SFR-SCHOOL FOOD ROCKS)

  • Sour cream, reduced fat – 1 qt., 1 pt., ¼ c.
  • Lime juice, raw – 1 ½ c., 1 tbsp.
  • Coriander (cilantro) leaves, raw – 1 ½ c., 1 tbsp.
  • Spices, garlic powder – ¼ c., ½ tsp.

PICO DE GALLO (SFR-SCHOOL FOOD ROCKS)

  • Tomatoes, red, ripe – 3 qt., 1 pt., 1 c.
  • Onions, raw – 1 qt., 1 c. chopped
  • Coriander (cilantro) leaves – 1 pt., 1 ¾ c.
  • Peppers, jalapeno – 15 peppers
  • Limes, raw – 10 fruit (2″ dia)
  • Salt, table – 1 tbsp., 2 tsp.

GREEN ENCHILADA SAUCE (SFR-SCHOOL FOOD ROCKS)

  • Oil, Vegetable – 6/1gal, USDA, 100439
  • Flour, All Purpose – 1/50lb
  • Peppers, chili, green, canned
  • Tomatillos, raw
  • Spices, garlic powder
  • Spices, onion powder
  • Spices, cumin, ground
  • Soup, chicken broth, low sodium
  • Salt, table – 2 ⅔ tsp.
🍴

INSTRUCTIONS

HACCP Process: #2 – Same Day Service

1

WASH AND DRY ALL PRODUCE.

2

PREPARE THE CILANTRO LIME CREMA:

  1. Finely chop cilantro (reserve 1/2 for garnish).
  2. Combine sour cream, lime juice, garlic powder, salt, and cilantro in a bowl.
  3. Stir until smooth. Refrigerate until ready to serve.

Critical Control Point: Hold cold at 41°F or below until service.

3

PREPARE THE PICO DE GALLO:

  1. Dice onions, tomatoes and jalapeños.
  2. Mix all ingredients together.
  3. Refrigerate for at least 1 hour.

Critical Control Point: Hold cold at 41°F or below until service.

4

PREPARE THE SALSA VERDE:

  1. Wash and quarter tomatillos.
  2. Cook flour in oil until lightly golden.
  3. Add remaining ingredients and simmer.
  4. Blend until smooth.

Critical Control Point: Heat sauce to 165°F for 15 seconds. Hold hot at 135°F or above.

5

COOK THE TAMALES:

Place frozen tamales in steamer and cook for 45–60 minutes.

Critical Control Point: Product must reach 165°F for 15 seconds.

Let rest for 1–2 minutes.

6

HOLD THE TAMALES:

Transfer to steam table and hold until service.

Critical Control Point: Hold hot at 135°F or above.

7

ASSEMBLY:

  1. Place tamale into serving container.
  2. Top with salsa verde.
  3. Add pico de gallo.
  4. Drizzle cilantro lime crema.
  5. Garnish with cilantro.
  6. Serve immediately.
🛡️

FOOD SAFETY REMINDERS

  • Wash hands thoroughly before handling food, after handling contaminated food or objects, and before switching to another step where there is an opportunity for contamination. This applies as well to before and after glove use. Use clean pair of gloves when handling product. Replace gloves after handling any other object.
  • Record time and internal temperature of product when received on daily log.
  • CORRECTIVE ACTION HOT FOOD: All cooked food items being held for service that drop below 140°F must be removed from service until such time as they are reheated to 165°F. Any food not eaten after reheating must be discarded.
  • Place product in warming cabinet until served. Ensure that hot food is held at a temperature above 140°F.
  • Maximum holding time is two (2) hours. Discard product after maximum holding time is reached. Do not reheat product.
NUTRITION FACTS
Serving Size
1 Tamale (282 gm)
Amount Per Serving
Calories
464.430
% Daily Value*
Total Fat 25.856 gm 39.779%
Saturated Fat 9.382 gm 46.91%
Trans Fat 0.000 gm
Cholesterol 29.214 mg 9.738%
Sodium 942.760 mg 39.282%
Total Carbohydrate 41.749 gm 13.916%
Dietary Fiber 4.270 gm 17.079%
Total Sugars 3.736 gm
Includes 0.000 gm Added Sugars
Protein 19.226 gm 38.451%
Vitamin A 30.751 3.417%
Vitamin C 14.876 24.793%
Vitamin D 0.036 0.18%
Calcium 87.700 8.77%
Iron 2.422 13.456%
Potassium 287.619 6.12%
Saturated Fat % of Calories 18.181%
Added Sugar % of Calories 0.000%

* Indicates missing Nutrient Information.

^ Indicates user added nutrient.

The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet.
2,000 calories a day is used for general nutrition advice.

MEAL COMPONENTS

  • 2 oz of Meat/Meat Alternates
  • 2 oz (eq) of Whole Grain-Rich
  • 0.25 cups Other Vegetables

ALLERGENS

Milk
Wheat

ADDED SUGAR LIMITATIONS

Not applicable.