BEEF OR PORK BURRITO WITH CANNED MEATS USDA RECIPE FOR CHILD …
Low-sodium canned beef or pork―combined with tomatoes, onions, corn, spices, and cheese―is cooked and then wrapped in a whole-grain tortilla. CACFP CREDITING INFORMATION 1 burrito provides 1 oz equivalent meat, ³⁄8 cup vegetable, and 1.5 oz equivalent grains.
Provided by: Child Nutrition Recipe Box
Categories: Main Course
Yield: 25
Ingredients:
| 3 lb 3 oz Beef with natural juices, canned, undrained, low-sodium |
| – – OR |
| 3 lb 3 oz Pork with natural juices, canned, undrained, low-sodium |
| 5 oz *Onions, fresh, chopped |
| 14 oz Garlic powder |
| – – Ground black pepper |
| 1 lb 6 oz Canned no-salt-added tomato paste |
| 1 oz Frozen corn |
| – – Cilantro, fresh, finely chopped |
| – – Chili powder |
| – – Cumin, ground |
| 2 lb 5¹⁄2 oz Paprika |
| – – Onion powder |
| – – Whole-grain tortillas, 8" ((1¹⁄2 oz each)) |
| 1 qt 2 cups Beef with natural juices, canned, undrained, low-sodium |
| – – OR |
| 1 qt 2 cups Pork with natural juices, canned, undrained, low-sodium |
| 1 cup *Onions, fresh, chopped |
| 1¹⁄2 tsp Garlic powder |
| 1 tsp Ground black pepper |
| 1¹⁄2 cups (¹⁄8 No. 10 can) Canned no-salt-added tomato paste |
| 3³⁄4 cups Frozen corn |
| 1³⁄4 cups Cilantro, fresh, finely chopped |
| 1½ Tbsp Chili powder |
| 1 Tbsp Cumin, ground |
| 1¹⁄2 tsp Paprika |
| 1½ tsp Onion powder |
| 25 each Whole-grain tortillas, 8" ((1¹⁄2 oz each)) |
| 6 lb 6 oz Beef with natural juices, canned, undrained, low-sodium |
| – – OR |
| 6 lb 6 oz Pork with natural juices, canned, undrained, low-sodium |
| 10 oz *Onions, fresh, chopped |
| 1 lb 12 oz Garlic powder |
| – – Ground black pepper |
| 2 lb 12 oz Canned no-salt-added tomato paste |
| 2 oz Frozen corn |
| – – Cilantro, fresh, finely, chopped |
| – – Chili powder |
| – – Cumin, ground |
| 4 lb 11 oz Paprika |
| – – Onion powder |
| – – Whole-grain tortillas, 8" ((1¹⁄2 oz each)) |
| 3 qt Beef with natural juices, canned, undrained, low-sodium |
| – – OR |
| 3 qt Pork with natural juices, canned, undrained, low-sodium |
| 2 cups *Onions, fresh, chopped |
| 1 Tbsp Garlic powder |
| 2 tsp Ground black pepper |
| 3 cups (¹⁄4 No. 10 can) Canned no-salt-added tomato paste |
| 1 qt 3½ cups Frozen corn |
| 3½ cups Cilantro, fresh, finely chopped |
| 3 Tbsp Chili powder |
| 2 Tbsp Cumin, ground |
| 1 Tbsp Paprika |
| 1 Tbsp Onion powder |
| 50 each Whole-grain tortillas, 8" ((1¹⁄2 oz each)) |
Steps:
- Pour beef and liquid into a large bowl. Remove all solid fat parts. Transfer remaining beef and liquid to a large stock pot.
- Add onions, garlic, pepper, tomato paste, corn, cilantro, and spices. Simmer uncovered over medium heat for 10–15 minutes, stirring often.
- To prevent tortillas from tearing when folding, steam for 3 minutes until warm.ORHold tortillas in original packaging and place in a warmer at 135 °F for 10 minutes.
- Portion filling with No. 12 scoop (¹⁄3 cup) onto center of each tortilla. Roll in the form of a burrito and seal.
- Place burritos seam side down on a sheet pan (18" x 26" x 1") lightly coated with pan-release spray. For 25 servings, use 1 pan. For 50 servings, use 2 pans.
- Bake: Conventional oven: 375 °F for 15 minutes. Convection oven: 325 °F for 15 minutes. Critical Control Point: Heat to 165 °F or higher for at least 15 seconds. Critical Control Point: Hold for hot service at 140 °F or higher.
- If desired, serve with ¹⁄4 cup Pico de Gallo (see Pico de Gallo USDA Recipe for CACFP).
- Serve 1 burrito.
Nutrition Facts:
ServingSize 1 burrito, Cholesterol 16 mg, Calories 199 kcal, Fat 5 g, Sodium 360 mg, Carbohydrate 30 g, Fiber 5 g, Sugar 5 g, Protein 11 g, Saturated Fat 2 g