Recipe for Beef Torta Sandwich

Yields 50 Servings

This recipe yields 50–8 ounce beef torta sandwiches.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

• 50–2.5 ounces whole grain-rich torta rolls
• 7 pounds and 13 ounces as purchased (AP) frozen raw beef, shredded
• 1 pound and 12 ounces or 3 quarts and ½ cup ready to use romaine lettuce, shredded
• 3 pounds AP fresh large tomatoes
• 9 ounces AP fresh whole jalapeno peppers
• 1 pound and 9 ounces yellow cheddar cheese, shredded (U.S. Department of Agriculture food item)

Directions

To Prepare in Advance

1. Thaw torta rolls in refrigerator, if frozen. Hold for assembly.
2. Thaw beef in refrigerator. Critical Control Point (CCP): Thaw beef in refrigerator at 41°F or lower for up to 48 hours.
3. Boil beef in bag, in 24 quart pot for 30 minutes. CCP: Heat beef until internal temperature reaches 145°F or higher.
4. CCP: Hold beef in warmer for service at 135°F or higher.
5. Place shredded lettuce in 3 gallon or larger container.
6. Rinse, trim, and slice tomatoes into ⅛ inch slices. Place tomato slices in 3 gallon or larger container.
7. Rinse jalapenos, trim and remove seeds, and chop. Place in 3 gallon or larger container.
8. Place cheese in 3 gallon or larger container.

To Assemble Beef Torta Sandwich

9. Place bottom halves of torta rolls on 18 inch by 26 inch by 1 inch sheet pan lined with parchment paper.
10. Remove beef from warmer.
11. Top each roll with: ⅜ cup or one number 10 scoop of warm shredded beef, ¼ cup or one number 16 scoop of shredded lettuce, 2 slices of tomatoes, 1 teaspoon of jalapenos, 2 tablespoons of cheese, and top with second half of roll.
12. Portion one torta sandwich in an individual serving container, serve immediately.

Nutritional Analysis

• Calories, in K calories: 311
  Carbohydrates, in grams: 22.20
  Protein, in grams: 29.70
  Saturated fat, in grams: 4.20
  Trans fat, in grams: 0
  Total fat, in grams: 9.90
  Sodium, in milligrams: 716.10
  

Recipe Options

The CA Culinary Centers have calculated and tested the yields for this standardized recipe. You may choose to vary the spices in the recipe to meet the taste preferences of your students. For example, using a 1.5 to 2 ratio for spices when doubling the recipe yield from 50 to 100. However, changing or substituting any other ingredients may result in a different yield, meal contribution, or dietary specification, and should be considered a different recipe. To learn more about how to standardize your recipe visit the CA Culinary Centers Standardized Recipes web page Resources tab.

Yields 100 Servings

This recipe yields 100–8 ounce beef torta sandwiches.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

• 100–2.5 ounces whole grain-rich torta rolls
• 15 pounds and 10 ounces as purchased (AP) frozen raw beef, shredded
• 3 pounds and 8 ounces or 1 gallon, 2 quarts, and 1 cup ready to use romaine lettuce, shredded
• 6 pounds AP fresh large tomatoes
• 1 pound and 2 ounces AP fresh whole jalapeno peppers
• 3 pounds and 2 ounces yellow cheddar cheese, shredded (U.S. Department of Agriculture food item)

Directions

To Prepare in Advance

1. Thaw torta rolls in refrigerator, if frozen. Hold for assembly.
2. Thaw beef in refrigerator. Critical Control Point (CCP): Thaw beef in refrigerator at 41°F or lower for up to 48 hours.
3. Boil beef in bag, in 24 quart pot for 30 minutes. CCP: Heat beef until internal temperature reaches 145°F or higher.
4. CCP: Hold beef in warmer for service at 135°F or higher.
5. Place shredded lettuce in 3 gallon or larger container.
6. Rinse, trim, and slice tomatoes into ⅛ inch slices. Place tomato slices in 3 gallon or larger container.
7. Rinse jalapenos, trim and remove seeds, and chop. Place in 3 gallon or larger container.
8. Place cheese in 3 gallon or larger container.

To Assemble Beef Torta Sandwich

9. Place bottom halves of torta rolls on 18 inch by 26 inch by 1 inch sheet pan lined with parchment paper.
10. Remove beef from warmer.
11. Top each roll with: ⅜ cup or one number 10 scoop of warm shredded beef, ¼ cup or one number 16 scoop of shredded lettuce, 2 slices of tomatoes, 1 teaspoon of jalapenos, 2 tablespoons of cheese, and top with second half of roll.
12. Portion one torta sandwich in an individual serving container, serve immediately.

Nutritional Analysis

• Calories, in K calories: 311
  Carbohydrates, in grams: 22.20
  Protein, in grams: 29.70
  Saturated fat, in grams: 4.20
  Trans fat, in grams: 0
  Total fat, in grams: 9.90
  Sodium, in milligrams: 716.10

Recipe Options

The CA Culinary Centers have calculated and tested the yields for this standardized recipe. You may choose to vary the spices in the recipe to meet the taste preferences of your students. For example, using a 1.5 to 2 ratio for spices when doubling the recipe yield from 50 to 100. However, changing or substituting any other ingredients may result in a different yield, meal contribution, or dietary specification, and should be considered a different recipe. To learn more about how to standardize your recipe visit the CA Culinary Centers Standardized Recipes web page Resources tab.

General Recipe Information

Category

• Sandwich recipes

Serving Suggestion

• Yield 50 or yield 100–8 ounce beef torta sandwiches.

Contribution to Meal Pattern

The contribution to the meal pattern for this recipe is based on the suggested serving size above.

• 2 ounce equivalents meat/meat alternative
• 2.5 ounce equivalents whole grain-rich
• ¼ cup vegetables (⅛ cup red orange, ⅛ cup other vegetables)

If you decide to modify this recipe or serving size, you may use the tools available on the CA Culinary Centers Standardized Recipes web page Resources tab to create your own standardized recipe or find the contribution to the meal pattern.

U.S. Department of Agriculture Food Items

• Shredded yellow cheddar cheese

Recipe Roots (Flavor Profile)

• Mediterranean

Preparation Time

• Preparation to serve: 1 hour for 50 servings or 2 hours for 100 servings

Critical Control Point (CCP)

• CCP: Thaw beef in refrigerator at 41°F or lower for up to 48 hours.
• CCP: Heat beef until internal temperature reaches 145°F or higher.
• CCP: Hold beef in warmer for service at 135°F or higher.

Kid Rating

Culinary Center

Riverside Unified School District