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Tacos Al Pastor

Tacos Al Pastor

Yield: 10 each entrée servings (3 tacos each)

Ingredients:

  • 30 each Don Pancho® 4” White Corn Tortillas (79341.01227)
  • 8 Guajillo chiles, cleaned, seeded, and rehydrated in hot water for 15 minutes
  • 2 oz Achiote paste
  • ½ cup Pineapple syrup, drained from Reser’s Bite-Sized Pineapple Chunks
  • ½ cup Apple cider vinegar
  • 6 Garlic cloves, crushed
  • 2 tsp Mexican oregano
  • 1 tsp Cumin, ground
  • ½ tsp Black pepper, 28 mesh
  • ¼ tsp Cloves, ground
  • 4 tsp Kosher salt (2 tsp for marinade and 2 tsp to season meat before searing)
  • 6 lbs. Pork shoulder, cut into ½-inch steaks
  • ½ cup Avocado oil
  • 3 cups Reser’s® Bite-Sized Pineapple Chunks Bite Size (79453.75415), juice used for marinade, and 1 cup saved for garnish
  • 2 each Yellow onion, julienned
  • 2 cups Yellow onion, finely diced
  • 1 cup Cilantro, stemmed and finely chopped
  • Salsa of choice 
  • 30 each Lime wedges

Directions:

  1. In a high-speed blender, blend rehydrated chiles, achiote paste, pineapple syrup, cider vinegar, garlic, Mexican oregano, cumin, black pepper, cloves, and 2 tsp kosher salt.
  2. Mix the marinade with the sliced pork shoulder and refrigerate for 12-24 hours.
  3. After marinating, drain the meat well and slice into ¼” strips.
  4. In a large braising pan, heat the avocado oil over high heat, and add the pork strips.
  5. Cook the pork until golden brown, then add sliced onion and Reser’s Bite-Sized Pineapple Chunks, and cook until all softened and browned thoroughly.
  6. Once cooked, transfer to a pan and keep warm.
  7. Warm the Don Pancho 4″ White Corn Tortillas on a griddle, and top each with 2 oz grilled pork/pineapple/onion mixture and garnish with diced onion, cilantro, and pineapple.
  8. Serve with lime wedges.
 

Mango-Serrano Pollo Asado Tacos

Mango-Serrano Pollo Asado Tacos

Yield: 10 each entrée servings (3 tacos each)

Ingredients:

  • 30 each Don Pancho® 5″ Golden Blend Street Taco Tortillas (79341.02102)
  • 6 lbs. Chicken thighs, boneless, skinless, trimmed 
  • 2 ½ cups Reser’s® Diced Mangoes (79453.17029), drained and set aside, ½ cup of mango syrup reserved
  • 1/3 cup Avocado oil
  • ¼ cup Lime juice
  • 1 each Yellow onion, diced
  • 8 each Garlic cloves, minced
  • 2 oz Achiote paste
  • 1 Tbsp Coriander, ground
  • 1 Tbsp Cumin, ground
  • 2 Tbsp Kosher salt
  • 2 tsp Smoked paprika
  • 2 tsp Mexican oregano
  • 1 tsp Chipotle pepper, ground
  • 30 each slices Serrano pepper, bias cut
  • 30 each Cilantro leaves
  • 3 each Avocadoes
  • 30 each Limes, cut into wedges

Directions:

  1. Place the trimmed chicken thighs in a Cambro, cover with the marinade,  and refrigerate for 12-24 hours.
  2. Drain the chicken from the marinade and heat a grill.
  3. Season the chicken with salt and pepper, and grill the chicken until well charred and cooked through.
  4. Let the chicken rest 2-3 minutes before dicing.
  5. For each serving, toss 6 oz of diced chicken thighs with ¼ cup Reser’s Diced Mangoes and mix to combine.
  6. In a blender, combine the oil, reserved mango syrup, onion, garlic, achiote paste, and all the spices. Blend to combine.
  7. Divide between 3 heated Don Pancho Golden Blend Tortillas and garnish each taco with 3 Serrano pepper slices and a cilantro leaf.
  8. Serve with a sliced avocado quarter and lime wedges.
 

Chopped Cheese Crunchy Wrap

Chopped Cheese Crunchy Wrap

Yield: 10 each entrée crunchy wraps

Ingredients:

  • 10 each Don Pancho® 14” Foodservice White Flour Tortilla (79341.22250)
  • 1 ¼ cups Ketchup
  • 3 Tbsp Cholula or other hot sauce
  • ½ tsp Kosher salt
  • 5 lbs 90-10 Ground beef
  • ½ cup All-purpose beef rub
  • 20 each American cheese slices
  • 5 cups Yellow onions, diced, seasoned and grilled (should have approx. 3 cups)
  • 3 cups Cheddar cheese, shredded
  • 5 cups Romaine lettuce, shredded, washed, and spun dry
  • 30 each Roma tomato, sliced
  • 10 each 6” Don Pancho Yellow Corn Tortillas (79341.01166), fried into tostadas

Directions:

  1. Heat a flattop griddle to 350°F.
  2. For the burger sauce, whisk the mayonnaise, ketchup, hot sauce, and salt. Set aside.
  3. Grill the diced onions until lightly browned and softened. Set aside to cool.
  4. Fry the 6” Don Pancho Yellow Corn Tortillas until crisped and set aside on a rack to drain and cool.
  5. For each serving, season liberally 6 oz. of ground beef with beef rub and place onto heated griddle.
  6. Grill until golden brown on the bottom and flip over.
  7. When the beef is almost cooked through, chop with grill spatula and top with grilled onions and 2 slices of American cheese.
  8. Heat the Don Pancho 14” Foodservice White Flour Tortilla on each side for 10 seconds and start layering:
    • ¼ cup Cheddar cheese, shredded
    • Chopped beef/cheese/onion mixture
    • ½ cup Shredded Romaine
    • 3 Roma tomato slices
    • 1 oz. Burger sauce, drizzled over sliced tomatoes
    • 1 tostada
    • ¼ cup Cheddar cheese, shredded
  9. Fold the edges of the tortilla fluted around the tostada.
  10. Grill 1-2 minutes seam side down first, flip over for another 1-2 minutes.
  11. Cut in half and serve warm with extra burger sauce.
 

Choriquesadilla

Choriquesadilla

Yield: 10 each entrée Quesadillas

Ingredients:

  • 10 each Don Pancho® 13” Foodservice White Tortilla (79341.02013) 
  • 2 lbs Chorizo, removed from casing and crumbled
  • 1 ½ cups Heavy Cream
  • 1 lb Monterey Jack, shredded from block
  • 8 cups Oaxaca cheese, shredded
  • 4 cups Red bell pepper, julienned
  • 1 tsp Cumin seed
  • 5 cups Yellow onions, julienned
  • 5 cups Red onions, julienned
  • ½ cup Avocado oil
  • 3 tsp Kosher salt, 1 tsp for the sauteed peppers, and 2 tsp for the sauteed onions
  • ½ cup Green onions, thinly sliced

Directions:

  1. Sauté the red peppers with cumin seeds, ¼ cup avocado oil, and 1 tsp kosher salt until lightly browned and softened, 3-4 minutes. Cool on a sheet pan and set aside.
  2. Sauté the yellow and red onions with ¼ cup avocado oil until lightly browned and softened, 5-6 minutes. Cool on a sheet pan and set aside.
  3. In a large sauté pan, cook the chorizo until browned and cooked through.
  4. Drain oil from chorizo, and transfer to a 1/6th pan to keep warm.
  5. Heat a flattop griddle to 350°F.
  6. In a small pot, heat the heavy cream to a low simmer and slowly whisk in the shredded cheese.
  7. Whisk the cheese until completely mixed. Place in pan to keep warm.
  8. Grill the quesadilla with the following:
    • 1 Don Pancho® 13” Foodservice White Tortilla
    • 2/3rd cup Oaxaca cheese
    • ½ cup Sauteed onions
    • 1/3rd cup Sauteed peppers
  9. Grill until golden brown, transfer to cutting board, and cut in quarters.
  10. Place onto serving dish and serve with a side of the queso, topped with cooked chorizo.
  11. Garnish with thinly sliced green onions.
 

Five Spice Bacon Baked Beans

Five Spice Bacon Baked Beans

Yield: 18 each side portions

Ingredients:

Directions:

  1. In an 8-quart stock pot, over medium heat render and brown the bacon.
  2. Add the diced onion to the rendered bacon and cook for 3-4 minutes until lightly browned and cooked.
  3. Add the five-spice powder and cook for 30-60 seconds until fragrant.
  4. Empty the Reser’s Smokehouse BBQ Beans to the pot and heat over medium heat until heated.
  5. Serve 8 oz of heated beans in small cast iron dish and garnish with extra-cooked bacon.
 

Chaat Masala Chicken Salad

Chaat Masala Chicken Salad

Yield: 14 each entrée portions

Ingredients:

  • 5 lbs bag Reser’s® Simply Chicken Salad (71117.11357)
  • 2 Tbsp Chaat masala
  • 2 each Lemon, zested
  • ½ cup Cilantro, roughly chopped
  • 1 cup Red onion, julienned, ¼ cup reserved for garnish
  • 14 pieces Naan bread, grilled to golden brown with ghee
  • ½ cup Ghee, softened
  • Lemon zest to garnish

Directions:

  1. In a medium bowl, mix the Reser’s Simply Chicken Salad with chaat masala, lemon zest, cilantro, and red onion.
  2. Place the salad in a container and refrigerate for at least 4 hours before serving.
  3. To serve, place 6 oz of the chaat masala chicken salad and garnish with fresh lemon zest and julienned red onion.
  4. Serve with wedges of grilled Naan bread.
 

Spicy Korean Noodle Salad

Spicy Korean Noodle Salad

Yield: 10 each entrée portions

Ingredients:

  • 5 lbs tub Reser’s® Korean Noodle Salad (71117.18503)
  • 2 Tbsp Gochugaru
  • 5 cups Red cabbage, finely shredded
  • 2 each English cucumber, deseeded and julienned 
  • Toasted sesame seeds for garnish

Directions:

  1. In a medium metal bowl, toss the Reser’s Korean Noodle Salad with gochugaru and mix to combine.
  2. Place the noodle salad in a container and refrigerate for at least 4 hours before serving.
  3. To serve, place 8 oz of the Korean noodle salad in a chilled bowl, garnish with toasted sesame seeds, ½ cup shredded red cabbage, and ½ cup julienned cucumber.
 

Mushroom Gruyère Macaroni and Cheese

Mushroom Gruyère Macaroni and Cheese

Yield: 9 each entrée portions

Ingredients:

  • 5 lbs Reser’s® White Cheddar Macaroni and Cheese (71117.12999)
  • 1/3rd cup Ghee or avocado oil
  • 8 cups Mixed mushrooms (Button, Cremini, Shiitake), sliced
  • 1 Tbsp Kosher salt
  • 1 tsp Thyme leaves, fresh
  • ½ tsp Black pepper, 28 mesh
  • 1 Tbsp Porcini powder
  • 2 Tbsp Soy sauce, low sodium
  • 1 ½ cups Gruyère cheese, shredded
  • Thyme sprigs for garnish

Directions:

  1. In a large sauté pan, heat the ghee over medium-high heat and add the mushrooms and salt.
  2. Cook the mushrooms until they have released all their water and are lightly browned and cooked through.
  3. Add the thyme leaves and black pepper, and cook for 1-2 more minutes.
  4. Set mushrooms aside to keep warm, should yield 2 ½ – 3 cups of cooked mushrooms.
  5. Heat the Reser’s White Cheddar Macaroni and Cheese in steamer or hot water for 18-20 minutes, and empty heated bag into a 6-inch 1/3rd pan.
  6. Mix in the Porcini powder, soy sauce, and Gruyere cheese.
  7. Place into a steam well or warmer until ready to serve.
  8. Place 10 oz of the mushroom macaroni and cheese base into a serving bowl and top with ¼ cup of sauteed mushrooms.
  9. Garnish with thyme sprig.
 

“Beer-ia” Macaroni and Cheese

“Beer-ia” Macaroni and Cheese

Yield: 10 each entrée portions

Ingredients:

Beef “Beer-ia”

  • ¼ cup Canola or avocado oil
  • 4 lbs Beef chuck, boneless and cut into 2-inch pieces
  • 4 each Beef short ribs 2-inch pieces
  • 1 Tbsp Kosher salt
  • 1 each Yellow onion, diced
  • 6 each Garlic cloves
  • 2 each Guajillo chiles, stems and seeds removed
  • 2 each Ancho chiles, stems and seeds removed
  • 4 each Chile de arbol, stems and seeds removed
  • 1 Tbsp Black peppercorns
  • 1 tsp Cumin seed
  • 1 tsp Coriander seed
  • 4 each Cloves, whole
  • 1 Tbsp Mexican oregano
  • 28 oz Diced Tomatoes, canned 
  • 2 Tbsp Apple cider vinegar
  • 36 oz Winter ale or stout beer
  • 6 cups Beef stock
  • 3 each Bay leaves
  • 1 each Cinnamon stick

Directions:

  1. Heat oven to 300°F.
  2. Season the beef chuck and short ribs with kosher salt and set aside.
  3. Heat a Dutch oven with oil. Sear the beef on all sides and set aside.
  4. Remove oil and add the onions, garlic, chiles, and cover with water.
  5. Bring to simmer and cook for 15 minutes.
  6. Toast the peppercorns, cumin seed, coriander seed, and cloves in a dry pan until fragrant and add to onion/chile mixture.
  7. Drain the water from the onion/chile mixture and place the solids into a blender with the Mexican oregano, diced tomatoes, and 1 cup of beef stock. Blend to combine.
  8. Once blended thoroughly, strain the onion/chile mixture back into the Dutch oven and add the apple cider vinegar, beer, remaining 5 cups of beef stock, and bring to a boil.
  9. Once a boil is reached, remove any foam atop the liquid with a ladle and remove from heat.
  10. Add the seared beef into a 2-inch hotel pan, cover with the braising liquid, and add the bay leaves and cinnamon.
  11. Cover the pan with foil and braise for 3-4 hours until tender.
  12. Remove the meat and strain the braising liquid, set aside, and keep warm. Season with kosher salt if needed.
  13. Shred the meat and keep warm.
  14. Heat the Reser’s Special Request Signature Steamtable Macaroni and Cheese in steamer or hot water for 18-20 minutes.
  15. Empty heated bag into a 6-inch 1/3rd pan.
  16. Add 1 cup of the braising liquid, stirring to combine, then add the shredded Oaxaca cheese and place into a steam well or warmer until ready to serve.
  17. To serve, add 8 oz of the macaroni and cheese base to a serving bowl, top with 4 oz of the “Beef Beer-ia”, and garnish with 2 Tbsp diced yellow onion, cilantro leaves, and lime wedge.
 

Southern Macaroni and Cheese Casserole

Southern Macaroni and Cheese Casserole

Yield: 10 each entrée portions

Ingredients:

Directions:

  1. Heat oven to 375°F.
  2. In a large metal bowl, whisk together the eggs, mustard powder, and black pepper.
  3. With a spatula, mix in the Reser’s Special Request Signature Steamtable Macaroni and Cheese to combine.
  4. Add 1 cup of sharp Cheddar and all of the white Cheddar, and mix to combine.
  5. For two 12-inch buttered tart pans, Divide between two 12-inch buttered tart pans, and top with ½ cup each of shredded sharp Cheddar. Bake for 20 minutes, increase heat to 400°F for final 10-12 minutes until golden brown.
  6. For 2-inch hotel pan, top mixture with Cheddar cheese.  Heat at 375°F covered in foil for 25 minutes, remove foil and increase heat to 400°F. for 25-30 minutes, until golden brown.
  7. Serve warm. Can also be cooled and cut into wedges and reheated.