Category

Tortillas & Mexican

Smoked Chicken Burrito Mojado

Smoked Chicken Burrito Mojado

Yield: 10 each Entrée servings

Ingredients:

  • Burrito Filling
    • 10 each Don Pancho 12” Red Chipotle Flour Tortillas  (79341.22337
    • 2 ½ lbs. Smoked chicken meat, pulled and warmed
    • 5 cups Mexican cheese blend, shredded
    • 8 cups Spanish-style rice
  • Roasted Tomato-Guajillo Sauce (yield 3 cups)
    • ¼ cup Avocado oil
    • 1 Tbsp Garlic, minced
    • ¼ tsp Cumin, ground
    • 1 Tbsp Guajillo chile powder
    • 2 Tbsp Tomato paste
    • 2 each 14 oz cans Fire-roasted tomatoes, blended
    • 1 cup Chicken stock
    • 1 tsp Kosher salt
  • Complete plate
    • 3 each Avocado, large
    • 10 Cilantro leaves

Directions:

  1. For tostadas, heat oil in a shallow 10” cast iron pan.
  2. When the oil is heated, fry the Don Pancho 6” Gordita Flour Tortillas for 15-20 seconds per side (will puff up) and let dry on paper towels.
  3. For eggs, heat oil and cook until over easy
  4. For each Breakfast Tostada serving, layer on a plate ¼ cup refried black beans, 1 fried tortilla, ½ cup refried black beans, 2 over easy eggs, 2 Tbsp Queso fresco. Serve with a 2 oz ramekin of Reser’s Pico De Gallo and garnish with a cilantro leaf for. 
 

Breakfast Tostada

Breakfast Tostada

Yield: 12 Entrée portions

Ingredients:

  • 12 each Don Pancho 6” Gordita Flour Tortillas (79341.22000
  • 1 cup Canola oil (for frying tortillas)
  • 24 each Eggs
  • ½ Canola oil (for frying eggs)
  • 9 cups Refried black beans, warmed
  • 2 cups Queso fresco, crumbled
  • 3 cups Reser’s Pico de Gallo (71117.00134
  • 12 each Cilantro leaves for garnish

Directions:

  1. For tostadas, heat oil in a shallow 10” cast iron pan.
  2. When the oil is heated, fry the Don Pancho 6” Gordita Flour Tortillas for 15-20 seconds per side (will puff up) and let dry on paper towels.
  3. For eggs, heat oil and cook until over easy
  4. For each Breakfast Tostada serving, layer on a plate ¼ cup refried black beans, 1 fried tortilla, ½ cup refried black beans, 2 over easy eggs, 2 Tbsp Queso fresco. Serve with a 2 oz ramekin of Reser’s Pico De Gallo and garnish with a cilantro leaf for. 
 

Fish Tacos with Cabo Jicama Slaw

Fish Tacos with Cabo Jicama Slaw

Yield: 25 servings, 3 tacos each.

Ingredients:

Directions:

  1. In a large metal bowl, combine Reser’s Coleslaw, Reser’s Papaya Chunks, jalapeño, and cilantro. Place Cabo slaw into Cambro and refrigerate.
  2. Bread and fry fish and set aside to keep warm on paper towels.
  3. For an order, heat 3 Don Pancho Golden Blend Tortillas on griddle until warmed on both sides.
  4. Place 3 tortillas in taco holder, place 2-3 pieces of jicama onto tortilla.
  5. Place 1 oz Cabo Slaw onto jicama, top with fried fish and garnish each with a cilantro leaf.
 

Smoky Chorizo and Potato Tacos

Smoky Chorizo and Potato Tacos

Yield: 20 each entrée servings, 40 6” tacos

Ingredients:

Directions:

  1. Preheat fryer to 350°F and oven to 400°F.
  2. Heat rondeau to medium heat and add chorizo, breaking up to cook evenly.
  3. Cook chorizo until almost cooked through, browning slightly.
  4. Add onions and cook 1-2 minutes to soften.
  5. Add kosher salt and smoked paprika, cook 1 minute until fragrant.
  6. Add Reser’s Diced Red Potatoes or Reser’s Diced Potatoes and coat with chorizo/onion mixture.
  7. Cook 10-15 minutes until potatoes have browned slightly and are heated through.
  8. Place two warmed Don Panchos 6” Golden Blend Tortillas on a plate and fill each with ½ cup of potato mixture.
  9. Garnish with crumbled Cotija and cilantro leaves.
  10. Place lime on the side and serve.
 

KimCheesey Nachos

KimCheesey Nachos

Yield: 10 each appetizer servings, 8-inch dish

Ingredients:

  • 2 lbs. Don Pancho® Thin Yellow Corn 4-Cut (79341.01365)
  • 2 Tbsp Kosher salt
  • 5 cups Kimchi, drained of excess liquid, sautéed, and kept warm
  • 10 cups Monterey Jack cheese, shredded
  • Cilantro leaves, picked
  • Toasted sesame seeds

Gochujang Crema

  • 2 Tbsp Gochujang paste
  • 2 cups Sour cream
  • 1/4 cup Apple cider vinegar

Directions:

  1. Preheat fryer to 350°F and oven to 425°F.
  2. Fry chips stirring often for 40-50 seconds until crisp. Pull from fryer and season with kosher salt and drain on paper towels.
  3. Layer ingredients as follows:
    • 2 oz. Don Pancho® Thin Yellow Corn 4-Cut, fried
    • 1/2 cup Monterey Jack cheese, shredded
    • 2 oz. Don Pancho® Thin Yellow Corn 4-Cut, fried
    • 1/2 cup Monterey Jack cheese, shredded
    • 1/2 cup Kimchi, drained of excess liquid, sautéed, and kept warm
    • 1/2 cup Monterey Jack cheese, shredded
  4. Bake for 5-6 minutes until cheese is melted and golden brown.
  5. Garnish with Gochujang Crema, toasted sesame seeds, and cilantro leaves.
 

Shrimp Masala Bowl with Cinnamon “Non-Naan”

Shrimp Masala Bowl with Cinnamon “Non-Naan"

Yield: 10 Entrée Bowls

Ingredients:

  • 10 Don Pancho ® Cinnamon Wraps (79341.02846)
  • 8 cups White Basmati rice, cooked and kept warm
  • 1 cup Toasted cashew halves
  • 1 cup Cilantro leaves
  • 1 cup Ghee

Masala Shrimp Marinade

  • 3 lb. (51-60 each) shrimp, thawed and patted dry
  • 1 cup Whole milk yogurt
  • 1/4 cup Canola oil
  • 1 tsp Ginger, peeled and grated on a microplane
  • 1 tsp Kosher salt
  • 1 tsp Turmeric, ground
  • 2 tsp Garam masala

 Garlicky Baby Spinach

  • 1 lb. Baby spinach
  • 1/4 cup Ghee
  • 6 each Garlic cloves, minced
  • 11/2 tsp Kosher salt
  • 1 cup Coconut milk, canned

Directions:

  1. Heat griddle to 350°F.
  2. In a medium bowl, whisk together Masala Marinade ingredients and coat shrimp. Cover and let marinate in refrigerator for at least 30 minutes, not more than 4 hours (acid in yogurt can toughen shrimp).
  3. In a large sauté pan, melt the ghee and cook the minced garlic until lightly brown.
  4. Add the spinach to the pan and cook to wilt.
  5. Add coconut milk and cook for 2-3 minutes to reduce. Set aside and keep warm.
  6. In a large sauté pan, heat ½ cup ghee over high heat and sauté shrimp until lightly browned and cooked through. Set aside and keep warm.
  7. Brush the Don Pancho Cinnamon Wrap with ghee on both sides and heat on a griddle for 10-20 seconds per side.
  8. To build a bowl:
    • 3/4 cup Basmati rice, cooked
    • 5 oz ladle Shrimp Masala
    • 1/4 cup Garlicky Baby Spinach
    • 1 Don Pancho Cinnamon Wrap
    • Cilantro leaves and toasted cashews to garnish.
 

Paneer Kathi Roll

Paneer Kathi Roll

Yield: 10 Wraps

Ingredients:

Paneer Marinade 

  • 2 lb. Paneer cheese, cut into 1” cubes
  • 1 cup Whole milk yogurt
  • 1/2 cup Canola oil
  • 1 Tbsp Ginger, peeled and grated on a microplane
  • 2 tsp Cumin
  • 2 tsp Paprika
  • 11/2 tsp Kosher salt

Cilantro Yogurt

  • 2 cup Whole milk yogurt
  • 1 Tbsp Ginger, peeled and grated on Microplane
  • 1/4 cup Cilantro, finely chopped
  • 2 tsp Kosher salt
  • 1 tsp Turmeric, ground

Red Cabbage Slaw

  • 4 cups Red cabbage, shredded
  • 2 Tbsp Kosher salt

Peppers and Onions

  • 2 each Yellow onions, julienned
  • 2 each Green bell peppers, julienned
  • 2 each Red bell peppers, julienned
  • 2 Tbsp Kosher salt
  • 3/4 cup Ghee (divided)

Directions:

  1. Heat griddle to 350°F.
  2. In a medium bowl, whisk together Paneer Marinade ingredients, coating the Paneer cubes. Cover and let marinate in refrigerator for 1-2 hours.
  3. In a medium bowl, whisk together Cilantro Yogurt ingredients, place into a container, and refrigerate.
  4. In a colander set over a medium bowl, salt the shredded red cabbage, and let sit for 30-40 minutes to draw out the moisture.
  5. Squeeze red cabbage in a towel or cheesecloth to remove excess moisture. Refrigerate the cabbage.
  6. In a large sauté pan, heat 1/4 cup ghee over medium-high heat. Add onions and peppers, season with kosher salt, and cook until softened and lightly browned. Set aside and keep warm.
  7. In the same large sauté pan, heat 1/2 cup ghee over medium-high heat. Drain Paneer of excess marinade and cook in ghee until lightly browned. Set aside and keep warm.
  8. To complete the roll, heat the Don Pancho Cinnamon Wrap on a griddle for 10-20 seconds per side and place onto a cutting board when heated.
  9. To build Wrap, layer the following, fold in edges, and wrap tightly:
    • 1/4 cup Peppers and Onions mixture
    • 1/2 cup Paneer
    • 1/4 cup Shredded red cabbage
  10. Slice Wrap on the bias and serve with 1.5 oz ramekin of Cilantro Yogurt.
 

Chicken & Waffle Wrap

Chicken & Waffle Wrap

Yield: 1 Wrap

Ingredients:

  • 1 Don Pancho® Waffle Wrap (79341.02847)
  • 6 oz Fried chicken tenders
  • 2 Tbsp Orange Cream Cheese (see recipe)
  • 1/2 cup Baby arugula
  • 1 Tbsp Hot honey (chile-infused honey)

Orange Cream Cheese (makes 10 portions)

  • 10 oz Cream cheese, softened
  • 1 Orange, zested and juiced

Directions:

  1. For Orange Cream cheese, beat the cream cheese, orange zest and juice together in a mixer until well combined and place into serving container.
  2. Warm Don Pancho Waffle Wrap on griddle.
  3. Lay wrap on cutting board and spread an even layer of orange cream cheese.
  4. Place baby arugula and chicken tenders on lower third of the wrap and roll tightly.
  5. Cut on bias, place on plate, and drizzle with hot honey.
  6. Serve with fruit or green salad.
 

Maple-Fig Breakfast Burrito

Maple-Fig Breakfast Burrito

Yield: 1 Wrap

Ingredients:

  • 1 Don Pancho® Maple Wrap (79341.02845)
  • 2 Tbsp Fig jam, plus additional 1/4 cup in a ramekin
  • 2 Tbsp Butter, unsalted
  • 3 Eggs, beaten
  • 1/24 tsp Kosher salt
  • 1/2 cup Parmesan cheese, shredded

Directions:

  1. Melt butter in nonstick pan and cook until lightly browned and the butter has a nutty aroma.
  2. Add the eggs to the pan and season with kosher salt.
  3. Cook stirring often until the eggs are soft scrambled.
  4. Add the shredded Parmesan to the eggs and take off the heat, stir to combine.
  5. Warm the Don Pancho Maple Wrap on the griddle and set on a cutting board.
  6. Spread the fig jam onto the wrap all the way to the edges.
  7. Place the cheesy eggs onto the bottom third of the wrap and roll burrito style.
  8. Serve with a side of fig jam and fruit.
 

Vermont-Style Pulled Pork Quesadilla

Vermont Style Pulled Pork Quesadilla

Yield: 1 Wrap

Ingredients:

  • 1 Don Pancho® Maple Wrap (79341.02845)
  • 1 Tbsp Canola oil
  • 1/2 cup Monterey Jack cheese, shredded
  • 1/4 cup White Cheddar cheese, shredded
  • 4 oz Pulled pork
  • 1/4 cup Caramelized apples (Gala and Granny Smith)
  • 2 Tbsp Maple-Mustard Glaze plus additional ¼ cup in ramekin

Maple Mustard Glaze (yields 3 ½ cups)

  • 1 1/2 cup stoneground mustard
  • 1/4 cup Dijon mustard
  • 3/4 cup Maple syrup
  • 1/2 cup Apple cider vinegar
  • 1/4 cup Light brown sugar, packed
  • 1/2 tsp Kosher salt
  • 1/4 tsp Black pepper, ground

Directions:

  1. Slice and core Gala and Granny Smith apples, caramelize in sauté pan, set aside to cool.
  2. Whisk together ingredients for maple-mustard glaze, cover and refrigerate until ready to use.
  3. Heat griddle to 350°F.
  4. Drizzle canola oil onto griddle and top with the Don Pancho Maple Wrap.
  5. Cover with cheese, pulled pork and caramelized apples.
  6. Cook 3-4 minutes, until cheese is melted, and thewrap is golden brown.
  7. Fold in half, place onto cutting board and cut into three pieces.
  8. Place onto plate and drizzle with glaze.
  9. Serve with sliced apples and a side of maple-mustard glaze.