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Tortillas & Mexican

In Tortillas & Mexican

High Protein Breakfast Burrito

High Protein Breakfast Burrito

Yield: 10 each entrees

Ingredients:

  • 8 each Don Pancho® 10″ Carb Control Flour Tortillas (79341.06010)
  • ½ cup Avocado oil
  • 24 each (3 cups) Egg whites
  • 24 slices Turkey bacon
  • 1 lb Spinach, blanched, shocked and squeezed dry
  • 6 cups Sauteed Cremini mushrooms
  • 1 lb (4 cups) Swiss cheese, shredded
  • Kosher salt

Directions:

  1. Preheat oven and griddle to 350°F.
  2. Bake the turkey bacon on a parchment line sheet pan until golden brown, cool and cut into ½” slices.
  3. Add the oil to the griddle and scramble the egg whites, seasoning with kosher salt.
  4. Once scrambled, add 2 cups of sauteed mushrooms and the spinach and heat through with the egg whites, season with kosher salt.
  5. Add Swiss cheese to melt and set mixture aside to keep warm.
  6. Warm the remaining 4 cups of sauteed mushrooms and set aside to keep warm.
  7. Warm the Don Pancho Carb Control Tortillas on the griddle and place them onto a cutting board.
  8. Divide the egg white/spinach/mushroom mixture evenly between the 8 tortillas and fold to serve.
  9. Serve on a warmed plate with ½ cup sauteed mushrooms.
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In Cut Potatoes, Tortillas & Mexican

Mile High City Breakfast Burrito

Mile High City Breakfast Burrito

Yield: 10 each entrees

Ingredients:

Directions:

  1. Pulse the Reser’s® Pico de Gallo in a blender until no large chunks remain, refrigerate.
  2. Heat a flattop to 350°F.
  3. Place ½ cup of vegetable oil onto the heated griddle and top with the Reser’s Shredded Potatoes, spreading into a thin layer.
  4. Season the potatoes with seasoning salt and cook until golden brown on one side.
  5. Flip potatoes and cook another 2-3 minutes on the griddle, then set aside to keep warm.
  6. Place remaining ½ cup of vegetable oil onto griddle and cook the onions, bell peppers and ham together to soften and lightly brown, 2-4 minutes.
  7. Add the eggs to the onion/pepper/ham mixture and scramble on the griddle, being careful not to brown the eggs.
  8. Add the cheese once the eggs are cooked and set aside to keep warm.
  9. Heat the Don Pancho Whole Wheat Flour Tortilla 10” on the griddle and place them onto a cutting board.
  10. Divide the shredded potatoes between the warmed tortillas, then top with the scrambled egg/pepper/cheese mixture.
  11. Roll tightly and serve with a 2 oz ramekin of salsa. 
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In Tortillas & Mexican

Honey Smoked Salmon Quesadilla

Honey Smoked Salmon Quesadilla

Yield: 10 each entrée Quesadillas

Ingredients:

  • 20 each 14-inch Don Pancho® White Flour Tortilla (79341.02014)
  • 30 oz Monterey Jack cheese, shredded
  • 15 oz Goat cheese, crumbled
  • 40 oz Smoked salmon, flaked 
  • 1 cup Green onions, thinly cut on bias
  • Hot honey to drizzle

Directions:

  1. Preheat flattop grill to 350°F.
  2. Per order:
    • Place a Don Pancho White Flour Tortilla onto grill and cover with 3 oz shredded Jack cheese.
    • Top the cheese 1 ½ oz crumbled Goat cheese and 4 oz smoked salmon.
  3. Grill until golden brown, 3-4 minutes.
  4. Fold in half and press down, grill 1 more minute.
  5. Move to a cutting board and cut into slices.
  6. Place the slices onto a warm plate, drizzle with hot honey and garnish with green onions.
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In Tortillas & Mexican

Carnitas Quesadilla

Carnitas Quesadilla

Yield: 10 each entrée Quesadillas

Ingredients:

  • 20 each 14-inch Don Pancho® White Flour Tortilla (79341.02014)
  • 15 oz Chihuahua cheese, shredded (substitute Jack cheese if needed)
  • 40 oz Sharp Cheddar/Jack cheese blend
  • 50 oz Pork Carnitas, roughly chopped
  • 10 each Grilled Serrano peppers 
  • Pickled red onions
  • Salsa verde

Directions:

  1. Preheat flattop grill to 350°F.
  2. Per order:
    • Scatter 1 ½ oz of shredded Chihuahua cheese in a circle the diameter of a Don Pancho White Flour Tortilla.
    • Top the cheese with a tortilla and cover with 4 oz of shredded Cheddar/Jack blend.
    • Top the cheese blend with 5 oz chopped Pork Carnitas
  3. Grill until golden brown, 3-4 minutes.
  4. Fold in half and press down, grill 1 more minute.
  5. Move to a cutting board and cut into slices.
  6. Place the slices onto a warm plate, top with pickled red onion and serve with a ramekin of salsa verde.
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In Tortillas & Mexican

K-Sadilla (Korean Chicken Quesadilla)

K-Sadilla (Korean Chicken Quesadilla)

Yield: 10 each entrée Quesadillas

Ingredients:

  • 20 each 12-inch Don Pancho® Red Chipotle Flour Tortilla (79341.22337)
  • 40 oz Chihuahua cheese, shredded (substitute Jack cheese if needed)
  • 50 oz Gochujang marinated chicken thighs, grilled, cooled, and sliced
  • 4 cups Kimchi, drained and chopped

Directions:

  1. Preheat flattop grill to 350°F.
  2. Per order:
    • Place Don Pancho Red Chipotle Flour Tortilla onto the grill and cover with 4 oz. shredded Chihuahua cheese.
    • Top with cheese with 5 oz of grilled Korean style chicken thighs and 1/3rd cup chopped Kimchi.
  3. Grill until golden brown, 3-4 minutes.
  4. Fold in half and press down, grill 1 more minute.
  5. Move to a cutting board and cut into slices.
  6. Place the slices onto a warm plate and serve immediately.
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In Cut Potatoes, Tortillas & Mexican

Tex Mex Potato Breakfast Tacos

Tex Mex Potato Breakfast Tacos

Yield: 50 breakfast tacos

Ingredients:

Directions:

  1. Preheat flattop grill to 350°F.
  2. Per order, place 1 Tbsp of oil on grill and top with 2/3rd cup Reser’s Shredded Potatoes, spread into a 5-inch disk.
  3. Cook for 2-3 minutes until lightly browned, and top with 1/3rd cup shredded sharp Cheddar.
  4. Cook for another 1-2 minutes until the cheese is melted and brown and then flip over.
  5. Cook for another 2 minutes until golden brown on both sides and place onto warmed Don Pancho Golden Blend Tortilla.
  6. Top the potato-cheese disk with a fried egg and serve with 1 oz. salsa roja, lime wedge, and cilantro leaf garnish.
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In Tortillas & Mexican

Chile Relleno Breakfast Burrito

Chile Relleno Breakfast Burrito

Yield: 10 each burritos

Ingredients:

  • 10 each 13” Don Pancho® White Flour Tortilla (79341.02013)
  • 10 each large Poblano peppers, roasted, peeled, sliced lengthwise and seeds removed
  • 30 oz. Oaxaca cheese
  • 3 cups AP Flour (1 cup reserved for dredging peppers)
  • 2 each Eggs, whisked
  • 2 cup Whole milk
  • 2 tsp Baking powder
  • 2 tsp Baking soda
  • 2 tsp Kosher salt

Burrito

  • 4 lbs Reser’s® Shredded Potatoes (71117.14433), grilled on griddle until golden brown 
  • 20 each Eggs, whisked
  • ½ cup Butter 
  • 3 cups Refried beans, warmed
  • 3 cups Salsa verde

Directions:

  1. Heat a deep fryer to 350°F.
  2. In a small bowl, whisk together 1 cup AP flour, egg, milk, baking soda, baking powder and kosher salt. Set aside for breading.
  3. Place 3 oz of Oaxaca cheese inside each roasted Poblano pepper and use skewers to close the peppers for frying.
  4. Dredge one Poblano pepper in the AP flour, shaking off excess.
  5. Coat the flour-dredged pepper in the batter and fry until golden brown. Remove pepper from fryer when done, remove skewers, and place on a rack to keep warm.
  6. Continue with the other peppers until all are battered and fried.
  7. Heat a flattop grill to 375°F to heat the tortilla on both sides until pliable.
  8. For each burrito add
    • 1 13” Don Pancho White Flour Tortilla (79341.02013)
    • 2 oz Refried beans, warmed and spread across the tortilla
    • 5 oz Reser’s Shredded Potatoes, grilled
    • 2 each Eggs, scrambled 
    • 1 each Chile Relleno, fried
  9. Fold in the edges and roll the burrito tightly.
  10. Cut the burrito in half and secure with picks.
  11. Place the halves on a plate and serve with 2 oz Salsa verde.
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In Tortillas & Mexican

Carne Asada Quesadilla

Carne Asada Quesadilla

Yield: 10 each entrée quesadillas

Ingredients:

  • 10 each 12” Don Pancho® Red Chipotle Tortilla (79341.22337) 
  • 4 lbs Skirt or bavette steak, trimmed of excess fat and silver skin

Steak Marinade

  • 1 ½ cups Canola oil
  • 1 Jalapeño pepper
  • 5 each Garlic cloves
  • 3 each Green onions
  • 1 tsp Mexican oregano
  • 2 tsp Kosher salt

Quesadillas

  • 7 ½ cups Chihuahua cheese, grated
  • 30 each Green onions, marinated in beef marinade for 15 minutes before grilling
  • 10 lime wedges for garnish
  • 10 each Jalapeño peppers, grilled for garnish

Directions:

  1. Blend the marinade in a blender until smooth, reserving ½ cup to marinate the green onions and jalapeños.
  2. Cover the beef with the marinade and refrigerate for 4-6 hours.
  3. Remove the beef from the marinade and discard the marinade.
  4. Season the beef with kosher salt and black pepper and grill to medium rare, set aside to cool.
  5. When cool, dice the steak and refrigerate.
  6. Toss the green onions with the marinade and marinate for 15-30 minutes at room temperature.
  7. Grill the green onions and jalapeños and set aside to keep warm.
  8. Heat a grill to 375°F and for each quesadilla, add the following and grill until golden brown.
    • 1 12-inch Don Pancho® Red Chipotle Tortilla (79341.22337)
    • ¾ cup Chihuahua cheese, shredded
    • 5 oz Steak, diced
    • 1 Green onion, grilled and sliced
  9. Cut into quarters to serve and add 2 grilled green onions, 1 grilled jalapeño, and 1 lime piece.

 

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In Tortillas & Mexican

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.
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In Tortillas & Mexican

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.
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