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Tortillas & Mexican

In Tortillas & Mexican

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.
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In Tortillas & Mexican

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.
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In Other Products, Tortillas & Mexican

Baked Chilaquiles Rojas

Baked Chilaquiles Rojas

Yield: 8 each entrée servings

Ingredients:

Directions:

  1. Heat oven to 400°F.
  2. Cut the Don Pancho 6-inch Thick White Corn Enchilada Tortilla into quarters, fry at 350°F for 75-90 seconds, drain, and lightly toss with sea salt.
  3. Per order:
    • Toss 20 each quartered tortillas with 6 oz Red enchilada sauce until the chips soften and soak up the sauce.
    • Fill the chilaquiles base into a 6-inch cast iron pan.
    • Top with ½ cup smoked Gouda.
    • Bake for 5-6 minutes to melt and brown cheese.
    • Garnish with 1 Tbsp diced onion and Queso Fresco.
    • Top with 2 soft poached eggs and 3 cilantro leaves. Serve immediately.
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In Other Products, Tortillas & Mexican

Vegan Chilaquiles Verdes

Vegan Chilaquiles Verdes

Yield: 8 each entrée servings

Ingredients:

  • 40 each Don Pancho® 6-inch Thick White Corn Enchilada Tortilla (79341.01153)
  • 6 cups Salsa verde, warmed
  • 1 cup Vegan sour cream (made from silken tofu)
  • ½ cup Poblano peppers, roasted, peeled seeded, and finely diced
  • 8 cups Lacinato kale leaves blanched and shocked, then sauteed in avocado oil

Directions:

  1. Cut the Don Pancho 6-inch Thick White Corn Enchilada Tortilla into quarters, fry at 350°F for 75-90 seconds, drain, and lightly toss with sea salt.
  2. Per order:
    • Toss 20 each quartered tortillas with 6 oz salsa verde until the chips soften and soak up the sauce.
    • Fill the chilaquiles base into a warmed dish.
    • Drizzle with chilaquiles with 1 oz vegan sour cream.
    • Garnish with 1 Tbsp diced/roasted Poblano peppers and 1 cup sauteed kale.
    • Serve immediately.
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In Cole Slaw, Fruit, Prepared Salads, Tortillas & Mexican

Fish Tacos with Cabo Jicama Slaw

Fish Tacos with Cabo Jicama Slaw

Yield: 25 each servings

Ingredients:

Cabo Slaw

Fish Tacos

  • 3 each 6-inch Don Pancho® Golden Blend Tortillas (79341.01106)
  • 3 cups Jicama, peeled and julienned, keep in acidulated water (1 Tbsp lime juice to 2 cups water)
  • ¼ cup Cabo Slaw
  • 3 each 2 oz strips Cod, panko-breaded and fried
  • 3 each Cilantro leaves for garnish

Directions:

  1. In a large metal bowl, combine Reser’s Regular 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.
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In Cut Potatoes, Tortillas & Mexican

Smoky Chorizo and Potato Tacos

Smoky Chorizo and Potato Tacos

Yield: 20 each entrée servings or 40 6-inch tacos

Ingredients:

Directions:

  1. Preheat fryer to 350°F and oven to 400°F.
  2. Heat rondeau to medium heat and add chorizo, breaking it 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-inch 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.
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In Tortillas & Mexican

KimCheesey Nachos

KimCheesey Nachos

Yield: 10 each appetizer servings

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. For Gochujang Crema, mix all ingredients together. Set aside.
  2. Preheat fryer to 350°F and oven to 425°F.
  3. Fry chips stirring often for 40-50 seconds until crisp. Pull from fryer and season with kosher salt and drain on paper towels.
  4. 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
  5. Bake for 5-6 minutes until cheese is melted and golden brown.
  6. Garnish with Gochujang Crema, toasted sesame seeds, and cilantro leaves.
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In Boldly Flavored Wraps, Tortillas & Mexican

Shrimp Masala Bowl with Cinnamon “Non-Naan”

Shrimp Masala Bowl with Cinnamon “Non-Naan"

Yield: 10 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 lbs (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 the shrimp. Cover and let marinate in the 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.
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In Boldly Flavored Wraps, Tortillas & Mexican

Paneer Kathi Roll

Paneer Kathi Roll

Yield: 10 serving

Ingredients:

Paneer Marinade 

  • 2 lbs Paneer, cut into 1-inch 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
  • 1 1/2 tsp Kosher salt

Cilantro Yogurt

  • 2 cups 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 the Paneer Marinade ingredients, coating the Paneer cubes. Cover and let marinate in the 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 it onto a cutting board when heated.
  9. To build Wrap, layer the following, fold in the 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.
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In Boldly Flavored Wraps, Tortillas & Mexican

Banana Brunch Wrap Supreme

Banana Brunch Wrap Supreme

Yield: 1 serving

Ingredients:

  • 1 Don Pancho® Cinnamon Wrap (79341.02846)
  • 2 Tbsp Almond butter
  • 1 Banana, sliced into rounds
  • 1/4 cup Coconut flakes, toasted in the oven
  • 2 Tbsp Clarified butter or oil for grilling
  • 1 Tbsp Honey to drizzle
  • Powdered sugar to garnish
  • Bananas, bias cut to garnish

Directions:

  1. Heat griddle or panini press to 350°F.
  2. Place Don Pancho Cinnamon Wrap onto cutting board.
  3. Spread an even layer of the almond butter across the wrap to the edges.
  4. Make a small slit in the middle of the wrap.
  5. In the first quadrant, place an even layer of sliced bananas.
  6. In the next quadrant, place 2 Tbsp of the toasted coconut flakes.
  7. Finish alternating the last two quadrants with sliced bananas, then finish with the toasted coconut flakes.
  8. Fold each quadrant over the next until one even stacked quarter is left.
  9. Brush each side with clarified butter or oil and grill for 1-2 minutes per side, weighed down until golden brown.
  10. Flip over and repeat until golden brown.
  11. Place onto cutting board and cut in half lengthwise.
  12. Stack the bias cut over the other onto a serving plate.
  13. Drizzle with honey and dust with powdered sugar, garnish with bias-cut bananas.
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