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1. Warm the tortillas by holding in a hot box for up to 30 minutes.
2. To build the taco dorados, arrange 0.25-ounce each of the shredded cheese blend down the middle of the tortilla. Top the cheese blend with 2.25-ounces each of the chicken taco meat.
3. Next top the taco meat with 0.50-ounce each of the garlic potatoes (see recipe) , and then top that with 0.75-ounce each of the onion-cilantro mix (see recipe). Finally top everything with 0.25-ounce each of the shredded cheese blend (see recipe).
4. Roll the tortillas taquito-style, leaving both ends open, and arrange on a sheet pan lined with parchment paper. Bake in a preheated 425°F convection oven for 4-6 minutes, or until crispy. Serve hot, with one hot sauce packet each (optional).
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Garlic Potatoes
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IQF potatoes, diced |
4-1/2 oz |
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Olive oil, light |
5/16 oz |
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Granulated garlic
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2 tsps |
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Black pepper
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tsp |
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1. Toss all the ingredients in a mixing bowl until the potatoes are evenly coated with oil and seasoning.
2. Transfer the potatoes to a sheet pan lined with parchment paper and roast in a preheated 350°F convection oven for 10-12 minutes, or until hot and crispy.
3. Remove from the oven, transfer to a food safe container and hold hot.
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White Onion & Cilantro Mix
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White onions, fresh, diced |
4-5/8 oz |
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Lime juice
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2 oz |
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Cilantro, fresh, chopped
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7/8 oz |
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1. Toss all the ingredients in a mixing bowl. Transfer to a food safe container and reserve for use under refrigeration. |