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Barbacoa Beef Street Tacos with Cilantro Lime Cauliflower Rice State(Illinois) Child Nutrition Agency Developed Recipe

These flavorful street tacos include seasoned barbacoa beef, onions, chipotle peppers, and tomatoes on whole corn tortillas paired with cilantro lime cauliflower rice.
Recipe Project Name: Fiscal Year 2021 Cohort A Team Nutrition Training Grant for School Meal Recipe Development Illinois State Board of Education
NSLP/SBP crediting information:
2 tacos and ¾ cup cauliflower rice provide 2 ½ oz eq meat/meat alternate, 1 ¼ oz eq grains, ¾ cup other vegetable, ⅛ cup red/orange vegetable, ⅛ cup additional vegetable.
Prep Time1 hour 15 minutes
Cook Time3 hours 30 minutes
Total Time4 hours 45 minutes
Keyword: TNTG state recipes
Age Group: Ages 6-18
Serving Size: 50-100
Program Type: School Meals
Program Meal Type: Lunch
Conventional Meal Category: Main Dish (Entrée)
Program Meal Component: Grains, Meats, Vegetables
Vegetable Subgroup: Red-Orange Vegetables, Other Vegetables
Meal Service Temperature: Hot
Cooking Method: Roast, Steam
Season: Summer, Fall, Spring, Winter
Calories: 299

Ingredients

50 Servings

    Weight

    • 13 lb Beef chuck, raw, 3-inch chunks
    • 2 lb 4 oz *Onions, white, fresh, diced
    • 4 lb 6 oz Chipotle peppers, canned, in adobo sauce
    • - - Garlic, minced, divided
    • 1 lb 3 ½ oz Lime juice, divided
    • 3 oz Apple cider vinegar
    • - - Ground cumin
    • - - Oregano
    • - - Black pepper
    • - - Cloves, ground
    • 1 lb 8 oz Beef stock, low sodium
    • - - Bay leaves, dried, whole
    • 12 lb 8 oz Cauliflower rice, frozen
    • 5 oz Olive oil
    • 1 ¾ oz Cilantro, fresh, minced
    • 4 lb 3 oz Tortilla, corn, whole, 4 ½ inch
    • 3 ½ oz Cilantro, fresh, chopped
    • 3 lb 12 oz *Tomatoes, Roma, fresh, diced

    Measure

    • - - Beef chuck, raw, 3-inch chunks
    • 1 qt  3 cups *Onions, white, fresh,diced
    • 1 qt 3 ½ cups Chipotle peppers, canned, in adobo sauce
    • ¼ cup 1 Tbsp 1 tsp Garlic, minced, divided
    • 2 ¼ cups Lime juice, divided
    • ¼ cup 2 Tbsp Apple cider vinegar
    • 3 Tbsp Ground cumin
    • 1 ½ Tbsp Oregano
    • 1 Tbsp Black pepper
    • ¾ tsp Cloves, ground
    • 3 cups Beef stock, low sodium
    • 6 each Bay leaves, dried, whole
    • 2 gal 1 qt 1 ½ cups Cauliflower rice, frozen
    • ½ cup Olive oil
    • 2 cups Cilantro, fresh, minced
    • 100 each Tortilla, corn, whole, 4 ½ inch
    • 1 qt Cilantro, fresh, chopped
    • 2 qt *Tomatoes, Roma fresh, diced

    100 Servings

      Weight

      • 26 lb Beef chuck, raw, 3-inch chunks
      • 4 lb 8 oz *Onions, white, fresh,diced
      • 8 lb 12 oz Chipotle peppers, canned, in adobo sauce
      • - - Garlic, minced, divided
      • 2 lb 7 oz Lime juice, divided
      • 6 oz Apple cider vinegar
      • - - Ground cumin
      • - - Oregano
      • - - Black pepper
      • - - Cloves, ground
      • 3 lb Beef stock, low sodium
      • - - Bay leaves, dried, whole
      • 25 lb Cauliflower rice, frozen
      • 10 oz Olive oil
      • 3 ½ oz Cilantro, fresh, minced
      • 8 lb 6 oz Tortilla, corn, whole, 4 ½ inch
      • 7 oz Cilantro, fresh, chopped
      • 7 lb 8 oz *Tomatoes, Roma fresh, diced

      Measure

      • - - Beef chuck, raw, 3-inch chunks
      • 3 qt 2 cups *Onions, white, fresh,diced
      • 3 qt 3 cups Chipotle peppers, canned, in adobo sauce
      • ½ cup 2 Tbsp 2 tsp Garlic, minced, divided
      • 1 qt ½ cup Lime juice, divided
      • ¾ cup Apple cider vinegar
      • ⅓ cup ½ Tbsp Ground cumin
      • 3 Tbsp Oregano
      • 2 Tbsp Black pepper
      • 1 ½ tsp Cloves, ground
      • 1 qt 2 cups Beef stock, low sodium
      • 12 each Bay leaves, dried, whole
      • 4 gal 2 qt 3 cups Cauliflower rice, frozen
      • 1 cup Olive oil
      • 1 qt Cilantro, fresh, minced
      • 200 each Tortilla, corn, whole, 4 ½ inch
      • 2 qt  Cilantro, fresh, chopped
      • 1 gal *Tomatoes, Roma fresh, diced

      -

      50 Servings

        Weight

        • 13 lb Beef chuck, raw, 3-inch chunks
        • 2 lb 4 oz *Onions, white, fresh, diced
        • 4 lb 6 oz Chipotle peppers, canned, in adobo sauce
        • - - Garlic, minced, divided
        • 1 lb 3 ½ oz Lime juice, divided
        • 3 oz Apple cider vinegar
        • - - Ground cumin
        • - - Oregano
        • - - Black pepper
        • - - Cloves, ground
        • 1 lb 8 oz Beef stock, low sodium
        • - - Bay leaves, dried, whole
        • 12 lb 8 oz Cauliflower rice, frozen
        • 5 oz Olive oil
        • 1 ¾ oz Cilantro, fresh, minced
        • 4 lb 3 oz Tortilla, corn, whole, 4 ½ inch
        • 3 ½ oz Cilantro, fresh, chopped
        • 3 lb 12 oz *Tomatoes, Roma, fresh, diced

        Measure

        • - - Beef chuck, raw, 3-inch chunks
        • 1 qt  3 cups *Onions, white, fresh,diced
        • 1 qt 3 ½ cups Chipotle peppers, canned, in adobo sauce
        • ¼ cup 1 Tbsp 1 tsp Garlic, minced, divided
        • 2 ¼ cups Lime juice, divided
        • ¼ cup 2 Tbsp Apple cider vinegar
        • 3 Tbsp Ground cumin
        • 1 ½ Tbsp Oregano
        • 1 Tbsp Black pepper
        • ¾ tsp Cloves, ground
        • 3 cups Beef stock, low sodium
        • 6 each Bay leaves, dried, whole
        • 2 gal 1 qt 1 ½ cups Cauliflower rice, frozen
        • ½ cup Olive oil
        • 2 cups Cilantro, fresh, minced
        • 100 each Tortilla, corn, whole, 4 ½ inch
        • 1 qt Cilantro, fresh, chopped
        • 2 qt *Tomatoes, Roma fresh, diced

        100 Servings

          Weight

          • 26 lb Beef chuck, raw, 3-inch chunks
          • 4 lb 8 oz *Onions, white, fresh,diced
          • 8 lb 12 oz Chipotle peppers, canned, in adobo sauce
          • - - Garlic, minced, divided
          • 2 lb 7 oz Lime juice, divided
          • 6 oz Apple cider vinegar
          • - - Ground cumin
          • - - Oregano
          • - - Black pepper
          • - - Cloves, ground
          • 3 lb Beef stock, low sodium
          • - - Bay leaves, dried, whole
          • 25 lb Cauliflower rice, frozen
          • 10 oz Olive oil
          • 3 ½ oz Cilantro, fresh, minced
          • 8 lb 6 oz Tortilla, corn, whole, 4 ½ inch
          • 7 oz Cilantro, fresh, chopped
          • 7 lb 8 oz *Tomatoes, Roma fresh, diced

          Measure

          • - - Beef chuck, raw, 3-inch chunks
          • 3 qt 2 cups *Onions, white, fresh,diced
          • 3 qt 3 cups Chipotle peppers, canned, in adobo sauce
          • ½ cup 2 Tbsp 2 tsp Garlic, minced, divided
          • 1 qt ½ cup Lime juice, divided
          • ¾ cup Apple cider vinegar
          • ⅓ cup ½ Tbsp Ground cumin
          • 3 Tbsp Oregano
          • 2 Tbsp Black pepper
          • 1 ½ tsp Cloves, ground
          • 1 qt 2 cups Beef stock, low sodium
          • 12 each Bay leaves, dried, whole
          • 4 gal 2 qt 3 cups Cauliflower rice, frozen
          • 1 cup Olive oil
          • 1 qt Cilantro, fresh, minced
          • 200 each Tortilla, corn, whole, 4 ½ inch
          • 2 qt  Cilantro, fresh, chopped
          • 1 gal *Tomatoes, Roma fresh, diced

          Instructions

          • Preheat oven to 400 °F. Place beef chuck on two half-sized sheet pans sprayed with non-stick cooking spray. Spray top surface of each piece of meat with non-stick spray. Roast until meat begins to develop a deep brown color (approximately 25 minutes).
          • Remove meat from sheet pans and place in roasting pan with any remaining juices.
          • Lower oven temperature to 325 °F.
          • Add onions, chipotle peppers, garlic, lime juice, apple cider vinegar, cumin, oregano, black pepper, cloves, and beef stock to the roasting pan and mix well.
            For 50 servings, use 2 Tbsp 2 tsp garlic and ¾ cup lime juice.
            For 100 servings, use ¼ cup 1 Tbsp 1 tsp garlic and 1 ½ cups lime juice.
          • Add bay leaves to the mixture.
          • Cover a full-sized 4-inch deep roasting pan with foil and place in pre-heated oven. Roast for 2-3 hours until meat is very tender and pulls apart with a fork.
            Critical Control Point: Heat to 165 °F or higher for at least 15 seconds. Hold for hot service at 135 °F or higher.
          • Place all beef in a 20 qt mixer. Using the paddle attachment and with mixer set to speed 1, pulse on/off quickly a few times to shred beef. Avoid a mushy or pureed texture by overmixing. Beef can also be shredded with two tongs if desired.
          • Once fully shredded, divide meat and juices evenly between two full-sized 2-inch deep hotel pans. Increase oven temperature to 350 °F. Cover pans with foil and heat for approximately 18-20 minutes.
            Critical Control Point: Heat to 165 °F or higher for at least 15 seconds. Hold for hot service at 135 °F or higher.
          • Add garlic, olive oil, lime juice, and minced cilantro to the cauliflower rice and mix well.
            For 50 servings, use 2 Tbsp 2 tsp garlic and 1 ½ cups lime juice.
            For 100 servings, use ¼ cup 1 Tbsp 1 tsp garlic and 3 cups lime juice.
            Critical Control Point: Hold for hot service at 135 °F or higher.
          • Warm tortillas according to package instructions.
          • To assemble 1 serving (2 tacos): Portion 1 ¼ oz of beef onto each tortilla using a No. 40 scoop. Top each taco with diced tomatoes using a No. 50 scoop and garnish with cilantro. Serve tacos with ¾ cup cauliflower rice using a No. 5 scoop.

          Notes

          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
          Optional: Top each taco with ¼ Tbsp of cotija cheese*
          *Optional ingredients are not included in recipe nutrient analysis. Addition of optional ingredients may change crediting and/or nutrition information.
          Cooking Process #2: Same Day Service

          Nutrition

          Serving: 2tacos and ¾ cup cauliflower rice | Calories: 299 | Total Carbohydrate: 29g | Protein: 27g | Total Fat: 7.7g | Saturated Fat: 2.2g | Cholesterol: 76mg | Sodium: 408mg | Dietary Fiber: 3.4g | Total Sugars: 2g | Vitamin C: 33.8mg | Calcium: 99mg | Iron: 3.3mg | Vitamin A: 311mcg