Yield: 50
Author:

Halal Barbacoa Beef Street Tacos

Prep time: 1 H & 15 MCook time: 3 H & 30 MTotal time: 4 H & 45 M

NSLP/SBP Crediting: 2 tacos and 3/4 cup cauliflower rice provide 2 1/2 oz eq meat/meat alternate, 1 1/4 oz eq grains, 3/4 cup other vegetable, 1/8 cup red/orange vegetable, 1/8 cup additional vegetable (Source: Illinois State Board of Education, FY2021 Team Nutrition Training Grant, State Child Nutrition Agency Developed Recipe (ICN Child Nutrition Recipe Box). USDA has not independently tested this recipe.


HALAL COMPLIANCE Note: Five Pillars Butchery beef chuck is 100% halal-certified and USDA-inspected. Ensure the following are halal-certified: beef stock, apple cider vinegar (verify it is not wine-derived), and any canned chipotle peppers (check the label for alcohol-based preservatives). Lime juice, cumin, oregano, black pepper, cloves, olive oil, cilantro, tomatoes, and corn tortillas are all halal-compliant. No pork products or alcohol-derived ingredients are used in this recipe.

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Ingredients

Taco Filling
Cilantro Lime Cauliflower Rice
Assembly

Instructions

  1. 1. Preheat oven to 400°F. Place the Five Pillars halal beef chuck on two half-sheet pans sprayed with nonstick cooking spray. Spray the top of each piece with non-stick spray. Roast until the meat begins to develop a deep brown color, approximately 25 minutes.
  2. 2. Remove meat from the sheet pans and place in the roasting pan with any remaining juices. Lower oven temperature to 325°F.
  3. 3. Add onions, chipotle peppers, garlic (2 Tbsp 2 tsp for 50 srv), lime juice (¾ cup for 50 srv), apple cider vinegar, cumin, oregano, black pepper, cloves, and halal beef stock to the roasting pan. Mix well. Add bay leaves.
  4. 4. Cover a full-sized 4-inch deep roasting pan with foil and roast at 325°F for 2–3 hours until the 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.
  5. 5. Shred beef using a 20 qt mixer with paddle attachment on speed 1, pulsing on/off a few times. Avoid overmixing. Alternatively, shred with two tongs. Divide the meat and juices evenly between two full-sized 2-inch hotel pans.
  6. 6. Increase oven to 350°F. Cover pans with foil and heat 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.
  7. 7. Cauliflower rice: Steam or cook according to package instructions. Critical Control Point: Heat to 135°F or higher for at least 15 seconds.
  8. 8. Add garlic (2 Tbsp 2 tsp for 50 srv), olive oil, lime juice (1½ cups for 50 srv), and minced cilantro to cauliflower rice. Mix well. Critical Control Point: Hold for hot service at 135°F or higher.
  9. 9. Warm corn tortillas according to package instructions.
  10. 10. To assemble 1 serving (2 tacos): Portion 1¼ oz beef onto each tortilla using a No. 40 scoop. Top each taco with diced tomatoes (No. 50 scoop) and garnish with chopped cilantro. Serve with ¾ cup cauliflower rice (No. 5 scoop).
  11. 11. Optional: Top each taco with ¼ Tbsp cotija cheese. Note: Optional ingredients not included in nutrition analysis.

Notes

Yield & Equipment:


50 servings: 100 tacos, 13 lb beef filling and 37 lb cauliflower rice

100 servings: 200 tacos, 26 lb beef filling and 75 lb cauliflower rice

Equipment: Sheet pans, 4-inch roasting pan, 20 qt mixer with paddle, hotel pans, and steam table.

Cooking process #2: Same-day service

Nutrition Facts

Calories

299

Fat

7.7 g

Sat. Fat

2.2 g

Carbs

29 g

Fiber

3.4 g

Net carbs

29 g

Sugar

2 g

Protein

27 g

Sodium

408 mg

Cholesterol

76 mg

Per serving: 2 tacos + 3/4 cup cauliflower rice

State-standardized (Illinois SBE / ICN)

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