Ingredients
- 50 Each 6" Yellow Corn Tortillas (10503)
- Mission® Fried Pre-cut Unfried Tortilla Chips, see related recipe
- 5 Each Chayote, peeled and diced
- 5 Oz. Vegetable Oil
- 16 Oz. White Onions, chopped
- 1 Oz. Garlic
- 3 Tbsp. Dried Oregano
- 8 Lbs. Ground Beef Chuck
- 6 Each Tomatoes, diced
- 4 Oz. Green Onions, chopped
- 2 Tbsp. Mint Leaves
- 3 Tbsp. Fresh Cilantro
- 2 Tbsp. Fresh Oregano
- 2 Tbsp. Parsley
- 2 cup Chicken Stock
- 3 Oz. Achiote Paste
- 12 Oz. Iceberg Lettuce, shredded
- 12 Oz. Romaine Lettuce, shredded
Directions
- Cook the chayote in boiling salted water until soft. Drain and set aside.
- Heat the vegetable oil in a large skillet. Sauté the onions, garlic and seasonings until translucent.
- Add the meat and cook. Add the tomatoes and stock and cook until combined.
- Add the cooked chayote and the herbs.
- Add the achiote paste and the ground Mission® Fried Pre-Cut Unfried Tortilla Chips and cook until thickened.
- Heat Mission® Yellow Corn Tortillas on grill until edges are brown and toasted.
Ingredients- 5 Lbs. Mission® Pre-cut Unfried White Corn Tortilla Chips
Directions
- Pre-heat deep fat fryer to 350º F.
- Remove Mission® Pre-cut Unfried White Corn Tortilla Chips from the walk-in.
- Fill the fryer basket half-full with pre-cut unfried tortilla chips.
- Drop basket in fryer and, while stirring, fry until golden brown, approximately 60 seconds. Remove from fryer and shake off excess oil.
- Immediately season with fine salt.
- Repeat until all the tortilla chips are fried.
- Place in covered Cambro container or in a holding drawer to keep warm.
