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Smoked Beef Flatbread Tacos
Food Management Staff
July 15, 2006
1 Min Read
FM Staff
Yield: 12 servings
48 oz. Tyson® Fully Cooked Smoked Pulled Beef, frozen
Poblano-Lime Salsa:
3 cups poblano chiles, roasted, 1⁄2 ” dice
1 cup jalapeño chiles, minced
3 cups roma tomatoes, 1⁄2 ” dice
1 cup lime segments, chopped
1 1⁄2 cups red onion,1⁄2 ” dice
1 cup cilantro, leaves only, chopped
3⁄4 cup canola oil
3⁄4 cup lime juice, fresh
1 Tbsp. salt
1 tsp. black pepper, fine
24 Tyson Mexican Original Suprema
Flatbreads, 7-inch size
4 1 ⁄2 cups Queso quesadilla cheese,
shredded
For the beef: Slack in cooler between 32º and 36ºF prior to use. Place beef in parchment- lined hotel pan. Cover with aluminum foil and heat in preheated conventional oven at 350°F for 35 to 45 minutes or until internal temperature reaches 140°F. Remove from oven. Keep warm above 140ºF.
For the salsa: Combine all salsa ingredients in a bowl and mix thoroughly. Cover and chill and hold for service.
To assemble a single serving: Place two warm flatbread rounds on flat work surface. Layer each flatbread with 2 ounces beef and 3 tablespoons cheese. Garnish with 1⁄2 cup salsa.
Serve with Mexican rice.
Submitted by Tyson Foods, Inc.
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