Ingredients
Serves: 10 SERVINGS
| Amount | Ingredient |
|---|---|
| 25 oz. | AdvancePierre™ Fully Cooked Philly Beef Steak |
| 30 tortillas | Mexican Original® 4” Corn Flour Tortillas, #10157970621 |
| 1 cup | Carrots, matchstick |
| 2 cups | Green Napa Cabbage, shredded |
| 2 cups | Purple Cabbage, shredded |
| ½ cup | Jalapenos, roasted and diced |
| 1 ½ cups | Ranch, low fat |
| ¼ cup | Cucumber, peeled & diced |
Products in this recipe
Directions
- Slack out AdvancePierre™ Philly Beef Steak in refrigerator until thawed
- Thaw and hold tortillas covered in a hot box at 145°F until soft and pliable
- Cut off stem from jalapenos, cut in half and de-seed, then place on parchment lined sheep pan and spray lightly with cooking spray. Roast at 400°F for 18-20 min.
- When jalapenos are done roasting, set aside to cool, then dice (hold under refrigeration until ready to use)
- In a mixing bowl, toss Carrots, Cabbage and ¼ cup diced jalapenos with ¼ cup ranch. Store Coleslaw under refrigeration until ready to build tacos.
- Remove thawed AdvancePierre™ Philly Beef Steak from pouch and arrange in a single layer in a 2-inch hotel pan. Break up any large pieces and cover with foil. Cook at 350°F for 20-22 minutes or until internal temperature reaches 145°F and drain off excess fat after cooking.
- Puree ¼ cup diced roasted jalapenos, ¼ cup cucumbers and 1 ¼ cup ranch in a food processor and puree. Set jalapeno-cucumber-ranch sauce under refrigeration until ready to serve
To Build Tacos
- Set 3 taco shells up in your serving dish and use a heaping 2 oz. spoodle to divide sliced beef evenly between the taco shells
- Using a #8 scoop (1/2 cup), evenly divide coleslaw between the taco shells
- With a 1 oz. ladle, divide the jalapeno-cucumber-ranch sauce over the top of all 3 tacos and serve