BREAKFAST TACOS

- ingredients
Ingredients | Amount | Unit |
---|---|---|
McCains Savoury Crisp Potatoes | 8 | oz (wt) |
Grandpa J’s Seasoning Salt | 0.1 | oz (wt) |
Cajun Seasoning | 0.1 | oz (wt) |
Fryer Oil | 0.1 | tsp |
4.5″ Tortillas | 3 | ea |
RTU Scrambled Eggs | 3 | scoops (yellow) |
Diced Chorizo RTU (Frozen) | 2 | scoops (yellow) |
Shredded Cheese | 1 | tbsp (stainless steel) |
Sriracha Aioli | 1.5 | oz (fl) |
Pico De Gallo | 3 | tbsp (SS) |
- Recipe Instructions:
- PLATE: Sheet pan with liner paper
- TOOLS: Frying pan, fryer basket, 1/3 insert, tongs, yellow scoop, measuring teaspoon, shaker (for Cajun seasoning)
- HOLD TIME: To order
- Procedure
Wash/sanitize hands. Thoroughly clean/sanitize food utensils, equipment & work surfaces.
- 1. Deep fry frozen potatoes in fryer basket for 4 minutes. Remove and toss with Grandpa J’s seasoning salt & dust lightly with Cajun seasoning using shaker.
- 2. Over medium heat: heat 1 tsp oil in frying pan. Add diced chorizo (2 x yellow scoops) and heat for 1 min, stirring frequently with rubber spatula.
- 3. Add RTU Scrambled Eggs (3 x yellow scoops) to diced chorizo in pan and heat for additional 1 to 1.5 minutes, stirring continuously making sure to break up the scrambled eggs to prevent large clumps or browning.
- 4. At the same time, heat tortillas on flat top, flipping after 1 minute.
- 5. Place warmed tortillas into holders. Using squeeze bottle, squeeze sriracha aioli across center of each tortilla. Evenly distribute the egg & chorizo mixture amongst all 3 tortillas.
- 6. Top each tortilla with shredded cheese (using SS tablespoon x 1 spoon for each taco), evenly distributed across top of taco.
- 7. Top each tortilla with well drained pico de gallo (using SS tablespoon x 1 spoon for each taco), evenly distributed across top of taco.
- 8. Serve with hot home-style potatoes and garnish potatoes with bias chopped green onions.
- 9. Ensure rim of plate is clean. Serve immediately.
- Allergy Information
- TBD