(HACCP Process #2)
Yield:
100 servings (1 piece, 8.2 oz. 231 g)Meal Equivalence:
2.5 oz. eq. meat/meat alternate, 1.25 oz. eq. grain, 1/8 cup dark green vegetable, 1/2 cup red/orange vegetable- Directions
3 days prior to day of service:
Pull eggs from freezer. Open cases and remove cartons from case.
Place cartons on sheet pans with space between to allow for thawing.
Place pans on lowest available shelf in cooler to thaw. CCP: Hold below 41° F.
Wash hands thoroughly.
- PRE-PREP
Day of service:
Clean and sanitize prep area.
Pull cilantro from cooler and place at workstation.
Wash hands thoroughly and cover with gloves.
- PREP
Pull cilantro leaves from stems and place leaves in food storage container.
Cover and date stamp.
Place in cooler until service. CCP: Hold below 41° F.
- PRE-PREP
Pull cheese from cooler and place at workstation.
Wash hands thoroughly and cover with gloves.
- PREP
Measure 1/2 oz. of cheese into 2 oz. soufflé’s. Cover and place in shallow steam table pans, two layers deep.
Cover and date stamp.
Place in cooler until service. CCP: Hold below 41° F.
- PRE-PREP
Clean and sanitize prep area.
Pull 3 cans of salsa and chipotles. Place at workstation. Wipe off lids. Open and carefully discard lids.
Empty 18 lb. plus 2 oz. of salsa into stockpot or steam jacket kettle.
Add 10 oz. of chipotle peppers and adobo sauce.
- COOK
Cook over medium heat, simmering gently for 1 hour. Stir occasionally. CCP: Heat until an internal temperature of 140° F is reached for 15 seconds.
Remove from heat or turn off heat source.
Using an immersion blender carefully blend sauce. Blend until chunks in salsa are 1/3 original size. Yield 17 lb.
Empty into 4” deep steam table pans.
Cover and place in warmers.
- HOLD
Hold covered ranchero sauce in warming cart above 135° F until service. CCP: Hold above 135° F.
- PREP
Day of service continued:
Pull tortillas, place bags on sheet pans in a single layer.
- HOLD
Tortillas will warm and soften in warming cart above 135° F until service.
- PRE-PREP
Pull 3 shallow steam table pans and place at workstation. Spray lightly with pan spray. CCP: Prepare foods at room temperature in two hours or less. TOTAL time of food at room temperature shall not exceed four hours.
Pull thawed eggs from cooler and place at workstation.
Wash hands thoroughly and cover with gloves. SOP: Never handle ready-to-eat foods with bare hands.
- PREP
Empty eggs into steam table pans, using 3 lb. plus 12 oz. per pan.
Whisk eggs in pans.
- COOK
Cover eggs and place in preheated 325° F convection or combi oven. Bake for 10 minutes, whisk eggs. Bake for an additional 5 minutes or until an internal temperature of 155° F is reached. CCP: Heat until an internal temperature of 155° F is reached for 15 seconds.
- HOLD
Hold covered eggs in warming cart above 135° F until service. CCP: Hold above 135° F. SOP: Batch cook as necessary for best product and nutritional.
- PREP
Pull cilantro and cheese from cooler and place at service station.
Wash hands thoroughly and cover with gloves. SOP: Never handle ready-to-eat foods with bare hands.
- SERVE
Serve 1/4 cup scrambled eggs using a #16 disher with 2 corn tortillas and 3 oz. of ranchero using a 3 oz. ladle or proportion into a 4 oz. soufflé. Add 1/2 oz. cheese and sprinkle with cilantro. CCP: Hold above 135° F.
Ingredients
- 11 lb. 4 oz. pasteurized whole eggs, frozen (USDA Material #100046)
- 18 lb. 2 oz. Nutritionally Enhanced Salsa
- 10 oz. Chipotle Peppers and Adobo Sauce
- 1 lb. Cilantro, Cleaned and Ready To Use
- 3 lb. 2 oz. Shredded Cheddar Cheese, RF/RS (USDA Material #100012)
- 200 pieces Corn Tortillas (WG), 6 inch
- 1 oz. pan spray
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.