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| Yield 1X: | 79.50 | oz | Allergens: | ||
| Portion: | 2.5 | oz | Dairy, chili | ||
| Portions: | 31.8 | ||||
| Shelf life: | 5 days | ||||
| Date: | 12.17.18 | ||||
| Prep Recipe Ingredient | 1 | X |
| lb | oz/each | |
| Chipotle chilies with sauce | 1 | 10.00 |
| Mayonnaise, Best Foods | 3 | |
| Salt | 0.50 | |
| Freshly squeezed lemon juice | 5.00 |
Carefully measure and prepare all ingredients. Puree the chilies in the robot coupe, then combine all ingredients in a mixing bowl, and mix well.
Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.
| Yield 1X: | 60.25 | oz | Allergens: | ||
| Portion: | 1.5 | oz | Onion, chili | ||
| Portions: | 40.2 | ||||
| Shelf life: | 5 days | ||||
| Date: | 12.17.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X |
| lb | oz/each | lb | oz/each | |
| Tomatillos, husked, and washed | 2 | 4 | ||
| White onions, peeled and sliced 1/2″ thick | 12.00 | 1 | 8.00 | |
| Fresno chilies, stem off, halved | 3.00 | 6.00 | ||
| Water | 12.00 | 1 | 8.00 | |
| Freshly squeezed lime juice | 1.00 | 2.00 | ||
| Cilantro, rinsed and chopped medium | 1.00 | 2.00 | ||
| Salt and Pepper Mix | 0.25 | 0.50 |
Carefully measure and prepare all ingredients.
Place the tomatillos, onions, and Fresno chilies into a suitable pot so that they are in roughly a 2″ layer, and place over medium heat. Allow to cook, without stirring, until the mixture begins to melt and slightly blacken on the bottom. Stir to distribute, scraping the burned part from the bottom of the pan, then cover. Continue to cook until the mixture completely melts.
Transfer to the robot coupe, and process until completely smooth. Transfer to a stainless mixing bowl, and allow to cool completely. Stir in the lime juice, cilantro, and salt and pepper mix.
Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.
| Yield 1X: | 72.00 | oz | Allergens: | ||
| Portion: | 2 | oz | Garlic, onion | ||
| Portions: | 36.0 | ||||
| Shelf life: | 1 week | ||||
| Date: | 11.21.18 | ||||
| Prep Recipe Ingredient | 1 | X |
| lb | oz/each | |
| Black beans, soaked 24 hrs. and drained | 2 | |
| Bacon, diced 1/4 “ | 1 | 12.00 |
| Onion, diced 1/4″ | 1 | 12.00 |
| Garlic, minced | 1.50 | |
| Cumin, ground | 0.50 | |
| Water | 2 | 12.00 |
| Salt and pepper mix | 1.00 |
Carefully measure and prepare all ingredients. Heat a suitable pot over high heat, then add the bacon. Cook, stirring occasionally, until the bacon is rendered and golden brown.
Add the garlic and cumin, and cook for aroma. Add the onions and a pinch of salt and pepper, and reduce the heat to medium. Cook, stirring occasionally, until the onions are completely soft and translucent,
then add the beans. Add water just to barely cover the beans, then add the salt and pepper mix. Stir to combine. Increase heat to high, and bring to a boil. Skim the protein foam that rises. Reduce to a simmer and cook until soft, about an hour and fifteen minutes. Cool completely.
Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.