CONTENTS – MEXICAN RECIPES

GUACAMOLE....................................................................................................................................................2 ENCHILADAS CHATAS DE NUEVO..........................................................................................................3 TOTOPOS...........................................................................................................................................................4 CAULIFLOWER SALAD.................................................................................................................................5 CHILLIES RELLENOS DE QUESO.................................................................................................................6 BARBECUED CHICKEN WITH PINEAPPLE.............................................................................................7 GRILLED SPICY PRAWNS..............................................................................................................................8 CHARGRILLED CHICKED WITH MOLE VERDE.......................................................................................9 MEXCIAN RICE..............................................................................................................................................10 WHOLEMEAL FLOUR TORTILLA..............................................................................................................11 HUACHINANGO ALA VERACHUZANA..................................................................................................12 QUESADILLAS – CHEESE TURNOVERS...................................................................................................13 TORTILLAS DE HARINA..............................................................................................................................14 CHEESE ENCHILADAS.................................................................................................................................15 ENCHILADAS SAUCE...................................................................................................................................16 BASIC BEANS.................................................................................................................................................17 REFRIED BEANS............................................................................................................................................18 BURRITOS.......................................................................................................................................................19 TACOS..............................................................................................................................................................20 TORTILLA FLUTES........................................................................................................................................21 SOPAIPILLAS..................................................................................................................................................22 BOLILLOS........................................................................................................................................................23

1

STANDARD RECIPE CARD
RECIPE NAME:
GUACAMOLE FILE NO.: MEX 1 RESTAURANT : PORTION COST PRICE : SELLING PRICE : INGREDIENTS AVOCADOS LARGE TOMATO LEMON CAYENNE POWDER OLIVE OIL SALT AND BLACK PEPPER BLACK OLIVES QUANTITY 3 1 1 ONE 15 TO UNIT EACH EACH EACH PINCH ML TASTE DATE : 23/11/96

QUANTITY PRODUCED : PORTION SIZE : NUMBER OF PORTIONS : COUNTRY : MEXICAN PREPARATION Finely chopped Juices and grated rind

UNIT COST

TOTAL

To garnish PROCEDURE 1. 2. 3. 4. 5.

Put the avocado flesh into a mixing bowl and mash with a fork or a potato masher. Add the tomato, lemon juice and rind. Sprinkle over the chilli and olive oil, if using and season to taste. Garnish with black olives. Serve with corn chips or whole-wheat pita bread.

2

STANDARD RECIPE CARD
RECIPE NAME: OTHER NAME :
ENCHILADAS CHATAS DE NUEVO NEW MEXICAN FLAT ENCHILADAS FILE NO.: MEX 2 RESTAURANT : PORTION COST PRICE : SELLING PRICE : INGREDIENTS DRIED PINTO BEAN ONION CLOVES GARLIC SALT ENCHILADA SAUCE VEGETABLE OIL GROUND BEEF LEAF OREGANO CUMIN SALT LONGHORN CHEESE VEGETABLE OIL CORN TORTILLAS AVOCADO DAIRY SOUR CREAM LETTUCE RIPE OLIVE SMALL TOMATOES QUANTITY 75 1 2 3 550 30 450 1/2 1/2 TO 220 110 12 1 85 4 12 2 UNIT GRAM EACH EACH GRAM MILS GRAM GRAM t/spoon t/spoon TASTE GRAM MILS corn EACH MILS EACH EACH EACH DATE : 23/11/96

QUANTITY PRODUCED : PORTION SIZE : NUMBER OF PORTIONS : 4 COUNTRY : MEXICO PREPARATION Soak hot water

UNIT COST

TOTAL

Crushed Ground Shredded Cut Shredded Pitted Cut in wedge PROCEDURE 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16.

Cover beans with water and let stand overnight. Drain beans and rinse well. Place soaked beans 1/8 of the onion and 1 garlic clove in a 2 quart saucepan. Add fresh hot water to cover it. Bring to boil. Cover with lid ajar and simmer for 2 hours. Add 1/2 teaspoons of salt and simmer for 2 hours longer until beans are tender but not mushy. Mince the garlic, then heat 2 tablespoon of oil in a large skillet and add the beef. Cook until no longer pink, stir to crumble, add chopped onion and minced garlic. Add 1-cup of the enchilada sauce, the oregano and cumin. Add drained beans and simmer for 5 minutes. Taste and add salt. Divide cheese into four-1/2 portions. One for each enchilada. Prepare each enchilada in a 9-inch pie plate and heat 1/2 cup of oil. Use tongs to lower tortilla into oil. Quickly turn it to other side, for 3 second. Drain over and place it on plate and add cheese. Soften another tortilla in hot oil, drain and place on top of cheese, another 1/3-cup meat mixture and a little cheese. Soften a third tortilla and drain and place on stack. Bake enchilada for 10 - 15 minutes. On top each stack with 4 avocado slices of a wheel. Place a mound of sour cream in the center. Arrange shredded lettuce around each enchilada. Garnished with olive and tomato wedges.

3

STANDARD RECIPE CARD
RECIPE NAME:
TOTOPOS

OTHER NAME: CORN CHIPS
QUANTITY PRODUCED : 48 Pieces PORTION SIZE : NUMBER OF PORTIONS : 4 COUNTRY : MEXICO PREPARATION INGREDIENTS CORN TORTILLAS SALT WATER OIL FOR FRYING PROCEDURE 1. 2. 3. 4. 5. 6. 7. 8. Cut the tortillas into 8 triangles. Brush tortilla triangles on each side with salt-water mixture. Tortillas may be cut in advance and let stand uncovered 3 hours or overnight to dry out slightly. The salt-water wash maybe omitted, if desired. Pour oil 2 to 3 inches deep in a saucepan. Heat oil to 365oC over medium high heat. Add tortilla chips a handful at a time and fry until lightly brown and crispy. Drain on paper towels and store in an airtight container. FILE NO.: MEX 3 RESTAURANT : PORTION COST PRICE : SELLING PRICE : QUANTITY 6 10 80 2 UNIT EACH GRAM GRAM LIT. DATE : 23/11/96

UNIT COST

TOTAL

4

STANDARD RECIPE CARD
RECIPE NAME:
CAULIFLOWER SALAD FILE NO.: MEX 4 RESTAURANT : PORTION COST PRICE : SELLING PRICE : INGREDIENTS CAULIFLOWER VEGETABLE OIL WHITE VINEGAR SALT PARSLEY PIMENTO EGG WHITE QUANTITY 950 60 20 3 15 15 30 UNIT GRAM MILS MILS GRAM GRAM GRAM GRAM DATE : 23/11/96

QUANTITY PRODUCED : PORTION SIZE : NUMBER OF PORTIONS : 4 COUNTRY : MEXICO PREPARATION

UNIT COST

TOTAL

Chopped Chopped Hard cook PROCEDURE 1. 2. 3. 4. 5. 6.

Separate cauliflower into cauliflower. Wash and drain them. Generously cover with boiling water and leave to soak for 5 minutes. Drain well. Pour 1/3 cup of oil into a measuring cup. Add enough vinegar to measure 1/2 cup. Add salt, parsley, pimento and egg white. Stir dressing well. Pour over cauliflower, toss to mix and season, then chill. Toss again before serving.

5

STANDARD RECIPE CARD
RECIPE NAME:
CHILLIES RELLENOS DE QUESO

OTHER NAME: CHEESE STUFFED PEPPERS
QUANTITY PRODUCED : PORTION SIZE : NUMBER OF PORTIONS : 4 COUNTRY : MEXICO PREPARATION Grated Large very ripe INGREDIENTS BANANA CHILLIES CHEESE EGGS SAUCE TOMATOES GARLIC SMALL ONION FILE NO.: MEX 5 RESTAURANT : PORTION COST PRICE : SELLING PRICE : QUANTITY 6 300 2 3 1 1/2 UNIT EACH GRAMS EACH EACH CLOVE EACH DATE : 23/11/96

UNIT COST

TOTAL

PROCEDURE 1. 2. 3. Roast and peel the peppers and chillies. This is best done over a gas flame or under grill. The skin should be charred and blister but the peppers should not be burnt. The skin will peel off easily if the peppers are popped into a plastic bag immediately after toasting and allowed to cool. 4. Carefully cut a slit in each pepper and remove the seeds. 5. Form the cheese into a similarly shape to the pepper and slip carefully into the pepper. 6. To make the batter whisk the egg white until it holds stiff peaks, then fold in the yolks. 7. Dust each stuffed pepper with flour and then dip into the egg mixture. 8. Immediately cook in about 1 cm of oil in hot fry pan, turning so each side is golden brown. 9. Serve while still hot with the following sauce. 10. To make the sauce, puree the tomatoes, onion and garlic in a blender. 11. Simmer this mixture over a gentle heat until thick and rich. 12. Strain through a sieve to remove the seeds, season well and reheat.

6

STANDARD RECIPE CARD
RECIPE NAME:
BARBECUED CHICKEN WITH PINEAPPLE FILE NO.: MEX 6 RESTAURANT : PORTION COST PRICE : SELLING PRICE : INGREDIENTS PINEAPPLE HONEY TOMATO PUREE PINEAPPLE JUICE VEGETABLE OIL SUGAR PARSELY SALT CHILLI POWDER TABASCO PEPPER CHICKEN QUANTITY 1 75 450 75 30 15 15 5 2 1 1 1.4 UNIT EA GRAM GRAM GRAM GRAM GRAM GRAM GRAM GRAM GRAM GRAM KG DATE : 23/11/96

QUANTITY PRODUCED : PORTION SIZE : NUMBER OF PORTIONS : 4 COUNTRY : MEXICAN PREPARATION Firm & heavy

UNIT COST

TOTAL

Chopped

PROCEDURE 1. 2. 3. 4. 5. Cut pineapple into 8 long sections and remove core, but do not skin. Brush with honey and let stand for 1 hour. Mix tomato puree, pineapple juice and remaining ingredients and coat liberally onto chicken. Place in oven or under grill, turning and brushing with more sauce Cook pineapple under grill for 10 - 15 minutes. Serve together and garnish.

7

STANDARD RECIPE CARD
RECIPE NAME:
GRILLED SPICY PRAWNS
FILE NO.: MEX 7 RESTAURANT : PORTION COST PRICE : SELLING PRICE : INGREDIENTS WHOLE PRAWNS OIL WHOLE CHILLIES SMALL TOMATO GARLIC JUICE OF LIME ITALIAN PARSELY PROCEDURE 1. 2. 3. 4. Peel the tail of the prawns, and cut open along the back to remove the vein. Combine the oil, chilli, tomato, garlic, lime juice and parsley in a blender. Toss prawns in this mixture and leave for an hour or two. Heat a grill pan and toss the prawns for 2-3 minutes until cooked on each side. Serve at once. QUANTITY 500 60 2 1 2 1 SMALL UNIT GRAM MILS EACH EACH CLOVE S EACH BUNCH DATE : 23/11/96

QUANTITY PRODUCED : PORTION SIZE : NUMBER OF PORTIONS : 4 COUNTRY : MEXICO PREPARATION

UNIT COST

TOTAL

8

STANDARD RECIPE CARD
RECIPE NAME:
CHARGRILLED CHICKED WITH MOLE VERDE FILE NO.: MEX 8 RESTAURANT : PORTION COST PRICE : SELLING PRICE : INGREDIENTS CHICKEN CORIANDER LEAF SAFLOWER OIL JUICE OF LIME PEPPER AND SALT GREEN PUMPKIN SEEDS BLACK PEPPER GROUND ALLSPICE GROUND CLOVES SAFFLOWER OIL SILVERBEET LEAF CORIANDER ITALIAN PARSLEY GARLIC GREEN CHILLES CHICKEN STOCK PROCEDURE 1. Marinate the chicken pieces in a marinade of the coriander, oil, limejuice and pepper and salt, for at least 1 hour. 2. Grill very slowly over a char-griller or barbecue. Serve with the following mole. 3. Put the pumpkinseeds in a hot, thick fry pan and toast until they jump about and brown slightly. 4. Place them when cool in a food processor of coffee grinder and chop finely. 5. Melt the lard of heat the oil in a heavy pan and add the pumpkin seeds, black pepper, allspice and cloves and stir over the heat until a light golden colour. 6. Add chopped garlic and chopped chillies and cook about 1 minutes longer. 7. In a blender or food processor, puree the silverbeet, coriander, parsley and tomatoes with a little of the chicken stock. 8. Add this to the spice mixture with the remaining chicken stock. 9. Cook gently, stirring often for about 20 minutes. 10. Season well and serve with the grilled chicken. QUANTITY 6 60 60 1 TO 60 8 8 8 60 6 LARGE SMALL 3 2 350 UNIT PORT GRAM MILS NO TASTE GRAMS GRAM GRAM GRAM MILS EACH BUNCH BUNCH CLOVE S EACH ML DATE : 23/11/96

QUANTITY PRODUCED : PORTION SIZE : NUMBER OF PORTIONS : 6 COUNTRY : MEXICAN PREPARATION Chopped

UNIT COST

TOTAL

Large leaves

9

STANDARD RECIPE CARD
RECIPE NAME:
MEXCIAN RICE FILE NO.: MEX 9 RESTAURANT : PORTION COST PRICE : SELLING PRICE : INGREDIENTS LONG GRINED RICE SAFFLOWER OIL RIPE TOMATOES SMALL ONION GARLIC CHICKEN STOCK PEAS CARROTS SALT AND PEPPER QUANTITY 350 60 2 1 3 500 55 50 TO UNIT GRAM MILS EACH EACH CLOVE ML GRAM GRAM TASTE DATE : 23/11/96

QUANTITY PRODUCED : PORTION SIZE : NUMBER OF PORTIONS : 4 COUNTRY : MEXICO PREPARATION

UNIT COST

TOTAL

Peeled and diced Chopped Crushed Or vegetable stock Blanched Diced and cooked

PROCEDURE 1. 2. 3. 4. 5. 6. 7. 8. Wash the rice well and drain. Heat the oil in a heavy pan and add the rice, stirring constantly, until the gains are well coated and turning golden. Puree the whole tomatoes, onion and garlic and add to the rice. Continue stir over the heat, until most of the moisture is absorbed. Add the stock, peas, carrots, salt and pepper to taste, stir well until the mixture comes to simmer. Cover with a tight lid, turn the heat down, and cook for about 12 minutes. Check that the rice does not dry out and catch on the bottom. Take from the heat but allow to stand covered for a further 10 minutes before serving.

10

STANDARD RECIPE CARD
RECIPE NAME:
WHOLEMEAL FLOUR TORTILLA FILE NO.: MEX 10 RESTAURANT : PORTION COST PRICE : SELLING PRICE : INGREDIENTS ALLPURPOSE FLOUR WHOLEMEAL FLOUR LARD WATER (APPROXIMATELY) SALT PROCEDURE 1. 2. 3. 4. 5. 6. 7. 8. Mix the flour together and rub in the lard. Add water a little at a time, stirring well until the mixture draws together. Knead for 2 or 3 minutes and the rest of the mixture for at least an hour. Divide the dough into 10 even pieces and form each into a ball. With a rolling pin, roll into a circle of about 15 cms. To cook, heat frying pan, or griddle. Cook one at a time about 20 seconds each side. There is no need to grease the pan and the tortillas should be golden brown and speckled. Keep warm in a tea towel until needed. QUANTITY 200 100 75 65 TO UNIT GRAM GRAM GRAM MILS TASTE DATE : 23/11/96

QUANTITY PRODUCED : PORTION SIZE : NUMBER OF PORTIONS : 4 COUNTRY : MEXICAN PREPARATION

UNIT COST

TOTAL

11

STANDARD RECIPE CARD
RECIPE NAME:
HUACHINANGO ALA VERACHUZANA

OTHER NAME: RED SNAPPER VERACRUZ - STYLE
QUANTITY PRODUCED : PORTION SIZE : NUMBER OF PORTIONS : 4 COUNTRY : MEXICO PREPARATION Chopped Minced Chopped Chopped INGREDIENTS OLIVE OIL ONION GARLIC TOMATOES GREEN OLIVE CAPERS BAY LEAVES PEPPERCORNS SALT RED SNAPPER SALT FILE NO.: MEX 11 RESTAURANT : PORTION COST PRICE : SELLING PRICE : QUANTITY 60 30 15 150 30 40 3 2 TO 1 UNIT MILS GRAM GRAM GRAM GRAM GRAM EACH GRAM TASTE EACH DATE : 23/11/96

UNIT COST

TOTAL

PROCEDURE 1. 2. 3. 4. 5. 6. 7. 8. 9. Heat the oil in a large saucepan and add onion and garlic. Cook until tender but not browned. Add tomatoes, olives, capers, bay leaves, peppercorn and salt to taste. Bring to boil, reduce heat. Simmer gently covered 10 minutes. Place whole fish in a large skillet and sprinkle with salt. Pour the sauce over the fish and bring to boil. Cover and place in the oven. Reduce heat and bake 25-30 minutes. Test for cooking, and gently lift onto serving container. Reconstitute sauce and pour over on serving. Add chopped parsley

12

STANDARD RECIPE CARD
RECIPE NAME:
QUESADILLAS – CHEESE TURNOVERS FILE NO.: MEX 12 RESTAURANT : PORTION COST PRICE : SELLING PRICE : QUANTI TY 110 65 3 1 75 35 220 45 TO UNIT GRAM GRAM GRAM GRAM MILS MILS GRAM GRAM FRY DATE : 18/7/98

QUANTITY PRODUCED : 16 PIECES PORTION SIZE : NUMBER OF PORTIONS : COUNTRY : MEXICO PREPARATION
Or flour

INGREDIENTS INSTANT CORN MEAL FLOUR BAKING POWDER SALT WATER MILK MONTEREY CHEESE GREEN CHILLIES VEGETABLE OIL

UNIT COST

TOTAL

Or cheddar cheese

PROCEDURE : 1. 2. 3. 4. 5. 6. 7. Combine the flour, cornflour, baking powder and salt in a bowl, Blend in the water and then the milk to make a smooth dough, Press out in a tortilla press into 16 pieces about 12 cm in diameter, Place a spoon of cheese in the center of each tortilla and top with chilli, Place a second tortilla on top and press down firmly, Fry golden brown in a skillet with a little oil, Serve immediately.

13

STANDARD RECIPE CARD
RECIPE NAME: OTHER NAME :
TORTILLAS DE HARINA

FLOUR TORTILLAS
FILE NO.: MEX 13 RESTAURANT : PORTION COST PRICE : SELLING PRICE : QUANTI TY 220 3 35 55 UNIT GRAM GRAM MILS MILS DATE : 18/7/98

QUANTITY PRODUCED : 12 EACH PORTION SIZE : NUMBER OF PORTIONS : COUNTRY : MEXICO PREPARATION INGREDIENTS FLOUR SALT VEGETABLE OIL WATER PROCEDURE : 1. 2. 3. 4. 5. 6. 7. 8.

UNIT COST

TOTAL

Mix the flour and salt into a bowl, rub in the oil, until evenly divided, Add enough water to make a smooth dough, Divide into 12 even pieces and make into balls, Coat with some more oil, place into a covered bowl and let stand for 12 minutes, Pre-heat an ungreased skillet and flatten each ball into a round thin patty of 8 inch diameter, Place into the hot skillet and cook until it bubbles and the underside is slightly speckled brown, Turn over and press out the bubbles, Remove when both sides are speckled and keep warm in a towel.

14

STANDARD RECIPE CARD
RECIPE NAME:
CHEESE ENCHILADAS FILE NO.: MEX 14 RESTAURANT : PORTION COST PRICE : SELLING PRICE : QUANTI TY 250 225 30 6 1 4 UNIT GRAM GRAM MILS EACH EACH EACH DATE : 18/7/98

QUANTITY PRODUCED : 6 EACH PORTION SIZE : NUMBER OF PORTIONS : COUNTRY : MEXICAN PREPARATION
Grated Corn or flour Chopped Chopped

INGREDIENTS ENCHILADAS SAUCE CHEDDAR CHEESE VEGETABLE OIL TORTILLAS ONION GREEN ONION

UNIT COST

TOTAL

PROCEDURE : 1. 2. 3. 4. 5. 6. 7. 8. Heat the sauce in a pan and reserve about 1/3 for the topping, Heat the oil in a skillet and place one tortilla at a time into the hot oil, Heat for a couple of seconds until soft and then dip into the sauce, Remove and place onto a board, Fill with refried beans, grated cheese or Mexican rice and roll up, Place into a baking tray and top with the remaining sauce, Top with cheese and bake in an oven of 350oF for 10 – 15 minutes until fully hot, Serve garnished with green onions, sour cream and tomato salsa

15

STANDARD RECIPE CARD
RECIPE NAME:
ENCHILADAS SAUCE FILE NO.: MEX 15 RESTAURANT : PORTION COST PRICE : SELLING PRICE : QUANTI TY 8 25 45 1 15 5 4 1 1 UNIT EACH MILS MILS EACH GRAM MILS GRAM GRAM GRAM DATE : 18/7/98

QUANTITY PRODUCED : 250 MILS PORTION SIZE : NUMBER OF PORTIONS : COUNTRY : MEXICAN PREPARATION
Dried (or banana chillies)

INGREDIENTS CALIFORNIAN CHILLIES VEGETABLE OIL TOMATO CONCASSE CLOVE FLOUR VINEGAR SALT OREGANO CUMIN

UNIT COST

TOTAL

Dried leaf Ground

PROCEDURE : 1. 2. 3. 4. 5. Wash the chillies, and blanch in boiling water, remove seeds and stems, Puree the chillies in 50 mils of the cooking liquid and set aside, Heat the oil in a pan and cook with garlic until the oil is fragrant, remove garlic clove and discard, Stir in the flour and mix to smooth, add the chilli mixture and remaining ingredients, Simmer until the sauce thickens and season according to taste,

16

STANDARD RECIPE CARD
RECIPE NAME:
BASIC BEANS FILE NO.: MEX 16 RESTAURANT : PORTION COST PRICE : SELLING PRICE : QUANTI TY 110 25 1 15 UNIT GRAM GRAM EACH MILS DATE : 16/7/98

QUANTITY PRODUCED : 4 PAX PORTION SIZE : NUMBER OF PORTIONS : COUNTRY :MEXICO PREPARATION
Dried

INGREDIENTS BLACK BEANS / PINTO BEANS WATER ONION GARLIC CLOVE VEGETABLE OIL

UNIT COST

TOTAL

Or lard

PROCEDURE : 1. 2. 3. 4. 5. Clean the beans and place into hot water to cover, Leave to stand for up to 8 hours, Drain and rinse and add fresh water, bring to the boil. Add onion and garlic if desired, and salt to taste, Cook for 2 – 4 hours or until the beans are very tender.

17

STANDARD RECIPE CARD
RECIPE NAME:
REFRIED BEANS FILE NO.: MEX 17 RESTAURANT : PORTION COST PRICE : SELLING PRICE : QUANTI TY 110 30 UNIT GRAM MILS DATE : 18/7/98

QUANTITY PRODUCED : 4 PAX PORTION SIZE : NUMBER OF PORTIONS : COUNTRY : MEXICO PREPARATION INGREDIENTS COOKED BEANS VEGETABLE OIL PROCEDURE : 1. 2. 3. 4. 5.

UNIT COST

TOTAL

Heat the oil in a thick bottomed pan, Add the beans with a little cooking liquid, Mash the beans with a potato masher or the back of a wooden spoon, Add salt to taste and simmer to the desired consistency. Add more liquid if necessary.

18

STANDARD RECIPE CARD
RECIPE NAME:
BURRITOS FILE NO.: MEX 18 RESTAURANT : PORTION COST PRICE : SELLING PRICE : QUANTI TY 220 4 75 85 35 UNIT GRAM EACH GRAM GRAM MILS DATE : 18/7/98

QUANTITY PRODUCED : 4 PAX PORTION SIZE : NUMBER OF PORTIONS : COUNTRY : MEXICO PREPARATION INGREDIENTS MEXICAN RICE FLOUR TORTILLAS REFRIED BEANS LETTUCE ENCHILADAS SAUCE

UNIT COST

TOTAL

Shredded

PROCEDURE : 1. 2. 3. 4. Heat the tortillas on a warm pan until warm and pliable, Place the filling into the center and fold up tortilla enclosing the sides, Top with a little enchiladas sauce and heat n the oven for 5 minutes, Serve with refried bean, sour cream, guacamole, tomato salsa, lettuce and tomato.

19

STANDARD RECIPE CARD
RECIPE NAME:

TAC O S FILE NO. : MEX 19 RESTAURANT : PORTION COST PRICE : SELLING PRICE : QUAN TITY 8 65 2 55 80 UNIT EACH GRAM EACH GRAM GRAM DATE: 18/7/98

QUANTITY PRODUCED : 4 PAX PORTION SIZE : NUMBER OF PORTIONS COUNTRY : MEXICO PREPARATION Sliced Sliced Grated

INGREDIENTS TACO SHELLS LETTUCE TOMATO CHEDDAR CHEESE REFRIED BEANS

UNIT COST

TOTAL

PROCEDURE : 1. Have crisp fresh corn tortillas folded into a taco shape, shallow fry to the desired shape if using flat tortillas, 2. Fill with sliced lettuce, sliced tomato, refried beans and top with cheese, 3. Melt slightly if desired and serve with sour cream, tomato salsa and guacamole.

20

STANDARD RECIPE CARD
RECIPE NAME:

TORTILLA FLUTES FILE NO. : MEX 20 RESTAURANT : PORTION COST PRICE : SELLING PRICE : QUAN TITY 8 2 1 1 45 180 2 12 UNIT EACH EACH EACH EACH MILS GRAM GRAM EACH DATE: 18/7/98

QUANTITY PRODUCED : 4 PAX PORTION SIZE : NUMBER OF PORTIONS COUNTRY : MEXICO PREPARATION Seeded and chopped Chopped Chopped

INGREDIENTS FLOUR TORTILLAS TOMATO ONION GARLIC VEGETABLE OIL REFRIED BEANS SALT RADISH

UNIT COST

TOTAL

For garnish PROCEDURE : 1. 2. 3. 4. 5. 6. 7. 8.

Place a tortilla onto a board, overlapping two pieces if desired, Process the tomatoes, onion, garlic into a puree, Fry with the oil a few minutes and add in the refried beans, Season and mix well. Fill each tortilla with about 35 gram of filling, Roll into flutes and secure with a toothpick, Fry in hot oil until golden brown, turning over if necessary, Drain and serve with radishes, lettuce and tomato if desired.

21

STANDARD RECIPE CARD
RECIPE NAME: OTHER NAME :

SOPAIPILLAS PUFFY FRIED BREAD FILE NO. : MEX 21 RESTAURANT : PORTION COST PRICE : SELLING PRICE : QUAN TITY 220 10 2 15 85 UNIT GRAM GRAM GRAM MILS MILS DATE: 18/7/98

QUANTITY PRODUCED : 16 EACH PORTION SIZE : NUMBER OF PORTIONS COUNTRY : MEXICO PREPARATION

INGREDIENTS FLOUR BAKING POWDER SALT VEGETABLE OIL WARM WATER OIL FOR FRYING HONEY

UNIT COST

TOTAL

PROCEDURE : 1. 2. 3. 4. 5. 6. Mix the flour, salt and baking powder in a bowl, Add in the oil and mix, then add the water to make a smooth dough, Knead for about 5 minutes and keep aside for 30 minutes, On a lightly floured surface, roll out into rounds and cut into wedges, Fry in shallow oil until golden brown and puffed up, turn as necessary, Drain on a towel and dip in honey to serve, or have the honey separate.

22

STANDARD RECIPE CARD
RECIPE NAME: OTHER NAME :

BOLILLOS MEXICAN STYLE ROLLS FILE NO. : MEX 22 RESTAURANT : PORTION COST PRICE : SELLING PRICE : QUAN TITY 155 35 30 6 15 2 45 550 2 UNIT MILS GRAM GRAM GRAM GRAM GRAM MILS GRAM GRAM DATE: 18/7/98

QUANTITY PRODUCED : 10 EACH PORTION SIZE : NUMBER OF PORTIONS COUNTRY : MEXICO PREPARATION

INGREDIENTS BOILING WATER VEGETABLE OIL SUGAR SALT YEAST SUGAR WARM WATER FLOUR SALT

UNIT COST

TOTAL

For yeast For yeast

PROCEDURE : 1. Pour boiling water into a bowl with the oil and the sugar and salt, 2. Stir until all is dissolved, then cool, 3. Stir yeast into the warm water with the remaining sugar and let stand to start fermenting, 4. Stir in enough flour to make a stiff dough, 5. Knead until elastic and smooth, about 10 minutes, 6. Place into a greased bowl and let stand for 1 hour or until doubled in bulk, 7. Punch the dough down and knead for a few times, 8. Divide into 10 pieces and roll into balls, then into a slight cylinder shape, 9. Pinch the ends and place onto baking sheets, 10. Let rise until doubled in bulk – about 35 minutes, 11. Place in an oven (190oC) and cook for about 20 minutes, 12. If desired can brush with salted water before baking, 13. Remove when brown and crusty.

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