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FOR GEN X
Barbecue
Chicken
Tacos
Hand-shredded smoked chicken is mixed
with sweet barbecue sauce and topped with
melted cheddar cheese, lettuce, and spicy
tobacco onions.
Recipe Manager code: taco016
Yield: 1 10-oz. serving
Reorder No.
869287
786690
728341
411841
242489
Recipe
Description
GFS® Smoked Pulled Chicken, shredded, warmed
GFS Sweet Barbecue Sauce
Gran Sazón® Corn Tortillas
GFS Feather Shredded Cheddar Cheese
Markon® Shredded Lettuce, 1/8" cut
Tobacco Onions
Preparation Instructions
Amount
8 oz.
4 oz.
2 ct.
1 oz.
1 oz.
1 oz.
Wash hands. Wash all fresh, unpackaged produce under running water. Drain well.
1] Hand-shred the chicken then warm. CCP: Final internal cooking temperature must
reach a minimum of 135°F, held for a minimum of 15 seconds. Add the barbecue sauce
and combine. 2] Using a pair of tongs, separately place tortillas in a heated deep-fryer
for 4-5 seconds. Place on paper towel to drain. 3] Place tortillas on a warm serving
plate. Spread the chicken down the center of the tortillas. Add ½ oz. cheese to each
taco. Place under a heated salamander or broiler to melt the cheese. Place ½ oz. each
of lettuce and tobacco onions on top of each taco.
Selling Price: $8.00
Cost per Portion: $2.60
Profit: $4.50
Food Cost: 32%
22
Tobacco Onions
Recipe Manager code: side047
Yield: Approx 6 lb.
Reorder No.
Description
Amount
200778
225088
108308
Markon Jumbo Onions, peeled, thinly sliced
Trade East® Cayenne Pepper
GFS Iodized Salt
6 lb.
to taste
to taste
Preparation Instructions
Wash hands. Wash all fresh, unpackaged produce under running water.
Drain well. 1] Deep fry onions in small batches until caramelized, resembling
pieces of shredded tobacco. Remove from the fryer and drain on paper
towel. 2] Sprinkle with cayenne pepper and salt to taste.
Dinnerware: American Metalcraft
Stainless Steel Taco Stand,
459430 GFS Rolled Edge Plate, 10¼"
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