Beef Fajita Pita

Jan 072013
 

Ingredients

Ingredient Weight Measure Issue
JUICE,LIME 1-1/2 lbs 3 cup
SALT 3 oz 1/4 cup 1 tbsp
GARLIC POWDER 2-3/8 oz 1/2 cup
ONION POWDER 1-1/8 oz 1/4 cup 1 tbsp
PEPPER,BLACK,GROUND 3/4 oz 3-1/3 tbsp
CUMIN,GROUND 1/3 oz 1 tbsp
PEPPER,RED,GROUND 1/4 oz 1 tbsp
TOMATOES,CANNED,CRUSHED,DRAINED 7-1/4 lbs 1 #10cn
BEEF,FAJITA STRIPS 30-3/8 lbs
BREAD,PITA,WHITE,8-INCH 10-1/2 lbs 50 each
COOKING SPRAY,NONSTICK 1-1/2 oz 3 tbsp
ONIONS,FRESH,CHOPPED 7 lbs 1 gal 1 qts 7-7/8 lbs
PEPPERS,GREEN,FRESH,MEDIUM,SLICED,THIN 7-7/8 lbs 1 gal 2 qts 9-5/8 lbs
COOKING SPRAY,NONSTICK 1-1/2 oz 3 tbsp
SAUCE,SALSA 7 lbs 3 qts 1 cup

Method

1 Combine lime juice, salt, garlic powder, onion powder, black pepper, cumin, tomatoes and red pepper. Stir to blend well.
2 Pour mixture over beef strips. Mix thoroughly to evenly distribute seasonings around all surfaces of beef. Cover. CCP: Marinate
under refrigeration at 41 F. or lower for 45 minutes for use in Step 5.
3 Cut each pita in half forming 2 pockets. Cover; set aside for use in Step 6.
4 Lightly spray griddle with cooking spray. Grill onions and peppers 6 to 8 minutes while tossing intermittently; lightly spray with
cooking spray as needed. CCP: Hold for service at 140 F. or higher for use in Step 6.
5 Lightly spray griddle with cooking spray. Grill beef strips 3 to 4 minutes or until lightly browned while tossing intermittently;
lightly spray with cooking spray as needed. CCP: Internal temperature must reach 155 F. or higher for 15 seconds.
6 Place 6 to 7 cooked fajita strips (3 oz), 3 tbsp onion/sweet pepper mixture into each pita pocket. If desired, top each pocket with 2
tbsp salsa. Batch preparation techniques should be utilized. Pitas may be served with guacamole or sour cream.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
389 cal 37 g 35 g 11 g 87 mg 881 mg 78 mg

Portion

1/2 Pita

Yield

100