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Birria Tacos

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Birria Tacos

DIRECTIONS

  1. Prepare turkey barbacoa by one of the following methods: bake, boil, combi heat or sear.
  2. Once meat has been heated and broken up into shreds and juices, add cumin and oregano.
  3. Allow the turkey meat and spices to simmer for 20 to 25 minutes.
  4. Preheat oven to 375°F.
  5. Using tongs, dunk each tortilla into the juices with the barbacoa meat to coat and lay flat on a sheet pan.
  6. Place 1.5 oz. of barbacoa in each tortilla.
  7. Place 1 tablespoon of diced onion into each tortilla with the meat.
  8. When the sheet pan is full of filled tacos, place in the oven and bake for 6 to 8 minutes or until slightly crispy.
  9. Place two tacos into serving vessel and top with cilantro.
  10. Offer each student two (2) birria tacos to provide 2.0 oz. equivalent meat/meat alternate and 2.0 oz. equivalent whole grain, and 1/8 c. vegetable, other.

INGREDIENT

Dark Turkey Barbacoa

50 SERVINGS

MEASURE:
WEIGHT: 10 lb. 5 oz.

100 SERVINGS

MEASURE:
WEIGHT: 20 lb. 10 oz

INGREDIENT

Whole Grain Tortilla, 6"

50 SERVINGS

MEASURE: 100
WEIGHT:

100 SERVINGS

MEASURE: 200
WEIGHT:

INGREDIENT

Oregano, ground

50 SERVINGS

MEASURE: 2 Tbsp.
WEIGHT:

100 SERVINGS

MEASURE: 1/4 c. ground
WEIGHT:

INGREDIENT

Cumin

50 SERVINGS

MEASURE: 2 Tbsp.
WEIGHT:

100 SERVINGS

MEASURE: 1/4 c.
WEIGHT:

INGREDIENT

White onion, chopped

50 SERVINGS

MEASURE: 1 qt., 2 1/4 c.
WEIGHT:

100 SERVINGS

MEASURE: 3 qt., 1/2 c. chopped
WEIGHT:

INGREDIENT

Cilantro, fresh

50 SERVINGS

MEASURE:
WEIGHT: 8 oz.

100 SERVINGS

MEASURE:
WEIGHT: 1 lb
NUTRIENTS PER SERVING
Calories 258 cal
Fat 8 g
Saturated Fat 3 g
Trans Fat 0 g
Cholesterol 61 mg
Sodium 751 mg
Carbohydrates 30 g
Dietary Fiber 4 g
Protein 20 g
Turkey Barbacoa (2.96 oz.) = 2 oz. of Meat/Meat Alternate Whole Grain Tortilla (2 each): 2 oz. eq. Whole Grain Rich (Exhibit A: Grain Requirements For Child Nutrition Programs, Group H: 28g/1.0 oz. = 1 oz. eq.) Onion (1/8 c.): 0.125 c. Vegetable, Other (per FBG)
*For preparation by a food preparation establishment only, according to the food code or equivalent.
 

Birria Tacos

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Portion Size:
 
Birria Tacos

DIRECTIONS

  1. Prepare turkey barbacoa by one of the following methods: bake, boil, combi heat or sear.
  2. Once meat has been heated and broken up into shreds and juices, add cumin and oregano.
  3. Allow the turkey meat and spices to simmer for 20 to 25 minutes.
  4. Preheat oven to 375°F.
  5. Using tongs, dunk each tortilla into the juices with the barbacoa meat to coat and lay flat on a sheet pan.
  6. Place 1.5 oz. of barbacoa in each tortilla.
  7. Place 1 tablespoon of diced onion into each tortilla with the meat.
  8. When the sheet pan is full of filled tacos, place in the oven and bake for 6 to 8 minutes or until slightly crispy.
  9. Place two tacos into serving vessel and top with cilantro.
  10. Offer each student two (2) birria tacos to provide 2.0 oz. equivalent meat/meat alternate and 2.0 oz. equivalent whole grain, and 1/8 c. vegetable, other.
 

INGREDIENTS

50 SERVINGS

100 SERVINGS

  MEASURE WEIGHT MEASURE WEIGHT
Dark Turkey Barbacoa 10 lb. 5 oz. 20 lb. 10 oz
Whole Grain Tortilla, 6" 100 200
Oregano, ground 2 Tbsp. 1/4 c. ground
Cumin 2 Tbsp. 1/4 c.
White onion, chopped 1 qt., 2 1/4 c. 3 qt., 1/2 c. chopped
Cilantro, fresh 8 oz. 1 lb
 
NUTRIENTS PER SERVING
Calories 258 cal Fat 8 g Saturated Fat 3 g
Trans Fat 0 g Cholesterol 61 mg Sodium 751 mg
Carbohydrates 30 g Dietary Fiber 4 g Protein 20 g
 
Turkey Barbacoa (2.96 oz.) = 2 oz. of Meat/Meat Alternate Whole Grain Tortilla (2 each): 2 oz. eq. Whole Grain Rich (Exhibit A: Grain Requirements For Child Nutrition Programs, Group H: 28g/1.0 oz. = 1 oz. eq.) Onion (1/8 c.): 0.125 c. Vegetable, Other (per FBG)
 
*For preparation by a food preparation establishment only, according to the food code or equivalent.

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