Picnic | TACOS – ANCHO CHICKEN – SINGLE
Allergens:
HACCP rules:
Prep Time:
Yield
1
Shelf Life
- 2 1/2 ozAncho Chicken Thighsrecipe1/2″ dice
- 1 eachyellow corn tortilla, 4-1/2″Picnic | TACOS – ANCHO CHICKEN – SINGLE
- 1 flozSauce – Salsa RojarecipePicnic | TACOS – ANCHO CHICKEN – SINGLE
- 1 flozSauce – Spicy Salsa VerderecipePicnic | TACOS – ANCHO CHICKEN – SINGLE
- 1 wedgelime1/6th cut wedges
- 1 sprigfresh cilantrodriedwashed
- 1
Add desired number of portions of taco protein onto a 400°f flattop for 2-3 minutes until lightly caramelized and warmed through, flipping with a spatula as needed to ensure even cooking. Proteins may also be hot held during peak sales hours.
- 2
Place ramekins of Salsa Roja and Spicy Salsa Verde onto the serving platter along with a garnish of lime wedge and cilantro sprig as shown in the photo.
- 3
Place the tortillas onto a 400°F flattop for 1-2 minutes to warm, the flip and repeat.
- 4
Using two flat metal spatulas, transfer the hot taco protein onto each tortilla, then transfer onto the serving board as shown in the photo.
Customer request to add cheese: .25 oz cheddar, .25 oz jack to each taco
Customer request to add guacamole: .5 oz to each taco
Description
1
Serving Size
—