Barbacoa Beef Street Tacos with Cilantro Lime Cauliflower Rice State(Illinois) Child Nutrition Agency Developed Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
These flavorful street tacos include seasoned barbacoa beef, onions, chipotle peppers, and tomatoes on whole corn tortillas paired with cilantro lime cauliflower rice.
NSLP/SBP crediting information:
2 tacos and ¾ cup cauliflower rice provide 2 ½ oz eq meat/meat alternate, 1 ¼ oz eq grains, ¾ cup other vegetable, ⅛ cup red/orange vegetable, ⅛ cup additional vegetable.
Recipe Project Name: Fiscal Year 2021 Cohort A Team Nutrition Training Grant for School Meal Recipe Development Illinois State Board of Education
*This recipe was developed and standardized by a State Child Nutrition Agency. USDA has not tested this recipe.
2.75 from 4 votes
Add to Cookbook https://staging.theicn.org/cnrb/pdfs/state_developed_recipes/illinois/barbacoa-tacos-schools-state-developed-2024-04-09-v1.pdf

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Prep Time 1 hour 15 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours 45 minutes

Ingredients
 

50 Servings

    Weight

    • 13 lb Beef chuck, raw, 3-inch chunks
    • 2 lb 4 oz *Onions, white, fresh, diced
    • 4 lb 6 oz Chipotle peppers, canned, in adobo sauce
    • - - Garlic, minced, divided
    • 1 lb 3 ½ oz Lime juice, divided
    • 3 oz Apple cider vinegar
    • - - Ground cumin
    • - - Oregano
    • - - Black pepper
    • - - Cloves, ground
    • 1 lb 8 oz Beef stock, low sodium
    • - - Bay leaves, dried, whole
    • 12 lb 8 oz Cauliflower rice, frozen
    • 5 oz Olive oil
    • 1 ¾ oz Cilantro, fresh, minced
    • 4 lb 3 oz Tortilla, corn, whole, 4 ½ inch
    • 3 ½ oz Cilantro, fresh, chopped
    • 3 lb 12 oz *Tomatoes, Roma, fresh, diced

    Measure

    • - - Beef chuck, raw, 3-inch chunks
    • 1 qt  3 cups *Onions, white, fresh,diced
    • 1 qt 3 ½ cups Chipotle peppers, canned, in adobo sauce
    • ¼ cup 1 Tbsp 1 tsp Garlic, minced, divided
    • 2 ¼ cups Lime juice, divided
    • ¼ cup 2 Tbsp Apple cider vinegar
    • 3 Tbsp Ground cumin
    • 1 ½ Tbsp Oregano
    • 1 Tbsp Black pepper
    • ¾ tsp Cloves, ground
    • 3 cups Beef stock, low sodium
    • 6 each Bay leaves, dried, whole
    • 2 gal 1 qt 1 ½ cups Cauliflower rice, frozen
    • ½ cup Olive oil
    • 2 cups Cilantro, fresh, minced
    • 100 each Tortilla, corn, whole, 4 ½ inch
    • 1 qt Cilantro, fresh, chopped
    • 2 qt *Tomatoes, Roma fresh, diced

    100 Servings

      Weight

      • 26 lb Beef chuck, raw, 3-inch chunks
      • 4 lb 8 oz *Onions, white, fresh,diced
      • 8 lb 12 oz Chipotle peppers, canned, in adobo sauce
      • - - Garlic, minced, divided
      • 2 lb 7 oz Lime juice, divided
      • 6 oz Apple cider vinegar
      • - - Ground cumin
      • - - Oregano
      • - - Black pepper
      • - - Cloves, ground
      • 3 lb Beef stock, low sodium
      • - - Bay leaves, dried, whole
      • 25 lb Cauliflower rice, frozen
      • 10 oz Olive oil
      • 3 ½ oz Cilantro, fresh, minced
      • 8 lb 6 oz Tortilla, corn, whole, 4 ½ inch
      • 7 oz Cilantro, fresh, chopped
      • 7 lb 8 oz *Tomatoes, Roma fresh, diced

      Measure

      • - - Beef chuck, raw, 3-inch chunks
      • 3 qt 2 cups *Onions, white, fresh,diced
      • 3 qt 3 cups Chipotle peppers, canned, in adobo sauce
      • ½ cup 2 Tbsp 2 tsp Garlic, minced, divided
      • 1 qt ½ cup Lime juice, divided
      • ¾ cup Apple cider vinegar
      • ⅓ cup ½ Tbsp Ground cumin
      • 3 Tbsp Oregano
      • 2 Tbsp Black pepper
      • 1 ½ tsp Cloves, ground
      • 1 qt 2 cups Beef stock, low sodium
      • 12 each Bay leaves, dried, whole
      • 4 gal 2 qt 3 cups Cauliflower rice, frozen
      • 1 cup Olive oil
      • 1 qt Cilantro, fresh, minced
      • 200 each Tortilla, corn, whole, 4 ½ inch
      • 2 qt  Cilantro, fresh, chopped
      • 1 gal *Tomatoes, Roma fresh, diced

      Quantity
       

      50 Servings

        Weight

        • 13 lb Beef chuck, raw, 3-inch chunks
        • 2 lb 4 oz *Onions, white, fresh, diced
        • 4 lb 6 oz Chipotle peppers, canned, in adobo sauce
        • - - Garlic, minced, divided
        • 1 lb 3 ½ oz Lime juice, divided
        • 3 oz Apple cider vinegar
        • - - Ground cumin
        • - - Oregano
        • - - Black pepper
        • - - Cloves, ground
        • 1 lb 8 oz Beef stock, low sodium
        • - - Bay leaves, dried, whole
        • 12 lb 8 oz Cauliflower rice, frozen
        • 5 oz Olive oil
        • 1 ¾ oz Cilantro, fresh, minced
        • 4 lb 3 oz Tortilla, corn, whole, 4 ½ inch
        • 3 ½ oz Cilantro, fresh, chopped
        • 3 lb 12 oz *Tomatoes, Roma, fresh, diced

        Measure

        • - - Beef chuck, raw, 3-inch chunks
        • 1 qt  3 cups *Onions, white, fresh,diced
        • 1 qt 3 ½ cups Chipotle peppers, canned, in adobo sauce
        • ¼ cup 1 Tbsp 1 tsp Garlic, minced, divided
        • 2 ¼ cups Lime juice, divided
        • ¼ cup 2 Tbsp Apple cider vinegar
        • 3 Tbsp Ground cumin
        • 1 ½ Tbsp Oregano
        • 1 Tbsp Black pepper
        • ¾ tsp Cloves, ground
        • 3 cups Beef stock, low sodium
        • 6 each Bay leaves, dried, whole
        • 2 gal 1 qt 1 ½ cups Cauliflower rice, frozen
        • ½ cup Olive oil
        • 2 cups Cilantro, fresh, minced
        • 100 each Tortilla, corn, whole, 4 ½ inch
        • 1 qt Cilantro, fresh, chopped
        • 2 qt *Tomatoes, Roma fresh, diced

        100 Servings

          Weight

          • 26 lb Beef chuck, raw, 3-inch chunks
          • 4 lb 8 oz *Onions, white, fresh,diced
          • 8 lb 12 oz Chipotle peppers, canned, in adobo sauce
          • - - Garlic, minced, divided
          • 2 lb 7 oz Lime juice, divided
          • 6 oz Apple cider vinegar
          • - - Ground cumin
          • - - Oregano
          • - - Black pepper
          • - - Cloves, ground
          • 3 lb Beef stock, low sodium
          • - - Bay leaves, dried, whole
          • 25 lb Cauliflower rice, frozen
          • 10 oz Olive oil
          • 3 ½ oz Cilantro, fresh, minced
          • 8 lb 6 oz Tortilla, corn, whole, 4 ½ inch
          • 7 oz Cilantro, fresh, chopped
          • 7 lb 8 oz *Tomatoes, Roma fresh, diced

          Measure

          • - - Beef chuck, raw, 3-inch chunks
          • 3 qt 2 cups *Onions, white, fresh,diced
          • 3 qt 3 cups Chipotle peppers, canned, in adobo sauce
          • ½ cup 2 Tbsp 2 tsp Garlic, minced, divided
          • 1 qt ½ cup Lime juice, divided
          • ¾ cup Apple cider vinegar
          • ⅓ cup ½ Tbsp Ground cumin
          • 3 Tbsp Oregano
          • 2 Tbsp Black pepper
          • 1 ½ tsp Cloves, ground
          • 1 qt 2 cups Beef stock, low sodium
          • 12 each Bay leaves, dried, whole
          • 4 gal 2 qt 3 cups Cauliflower rice, frozen
          • 1 cup Olive oil
          • 1 qt Cilantro, fresh, minced
          • 200 each Tortilla, corn, whole, 4 ½ inch
          • 2 qt  Cilantro, fresh, chopped
          • 1 gal *Tomatoes, Roma fresh, diced

          Ingredients
           

          50 Servings

            Weight

            • 13 lb Beef chuck, raw, 3-inch chunks
            • 2 lb 4 oz *Onions, white, fresh, diced
            • 4 lb 6 oz Chipotle peppers, canned, in adobo sauce
            • - - Garlic, minced, divided
            • 1 lb 3 ½ oz Lime juice, divided
            • 3 oz Apple cider vinegar
            • - - Ground cumin
            • - - Oregano
            • - - Black pepper
            • - - Cloves, ground
            • 1 lb 8 oz Beef stock, low sodium
            • - - Bay leaves, dried, whole
            • 12 lb 8 oz Cauliflower rice, frozen
            • 5 oz Olive oil
            • 1 ¾ oz Cilantro, fresh, minced
            • 4 lb 3 oz Tortilla, corn, whole, 4 ½ inch
            • 3 ½ oz Cilantro, fresh, chopped
            • 3 lb 12 oz *Tomatoes, Roma, fresh, diced

            Measure

            • - - Beef chuck, raw, 3-inch chunks
            • 1 qt  3 cups *Onions, white, fresh,diced
            • 1 qt 3 ½ cups Chipotle peppers, canned, in adobo sauce
            • ¼ cup 1 Tbsp 1 tsp Garlic, minced, divided
            • 2 ¼ cups Lime juice, divided
            • ¼ cup 2 Tbsp Apple cider vinegar
            • 3 Tbsp Ground cumin
            • 1 ½ Tbsp Oregano
            • 1 Tbsp Black pepper
            • ¾ tsp Cloves, ground
            • 3 cups Beef stock, low sodium
            • 6 each Bay leaves, dried, whole
            • 2 gal 1 qt 1 ½ cups Cauliflower rice, frozen
            • ½ cup Olive oil
            • 2 cups Cilantro, fresh, minced
            • 100 each Tortilla, corn, whole, 4 ½ inch
            • 1 qt Cilantro, fresh, chopped
            • 2 qt *Tomatoes, Roma fresh, diced

            100 Servings

              Weight

              • 26 lb Beef chuck, raw, 3-inch chunks
              • 4 lb 8 oz *Onions, white, fresh,diced
              • 8 lb 12 oz Chipotle peppers, canned, in adobo sauce
              • - - Garlic, minced, divided
              • 2 lb 7 oz Lime juice, divided
              • 6 oz Apple cider vinegar
              • - - Ground cumin
              • - - Oregano
              • - - Black pepper
              • - - Cloves, ground
              • 3 lb Beef stock, low sodium
              • - - Bay leaves, dried, whole
              • 25 lb Cauliflower rice, frozen
              • 10 oz Olive oil
              • 3 ½ oz Cilantro, fresh, minced
              • 8 lb 6 oz Tortilla, corn, whole, 4 ½ inch
              • 7 oz Cilantro, fresh, chopped
              • 7 lb 8 oz *Tomatoes, Roma fresh, diced

              Measure

              • - - Beef chuck, raw, 3-inch chunks
              • 3 qt 2 cups *Onions, white, fresh,diced
              • 3 qt 3 cups Chipotle peppers, canned, in adobo sauce
              • ½ cup 2 Tbsp 2 tsp Garlic, minced, divided
              • 1 qt ½ cup Lime juice, divided
              • ¾ cup Apple cider vinegar
              • ⅓ cup ½ Tbsp Ground cumin
              • 3 Tbsp Oregano
              • 2 Tbsp Black pepper
              • 1 ½ tsp Cloves, ground
              • 1 qt 2 cups Beef stock, low sodium
              • 12 each Bay leaves, dried, whole
              • 4 gal 2 qt 3 cups Cauliflower rice, frozen
              • 1 cup Olive oil
              • 1 qt Cilantro, fresh, minced
              • 200 each Tortilla, corn, whole, 4 ½ inch
              • 2 qt  Cilantro, fresh, chopped
              • 1 gal *Tomatoes, Roma fresh, diced

              Quantity
               

              50 Servings

                Weight

                • 13 lb Beef chuck, raw, 3-inch chunks
                • 2 lb 4 oz *Onions, white, fresh, diced
                • 4 lb 6 oz Chipotle peppers, canned, in adobo sauce
                • - - Garlic, minced, divided
                • 1 lb 3 ½ oz Lime juice, divided
                • 3 oz Apple cider vinegar
                • - - Ground cumin
                • - - Oregano
                • - - Black pepper
                • - - Cloves, ground
                • 1 lb 8 oz Beef stock, low sodium
                • - - Bay leaves, dried, whole
                • 12 lb 8 oz Cauliflower rice, frozen
                • 5 oz Olive oil
                • 1 ¾ oz Cilantro, fresh, minced
                • 4 lb 3 oz Tortilla, corn, whole, 4 ½ inch
                • 3 ½ oz Cilantro, fresh, chopped
                • 3 lb 12 oz *Tomatoes, Roma, fresh, diced

                Measure

                • - - Beef chuck, raw, 3-inch chunks
                • 1 qt  3 cups *Onions, white, fresh,diced
                • 1 qt 3 ½ cups Chipotle peppers, canned, in adobo sauce
                • ¼ cup 1 Tbsp 1 tsp Garlic, minced, divided
                • 2 ¼ cups Lime juice, divided
                • ¼ cup 2 Tbsp Apple cider vinegar
                • 3 Tbsp Ground cumin
                • 1 ½ Tbsp Oregano
                • 1 Tbsp Black pepper
                • ¾ tsp Cloves, ground
                • 3 cups Beef stock, low sodium
                • 6 each Bay leaves, dried, whole
                • 2 gal 1 qt 1 ½ cups Cauliflower rice, frozen
                • ½ cup Olive oil
                • 2 cups Cilantro, fresh, minced
                • 100 each Tortilla, corn, whole, 4 ½ inch
                • 1 qt Cilantro, fresh, chopped
                • 2 qt *Tomatoes, Roma fresh, diced

                100 Servings

                  Weight

                  • 26 lb Beef chuck, raw, 3-inch chunks
                  • 4 lb 8 oz *Onions, white, fresh,diced
                  • 8 lb 12 oz Chipotle peppers, canned, in adobo sauce
                  • - - Garlic, minced, divided
                  • 2 lb 7 oz Lime juice, divided
                  • 6 oz Apple cider vinegar
                  • - - Ground cumin
                  • - - Oregano
                  • - - Black pepper
                  • - - Cloves, ground
                  • 3 lb Beef stock, low sodium
                  • - - Bay leaves, dried, whole
                  • 25 lb Cauliflower rice, frozen
                  • 10 oz Olive oil
                  • 3 ½ oz Cilantro, fresh, minced
                  • 8 lb 6 oz Tortilla, corn, whole, 4 ½ inch
                  • 7 oz Cilantro, fresh, chopped
                  • 7 lb 8 oz *Tomatoes, Roma fresh, diced

                  Measure

                  • - - Beef chuck, raw, 3-inch chunks
                  • 3 qt 2 cups *Onions, white, fresh,diced
                  • 3 qt 3 cups Chipotle peppers, canned, in adobo sauce
                  • ½ cup 2 Tbsp 2 tsp Garlic, minced, divided
                  • 1 qt ½ cup Lime juice, divided
                  • ¾ cup Apple cider vinegar
                  • ⅓ cup ½ Tbsp Ground cumin
                  • 3 Tbsp Oregano
                  • 2 Tbsp Black pepper
                  • 1 ½ tsp Cloves, ground
                  • 1 qt 2 cups Beef stock, low sodium
                  • 12 each Bay leaves, dried, whole
                  • 4 gal 2 qt 3 cups Cauliflower rice, frozen
                  • 1 cup Olive oil
                  • 1 qt Cilantro, fresh, minced
                  • 200 each Tortilla, corn, whole, 4 ½ inch
                  • 2 qt  Cilantro, fresh, chopped
                  • 1 gal *Tomatoes, Roma fresh, diced
                  *See Marketing Guide

                  Ingredients
                   

                  50 Servings

                    Weight

                    • 13 lb Beef chuck, raw, 3-inch chunks
                    • 2 lb 4 oz *Onions, white, fresh, diced
                    • 4 lb 6 oz Chipotle peppers, canned, in adobo sauce
                    • - - Garlic, minced, divided
                    • 1 lb 3 ½ oz Lime juice, divided
                    • 3 oz Apple cider vinegar
                    • - - Ground cumin
                    • - - Oregano
                    • - - Black pepper
                    • - - Cloves, ground
                    • 1 lb 8 oz Beef stock, low sodium
                    • - - Bay leaves, dried, whole
                    • 12 lb 8 oz Cauliflower rice, frozen
                    • 5 oz Olive oil
                    • 1 ¾ oz Cilantro, fresh, minced
                    • 4 lb 3 oz Tortilla, corn, whole, 4 ½ inch
                    • 3 ½ oz Cilantro, fresh, chopped
                    • 3 lb 12 oz *Tomatoes, Roma, fresh, diced

                    Measure

                    • - - Beef chuck, raw, 3-inch chunks
                    • 1 qt  3 cups *Onions, white, fresh,diced
                    • 1 qt 3 ½ cups Chipotle peppers, canned, in adobo sauce
                    • ¼ cup 1 Tbsp 1 tsp Garlic, minced, divided
                    • 2 ¼ cups Lime juice, divided
                    • ¼ cup 2 Tbsp Apple cider vinegar
                    • 3 Tbsp Ground cumin
                    • 1 ½ Tbsp Oregano
                    • 1 Tbsp Black pepper
                    • ¾ tsp Cloves, ground
                    • 3 cups Beef stock, low sodium
                    • 6 each Bay leaves, dried, whole
                    • 2 gal 1 qt 1 ½ cups Cauliflower rice, frozen
                    • ½ cup Olive oil
                    • 2 cups Cilantro, fresh, minced
                    • 100 each Tortilla, corn, whole, 4 ½ inch
                    • 1 qt Cilantro, fresh, chopped
                    • 2 qt *Tomatoes, Roma fresh, diced

                    100 Servings

                      Weight

                      • 26 lb Beef chuck, raw, 3-inch chunks
                      • 4 lb 8 oz *Onions, white, fresh,diced
                      • 8 lb 12 oz Chipotle peppers, canned, in adobo sauce
                      • - - Garlic, minced, divided
                      • 2 lb 7 oz Lime juice, divided
                      • 6 oz Apple cider vinegar
                      • - - Ground cumin
                      • - - Oregano
                      • - - Black pepper
                      • - - Cloves, ground
                      • 3 lb Beef stock, low sodium
                      • - - Bay leaves, dried, whole
                      • 25 lb Cauliflower rice, frozen
                      • 10 oz Olive oil
                      • 3 ½ oz Cilantro, fresh, minced
                      • 8 lb 6 oz Tortilla, corn, whole, 4 ½ inch
                      • 7 oz Cilantro, fresh, chopped
                      • 7 lb 8 oz *Tomatoes, Roma fresh, diced

                      Measure

                      • - - Beef chuck, raw, 3-inch chunks
                      • 3 qt 2 cups *Onions, white, fresh,diced
                      • 3 qt 3 cups Chipotle peppers, canned, in adobo sauce
                      • ½ cup 2 Tbsp 2 tsp Garlic, minced, divided
                      • 1 qt ½ cup Lime juice, divided
                      • ¾ cup Apple cider vinegar
                      • ⅓ cup ½ Tbsp Ground cumin
                      • 3 Tbsp Oregano
                      • 2 Tbsp Black pepper
                      • 1 ½ tsp Cloves, ground
                      • 1 qt 2 cups Beef stock, low sodium
                      • 12 each Bay leaves, dried, whole
                      • 4 gal 2 qt 3 cups Cauliflower rice, frozen
                      • 1 cup Olive oil
                      • 1 qt Cilantro, fresh, minced
                      • 200 each Tortilla, corn, whole, 4 ½ inch
                      • 2 qt  Cilantro, fresh, chopped
                      • 1 gal *Tomatoes, Roma fresh, diced

                      Quantity
                       

                      50 Servings

                        Weight

                        • 13 lb Beef chuck, raw, 3-inch chunks
                        • 2 lb 4 oz *Onions, white, fresh, diced
                        • 4 lb 6 oz Chipotle peppers, canned, in adobo sauce
                        • - - Garlic, minced, divided
                        • 1 lb 3 ½ oz Lime juice, divided
                        • 3 oz Apple cider vinegar
                        • - - Ground cumin
                        • - - Oregano
                        • - - Black pepper
                        • - - Cloves, ground
                        • 1 lb 8 oz Beef stock, low sodium
                        • - - Bay leaves, dried, whole
                        • 12 lb 8 oz Cauliflower rice, frozen
                        • 5 oz Olive oil
                        • 1 ¾ oz Cilantro, fresh, minced
                        • 4 lb 3 oz Tortilla, corn, whole, 4 ½ inch
                        • 3 ½ oz Cilantro, fresh, chopped
                        • 3 lb 12 oz *Tomatoes, Roma, fresh, diced

                        Measure

                        • - - Beef chuck, raw, 3-inch chunks
                        • 1 qt  3 cups *Onions, white, fresh,diced
                        • 1 qt 3 ½ cups Chipotle peppers, canned, in adobo sauce
                        • ¼ cup 1 Tbsp 1 tsp Garlic, minced, divided
                        • 2 ¼ cups Lime juice, divided
                        • ¼ cup 2 Tbsp Apple cider vinegar
                        • 3 Tbsp Ground cumin
                        • 1 ½ Tbsp Oregano
                        • 1 Tbsp Black pepper
                        • ¾ tsp Cloves, ground
                        • 3 cups Beef stock, low sodium
                        • 6 each Bay leaves, dried, whole
                        • 2 gal 1 qt 1 ½ cups Cauliflower rice, frozen
                        • ½ cup Olive oil
                        • 2 cups Cilantro, fresh, minced
                        • 100 each Tortilla, corn, whole, 4 ½ inch
                        • 1 qt Cilantro, fresh, chopped
                        • 2 qt *Tomatoes, Roma fresh, diced

                        100 Servings

                          Weight

                          • 26 lb Beef chuck, raw, 3-inch chunks
                          • 4 lb 8 oz *Onions, white, fresh,diced
                          • 8 lb 12 oz Chipotle peppers, canned, in adobo sauce
                          • - - Garlic, minced, divided
                          • 2 lb 7 oz Lime juice, divided
                          • 6 oz Apple cider vinegar
                          • - - Ground cumin
                          • - - Oregano
                          • - - Black pepper
                          • - - Cloves, ground
                          • 3 lb Beef stock, low sodium
                          • - - Bay leaves, dried, whole
                          • 25 lb Cauliflower rice, frozen
                          • 10 oz Olive oil
                          • 3 ½ oz Cilantro, fresh, minced
                          • 8 lb 6 oz Tortilla, corn, whole, 4 ½ inch
                          • 7 oz Cilantro, fresh, chopped
                          • 7 lb 8 oz *Tomatoes, Roma fresh, diced

                          Measure

                          • - - Beef chuck, raw, 3-inch chunks
                          • 3 qt 2 cups *Onions, white, fresh,diced
                          • 3 qt 3 cups Chipotle peppers, canned, in adobo sauce
                          • ½ cup 2 Tbsp 2 tsp Garlic, minced, divided
                          • 1 qt ½ cup Lime juice, divided
                          • ¾ cup Apple cider vinegar
                          • ⅓ cup ½ Tbsp Ground cumin
                          • 3 Tbsp Oregano
                          • 2 Tbsp Black pepper
                          • 1 ½ tsp Cloves, ground
                          • 1 qt 2 cups Beef stock, low sodium
                          • 12 each Bay leaves, dried, whole
                          • 4 gal 2 qt 3 cups Cauliflower rice, frozen
                          • 1 cup Olive oil
                          • 1 qt Cilantro, fresh, minced
                          • 200 each Tortilla, corn, whole, 4 ½ inch
                          • 2 qt  Cilantro, fresh, chopped
                          • 1 gal *Tomatoes, Roma fresh, diced
                          *See Marketing Guide

                          Ingredients
                           

                          50 Servings

                            Weight

                            • 13 lb Beef chuck, raw, 3-inch chunks
                            • 2 lb 4 oz *Onions, white, fresh, diced
                            • 4 lb 6 oz Chipotle peppers, canned, in adobo sauce
                            • - - Garlic, minced, divided
                            • 1 lb 3 ½ oz Lime juice, divided
                            • 3 oz Apple cider vinegar
                            • - - Ground cumin
                            • - - Oregano
                            • - - Black pepper
                            • - - Cloves, ground
                            • 1 lb 8 oz Beef stock, low sodium
                            • - - Bay leaves, dried, whole
                            • 12 lb 8 oz Cauliflower rice, frozen
                            • 5 oz Olive oil
                            • 1 ¾ oz Cilantro, fresh, minced
                            • 4 lb 3 oz Tortilla, corn, whole, 4 ½ inch
                            • 3 ½ oz Cilantro, fresh, chopped
                            • 3 lb 12 oz *Tomatoes, Roma, fresh, diced

                            Measure

                            • - - Beef chuck, raw, 3-inch chunks
                            • 1 qt  3 cups *Onions, white, fresh,diced
                            • 1 qt 3 ½ cups Chipotle peppers, canned, in adobo sauce
                            • ¼ cup 1 Tbsp 1 tsp Garlic, minced, divided
                            • 2 ¼ cups Lime juice, divided
                            • ¼ cup 2 Tbsp Apple cider vinegar
                            • 3 Tbsp Ground cumin
                            • 1 ½ Tbsp Oregano
                            • 1 Tbsp Black pepper
                            • ¾ tsp Cloves, ground
                            • 3 cups Beef stock, low sodium
                            • 6 each Bay leaves, dried, whole
                            • 2 gal 1 qt 1 ½ cups Cauliflower rice, frozen
                            • ½ cup Olive oil
                            • 2 cups Cilantro, fresh, minced
                            • 100 each Tortilla, corn, whole, 4 ½ inch
                            • 1 qt Cilantro, fresh, chopped
                            • 2 qt *Tomatoes, Roma fresh, diced

                            100 Servings

                              Weight

                              • 26 lb Beef chuck, raw, 3-inch chunks
                              • 4 lb 8 oz *Onions, white, fresh,diced
                              • 8 lb 12 oz Chipotle peppers, canned, in adobo sauce
                              • - - Garlic, minced, divided
                              • 2 lb 7 oz Lime juice, divided
                              • 6 oz Apple cider vinegar
                              • - - Ground cumin
                              • - - Oregano
                              • - - Black pepper
                              • - - Cloves, ground
                              • 3 lb Beef stock, low sodium
                              • - - Bay leaves, dried, whole
                              • 25 lb Cauliflower rice, frozen
                              • 10 oz Olive oil
                              • 3 ½ oz Cilantro, fresh, minced
                              • 8 lb 6 oz Tortilla, corn, whole, 4 ½ inch
                              • 7 oz Cilantro, fresh, chopped
                              • 7 lb 8 oz *Tomatoes, Roma fresh, diced

                              Measure

                              • - - Beef chuck, raw, 3-inch chunks
                              • 3 qt 2 cups *Onions, white, fresh,diced
                              • 3 qt 3 cups Chipotle peppers, canned, in adobo sauce
                              • ½ cup 2 Tbsp 2 tsp Garlic, minced, divided
                              • 1 qt ½ cup Lime juice, divided
                              • ¾ cup Apple cider vinegar
                              • ⅓ cup ½ Tbsp Ground cumin
                              • 3 Tbsp Oregano
                              • 2 Tbsp Black pepper
                              • 1 ½ tsp Cloves, ground
                              • 1 qt 2 cups Beef stock, low sodium
                              • 12 each Bay leaves, dried, whole
                              • 4 gal 2 qt 3 cups Cauliflower rice, frozen
                              • 1 cup Olive oil
                              • 1 qt Cilantro, fresh, minced
                              • 200 each Tortilla, corn, whole, 4 ½ inch
                              • 2 qt  Cilantro, fresh, chopped
                              • 1 gal *Tomatoes, Roma fresh, diced

                              Quantity
                               

                              50 Servings

                                Weight

                                • 13 lb Beef chuck, raw, 3-inch chunks
                                • 2 lb 4 oz *Onions, white, fresh, diced
                                • 4 lb 6 oz Chipotle peppers, canned, in adobo sauce
                                • - - Garlic, minced, divided
                                • 1 lb 3 ½ oz Lime juice, divided
                                • 3 oz Apple cider vinegar
                                • - - Ground cumin
                                • - - Oregano
                                • - - Black pepper
                                • - - Cloves, ground
                                • 1 lb 8 oz Beef stock, low sodium
                                • - - Bay leaves, dried, whole
                                • 12 lb 8 oz Cauliflower rice, frozen
                                • 5 oz Olive oil
                                • 1 ¾ oz Cilantro, fresh, minced
                                • 4 lb 3 oz Tortilla, corn, whole, 4 ½ inch
                                • 3 ½ oz Cilantro, fresh, chopped
                                • 3 lb 12 oz *Tomatoes, Roma, fresh, diced

                                Measure

                                • - - Beef chuck, raw, 3-inch chunks
                                • 1 qt  3 cups *Onions, white, fresh,diced
                                • 1 qt 3 ½ cups Chipotle peppers, canned, in adobo sauce
                                • ¼ cup 1 Tbsp 1 tsp Garlic, minced, divided
                                • 2 ¼ cups Lime juice, divided
                                • ¼ cup 2 Tbsp Apple cider vinegar
                                • 3 Tbsp Ground cumin
                                • 1 ½ Tbsp Oregano
                                • 1 Tbsp Black pepper
                                • ¾ tsp Cloves, ground
                                • 3 cups Beef stock, low sodium
                                • 6 each Bay leaves, dried, whole
                                • 2 gal 1 qt 1 ½ cups Cauliflower rice, frozen
                                • ½ cup Olive oil
                                • 2 cups Cilantro, fresh, minced
                                • 100 each Tortilla, corn, whole, 4 ½ inch
                                • 1 qt Cilantro, fresh, chopped
                                • 2 qt *Tomatoes, Roma fresh, diced

                                100 Servings

                                  Weight

                                  • 26 lb Beef chuck, raw, 3-inch chunks
                                  • 4 lb 8 oz *Onions, white, fresh,diced
                                  • 8 lb 12 oz Chipotle peppers, canned, in adobo sauce
                                  • - - Garlic, minced, divided
                                  • 2 lb 7 oz Lime juice, divided
                                  • 6 oz Apple cider vinegar
                                  • - - Ground cumin
                                  • - - Oregano
                                  • - - Black pepper
                                  • - - Cloves, ground
                                  • 3 lb Beef stock, low sodium
                                  • - - Bay leaves, dried, whole
                                  • 25 lb Cauliflower rice, frozen
                                  • 10 oz Olive oil
                                  • 3 ½ oz Cilantro, fresh, minced
                                  • 8 lb 6 oz Tortilla, corn, whole, 4 ½ inch
                                  • 7 oz Cilantro, fresh, chopped
                                  • 7 lb 8 oz *Tomatoes, Roma fresh, diced

                                  Measure

                                  • - - Beef chuck, raw, 3-inch chunks
                                  • 3 qt 2 cups *Onions, white, fresh,diced
                                  • 3 qt 3 cups Chipotle peppers, canned, in adobo sauce
                                  • ½ cup 2 Tbsp 2 tsp Garlic, minced, divided
                                  • 1 qt ½ cup Lime juice, divided
                                  • ¾ cup Apple cider vinegar
                                  • ⅓ cup ½ Tbsp Ground cumin
                                  • 3 Tbsp Oregano
                                  • 2 Tbsp Black pepper
                                  • 1 ½ tsp Cloves, ground
                                  • 1 qt 2 cups Beef stock, low sodium
                                  • 12 each Bay leaves, dried, whole
                                  • 4 gal 2 qt 3 cups Cauliflower rice, frozen
                                  • 1 cup Olive oil
                                  • 1 qt Cilantro, fresh, minced
                                  • 200 each Tortilla, corn, whole, 4 ½ inch
                                  • 2 qt  Cilantro, fresh, chopped
                                  • 1 gal *Tomatoes, Roma fresh, diced
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  50 Servings

                                    Weight

                                    • 13 lb Beef chuck, raw, 3-inch chunks
                                    • 2 lb 4 oz *Onions, white, fresh, diced
                                    • 4 lb 6 oz Chipotle peppers, canned, in adobo sauce
                                    • - - Garlic, minced, divided
                                    • 1 lb 3 ½ oz Lime juice, divided
                                    • 3 oz Apple cider vinegar
                                    • - - Ground cumin
                                    • - - Oregano
                                    • - - Black pepper
                                    • - - Cloves, ground
                                    • 1 lb 8 oz Beef stock, low sodium
                                    • - - Bay leaves, dried, whole
                                    • 12 lb 8 oz Cauliflower rice, frozen
                                    • 5 oz Olive oil
                                    • 1 ¾ oz Cilantro, fresh, minced
                                    • 4 lb 3 oz Tortilla, corn, whole, 4 ½ inch
                                    • 3 ½ oz Cilantro, fresh, chopped
                                    • 3 lb 12 oz *Tomatoes, Roma, fresh, diced

                                    Measure

                                    • - - Beef chuck, raw, 3-inch chunks
                                    • 1 qt  3 cups *Onions, white, fresh,diced
                                    • 1 qt 3 ½ cups Chipotle peppers, canned, in adobo sauce
                                    • ¼ cup 1 Tbsp 1 tsp Garlic, minced, divided
                                    • 2 ¼ cups Lime juice, divided
                                    • ¼ cup 2 Tbsp Apple cider vinegar
                                    • 3 Tbsp Ground cumin
                                    • 1 ½ Tbsp Oregano
                                    • 1 Tbsp Black pepper
                                    • ¾ tsp Cloves, ground
                                    • 3 cups Beef stock, low sodium
                                    • 6 each Bay leaves, dried, whole
                                    • 2 gal 1 qt 1 ½ cups Cauliflower rice, frozen
                                    • ½ cup Olive oil
                                    • 2 cups Cilantro, fresh, minced
                                    • 100 each Tortilla, corn, whole, 4 ½ inch
                                    • 1 qt Cilantro, fresh, chopped
                                    • 2 qt *Tomatoes, Roma fresh, diced

                                    100 Servings

                                      Weight

                                      • 26 lb Beef chuck, raw, 3-inch chunks
                                      • 4 lb 8 oz *Onions, white, fresh,diced
                                      • 8 lb 12 oz Chipotle peppers, canned, in adobo sauce
                                      • - - Garlic, minced, divided
                                      • 2 lb 7 oz Lime juice, divided
                                      • 6 oz Apple cider vinegar
                                      • - - Ground cumin
                                      • - - Oregano
                                      • - - Black pepper
                                      • - - Cloves, ground
                                      • 3 lb Beef stock, low sodium
                                      • - - Bay leaves, dried, whole
                                      • 25 lb Cauliflower rice, frozen
                                      • 10 oz Olive oil
                                      • 3 ½ oz Cilantro, fresh, minced
                                      • 8 lb 6 oz Tortilla, corn, whole, 4 ½ inch
                                      • 7 oz Cilantro, fresh, chopped
                                      • 7 lb 8 oz *Tomatoes, Roma fresh, diced

                                      Measure

                                      • - - Beef chuck, raw, 3-inch chunks
                                      • 3 qt 2 cups *Onions, white, fresh,diced
                                      • 3 qt 3 cups Chipotle peppers, canned, in adobo sauce
                                      • ½ cup 2 Tbsp 2 tsp Garlic, minced, divided
                                      • 1 qt ½ cup Lime juice, divided
                                      • ¾ cup Apple cider vinegar
                                      • ⅓ cup ½ Tbsp Ground cumin
                                      • 3 Tbsp Oregano
                                      • 2 Tbsp Black pepper
                                      • 1 ½ tsp Cloves, ground
                                      • 1 qt 2 cups Beef stock, low sodium
                                      • 12 each Bay leaves, dried, whole
                                      • 4 gal 2 qt 3 cups Cauliflower rice, frozen
                                      • 1 cup Olive oil
                                      • 1 qt Cilantro, fresh, minced
                                      • 200 each Tortilla, corn, whole, 4 ½ inch
                                      • 2 qt  Cilantro, fresh, chopped
                                      • 1 gal *Tomatoes, Roma fresh, diced

                                      Quantity
                                       

                                      50 Servings

                                        Weight

                                        • 13 lb Beef chuck, raw, 3-inch chunks
                                        • 2 lb 4 oz *Onions, white, fresh, diced
                                        • 4 lb 6 oz Chipotle peppers, canned, in adobo sauce
                                        • - - Garlic, minced, divided
                                        • 1 lb 3 ½ oz Lime juice, divided
                                        • 3 oz Apple cider vinegar
                                        • - - Ground cumin
                                        • - - Oregano
                                        • - - Black pepper
                                        • - - Cloves, ground
                                        • 1 lb 8 oz Beef stock, low sodium
                                        • - - Bay leaves, dried, whole
                                        • 12 lb 8 oz Cauliflower rice, frozen
                                        • 5 oz Olive oil
                                        • 1 ¾ oz Cilantro, fresh, minced
                                        • 4 lb 3 oz Tortilla, corn, whole, 4 ½ inch
                                        • 3 ½ oz Cilantro, fresh, chopped
                                        • 3 lb 12 oz *Tomatoes, Roma, fresh, diced

                                        Measure

                                        • - - Beef chuck, raw, 3-inch chunks
                                        • 1 qt  3 cups *Onions, white, fresh,diced
                                        • 1 qt 3 ½ cups Chipotle peppers, canned, in adobo sauce
                                        • ¼ cup 1 Tbsp 1 tsp Garlic, minced, divided
                                        • 2 ¼ cups Lime juice, divided
                                        • ¼ cup 2 Tbsp Apple cider vinegar
                                        • 3 Tbsp Ground cumin
                                        • 1 ½ Tbsp Oregano
                                        • 1 Tbsp Black pepper
                                        • ¾ tsp Cloves, ground
                                        • 3 cups Beef stock, low sodium
                                        • 6 each Bay leaves, dried, whole
                                        • 2 gal 1 qt 1 ½ cups Cauliflower rice, frozen
                                        • ½ cup Olive oil
                                        • 2 cups Cilantro, fresh, minced
                                        • 100 each Tortilla, corn, whole, 4 ½ inch
                                        • 1 qt Cilantro, fresh, chopped
                                        • 2 qt *Tomatoes, Roma fresh, diced

                                        100 Servings

                                          Weight

                                          • 26 lb Beef chuck, raw, 3-inch chunks
                                          • 4 lb 8 oz *Onions, white, fresh,diced
                                          • 8 lb 12 oz Chipotle peppers, canned, in adobo sauce
                                          • - - Garlic, minced, divided
                                          • 2 lb 7 oz Lime juice, divided
                                          • 6 oz Apple cider vinegar
                                          • - - Ground cumin
                                          • - - Oregano
                                          • - - Black pepper
                                          • - - Cloves, ground
                                          • 3 lb Beef stock, low sodium
                                          • - - Bay leaves, dried, whole
                                          • 25 lb Cauliflower rice, frozen
                                          • 10 oz Olive oil
                                          • 3 ½ oz Cilantro, fresh, minced
                                          • 8 lb 6 oz Tortilla, corn, whole, 4 ½ inch
                                          • 7 oz Cilantro, fresh, chopped
                                          • 7 lb 8 oz *Tomatoes, Roma fresh, diced

                                          Measure

                                          • - - Beef chuck, raw, 3-inch chunks
                                          • 3 qt 2 cups *Onions, white, fresh,diced
                                          • 3 qt 3 cups Chipotle peppers, canned, in adobo sauce
                                          • ½ cup 2 Tbsp 2 tsp Garlic, minced, divided
                                          • 1 qt ½ cup Lime juice, divided
                                          • ¾ cup Apple cider vinegar
                                          • ⅓ cup ½ Tbsp Ground cumin
                                          • 3 Tbsp Oregano
                                          • 2 Tbsp Black pepper
                                          • 1 ½ tsp Cloves, ground
                                          • 1 qt 2 cups Beef stock, low sodium
                                          • 12 each Bay leaves, dried, whole
                                          • 4 gal 2 qt 3 cups Cauliflower rice, frozen
                                          • 1 cup Olive oil
                                          • 1 qt Cilantro, fresh, minced
                                          • 200 each Tortilla, corn, whole, 4 ½ inch
                                          • 2 qt  Cilantro, fresh, chopped
                                          • 1 gal *Tomatoes, Roma fresh, diced
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Preheat oven to 400 °F. Place beef chuck on two half-sized sheet pans sprayed with non-stick cooking spray. Spray top surface of each piece of meat with non-stick spray. Roast until meat begins to develop a deep brown color (approximately 25 minutes).
                                          • Remove meat from sheet pans and place in roasting pan with any remaining juices.
                                          • Lower oven temperature to 325 °F.
                                          • Add onions, chipotle peppers, garlic, lime juice, apple cider vinegar, cumin, oregano, black pepper, cloves, and beef stock to the roasting pan and mix well.
                                            For 50 servings, use 2 Tbsp 2 tsp garlic and ¾ cup lime juice.
                                            For 100 servings, use ¼ cup 1 Tbsp 1 tsp garlic and 1 ½ cups lime juice.
                                          • Add bay leaves to the mixture.
                                          • Cover a full-sized 4-inch deep roasting pan with foil and place in pre-heated oven. Roast for 2-3 hours until meat is very tender and pulls apart with a fork.
                                            Critical Control Point: Heat to 165 °F or higher for at least 15 seconds. Hold for hot service at 135 °F or higher.
                                          • Place all beef in a 20 qt mixer. Using the paddle attachment and with mixer set to speed 1, pulse on/off quickly a few times to shred beef. Avoid a mushy or pureed texture by overmixing. Beef can also be shredded with two tongs if desired.
                                          • Once fully shredded, divide meat and juices evenly between two full-sized 2-inch deep hotel pans. Increase oven temperature to 350 °F. Cover pans with foil and heat for approximately 18-20 minutes.
                                            Critical Control Point: Heat to 165 °F or higher for at least 15 seconds. Hold for hot service at 135 °F or higher.
                                          • Cauliflower Rice: Steam or cook cauliflower rice according to package instructions.
                                            Critical Control Point: Heat to 135 °F or higher for at least 15 seconds.
                                          • Add garlic, olive oil, lime juice, and minced cilantro to the cauliflower rice and mix well.
                                            For 50 servings, use 2 Tbsp 2 tsp garlic and 1 ½ cups lime juice.
                                            For 100 servings, use ¼ cup 1 Tbsp 1 tsp garlic and 3 cups lime juice.
                                            Critical Control Point: Hold for hot service at 135 °F or higher.
                                          • Warm tortillas according to package instructions.
                                          • To assemble 1 serving (2 tacos): Portion 1 ¼ oz of beef onto each tortilla using a No. 40 scoop. Top each taco with diced tomatoes using a No. 50 scoop and garnish with cilantro. Serve tacos with ¾ cup cauliflower rice using a No. 5 scoop.

                                          Nutrition INFORMATION

                                          Barbacoa Beef Street Tacos with Cilantro Lime Cauliflower Rice State(Illinois) Child Nutrition Agency Developed Recipe for Schools
                                          Amount Per Serving
                                           
                                          2 tacos and ¾ cup cauliflower rice
                                          Calories
                                          299
                                          Total Fat
                                           
                                          7.7
                                          g
                                          12
                                          %
                                          Saturated Fat
                                           
                                          2.2
                                          g
                                          14
                                          %
                                          Cholesterol
                                           
                                          76
                                          mg
                                          25
                                          %
                                          Sodium
                                           
                                          408
                                          mg
                                          18
                                          %
                                          Total Carbohydrate
                                           
                                          29
                                          g
                                          10
                                          %
                                          Dietary Fiber
                                           
                                          3.4
                                          g
                                          14
                                          %
                                          Total Sugars
                                           
                                          2
                                          g
                                          2
                                          %
                                          Protein
                                           
                                          27
                                          g
                                          54
                                          %
                                          Vitamin A
                                           
                                          311
                                          mcg
                                          Vitamin C
                                           
                                          33.8
                                          mg
                                          41
                                          %
                                          Calcium
                                           
                                          99
                                          mg
                                          10
                                          %
                                          Iron
                                           
                                          3.3
                                          mg
                                          18
                                          %
                                          N/A=data not available
                                          *Marketing Guide
                                          50 Servings:
                                          Tomatoes, whole: 4 lb 2 oz
                                          Onions, whole: 2 lb 9 oz
                                          100 Servings:
                                          Tomatoes, whole: 8 lb 4 oz
                                          Onions, whole: 5 lb 2 oz

                                          Notes

                                          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
                                          Optional: Top each taco with ¼ Tbsp of cotija cheese*
                                          *Optional ingredients are not included in recipe nutrient analysis. Addition of optional ingredients may change crediting and/or nutrition information.
                                          Cooking Process #2: Same Day Service
                                          Yield / Volume
                                          50 Servings:
                                          100 tacos
                                          About 13 lb beef filling
                                          About 37 lb cauliflower rice
                                          100 Servings:
                                          200 tacos
                                          About 26 lb beef filling
                                          About 75 lb cauliflower rice