Sweet Heat Island Carnitas with Doritos® Walking Taco Reduced Fat Spicy Sweet Chili Flavored Tortilla Chips

Description

This recipe is built for speed, consistency, and low labor. Using shelf-stable citrus marinades, heat-and-serve pulled pork, and pre-portioned chips, kitchens can produce a high-impact entrée with minimal prep and no specialized equipment. The bold, branded flavor profile drives participation, while the simple build keeps service smooth during high-volume periods.

1 serving = 1 bag Walking Taco Doritos^® Reduced Fat Spicy Sweet Chili Tortilla Chips + 3 oz pork + 1 oz crema + ¼ cup pico

Meal Contribution

• 2 oz. Eq M/MA
• 2 oz. Eq Grain
• ⅛ cup veg
• ⅛ cup fruit

Ingredients

Directions

Pre-Preparation – Two days before Service

1. Move frozen pulled pork to the cooler to thaw (48 hours).
2. On the day before service, add the citrus marinade, cumin, chili powder, garlic powder, and black pepper to pork. Mix to blend and store overnight, covered, labeled, and dated.
3. CCP: Store at ≤41°F.

Preparation – Day of service

1. Mojo Pork Carnitas: Heat the pork using a tilt skillet or convection oven.
2. CCP: Heat to 165°F for 15 seconds.
3. Place the pork in 2-4 inch hotel pans and hot hold, covered, until service.
4. CCP: Hot hold at 135°F.
5. Lime-Cumin Queso Crema: Prepare according to the sub-recipe.
6. Place the queso crema in 4 inch skinny pans and hot hold, covered, until service.
7. CCP: Hot hold at 135°F.
8. Mango Pico de Gallo: Prepare according to the sub-recipe.
9. Place the mango pico in 4 inch skinny pans and cold hold, covered, until service.
10. CCP: Store at ≤41°F.
11. To serve: Students grab a bag of Doritos® Reduced Fat Spicy Sweet Chili chips as they enter the line and tear it open along the top. Alternatively, pre-tear walking taco bags and arrange on a rack for speed of service. Portion 3 oz (#10 scoop) of mojo pork into walking taco. Drizzle with 1oz (2 tbsp) of Lime-Cumin Queso Crema and top with 1/4 cup (2 oz) Mango Pico.

Food Safety

• Cold Hold: ≤41°F (Pico)
• Hot Hold: 135°F (Pork and Queso)
• Process: Same Day (Process #2)

Sub-Recipes

Lime-cumin queso crema

• Ingredients: 3 qt white queso (bagged), 1/4 cup bottled lime juice, 1/2 tbsp cumin.
• Instructions: Heat queso in a steamer (approx. 15-20 mins) until it reaches 135°F for 15 seconds. Carefully pour cheese sauce in a mixing bowl.
• Whisk in lime juice and cumin. If the cheese sauce thickens during service, thin by whisking in hot water.
• Yield: Approx. 100 servings (1 oz each).

Mango pico de gallo

• Ingredients: 1.5 gallons prepared pico de gallo, 6 lb frozen diced mango (thawed and drained).
• Instructions: Fold drained mango into the prepared pico. Chill until service.
• Yield: Approx. 100 servings (1/4 cup each - provides 1/8 cup fruit and 1/8 cup veg).