Smoked Beef Flatbread Tacos

Yield: 12 servings

48 oz. Tyson® Fully Cooked Smoked Pulled Beef, frozen

Poblano-Lime Salsa:
3 cups poblano chiles, roasted, 1⁄2 ” dice
1 cup jalapeño chiles, minced
3 cups roma tomatoes, 1⁄2 ” dice
1 cup lime segments, chopped
1 1⁄2 cups red onion,1⁄2 ” dice
1 cup cilantro, leaves only, chopped
3⁄4 cup canola oil
3⁄4 cup lime juice, fresh
1 Tbsp. salt
1 tsp. black pepper, fine
24 Tyson Mexican Original Suprema
Flatbreads, 7-inch size
4 1 ⁄2 cups Queso quesadilla cheese,
shredded

1. For the beef: Slack in cooler between 32º and 36ºF prior to use. Place beef in parchment- lined hotel pan. Cover with aluminum foil and heat in preheated conventional oven at 350°F for 35 to 45 minutes or until internal temperature reaches 140°F. Remove from oven. Keep warm above 140ºF.
2. For the salsa: Combine all salsa ingredients in a bowl and mix thoroughly. Cover and chill and hold for service.
3. To assemble a single serving: Place two warm flatbread rounds on flat work surface. Layer each flatbread with 2 ounces beef and 3 tablespoons cheese. Garnish with 1⁄2 cup salsa.
4. Serve with Mexican rice.

Submitted by Tyson Foods, Inc.