INGREDIENTS:Beef
6 lbs. beef, chuck tender, IMPS/NAMP 116B
3 cups cilantro leaves
2 cups Roma tomatoes, chopped
2 cups red wine vinegar
1 cup red onion, cut into chunks
1 cup lime juice
2 Tbsp. garlic cloves
2 Tbsp. cumin, ground
2 cups olive oil
4 cups tomato puree
2 cups beef stock or water
salt and pepper to taste

Wrap Preparation
24 10-inch flour tortillas
2 lbs. dry quinoa, cooked according to package instructions
2 lbs. canned black beans, drained
15 oz. red onions, minced
12 oz. snow peas, blanched, chilled, coarsely choppedDIRECTIONS:1. Partially freeze beef before cutting into thin slices, then cut into thin strips. Place in bottom of half steamtable pan; reserve.

2. Place cilantro, tomatoes, vinegar, onion, lime juice, garlic and cumin in food processor and puree. Add 1 ½ cups olive oil and mix well. Pour over meat, cover and marinate 1 to 2 hours, refrigerated.

3. Drain meat. In pot with lid, heat remaining ½ cup oil. Brown meat evenly. Add tomato puree and 2 cups stock or water to meat, cover and simmer 40 to 50 minutes or until tender. Season and keep warm.

4. To Make Wraps: Steam tortillas to soften. Lay on work surface. For each serving, scoop 2/3 cup (5 ½ oz.) beef mixture on lower third of the tortilla; top with ½ cup cooked quinoa, 2 Tbsps. each beans, red onion and snow peas; and roll to enclose. Serve warm.NUTRITIONAL INFORMATION:Calories 720 (44% from fat); Fat 35g (sat. 10g); Protein 34g; Carbohydrates 67g; Sodium 500mg; Cholesterol 80mg; Fiber 7g
SERVINGS:24 servingsFrom:Submitted to FM by Ken Weaver, Foodservice Director, Boeing, Seattle, WA, Aramark
PHOTO CREDIT:Photo Credit: CALIFORNIA BEEF COUNCIL