YIELD: 200 servings 37.5 lbs. Raw boneless chicken strips 2 oz. salt 4 oz. paprika 4 oz. chili powder 5 oz. garlic, granulated 3.5 oz. ground cumin as needed: Latin sour cream, salsa, Mexican Corn 100 tamales, heat and serve Mexican Corn YIELD: 100 3-oz. servings 18 lbs., 12 oz. whole kernel corn 1 lb. 14 oz. green pepper, diced 1 lb. 7.5 oz. pimentos, chopped 7 oz. margarine 1. For the Mexican corn: Saute green pepper in margarine. 2. Steam corn for 6 minutes; drain well. 3. Toss ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.