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 ...

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