Hot Mexican Fiesta Salad
Ingredients:
| 8 |
Heads of Iceberg lettuce, Chiffonade |
| 25 |
Tomatoes, diced medium |
| 12 |
Cilantro bunches, chopped |
| 12 |
Green onions, chopped |
| 15 lb. |
Cheddar cheese, grated |
| 4 |
Sheet trays ground beef (approx. 50 lb.) |
| 15 |
Yellow onions, diced medium |
| 12 |
Green bell pepper, diced medium |
| 2 cups |
Garlic, finely chopped |
| |
Cumin ( to taste ) |
| |
Salt and Pepper ( to taste ) |
| 2 |
No. 10 cans diced tomatoes |
| 2 |
No. 10 cans Enchilada sauce |
| 2 gal. |
Ranch dressing ( portion 2 oz. servings ) |
| 2 bx. |
Corn tortilla chips |
Method:
- Melt the butter in a steam kettle. Add the onions, celery and garlic and sweat until softened.
- Add the flour and cook for 5 minutes.
- Add the thawed clams, potatoes, stock and clam base. Bring to a boil and simmer until potatoes are tender. Season.
- Make a slurry with the cream and part of the cornstarch. Thicken until desired consistency
Source: Chef Keith Hammerich, CCSF
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