Mexican Fiesta 9-26-12
HOORAY FOR TACOS!
I hope everyone enjoyed the taco buffet last night. We had 530 at dinner, including 55 visitors. The buffet line included marinated grilled chicken breast, ground beef with taco seasonings, and lots of accompaniments on the side to build your own soft tacos or nachos: rice, beans, diced tomatoes, shredded lettuce, salsa, sliced black olives, sour cream, jalapenos, nacho cheese sauce, and tortilla chips. 8 big seedless watermelons were cut up and tossed with a little lime zest.
Here’s the recipe we used for the ground beef if you ever need to serve tacos to a really big crowd:
Ground Beef Soft Tacos (makes 400)
3 oz taco meat per taco
400 flour tortillas
80 pounds 85% lean ground beef
8# chopped frozen or fresh onions (Saute onions with the ground beef)
Combine seasoning mix and add to beef after browning:
1 cup dried minced garlic
3 cups chili powder
¾ cup ground cumin
1 cup dried oregano
1 TBSP cayenne pepper
¾ cup salt (add more to taste if needed after combining with meat)
And now for dessert ladies and gentlemen:
Brownies, Snickerdoodles and Lemon Bars
Calvary Lutheran Church Brownies
Makes 2 half size sheet pans, 60 brownies. Make the recipe 6 times for 360 brownies
1# 8 oz unsweetened chocolate (Total: 9#)
2# 4 oz butter (Total: 13 ½ #)
1# 14 oz eggs, or about 17 eggs (Total: 8 ½ dozen)
4# 8 oz sugar (Total: 27#)
1 oz vanilla (Total: 6 oz)
1# 8 oz flour, sifted (Total: 9#)
Melt chocolate and butter carefully over a pan of simmering water. Do not exceed 110*. Remove from heat and cool to room temp.
Combine eggs, sugar and vanilla and whip on high speed until thick and light in color.
Blend 1/3 of the egg mixture into the chocolate/butter to temper it, then fold in the remaining egg mixture.
Gently fold in the sifted flour.
Bake at 325* convection for 25-30 minutes or until firm to touch.