CONTENTS MEXICAN RECIPES

GUACAMOLE....................................................................................................................................................1
ENCHILADAS CHATAS DE NUEVO...........................................................................................................2
TOTOPOS...........................................................................................................................................................3
CAULIFLOWER SALAD..................................................................................................................................4
CHILLIES RELLENOS DE QUESO..................................................................................................................5
BARBECUED CHICKEN WITH PINEAPPLE..............................................................................................6
GRILLED SPICY PRAWNS..............................................................................................................................7
CHARGRILLED CHICKED WITH MOLE VERDE........................................................................................8
MEXCIAN RICE.................................................................................................................................................9
WHOLEMEAL FLOUR TORTILLA...............................................................................................................10
HUACHINANGO ALA VERACHUZANA...................................................................................................11
QUESADILLAS CHEESE TURNOVERS....................................................................................................12
TORTILLAS DE HARINA...............................................................................................................................13
CHEESE ENCHILADAS..................................................................................................................................14
ENCHILADAS SAUCE....................................................................................................................................15
BASIC BEANS.................................................................................................................................................16
REFRIED BEANS.............................................................................................................................................17
BURRITOS.......................................................................................................................................................18
TACOS..............................................................................................................................................................19
TORTILLA FLUTES........................................................................................................................................20
SOPAIPILLAS..................................................................................................................................................21
BOLILLOS........................................................................................................................................................22

STANDARD RECIPE CARD

RECIPE NAME:
GUACAMOLE
QUANTITY PRODUCED :
PORTION SIZE
:
NUMBER OF PORTIONS :
COUNTRY : MEXICAN
PREPARATION

Finely chopped
Juices and grated rind

To garnish

FILE NO.: MEX 1

RESTAURANT :
PORTION COST PRICE :
SELLING PRICE :
INGREDIENTS

AVOCADOS
LARGE TOMATO
LEMON
CAYENNE POWDER
OLIVE OIL
SALT AND BLACK PEPPER
BLACK OLIVES

QUANTITY
3
1
1
ONE
15
TO

UNIT
EACH
EACH
EACH
PINCH
ML
TASTE

PROCEDURE

1.
2.
3.
4.
5.

Put the avocado flesh into a mixing bowl and mash with a fork or a potato masher.
Add the tomato, lemon juice and rind.
Sprinkle over the chilli and olive oil, if using and season to taste.
Garnish with black olives.
Serve with corn chips or whole-wheat pita bread.

DATE : 23/11/96

UNIT
COST

TOTAL

STANDARD RECIPE CARD

RECIPE NAME:
ENCHILADAS CHATAS DE NUEVO

OTHER NAME :

NEW MEXICAN FLAT ENCHILADAS

QUANTITY PRODUCED :
PORTION SIZE
:
NUMBER OF PORTIONS : 4
COUNTRY : MEXICO
PREPARATION
Soak hot water

Crushed
Ground
Shredded

Cut
Shredded
Pitted
Cut in wedge

FILE NO.: MEX 2

RESTAURANT :
PORTION COST PRICE :
SELLING PRICE :
INGREDIENTS

QUANTITY
75
1
2
3
550
30
450
1/2
1/2
TO
220
110
12
1
85
4
12
2

DRIED PINTO BEAN

ONION
CLOVES GARLIC
SALT
ENCHILADA SAUCE
VEGETABLE OIL
GROUND BEEF
LEAF OREGANO
CUMIN
SALT
LONGHORN CHEESE
VEGETABLE OIL
CORN TORTILLAS
AVOCADO
DAIRY SOUR CREAM
LETTUCE
RIPE OLIVE
SMALL TOMATOES

UNIT

DATE : 23/11/96

UNIT
COST

TOTAL

GRAM
EACH
EACH
GRAM
MILS
GRAM
GRAM
t/spoon
t/spoon
TASTE
GRAM
MILS
corn
EACH
MILS
EACH
EACH
EACH

PROCEDURE

1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.

Cover beans with water and let stand overnight. Drain beans and rinse well.
Place soaked beans 1/8 of the onion and 1 garlic clove in a 2 quart saucepan.
Add fresh hot water to cover it. Bring to boil. Cover with lid ajar and simmer for 2 hours.
Add 1/2 teaspoons of salt and simmer for 2 hours longer until beans are tender but not mushy.
Mince the garlic, then heat 2 tablespoon of oil in a large skillet and add the beef.
Cook until no longer pink, stir to crumble, add chopped onion and minced garlic.
Add 1-cup of the enchilada sauce, the oregano and cumin.
Add drained beans and simmer for 5 minutes. Taste and add salt.
Divide cheese into four-1/2 portions. One for each enchilada.
Prepare each enchilada in a 9-inch pie plate and heat 1/2 cup of oil. Use tongs to lower tortilla into oil.
Quickly turn it to other side, for 3 second. Drain over and place it on plate and add cheese.
Soften another tortilla in hot oil, drain and place on top of cheese, another 1/3-cup meat mixture and a
little cheese.
Soften a third tortilla and drain and place on stack. Bake enchilada for 10 - 15 minutes.
On top each stack with 4 avocado slices of a wheel. Place a mound of sour cream in the center.
Arrange shredded lettuce around each enchilada.
Garnished with olive and tomato wedges.

STANDARD RECIPE CARD

RECIPE NAME:
TOTOPOS

OTHER NAME: CORN CHIPS

QUANTITY PRODUCED : 48 Pieces
PORTION SIZE
:
NUMBER OF PORTIONS : 4
COUNTRY : MEXICO
PREPARATION

FILE NO.: MEX 3

RESTAURANT :
PORTION COST PRICE :
SELLING PRICE :

INGREDIENTS

QUANTITY
6
10
80
2

CORN TORTILLAS
SALT
WATER
OIL FOR FRYING

UNIT

DATE : 23/11/96

UNIT
COST

EACH
GRAM
GRAM
LIT.

PROCEDURE

1.
2.
3.
4.
5.
6.
7.
8.

Cut the tortillas into 8 triangles.

Brush tortilla triangles on each side with salt-water mixture.
Tortillas may be cut in advance and let stand uncovered 3 hours or overnight to dry out slightly.
The salt-water wash maybe omitted, if desired.
Pour oil 2 to 3 inches deep in a saucepan.
Heat oil to 365oC over medium high heat.
Add tortilla chips a handful at a time and fry until lightly brown and crispy.
Drain on paper towels and store in an airtight container.

TOTAL

STANDARD RECIPE CARD

RECIPE NAME:
CAULIFLOWER SALAD
QUANTITY PRODUCED :
PORTION SIZE
:
NUMBER OF PORTIONS : 4
COUNTRY : MEXICO
PREPARATION

Chopped
Chopped
Hard cook

FILE NO.: MEX 4

RESTAURANT :
PORTION COST PRICE :
SELLING PRICE :
INGREDIENTS

QUANTITY
950
60
20
3
15
15
30

CAULIFLOWER
VEGETABLE OIL
WHITE VINEGAR
SALT
PARSLEY
PIMENTO
EGG WHITE

UNIT
GRAM
MILS
MILS
GRAM
GRAM
GRAM
GRAM

PROCEDURE

1.
2.
3.
4.
5.
6.

Separate cauliflower into cauliflower. Wash and drain them.

Generously cover with boiling water and leave to soak for 5 minutes. Drain well.
Pour 1/3 cup of oil into a measuring cup. Add enough vinegar to measure 1/2 cup.
Add salt, parsley, pimento and egg white.
Stir dressing well. Pour over cauliflower, toss to mix and season, then chill.
Toss again before serving.

DATE : 23/11/96

UNIT
COST

TOTAL

STANDARD RECIPE CARD

RECIPE NAME:
CHILLIES RELLENOS DE QUESO

OTHER NAME: CHEESE STUFFED PEPPERS

QUANTITY PRODUCED :
PORTION SIZE
:
NUMBER OF PORTIONS : 4
COUNTRY : MEXICO
PREPARATION

Grated

Large very ripe

FILE NO.: MEX 5

RESTAURANT :
PORTION COST PRICE :
SELLING PRICE :
INGREDIENTS

BANANA CHILLIES
CHEESE
EGGS
SAUCE
TOMATOES
GARLIC
SMALL ONION

DATE : 23/11/96

QUANTITY
6
300
2

UNIT
EACH
GRAMS
EACH

3
1
1/2

EACH
CLOVE
EACH

UNIT
COST

TOTAL

PROCEDURE

1.
2.
3.

Roast and peel the peppers and chillies. This is best done over a gas flame or under grill.
The skin should be charred and blister but the peppers should not be burnt.
The skin will peel off easily if the peppers are popped into a plastic bag immediately after toasting and
allowed to cool.
4. Carefully cut a slit in each pepper and remove the seeds.
5. Form the cheese into a similarly shape to the pepper and slip carefully into the pepper.
6. To make the batter whisk the egg white until it holds stiff peaks, then fold in the yolks.
7. Dust each stuffed pepper with flour and then dip into the egg mixture.
8. Immediately cook in about 1 cm of oil in hot fry pan, turning so each side is golden brown.
9. Serve while still hot with the following sauce.
10. To make the sauce, puree the tomatoes, onion and garlic in a blender.
11. Simmer this mixture over a gentle heat until thick and rich.
12. Strain through a sieve to remove the seeds, season well and reheat.

STANDARD RECIPE CARD

RECIPE NAME:
BARBECUED CHICKEN WITH PINEAPPLE
QUANTITY PRODUCED :
PORTION SIZE
:
NUMBER OF PORTIONS : 4
COUNTRY : MEXICAN
PREPARATION
Firm & heavy

Chopped

FILE NO.: MEX 6

RESTAURANT :
PORTION COST PRICE :
SELLING PRICE :
INGREDIENTS

QUANTITY
1
75
450
75
30
15
15
5
2
1
1
1.4

PINEAPPLE
HONEY
TOMATO PUREE
PINEAPPLE JUICE
VEGETABLE OIL
SUGAR
PARSELY
SALT
CHILLI POWDER
TABASCO
PEPPER
CHICKEN

UNIT

DATE : 23/11/96

UNIT
COST

EA
GRAM
GRAM
GRAM
GRAM
GRAM
GRAM
GRAM
GRAM
GRAM
GRAM
KG

PROCEDURE

1.
2.
3.
4.
5.

Cut pineapple into 8 long sections and remove core, but do not skin.
Brush with honey and let stand for 1 hour.
Mix tomato puree, pineapple juice and remaining ingredients and coat liberally onto chicken.
Place in oven or under grill, turning and brushing with more sauce
Cook pineapple under grill for 10 - 15 minutes. Serve together and garnish.

TOTAL

STANDARD RECIPE CARD

RECIPE NAME:
GRILLED SPICY PRAWNS
QUANTITY PRODUCED :
PORTION SIZE
:
NUMBER OF PORTIONS : 4
COUNTRY : MEXICO
PREPARATION

FILE NO.: MEX 7

RESTAURANT :
PORTION COST PRICE :
SELLING PRICE :
INGREDIENTS

QUANTITY
500
60
2
1
2
1
SMALL

WHOLE PRAWNS
OIL
WHOLE CHILLIES
SMALL TOMATO
GARLIC
JUICE OF LIME
ITALIAN PARSELY

DATE : 23/11/96

UNIT

UNIT
COST

GRAM
MILS
EACH
EACH
CLOVES
EACH
BUNCH

PROCEDURE

1.
2.
3.
4.

Peel the tail of the prawns, and cut open along the back to remove the vein.
Combine the oil, chilli, tomato, garlic, lime juice and parsley in a blender.
Toss prawns in this mixture and leave for an hour or two.
Heat a grill pan and toss the prawns for 2-3 minutes until cooked on each side. Serve at once.

TOTAL

STANDARD RECIPE CARD

RECIPE NAME:
CHARGRILLED CHICKED WITH MOLE VERDE
QUANTITY PRODUCED :
PORTION SIZE
:
NUMBER OF PORTIONS : 6
COUNTRY : MEXICAN
PREPARATION

Chopped

Large leaves

FILE NO.: MEX 8

RESTAURANT :
PORTION COST PRICE :
SELLING PRICE :
INGREDIENTS

QUANTITY
6
60
60
1
TO
60
8
8
8
60
6
LARGE
SMALL
3
2
350

CHICKEN
CORIANDER LEAF
SAFLOWER OIL
JUICE OF LIME
PEPPER AND SALT
GREEN PUMPKIN SEEDS
BLACK PEPPER
GROUND ALLSPICE
GROUND CLOVES
SAFFLOWER OIL
SILVERBEET LEAF
CORIANDER
ITALIAN PARSLEY
GARLIC
GREEN CHILLES
CHICKEN STOCK

DATE : 23/11/96

UNIT

UNIT
COST

TOTAL

PORT
GRAM
MILS
NO
TASTE
GRAMS
GRAM
GRAM
GRAM
MILS
EACH
BUNCH
BUNCH
CLOVES
EACH
ML

PROCEDURE

1.

Marinate the chicken pieces in a marinade of the coriander, oil, limejuice and pepper and salt, for at
least 1 hour.
2. Grill very slowly over a char-griller or barbecue. Serve with the following mole.
3. Put the pumpkinseeds in a hot, thick fry pan and toast until they jump about and brown slightly.
4. Place them when cool in a food processor of coffee grinder and chop finely.
5. Melt the lard of heat the oil in a heavy pan and add the pumpkin seeds, black pepper, allspice and cloves
and stir over the heat until a light golden colour.
6. Add chopped garlic and chopped chillies and cook about 1 minutes longer.
7. In a blender or food processor, puree the silverbeet, coriander, parsley and tomatoes with a little of the
chicken stock.
8. Add this to the spice mixture with the remaining chicken stock.
9. Cook gently, stirring often for about 20 minutes.
10. Season well and serve with the grilled chicken.

STANDARD RECIPE CARD

RECIPE NAME:
MEXCIAN RICE
QUANTITY PRODUCED :
PORTION SIZE
:
NUMBER OF PORTIONS : 4
COUNTRY : MEXICO
PREPARATION

Peeled and diced

Chopped
Crushed
Or vegetable stock
Blanched
Diced and cooked

FILE NO.: MEX 9

RESTAURANT :
PORTION COST PRICE :
SELLING PRICE :
INGREDIENTS

QUANTITY
350
60
2
1
3
500
55
50
TO

LONG GRINED RICE

SAFFLOWER OIL
RIPE TOMATOES
SMALL ONION
GARLIC
CHICKEN STOCK
PEAS
CARROTS
SALT AND PEPPER

DATE : 23/11/96

UNIT

UNIT
COST

TOTAL

GRAM
MILS
EACH
EACH
CLOVE
ML
GRAM
GRAM
TASTE

PROCEDURE

1.
2.
3.
4.
5.
6.
7.
8.

Wash the rice well and drain.

Heat the oil in a heavy pan and add the rice, stirring constantly, until the gains are well coated and
turning golden.
Puree the whole tomatoes, onion and garlic and add to the rice.
Continue stir over the heat, until most of the moisture is absorbed.
Add the stock, peas, carrots, salt and pepper to taste, stir well until the mixture comes to simmer.
Cover with a tight lid, turn the heat down, and cook for about 12 minutes.
Check that the rice does not dry out and catch on the bottom.
Take from the heat but allow to stand covered for a further 10 minutes before serving.

STANDARD RECIPE CARD

RECIPE NAME:
WHOLEMEAL FLOUR TORTILLA
QUANTITY PRODUCED :
PORTION SIZE
:
NUMBER OF PORTIONS : 4
COUNTRY : MEXICAN
PREPARATION

FILE NO.: MEX 10

RESTAURANT :
PORTION COST PRICE :
SELLING PRICE :
INGREDIENTS

ALLPURPOSE FLOUR
WHOLEMEAL FLOUR
LARD
WATER (APPROXIMATELY)
SALT

QUANTITY
200
100
75
65
TO

UNIT

DATE : 23/11/96

UNIT
COST

GRAM
GRAM
GRAM
MILS
TASTE

PROCEDURE

1.
2.
3.
4.
5.
6.
7.
8.

Mix the flour together and rub in the lard.

Add water a little at a time, stirring well until the mixture draws together.
Knead for 2 or 3 minutes and the rest of the mixture for at least an hour.
Divide the dough into 10 even pieces and form each into a ball.
With a rolling pin, roll into a circle of about 15 cms. To cook, heat frying pan, or griddle.
Cook one at a time about 20 seconds each side.
There is no need to grease the pan and the tortillas should be golden brown and speckled.
Keep warm in a tea towel until needed.

10

TOTAL

STANDARD RECIPE CARD

RECIPE NAME:
HUACHINANGO ALA VERACHUZANA

OTHER NAME: RED SNAPPER VERACRUZ - STYLE

QUANTITY PRODUCED :
PORTION SIZE
:
NUMBER OF PORTIONS : 4
COUNTRY : MEXICO
PREPARATION

Chopped
Minced
Chopped
Chopped

FILE NO.: MEX 11

RESTAURANT :
PORTION COST PRICE :
SELLING PRICE :
INGREDIENTS

QUANTITY
60
30
15
150
30
40
3
2
TO
1

OLIVE OIL
ONION
GARLIC
TOMATOES
GREEN OLIVE
CAPERS
BAY LEAVES
PEPPERCORNS
SALT
RED SNAPPER
SALT

UNIT

DATE : 23/11/96

UNIT
COST

MILS
GRAM
GRAM
GRAM
GRAM
GRAM
EACH
GRAM
TASTE
EACH

PROCEDURE

1.
2.
3.
4.
5.
6.
7.
8.
9.

Heat the oil in a large saucepan and add onion and garlic. Cook until tender but not browned.
Add tomatoes, olives, capers, bay leaves, peppercorn and salt to taste.
Bring to boil, reduce heat.
Simmer gently covered 10 minutes.
Place whole fish in a large skillet and sprinkle with salt.
Pour the sauce over the fish and bring to boil.
Cover and place in the oven. Reduce heat and bake 25-30 minutes.
Test for cooking, and gently lift onto serving container.
Reconstitute sauce and pour over on serving. Add chopped parsley

11

TOTAL

STANDARD RECIPE CARD

RECIPE NAME:
QUESADILLAS CHEESE TURNOVERS
QUANTITY PRODUCED : 16 PIECES
PORTION SIZE
:
NUMBER OF PORTIONS :
COUNTRY : MEXICO
PREPARATION
Or flour

Or cheddar cheese

FILE NO.: MEX 12

RESTAURANT :
PORTION COST PRICE :
SELLING PRICE :

DATE : 18/7/98

QUANTI
TY
110
65
3
1
75
35
220
45
TO

UNIT
COST

INGREDIENTS
INSTANT CORN MEAL
FLOUR
BAKING POWDER
SALT
WATER
MILK
MONTEREY CHEESE
GREEN CHILLIES
VEGETABLE OIL

PROCEDURE :

1.
2.
3.
4.
5.
6.
7.

Combine the flour, cornflour, baking powder and salt in a bowl,

Blend in the water and then the milk to make a smooth dough,
Press out in a tortilla press into 16 pieces about 12 cm in diameter,
Place a spoon of cheese in the center of each tortilla and top with chilli,
Place a second tortilla on top and press down firmly,
Fry golden brown in a skillet with a little oil,
Serve immediately.

12

UNIT
GRAM
GRAM
GRAM
GRAM
MILS
MILS
GRAM
GRAM
FRY

TOTAL

STANDARD RECIPE CARD

RECIPE NAME:
TORTILLAS DE HARINA

OTHER NAME :

FLOUR TORTILLAS

QUANTITY PRODUCED : 12 EACH

PORTION SIZE
:
NUMBER OF PORTIONS :
COUNTRY : MEXICO
PREPARATION

FILE NO.: MEX 13

RESTAURANT :
PORTION COST PRICE :
SELLING PRICE :

DATE : 18/7/98

QUANTI
TY
220
3
35
55

UNIT
COST

INGREDIENTS
FLOUR
SALT
VEGETABLE OIL
WATER

UNIT
GRAM
GRAM
MILS
MILS

PROCEDURE :

1.
2.
3.
4.
5.
6.
7.
8.

Mix the flour and salt into a bowl, rub in the oil, until evenly divided,
Add enough water to make a smooth dough,
Divide into 12 even pieces and make into balls,
Coat with some more oil, place into a covered bowl and let stand for 12 minutes,
Pre-heat an ungreased skillet and flatten each ball into a round thin patty of 8 inch diameter,
Place into the hot skillet and cook until it bubbles and the underside is slightly speckled brown,
Turn over and press out the bubbles,
Remove when both sides are speckled and keep warm in a towel.

13

TOTAL

STANDARD RECIPE CARD

RECIPE NAME:
CHEESE ENCHILADAS
QUANTITY PRODUCED : 6 EACH
PORTION SIZE
:
NUMBER OF PORTIONS :
COUNTRY : MEXICAN
PREPARATION

Grated
Corn or flour
Chopped
Chopped

FILE NO.: MEX 14

RESTAURANT :
PORTION COST PRICE :
SELLING PRICE :

DATE : 18/7/98

QUANTI
TY
250
225
30
6
1
4

UNIT
COST

INGREDIENTS
ENCHILADAS SAUCE
CHEDDAR CHEESE
VEGETABLE OIL
TORTILLAS
ONION
GREEN ONION

UNIT
GRAM
GRAM
MILS
EACH
EACH
EACH

PROCEDURE :

1.
2.
3.
4.
5.
6.
7.
8.

Heat the sauce in a pan and reserve about 1/3 for the topping,
Heat the oil in a skillet and place one tortilla at a time into the hot oil,
Heat for a couple of seconds until soft and then dip into the sauce,
Remove and place onto a board,
Fill with refried beans, grated cheese or Mexican rice and roll up,
Place into a baking tray and top with the remaining sauce,
Top with cheese and bake in an oven of 350oF for 10 15 minutes until fully hot,
Serve garnished with green onions, sour cream and tomato salsa

14

TOTAL

STANDARD RECIPE CARD

RECIPE NAME:
ENCHILADAS SAUCE
QUANTITY PRODUCED : 250 MILS
PORTION SIZE
:
NUMBER OF PORTIONS :
COUNTRY : MEXICAN
PREPARATION
Dried (or banana chillies)

Dried leaf
Ground

FILE NO.: MEX 15

RESTAURANT :
PORTION COST PRICE :
SELLING PRICE :

DATE : 18/7/98

QUANTI
TY
8
25
45
1
15
5
4
1
1

UNIT
COST

INGREDIENTS
CALIFORNIAN CHILLIES
VEGETABLE OIL
TOMATO CONCASSE
CLOVE
FLOUR
VINEGAR
SALT
OREGANO
CUMIN

UNIT

TOTAL

EACH
MILS
MILS
EACH
GRAM
MILS
GRAM
GRAM
GRAM

PROCEDURE :

1.
2.
3.
4.
5.

Wash the chillies, and blanch in boiling water, remove seeds and stems,
Puree the chillies in 50 mils of the cooking liquid and set aside,
Heat the oil in a pan and cook with garlic until the oil is fragrant, remove garlic clove and discard,
Stir in the flour and mix to smooth, add the chilli mixture and remaining ingredients,
Simmer until the sauce thickens and season according to taste,

15

STANDARD RECIPE CARD

RECIPE NAME:
BASIC BEANS
QUANTITY PRODUCED : 4 PAX
PORTION SIZE
:
NUMBER OF PORTIONS :
COUNTRY :MEXICO
PREPARATION
Dried

Or lard

FILE NO.: MEX 16

RESTAURANT :
PORTION COST PRICE :
SELLING PRICE :

DATE : 16/7/98

QUANTI
TY
110

UNIT
COST

GRAM

25
1
15

GRAM
EACH
MILS

INGREDIENTS
BLACK BEANS / PINTO
BEANS
WATER
ONION
GARLIC CLOVE
VEGETABLE OIL

PROCEDURE :

1.
2.
3.
4.
5.

Clean the beans and place into hot water to cover,

Leave to stand for up to 8 hours,
Drain and rinse and add fresh water, bring to the boil.
Add onion and garlic if desired, and salt to taste,
Cook for 2 4 hours or until the beans are very tender.

16

UNIT

TOTAL

STANDARD RECIPE CARD

RECIPE NAME:
REFRIED BEANS
QUANTITY PRODUCED : 4 PAX
PORTION SIZE
:
NUMBER OF PORTIONS :
COUNTRY : MEXICO
PREPARATION

FILE NO.: MEX 17

RESTAURANT :
PORTION COST PRICE :
SELLING PRICE :

DATE : 18/7/98

QUANTI
TY
110
30

UNIT
COST

INGREDIENTS
COOKED BEANS
VEGETABLE OIL

PROCEDURE :

1.
2.
3.
4.
5.

Heat the oil in a thick bottomed pan,

Add the beans with a little cooking liquid,
Mash the beans with a potato masher or the back of a wooden spoon,
Add salt to taste and simmer to the desired consistency.
Add more liquid if necessary.

17

UNIT
GRAM
MILS

TOTAL

STANDARD RECIPE CARD

RECIPE NAME:
BURRITOS
QUANTITY PRODUCED : 4 PAX
PORTION SIZE
:
NUMBER OF PORTIONS :
COUNTRY : MEXICO
PREPARATION

Shredded

FILE NO.: MEX 18

RESTAURANT :
PORTION COST PRICE :
SELLING PRICE :

DATE : 18/7/98

QUANTI
TY
220
4
75
85
35

UNIT
COST

INGREDIENTS
MEXICAN RICE
FLOUR TORTILLAS
REFRIED BEANS
LETTUCE
ENCHILADAS SAUCE

UNIT
GRAM
EACH
GRAM
GRAM
MILS

PROCEDURE :

1.
2.
3.
4.

Heat the tortillas on a warm pan until warm and pliable,

Place the filling into the center and fold up tortilla enclosing the sides,
Top with a little enchiladas sauce and heat n the oven for 5 minutes,
Serve with refried bean, sour cream, guacamole, tomato salsa, lettuce and tomato.

18

TOTAL

STANDARD RECIPE CARD

RECIPE NAME:
TACO S
QUANTITY PRODUCED : 4 PAX
PORTION SIZE
:
NUMBER OF PORTIONS
COUNTRY : MEXICO
PREPARATION

Sliced
Sliced
Grated

FILE NO. : MEX 19

RESTAURANT :
PORTION COST PRICE :
SELLING PRICE :

INGREDIENTS

QUAN
TITY
8
65
2
55
80

TACO SHELLS
LETTUCE
TOMATO
CHEDDAR CHEESE
REFRIED BEANS

UNIT

DATE: 18/7/98

UNIT
COST

TOTAL

EACH
GRAM
EACH
GRAM
GRAM

PROCEDURE :

1. Have crisp fresh corn tortillas folded into a taco shape, shallow fry to the desired shape if using flat
tortillas,
2. Fill with sliced lettuce, sliced tomato, refried beans and top with cheese,
3. Melt slightly if desired and serve with sour cream, tomato salsa and guacamole.

19

STANDARD RECIPE CARD

RECIPE NAME:
TORTILLA FLUTES
QUANTITY PRODUCED : 4 PAX
PORTION SIZE
:
NUMBER OF PORTIONS
COUNTRY : MEXICO
PREPARATION

Seeded and chopped

Chopped
Chopped

For garnish

FILE NO. : MEX 20

RESTAURANT :
PORTION COST PRICE :
SELLING PRICE :

INGREDIENTS

QUAN
TITY
8
2
1
1
45
180
2
12

FLOUR TORTILLAS
TOMATO
ONION
GARLIC
VEGETABLE OIL
REFRIED BEANS
SALT
RADISH

PROCEDURE :

1.
2.
3.
4.
5.
6.
7.
8.

Place a tortilla onto a board, overlapping two pieces if desired,

Process the tomatoes, onion, garlic into a puree,
Fry with the oil a few minutes and add in the refried beans,
Season and mix well.
Fill each tortilla with about 35 gram of filling,
Roll into flutes and secure with a toothpick,
Fry in hot oil until golden brown, turning over if necessary,
Drain and serve with radishes, lettuce and tomato if desired.

20

UNIT
EACH
EACH
EACH
EACH
MILS
GRAM
GRAM
EACH

DATE: 18/7/98

UNIT
COST

TOTAL

STANDARD RECIPE CARD

RECIPE NAME:
SOPAIPILLAS

OTHER NAME :

PUFFY FRIED BREAD

QUANTITY PRODUCED : 16 EACH

PORTION SIZE
:
NUMBER OF PORTIONS
COUNTRY : MEXICO
PREPARATION

FILE NO. : MEX 21

RESTAURANT :
PORTION COST PRICE :
SELLING PRICE :

INGREDIENTS

QUAN
TITY
220
10
2
15
85

FLOUR
BAKING POWDER
SALT
VEGETABLE OIL
WARM WATER
OIL FOR FRYING
HONEY

PROCEDURE :

1.
2.
3.
4.
5.
6.

Mix the flour, salt and baking powder in a bowl,

Add in the oil and mix, then add the water to make a smooth dough,
Knead for about 5 minutes and keep aside for 30 minutes,
On a lightly floured surface, roll out into rounds and cut into wedges,
Fry in shallow oil until golden brown and puffed up, turn as necessary,
Drain on a towel and dip in honey to serve, or have the honey separate.

21

UNIT
GRAM
GRAM
GRAM
MILS
MILS

DATE: 18/7/98

UNIT
COST

TOTAL

STANDARD RECIPE CARD

RECIPE NAME:
BOLILLOS

OTHER NAME :

MEXICAN STYLE ROLLS

QUANTITY PRODUCED : 10 EACH

PORTION SIZE
:
NUMBER OF PORTIONS
COUNTRY : MEXICO
PREPARATION

For yeast
For yeast

FILE NO. : MEX 22

RESTAURANT :
PORTION COST PRICE :
SELLING PRICE :

INGREDIENTS

QUAN
TITY
155
35
30
6
15
2
45
550
2

BOILING WATER
VEGETABLE OIL
SUGAR
SALT
YEAST
SUGAR
WARM WATER
FLOUR
SALT

UNIT

DATE: 18/7/98

UNIT
COST

MILS
GRAM
GRAM
GRAM
GRAM
GRAM
MILS
GRAM
GRAM

PROCEDURE :

1. Pour boiling water into a bowl with the oil and the sugar and salt,
2. Stir until all is dissolved, then cool,
3. Stir yeast into the warm water with the remaining sugar and let stand to start fermenting,
4. Stir in enough flour to make a stiff dough,
5. Knead until elastic and smooth, about 10 minutes,
6. Place into a greased bowl and let stand for 1 hour or until doubled in bulk,
7. Punch the dough down and knead for a few times,
8. Divide into 10 pieces and roll into balls, then into a slight cylinder shape,
9. Pinch the ends and place onto baking sheets,
10. Let rise until doubled in bulk about 35 minutes,
11. Place in an oven (190oC) and cook for about 20 minutes,
12. If desired can brush with salted water before baking,
13. Remove when brown and crusty.

22

TOTAL

23