Taco Night

Chicken Taco Seasoning · 32 servings

Ingredients

2 cups kosher salt (≈576 g)
1⅔ cups black pepper (≈224 g)
1⅔ cups ground cumin (≈192 g)
1⅔ cups chipotle powder (≈192 g)
13⅓ tbsp dried oregano (≈64 g)

Instructions

Mix all the spices in a small bowl.
Rub evenly over 1 to 1½ lb of chicken before cooking.

Vegan Tofu Taco Crumbles · 124 servings

Ingredients

Instructions

Preheat the oven to 350°F (180°C) and line a large baking sheet with parchment.
Mix the oil, soy sauce, and all the spices in a large bowl into a paste.
Crumble the tofu into the bowl with your fingers and toss until coated.
Spread in a single layer on the baking sheet. Bake 30-35 minutes, stirring every 10 minutes, until nicely browned. Watch them toward the end; the small bits darken first.
Transfer to a skillet with ¾ cup salsa and heat through. Add more salsa if you like it saucier.
Serve in taco shells or tortillas with your usual toppings.

Spanish-Style Rice · 75 servings

Ingredients

25 cups uncooked long-grain rice (≈4.6 kg)
25 cups chicken broth (≈6 L)
4⅔ cups tomato paste (≈1.2 kg)
7¾ cups water (≈1.9 L) - whisk into the paste until smooth before it goes in
6¼ cups onion (≈1 kg)
8⅓ tbsp garlic salt
4⅛ tbsp cumin

Instructions

Whisk the tomato paste and water together until smooth - no lumps, or they will not disperse in the cooker.
Add the rice, chicken broth, thinned tomato paste, onion, garlic salt, and cumin to the rice cooker and stir to combine.
Close the lid and run the regular white rice cycle.
Once done, let it rest a few minutes, then fluff with a fork and serve.

Mexican Pinto Beans - Dry Bean Version · 88 servings

Ingredients

Instructions

Drain the soaked beans, cover with fresh water by 2 inches, and simmer 60-90 minutes until tender. Salt in the last 15 minutes. Drain, reserving the cooking liquid.
Heat a pan over medium heat with a little oil. Sauté the onion 2-3 minutes until softened.
Add the garlic and cook 30 seconds.
Add the beans, cumin, chili powder, cinnamon, black pepper, and enough reserved liquid to loosen.
Simmer 8-12 minutes, stirring occasionally. Mash a few spoonfuls against the pan if you want it thicker.
Stir in the cilantro near the end, then taste for salt.

Mexican Street Corn (Esquites) - #10 Can Version · 84 servings

Ingredients

6 cans corn (≈10.4 kg) - #10 cans, drained
1¾ cups butter (≈392 g)
Kosher salt - to taste
2⅝ cups mayonnaise (≈588 g)
14-28 tbsp lime juice (≈210 mL)
9⅓ tbsp chili powder (≈70 g) - divided
Cotija cheese - crumbled, to taste
Fresh cilantro - roughly chopped, to taste

Instructions

Drain the corn thoroughly.
Working in batches, cook the drained corn over high heat 8-10 minutes per batch, stirring occasionally, until lightly charred.
Off the heat, stir in the butter and salt.
Transfer to serving containers and stir in the mayonnaise, lime juice, and half the chili powder.
Top with cotija, the remaining chili powder, and cilantro.
Serve warm or at room temperature.

Mexican Chopped Salad · 170 servings

Ingredients

Instructions

Pico de Gallo · 170 servings

Ingredients

16 lb Roma tomatoes (≈7.3 kg) - diced
3 lb white or yellow onion (≈1.4 kg) - finely diced
6 bunches fresh cilantro - chopped
8-12 jalapenos - about 3/4 to 1 lb, finely diced
2 cups lime juice (≈480 mL)
¼ cup salt (≈72 g) - then adjust to taste

Instructions

Dice the tomatoes and onions into small, even pieces.
Finely chop the cilantro.
Remove the jalapeno seeds and membranes for a milder pico, or leave some in for additional heat. Finely dice the jalapenos.
Combine the tomatoes, onion, cilantro, and jalapenos in a large mixing container.
Add the lime juice and salt.
Mix thoroughly and taste. Adjust the lime juice and salt as needed.
Refrigerate until service.
Stir before serving and drain excess liquid if necessary.

Taco Night

Chicken Taco Seasoning · 32 servings

Ingredients

Instructions

Vegan Tofu Taco Crumbles · 124 servings

Ingredients

Instructions

Spanish-Style Rice · 75 servings

Ingredients

Instructions

Mexican Pinto Beans - Dry Bean Version · 88 servings

Ingredients

Instructions

Mexican Street Corn (Esquites) - #10 Can Version · 84 servings

Ingredients

Instructions

Mexican Chopped Salad · 170 servings

Ingredients

Salad

Lime-Cumin Vinaigrette

Instructions

Pico de Gallo · 170 servings

Ingredients

Instructions

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