SALSA-BRAISED SHORT RIB TORTA
Yield Portion Size
1 quart |
Red onion, peeled, thinly sliced
|
1 cup |
Lime juice, fresh
|
1/4 cup |
Salt
|
24 lbs |
Beef short ribs, 24 pieces
|
1/4 cup |
Vegetable oil
|
1 gal | |
2 quarts |
Water
|
24 ea |
Telera rolls, sliced, toasted
|
1-1/2 quarts |
Butternut squash, 1-inch diced, roasted
|
3 cups |
Queso fresco
|
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 192 mg | 19% |
Carbohydrate | 57 g | 19% |
Cholesterol | 273 mg | 91% |
Total Fat | 124 g | 191% |
Iron | 9 mg | 52% |
Potassium | 756 mg | 0% |
Calories | 1637 kcal | 82% |
Sodium | 2769 mg | 114% |
Protein | 71 g | 142% |
Polyunsaturated Fat | 7 g | 33% |
Saturated Fat | 53 g | 263% |
Sugars | 10 g | 1% |
Vitamin C | 16 mg | 27% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
To make PICKLED RED ONIONS: Combine all ingredients in a 5-quart container.
-
Step 2
Marinate in the refrigerator for at least 8 hours.
-
Step 3
To make SHORT RIBS: Sear short ribs in oil in a large Dutch oven over medium-high heat until browned on all sides. Transfer ribs to a hotel pan.
-
Step 4
Combine Rosarita® Green Chile Tomato Salsa and water; pour over ribs.
-
Step 5
Cover and bake at 325°F for 3 hours or until beef is fork tender.
-
Step 6
Shred beef; discard bones and cartilage. Return beef to cooking liquid.
-
Step 7
Hold warm for service.
-
Step 8
To make ONE PORTION: Layer the bottom half of telera roll with 1/2 cup shredded meat, 1/4 cup roasted squash, 2 tablespoons pickled onion and 2 tablespoons queso fresco; replace roll top.
-
Step 9
CHEF'S NOTE: Short ribs can be made ahead of time and stored in the refrigerator for up to 3 days. Individual portions can be reheated for service.
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