CARNE ASADA MADE WITH V8® SPICY HOT VEGETABLE JUICE

Nutrition Facts

Serving Size

8 SERVINGS

Amount Per Serving

Calories 412

% Daily Value

Total Fat 19.8g

30%

Saturated Fat 5.7g

29%

Cholesterol 107mg

36%

Sodium 771mg

32%

Total Carbohydrate 21.7g

Dietary Fiber 4.6g

18%

Protein 37.2g

74%

Vitamin A 20%

Vitamin C 25%

Calcium 7%

Iron 31%

Total Time

Serving & Size

8 SERVINGS

A traditional Mexican must-have, this dish is made with marinated steak garnished with corn relish and ancho chili tomato sauce.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

estimate your profit

Step 1

Profit Per Serving
Selling Price	-	Serving Cost	=	Profit Per Serving

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2

Profit Per Meal
Servings	×	Profit Per Serving	=	Profit Per Meal

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3

Profit Per Day
Meals Per Day	×	Profit Per Meal	=	Profit Per Day	Gross Margin

Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

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Ingredients	Weight	Measure	Instructions

Instructions

1	Prepare Steak: 1. Season steak with salt, pepper and ground ancho pepper. Marinate for 1 hour in refrigerator. 2. Cook steak on a hot grill to desired temperature. CCP: Heat to a minimum internal temperature of 158°F for 1 minute.
2	Prepare Tomato Sauce: 1. In a medium size pot heat olive oil. Sauté onions and garlic. Cook for 5 minutes. 2. Add V8® Spicy Hot Vegetable Juice and tomatoes. Simmer for 25 minutes on low heat. 3. Add ground ancho pepper and black pepper. Let simmer for 10 more minutes. 4. Puree mixture in blender until smooth. Reserve. CCP: Hold for hot service at 140°F or higher until needed. .
3	Prepare Corn Relish: 1. In a medium mixing bowl, add roasted corn, diced grilled red onions, lime juice, olive oil, salt, pepper. Mix thoroughly. Reserve.
4	Serve: 1. Using a #12 scoop, portion 1/3 cup corn relish in center of round dinner plate. 2. Using tongs, top with 1 steak (about 4.5 ounces). 3. Using a 2-oz. ladle, drizzle ¼ cup sauce around dish. 4. Using a scant # 100 scoop, garnish with about 1-1/2 teaspoons grilled onions. Serve immediately

Ingredients	Weight	Measure

Instructions

To Prepare Steak:

1. Season steak with salt, pepper and ground ancho pepper. Marinate for 1 hour in refrigerator.

2. Cook steak on a hot grill to desired temperature.

CCP: Heat to a minimum internal temperature of 158°F for 1 minute.

To Prepare Tomato Sauce:

1. In a medium size pot heat olive oil. Sauté onions and garlic. Cook for 5 minutes.

2. Add V8® Spicy Hot Vegetable Juice and tomatoes. Simmer for 25 minutes on low heat.

3. Add ground ancho pepper and black pepper. Let simmer for 10 more minutes.

4. Puree mixture in blender until smooth. Reserve.

CCP: Hold for hot service at 140°F or higher until needed.

.

To Prepare Corn Relish:

1. In a medium mixing bowl, add roasted corn, diced grilled red onions, lime juice, olive oil, salt, pepper. Mix thoroughly. Reserve.

To Serve:

1. Using a #12 scoop, portion 1/3 cup corn relish in center of round dinner plate.

2. Using tongs, top with 1 steak (about 4.5 ounces).

3. Using a 2-oz. ladle, drizzle ¼ cup sauce around dish.

4. Using a scant # 100 scoop, garnish with about 1-1/2 teaspoons grilled onions. Serve immediately

Recipe Tip

48 ounces raw beef used in recipe.

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