Soy-Enhanced Pork Fajitas

Meat/Meat Alternate · Vegetable · Grains/Breads · Main Dishes D-

Ingredients	50 Servings		100 Servings		For ____ Servings	Directions
Vegetable broth, non-MSG	-	2 cups	-	1 qt.		1. Dissolve cornstarch in vegetable broth. Heat until thickened.
Cornstarch	2 oz	1/4 cup	2-3/4	1 /2 cup
Vegetable oil	-	2 cups	-	1 qt		2. Whisk oil into cooked broth mixture and set aside to cool.
White vinegar	-	2 cups	-	1 qt		3. Combine white vinegar, sugar, white pepper, garlic powder, chili powder, cumin, and oregano in a bowl. 4. Whisk above ingredients into stock mixture.
Sugar	12 oz	1-1/2 cups	1 lb 8 oz	3 cups
White pepper	-	1 Tbsp 1 tsp	-	2 Tbsp 2 tsp
Garlic powder	-	1 Tbsp 1 tsp	-	2 Tbsp 2 tsp
Chili powder	-	2 Tbsp	-	4 Tbsp
Ground cumin	-	1-1/4 tsp	-	2-1/2 tsp
Dry oregano leaves	-	2 tsp	-	1 Tbsp 1 tsp
Texturized Soy Concentrate (TSC) (unflavored, colored, 1/8" flakes)	11 oz	2 qt	2 lb 6 oz	1 gal		5. Pour 1 qt hot pork broth over the Texturized Soy Concentrate (TSC). Let stand for 20 minutes.
Pork broth, hot	-	1 qt	-	2 qt
Ground pork (raw)	6 lb 4 oz	-	12 lb 8 oz	-	-	6. Brown ground pork over medium heat, until no pink remains. 7. Mix cooked ground pork and Texturized Soy Concentrate (TSC) 8. Pour Marinade over Pork-Texturized Soy Concentrate (TSC) / Isolated Soy Protein mixture and refrigerate overnight.
Canned corn, drained OR	2 lb 4 oz	1 qt 2 cups	4 lb 8 oz	3 qt		9. Combine corn, onions, green peppers, diced tomatoes and salsa in a pan or steam-jacketed kettle. 10. Drain pork-Texturized Soy Concentrate (TSC) mixture. Save 1 cup of the marinade. 11. Add pork mixture to vegetables in pan with 1 cup of reserved marinade. Cook over low heat until vegetables are cooked and hot, 5 to 10 minutes.
Frozen corn	2 lb 4 oz	1 qt 2 cups	4 lb 8 oz	3 qt
Onions, diced	12 oz	2 1/4 cups	1 lb 8 oz	1 qt 1/2 cup
Fresh green pepper, diced	8 oz	2 cups	1 lb	1 qt
Canned, diced tomatoes	1 lb	2 1/2 cups	2 lb	1 qt 1 cup
Canned salsa	1 lb	2 cups	2 lb	1 QT
Flour tortillas, 6 "	-	50 each	-	100 each		12. Place 1/2 cup (4 oz) of filling in each tortilla. Roll or fold tortilla over filling. Serve warm.

SERVING: 1 fajita provides the equivalent of 2 oz of meat / meat alternate, 1/4 cup of vegetables and 1 serving of grains/ breads

YIELD: 50 servings: 16 lb 12 oz (filling) 100 servings: 33 lb 8 oz (filling)

Nutrients Per Serving
Calories 391		Saturated Fat 4.7 g		Iron 3.2 mg
Protein 19 g		Cholesterol 38 mg		Calcium 8 mg
Carbohydrate 35 g		Vitamin A 560 IU / 51 RE		Sodium 406 mg
Total Fat 20.0 g		Vitamin C 10 mg		Dietary Fiber  4 g