Term
CORAZON BURRITO (DINNER BURRITO)
INGREDIENTS:
14 INCH TORTILLA , 6OZ CHOICE OF MEAT OR VEG OPTIONS, 4 OZ RICE, 2 OZ CHEDDAR JACK CHEESE, 2OZ AVOCADO, 2 OZ LIME CILANTRO CREMA, 4 OZ CHOICE OF BEANS
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Definition
DIRECTIONS:
1.Place Tortilla on Grill and warm Both Sides Thoroughly
2.Remove Burrito from Grill and put in meat option, beans, rice, cheese, avocado, and crema
3.Roll Burrito and Place on Grill to Seal it
4.Remove Burrito from Grill and cut in half place on plate
5.Garnish with 3oz lettuce, 1oz queso fresco, and 1oz tomato on the side
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Term
CORAZON BURRITO (LUNCH BURRITO)
INGREDIENTS:
12 INCH TORTILLA , 4OZ CHOICE OF MEAT OR VEG OPTIONS, 3 OZ RICE, 2 OZ CHEDDAR JACK CHEESE, 2OZ AVOCADO, 2 OZ LIME CILANTO CREMA, 4 OZ CHOICE OF BEANS
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Definition
DIRECTIONS:
1.Place Tortilla on Grill and warm Both Sides Thoroughly
2.Remove Burrito from Grill and put in meat option, beans, rice, cheese, avocado, and crema
3.Roll Burrito and Place on Grill to Seal it
4.Remove Burrito from Grill and cut in half place on plate
5.Garnish with 3oz lettuce, 1oz queso fresco, and 1oz tomato on the side
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Term
CORAZON ENSALADA
INGREDIENTS:
6 OZ SALAD MIX, 5 OZ MEAT/VEG OPTION, (7 SHRIMP IF THAT IS CHOICE), 3 OZ RICE, 3 OZ CHOICE OF BEANS, 2 OZ CHEDDAR JACK CHEESE, 1 OZ TOMATOES, 1 OZ LIME CILANTRO CREMA, 5 SLICES AVOCADO, 1/2 OZ CILANTRO, 2 OZ CHOICE OF SALAD DRESSING
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Definition
DIRECTIONS:
1. Place 6 oz salad mix into bowl
2. Tope with meat or veg option, Rice, Beans, cheese, tomatoes, crema, avocado, and cilantro
3. Serve with side of dressing (default is chipotle ranch)
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Term
SALMON TACOS
Ingredients:
TWO 5 INCH FLOUR TORTILLAS, 3 OZ SALMON STRIP PER TACO, 1/2 OZ RED CABBAGE PER TACO, 1/2 OZ SHREDDED LETTUCE PER TACO, 1/2 OZ CHIPOTLE AIOLI PER TACO, 1 SLICE WATERMELON RADISH
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Definition
Directions:
1. Warm 5 inch tortillas on the grill on both sides
2. Place strip of salmon onto grill with a small amount of oil and season
3.Flip salmon after 3 minutes of cook time and cook other side
4.Remove tortilla from grill and place salmon inside
5.Top taco with red cabbage, lettuce, chipotle aioli and slice of watermelon radish |
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Term
TILAPIA DINNER
INGREDIENTS:
6 OZ PORTION OF TILAPIA, 5 OZ SAUTEED VEGETABLES, 1 CUP CILANTRO RICE, 2 OZ MANGO PICO DE GALLO, GRILLE SEASONING
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Definition
DIRECTIONS:
1. Cook Tilapia on the grill and season with grill seasoning
2. Cook Vegetable mix in saute pan on stove
3. Pack a soup cup with cilantro rice and place in microwave for 1 1/2 Minutes
4.Place Rice in middle of plate after cooked, arrange vegetables around the rice
5. Place cooked tilapia on top of rice
6. Mango Pico De Gallo on top |
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Term
VEGAN ENSALADA
Ingredients:
6 OZ SALAD MIX, 3 OZ BLACK BEANS, 3 OZ RICE, 2 OZ PICO DE GALLO, 5 SLICES AVOCADO, 5 OZ SAUTEED MUSHROOMS, 2 OZ LIME CUMIN VIAIGRETTE (ON SIDE), 5 OZ MEAT/VEG OPTION
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Definition
Directions:
1. Sauté mushroom mix on grill, and meat or sautéed veggies
2. Assemble salad by placing salad mix in bowl
3. Top with rice, black beans, Pico de Gallo, mushrooms, place avocado on top
4. Serve with 2oz side of Lime Cumin Vinaigrette on the side |
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Term
VEGAN MUSHROOM RAGOUT
Ingredients:
5OZ CRIMINI MUSHROOMS (QUARTERED) , 2 OZ DICED ONION, 5 OZ SOY CHORIZO, 1 OZ DICED TOMATO, 1/2 OZ JALAPENOS, 16 FL OZ WHITE WINE, 1/2 OZ MINCED GARLIC, TOTAL SEASONING TO TASTE
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Definition
Directions:
1. Heat a pan on the stove with medium high heat add oil and heat
2. Add garlic, jalapeno, soy chorizo, and onion to pan, break up the soy chorizo, and Crimini Mushrooms and sauté
3. Saute for 4 to 5 minutes Deglaze pan with white wine and cover to steam
4. Cook for 3 to 4 minutes more then pour into large ceramic boat
5. Serve with a Large Spoon and a basket of chips |
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Term
VEGAN TACO PLATE
Ingredients:
(FOR 3 TACOS), 2 OZ VEG OPTION PER TACO, 1/2 OZ DICED TOMATO PER TACO, 1/2 OZ CILANTRO PER TACO, 1/2 OZ ONION PER TACO, 1 OZ BLACK BEANS PER TACO, 1 SLICE WATERMELON RADISH PER TACO, (FOR SALAD), 4 OZ OF SALAD MIX, 3 SLICES AVOCADO, 1 OZ RED CABBAGE, 5 SLICES WATERMELON RADISH, 2 OZ LIME CUMIN VINAIGRETTE (SERVED ON SIDE) |
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Definition
Directions:
1. Warm 2-4 inch Tortillas per taco (6 alltogether) on the grill on both sides with some oil
2. Remove Tortillas from grill and place on plate with veg option, add 2oz black beans and set on garnish station
3. Top tacos with tomato, cilantro, onion, and radish
4. Place salad mix on the other side of plate, put on avocado, red cabbage, slices of radish and tomato
5. Place 2oz side of Lime Cumin Vinaigrette on the side of salad (For Lunch option all portions are the same but there is only 2 tacos instead of 3) |
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Term
WET BURRITO (DINNER WET BURRITO)
INGREDIENTS:
14 INCH TORTILLA , 6OZ CHOICE OF MEAT OR VEG OPTIONS, 4 OZ RICE, 2 OZ CHEDDAR JACK CHEESE, 2OZ AVOCADO, 4 OZ CHOICE OF BEANS, 6 OZ RED ENCHILADA SAUCE, 2 OZ CHEDDAR AS TOPPING, 3OZ CREAMA TOPPING
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Definition
DIRECTIONS:
1.Place Tortilla on Grill and warm Both Sides Thoroughly
2.Remove Burrito from Grill and put in meat option, beans, rice, cheese, avocado, and crema
3.Roll Burrito and Place on Grill to Seal it
4.Remove Burrito from grill place on plate and top with Red Enchilada Sauce, also top with cheese and place in salamander to melt
5.Top Burrito with 3oz of Crema Topping
6.Garnish with 3oz Lettuce on side
7.Serve with Steak Knife placed Under Burrito |
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