Latin Brisket Sandwich with Mango-Jicama Slaw

latin brisket sandwich
Menu Part: 
Sandwich/Wrap
Cuisine Type: 
Mexican
Serves: 
8

This sweet and savory brisket sandwich combines Latin-spiced brisket with jalapeno cheese and mango-jicama slaw on a bread roll. Operators can experiment with different specialty rolls for new iterations.

Ingredients

3-3 1⁄2 lb. beef brisket
2 tbsp. cumin powder
2 tbsp. ancho chili powder
2 tsp. orange zest
Olive oil, as needed
5 tbsp. chipotle adobo sauce
2 jalapeno chilies, seeded, minced
1 cup orange juice
Hot water, as needed
1 1⁄2 cups mayonnaise
1 mango, peeled, pitted and cubed
1 tsp. cumin powder
2 cups jicama, shredded
2 cups carrots, shredded
1⁄2 cup cilantro, chopped
1⁄2 lb. jalapeno cheese, sliced
8 rolls, sliced and toasted
 

Steps

1. Season brisket. Combine cumin, chili powder and orange zest; rub into meat. Sear brisket in olive oil; place in roasting pan with chipotle, jalapeno, orange juice and hot water to cover. Braise at 350 F for approximately 2 hours.

2. Puree mayonnaise, mango and cumin; toss with shredded jicama, carrot and cilantro.

3. Slice brisket to desired thickness. Layer 4-5 slices of brisket on half of roll; top with 2-3 slices of cheese; melt under broiler. Top with slaw and top of roll.

More From FoodService Director

Industry News & Opinion

George Washington University in Washington, D.C., is adding an additional $200 in dining dollars to each student's dining plan this fall, The GW Hatchet reports.

The boost comes just a year after the university switched to an open-format dining plan that allows students to spend their entire meal fund off campus; allowed venues include about 90 grocery stores and restaurants.

While students support the new plan, they are concerned about dining affordability. In conjunction with discounted meal deals that were implemented last semester, school officials hope the extra $200...

Ideas and Innovation
breakfast restaurant food

This March, past FSD of the Month Randy Lait and his team gave the FoodService Director staff a tour of the operations at North Carolina State University. During our visit, Randy shared how data is affecting their menu creation and menu mix. At the university, they’re encouraging chefs to use big data—and not just gut feelings—to inform menu decisions.

Every foodservice operator wants to offer more contemporary items in order to please their customer base and keep chefs challenged and engaged. Many chefs make those decisions based on their own tastes, or what’s exciting them at the...

Ideas and Innovation
french press

While a French press isn’t a tool found in most noncommercial kitchens, operators might want to think twice about multiple uses for this fancy coffee maker. Staff at the Hard Rock Cafe are using the French press to muddle fruit and alcohol for their mixed drinks, while at Chicago bar Moneygun, bartenders use a French press to blend spices and tea for hot toddys.

Ideas and Innovation
student food tray

Stories of students who can’t pay for lunch being given a subpar meal or shamed for their debt have proliferated in recent years, and it’s not an uncommon problem. The SNA’s 2016 School Nutrition Operations Report found that about three-quarters of school districts had an unpaid student meal debt at the end of last school year, an increase from 71% of districts reporting debt in 2014.

Government has begun to take action. In April, the USDA issued new regulations mandating that schools implement unpaid meal policies by the start of the 2017-18 school year and clarifying that schools...

FSD Resources