Nuevo Taco

Menu Part: 
Entree
Cuisine Type: 
American

Served in the Mexican concept Nuevo at this northern Indiana university, students enjoy Nuevo Tacos because of the “full flavor and freshness of our recipes and that they have the option to choose how they would like their taco to be complemented,” says Anthony Coschignano, director of dining services. Students can tailor their dishes by choosing the protein (pork, chicken or flank steak) and toppings. 

Ingredients

Nuevo Taco
Yield: One portion
1.2 oz. selected protein (pork carnitas, marinated chicken, flank steak), recipes follow
1 6-in. flour tortilla
1 oz. finely shredded Mexican cheese
¼ oz. shredded lettuce

Nuevo Pork Carnitas
Yield: 33 pounds (440 1.2-ounce portions)
40 lb. boneless natural pork butt
2 ½ gal. Nuevo Pork Carnitas Marinade (recipe follows)
1 10# can pineapple chunks

Nuevo Pork Carnitas Marinade
Yield: 2.5 gallons (320 1-ounce portions)
2 lb. red chili, seeded
½ gal. salad oil (olive or mixture)
1 gal. 100% pineapple juice
3 lb. peeled garlic
¾ gal. distilled white vinegar
4 tbsp. no-added MSG chicken base
2 tbsp. course kosher salt
2 tbsp. black pepper
1 lb. fresh cilantro

Steps

  1. Warm tortilla on flat top. Assemble per customer request.
  2. Serve with pico de gallo, tomatoes, sour cream and corn salsa. 

Nuevo Pork Carnitas

  1. Place pork in container. Cut each pork butt into four pieces.
  2. Submerge in marinade. Cover tightly, label and date and place in refrigerator for at least 6 hours, preferably overnight.
  3. Remove pork from marinade and place in roasting pan.
  4. Pour pineapple chunks with juice evenly over pork. Cover with plastic and foil tightly to retain steam.
  5. Cook at 350°F, until internal temperature reaches 155°F. 
  6. Remove from roasting pan and shred for service.

Nuevo Pork Carnitas Marinade

  1. Combine all ingredients and mix until smooth.
  2. Label and hold for use in refrigerator. 

Recipe by Valparaiso University (Indiana)

More From FoodService Director

Menu Development
usa map regions

From global flavors to clean labels, it’s clear that some buzzworthy noncommercial menu trends are universal. But FoodService Director ’s 2016 surveys have revealed some noteworthy differences within segments in the Northeast, South, Midwest and West regions. We combed through data from our College and University Census, Hospital Census and Long-Term Care/Senior Living Census for the most surprising variations in menu trends and expectations.

1. Plant-based dishes are on the rise at Midwestern colleges and universities

Seventy-seven percent of C&U operators in this region say...

Industry News & Opinion

Ithaca College is turning to new solutions to address overcrowding at a dining hall that is already understaffed, The Ithacan reports .

The Ithaca, N.Y., school's Terrace Dining Hall has seen a large influx of students this year after being renovated, causing lines to wrap around the dining hall.

To ease congestion, Sodexo Area General Manager Jeffrey Scott told The Ithacan that the eatery has added a separate entree line, as well as signage displaying menu items at less-crowded food stations in an effort to draw students to the other side of the dining hall.

The...

Menu Development
mac cheese pizza

Anybody think the popularity of mac and cheese has played out? Anyone?

More likely, foodservice directors are trying to bake new life into the comfort staple by tweaking the presentation and components. Here’s a snapshot of how that rejuvenation effort looks in streetside restaurants.

Industry News & Opinion

Noncommercial foodservice operations and other employers would be spared from costly new overtime pay regulations if 21 states succeed in the legal challenge they jointly filed yesterday.

The lawsuit asks the U.S. District Court for the Eastern District of Texas to set aside the rules, which are scheduled to take effect on Dec. 1.

If the court rejects the request, restaurants and other businesses will be required after that date to pay overtime to any salaried employee who works more than 40 hours in a week and earns less than $47,476 on an annual basis.

The...

FSD Resources