Nuevo Tacos

Menu Part: 
Entree
Cuisine Type: 
American

Anthony Coschignano
Director of Dining Services
Valparaiso University
Valparaiso, Ind.

Served in the Mexican concept Nuevo at this northern Indiana university, students enjoy Nuevo Tacos because of they have the option to choose how they would like their taco to be complemented, says Coschignano. Students can tailor their dishes by choosing the protein (pork, chicken or flank steak) and toppings. Heat seekers opt for the pork carnitas with their red chili marinade.
 

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

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources