Recipe: Chicken Taco Filling, Spanish Rice, Pork Adobo, Mexican Casserole - Quantity Recipes

Dear JB: That is quite an enterprise & I commend your effort. I am going to help you as much as I can. The first suggestion is that you enlist a group of friends to help you; not only cooking but also serving the dishes & later, helping in the cleaning process.

Here are some recipes & my recommendations:

CHICKEN TACO FILLING
Makes 48 servings

36 boneless, skinless chicken breasts
3 cups orange juice
3 cups lemon juice
3 cups lime juice
3 small onions, diced
24 cloves garlic, minced
2 Tbsp. Mexican dried oregano
2 Tbsp. achiote paste
salt and pepper
4 cups chicken broth

Combine all ingredients in a large bowl. Marinate chicken for 30 minutes.

Grill on a charcoal grill. Slice chicken breasts into strips. Keep warm until ready to serve in a pan with the chicken broth.

Note from Gladys:

You must triple this recipe for 150 guests. Also, you must buy 150 already made tacos (the flour or corn tortillas). Also, you should buy at least 10 big bags of already chopped lettuce; 10 big bags of shredded cheddar cheese & 50 to 75 lbs of chopped tomatoes. If you want I can look for my recipe for Achiote Paste & perhaps, my recipe for Pico de Gallo. You must then adapt those recipes for your 150 guests.

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SPANISH RICE for 25, 50, 75, 100

25 servings
1 1/2 cups bacon drippings or oil
2 1/2 cups long grain rice
1 1/2 cups onion, chopped
1 1/2 cups celery, chopped
1 1/2 cups bell pepper, chopped
3 cans (16 oz. each) tomatoes, diced
3 cans (16 oz. each) water
1 tbsp. salt
1 tbsp. sugar
2 tbsp. chili powder
1/2 tsp. black pepper
1 tbsp. Worcestershire

50 servings
1 3/4 cups bacon drippings or oil
5 cups long grain rice
3 cups onion, chopped
3 cups celery, chopped
3 cups bell pepper, chopped
5 cans (16 oz. each) tomatoes, diced
5 cans (16 oz. each) water
2 tbsp. salt
2 tbsp. sugar
4 tbsp. chili powder
3/4 tsp. black pepper
1 1/2 tbsp. Worcestershire

75 servings
2 1/2 cups bacon drippings or oil
7 cups long grain rice
4 1/2 cups onion, chopped
4 1/2 cups celery, chopped
4 1/2 cups bell pepper, chopped
8 cans (16 oz. each) tomatoes, diced
7 cans (16 oz. each) water
3 tbsp. salt
3 tbsp. sugar
6 tbsp. chili powder
1 1/4 tsp. black pepper
2 tbsp. Worcestershire

100 Servings
2 1/2 cups bacon drippings or oil
9 cups long grain rice
6 cups onion, chopped
6 cups celery, chopped
6 cups bell pepper, chopped
10 cans (16 oz. each) tomatoes, diced
9 cans (16 oz. each) water
3 tbsp. salt
4 tbsp. sugar
8 tbsp. chili powder
1 1/2 tsp. black pepper
3 tbsp. Worcestershire

Put water and tomatoes on to heat. Saute rice in oil until all is lightly browned. Bring water to boil, add rice and spices. Saute onion, celery & pepper until crisp tender. Add to rice pot. Simmer covered until rice is tender, about 30 minutes. (Alternate method, in the place of simmering rice pour into casserole pan, cover tightly and put in oven at 325 degrees for 45 minutes.)

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Here are additional options if you want to consider them:

PORK ADOBO
Yield: 24 servings. (adapt this recipe to 150 servings-it will be this recipe approximately 6 times)

1 lb., 8 oz. onions, rough chopped
6 oz. poblano pepper, seeded, rough chopped
3 oz. ancho chile, rehydrated if dried, seeded, rough chopped
3 oz. garlic, chopped
1/2 cup prepared mole sauce (you can buy the mole sauce at Mexican or Spanish markets)
3 quarts chicken broth
10 oz. all-purpose flour
2 Tbsp. coarse salt
1 1/2 tsp. ground black pepper
6 lbs. pork tenderloin, trimmed
3/4 cup vegetable oil
2 cinnamon sticks
3 bay leaves
4 oz. granulated sugar
1/3 cup blackstrap molasses
1/3 cup chili power
3 Tbsp. ground cumin
3 Tbsp ground Mexican oregano
2 lbs., 4 oz. plum tomatoes, seeded, quartered
6 oz. red bell pepper strips
6 oz. yellow bell pepper strips
6 oz. poblano pepper strips
24 squares baked cornbread
3/4 to 1 cup cilantro, chopped, garnish

Combine onions, poblano, ancho chile, garlic and mole in container of electric blender. Add broth; blend into puree. Set puree aside.

Combine flour, coarse salt and pepper in shallow pan. Cut pork into 1-inch cubes; dredge meat in seasoned flour. Sear meat in hot oil in small batches in large pot. Drain off oil. Add cinnamon, bay leaves, sugar, molasses, chili powder, cumin and oregano to pot. Stir in reserved puree. Bring mixture to simmer; cook 20 minutes over low heat.

Add tomatoes to pot; simmer 10 minutes longer. Remove cinnamon sticks and bay leaves. Stir in bell peppers and poblano strips; simmer 7 to 10 minutes until pepper strips soften slightly.

For each serving, ladle 8 oz. (1 cup) hot pork adobo over one square baked cornbread. Sprinkle adobo with cilantro.

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MEXICAN CASSEROLE for 25, 50, 75, 100

# of Servings
Measurement
25
50
75
100

Extra Lean Ground Beef
Pounds
5
10
15
20

Cheese, Grated
Pounds
2
4
6
8

Onion, Chopped
Cups
1/2
1
1 1/2
2

Chili Seasoning
1.25 oz. Pkgs.

6
9
12

Water
Quarts
1 1/2
3
4 1/2
6

Corn Tortillas
Dozen
2
4
6
8

Water*
Cups
1/2
1
1 1/2
2

Chili Seasoning**
1.25 oz. Pkgs.
1/3
1
1 1/2
2

Brown meat in a large skillet. Drain excess fat. Saute onion. Stir in chili seasoning mix. Add enough water to get a thin chili. Bring to a boil. Remove from heat. The water amount listed above is an estimate and is not exact.

Spray casserole pans, spread a thin layer of hot meat mixture, add layer of TORTILLAS, add layer of grated Cheese, then repeat tortilla and meat layers until all chili is used. Final layer must be meat mixture.

** Mix Chili Seasoning with * water and pour over top of casserole. Cover with foil and bake at 350 degrees for 1 hour. Grated cheese may be sprinkled over the top after removing foil cover. Serve with salsa.

If you use meat with a high fat content, make chili a day early and chill overnight. Remove all fat and heat chili to boiling, remove from heat and make the casserole.

Good luck & let me know if you need additional help.