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Panucho Pibil

Panucho Pibil

Ingredients

  • 4 oz Pork Cushion Meat Boneless Carnita Style Fully Cooked Boil In Bag Frozen
  • 1 Ea Lime Fresh, zest one, juice all
  • 1/2 Ea Orange NavelNalencia 88 Size Fresh, zested and juiced
  • 1/2 Tsp Paste Achiote Dry Delivers Within 3-5 Business Days
  • 1 1/8 Tsp Salt Coarse Kosher, divided
  • 1 1/8 Tsp Pepper Black Ground Regular Grind 30 Mesh, divided
  • 5 Tbsp Oil Salad Liquid Soybean Trans Fat Free
  • 1 Ea Onion Red Jumbo Carton Fresh, peeled, cut in 1/4" strip
  • 1/4 C Oil Olive Pomace Import

Refried Black Beans (1 serving)

  • 1/4 C Oil Salad Liquid Soybean Trans Fat Free
  • 3/4 C Onion Yellow Jumbo Bag Fresh
  • 2 Ea Garlic Whole Peeled Reclosable Bag 100-130 Cnt/lb Fresh, minced
  • 1/2 C Chilies Green Diced Mild Steam Peeled
  • 1/2 Tsp Pepper Cayenne Ground Red
  • 1/2 Tsp Cumin Seed Ground
  • 1 Tsp Salt Coarse Kosher
  • 2 lb Bean Black Fancy Unseasoned, drained
  • 2 Ea Tortilla Corn White 6" Raw Refrigerated
  • 1/3 oz Pepper Jalapeno Sliced Nacho

Preparation

  1. For the pickled red onions, juice 5 of the limes.
  2. In a small bowl, mix together the red onion strips, lime juice, 1/4 C of olive oil, 1 Tsp of salt, and 1 Tsp of black pepper. Let sit for 30 minutes. This can be made up to one day ahead of time.
  3. Zest and juice the remaining lime and the orange.
  4. For the conchinita pibil, heat a medium saute pan over medium-high heat. Add 1 Tbsp oil.
  5. When hot, add the achiote paste and saute for 30 seconds to bloom the flavor and aromas.
  6. Add the carnitas (pulled pork), lime juice, lime zest, orange juice and orange zest.
  7. Cook for 2-3 minutes to heat all the way through. Season with salt and black pepper.
  8. In another large saute pan, heat 1/2 cup oil to about 350'F.
  9. While oil is heating. sandwich 1/2 cup of warm refried black beans between the two tortillas, sticking them together.
  10. Then fry the Panuchos in the hot oil until golden in color, about 3 minutes per side.
  11. Remove from the pan and drain on a paper-towel-lined plate.
  12. Top with panucho with about 1/3 cup of cochinita pibil. Top with the pickled red onions and jalapenos.
  13. Top with the pickled red onions and jalapenos.

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