Cook Talk

Beef and chicken Fajita bar for 100
ellen
04/20/08 		Good effort Jenna,
chicken - 20lbs.
beef - 20 lbs.
This is enough meat, I might up just a bit and split a little heavier to the beef 18/25 maybe, as beef is usually more popular

shredded cheese - 6 lbs.
OK
refried beans - 7-8 lbs. (raw- will cook up to 3-4 gallons- consider borracho beans for part, esp with black beans, very tasty and more traditional with fajitas)

rice - 7-8 lbs. (raw) good

chips - do not know. corn chips 8 pounds per 100. Not only good with the salsa, but some people will make taco salad instead of fajitas.

salsa - 7 lbs.
tortillas - three per person- might go 4- cheap, and they do freeze. Get part corn.

sour cream - 5 lbs.
pico de gallo - 6 lbs.
quacamole - 5 lbs. , I would probably go 7 pounds on the
All OK , I would probably go 7 pounds on the sour cream and guacamole.

The only thing I would add is a traditional shredded lettuce salad, about 12-15 pounds.

ellen
04/20/08 		I forgot to mention that you want your grilled bell pepper strips and onions with the fajita meat. About 1 pound total for each 2 pounds meat. We can get grilled red bell pepper strips frozen here, and they are very good with this dish.

Avocados depends on the recipe. I would by a case at a big produce market (wholesaler) a week ahead. Tell the produce man when you plan to use them and he will sell you a case that will ripen perfectly, no bruises, and you will have plenty of fresh, ripe avocados for your dinner.

If they get ripe a day ahead just refrigerate. If they are too slow, bury in flour for 24 hours the day before.

Desserts? Fresh cold watermelon, or a fruit salad with mango and papaya, and a good poundcake to ladle it over. A pourable custard sauce on the side if you like.

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