DIRECTIONS

1. Remove turkey barbacoa product from the freezer using oldest pack date first. Products may be kept in original packaging, set on sheet pan(s), and placed on ready-to-eat shelf. Cover, label, and date all products. Allow to thaw under refrigeration for 24-72 hours.
2. Prepare Cilantro Ranch Dressing Wash fresh produce vigorously under cold running water or by using chemicals that comply with the 2001 FDA Food Code. On clean cutting board, trim and chop cilantro In small bowl, add sour cream, chopped cilantro, onion powder, garlic powder, lime juice. Combine well.
3. Label, cover, and date. Place in cooler and hold cold until time of service. Prepare turkey barbacoa by one of the following methods: Bake: Preheat conventional oven to 300°F or convection oven to 325°F. Empty entire contents of the package into a baking pan. Bake uncovered for 30-35 minutes, then remove from oven and break apart the meat with tongs or meat forks. Place back in oven and cook covered for 30-35 minutes until thoroughly heated and browned or until internal product temperature reaches 140°F. Remove from oven and break up shreads further and mix in sauce created by the meat. Boil: Stock Pot - Fill large stock pot with enough water to cover barbacoa. Bring water to boil. Place barbacoa in original bag in boiling water. Boil for 1 hour 15 minutes to 1 hour 25 minutes and until internal temperature reaches 140°F as measured by a meat thermometer. Remove from water and place product in pan. Remove bag and shred with fingers, tongs, or meat forks. Combi Heat: Combination Oven - Preheat oven to 300°F. Empty entire contents of the package into a baking pan. Bake uncovered for 25-30 minutes, then remove from oven and break apart the meat with tongs or meat forks. Place back in oven and cook covered for 25-30 minutes until thoroughly heated and browned or until internal product temperature reaches 140°F. Remove from oven and break up shreads further and mix in sauce created by the meat.
4. Remove tortillas and cheese from cooler using oldest pack date first. Preheat oven to 350°F. Line sheet pan(s) with parchment paper. Lay each tortilla flat on a clean surface. Add 1.5 ounce of shredded barbacoa to the center of each tortilla. Add 1 tablespoon of cheddar cheese on one side edge of each tortilla, next to the shredded barbacoa. Lift the left edge of the tortilla and tuck it around and under the meat. Continue to roll the tortilla around the meat and cheese tightly, to form a flauta (also known as a "rolled taco").
5. Note: For best quality outcome, place the cheese inside the tortilla so that when rolled, cheese faces down to assist with sealing the seam during cook process. Place the flautas seam down on a clean, lined sheet pan to prevent unrolling. Leave a small space on sheet pan(s) between each flauta to swell slightly during cooking process. Spray top of flautas with buttery non-stick spray. Place flautas in oven and bake for ~10 to 12 minutes. Tops of tortilla will crisp. Remove product from oven. Caution! Finished product is hot. Use oven mitts when handling product to avoid injury. CCP: Place product in warming cabinet until served. Ensure that hot food is held at a temperature above 140°F.
6. Offer each student two (2) barbacoa flautas. Drizzle 2 tablespoons of cilantro lime dressing over top of flautas or portion on side as a dipping sauce. Note: If desired, serve with dipping sides such as salsa, guacamole, sour cream, and/or queso cheese sauce.