Angela Mia

Yield: 24 portions
Portion Size: 1-1/4 cups

Ranchero Salsa:
Olive oil 2 tbsp
Yellow onion, small dice 1/2 cup
Garlic clove, crushed 4 ea
Serrano pepper, stemmed, seeded, chopped 2 ea
Angela MiaŽ Whole Peeled Tomatoes27000 38018 6 cups
Dried oregano 2 tsp
Kosher salt 2 tsp
Rice and Tomato Sofrito:
Extra virgin olive oil 1/4 cup
Yellow onion, small dice 2 cups
Garlic clove, minced 12 ea
Fresh cilantro, chopped 2 cups
Angela MiaŽ Fire Roasted Diced Tomatoes, drained27000 380691 cup
Kosher salt 4 tsp
Long grain white rice, cooked 8 cups
Beef Milanesa:
Ranch StyleŽ Black Beans46900 7317812 cups
Beef top round, sliced 1/4 " thick, cut into 24 pieces (4 oz. each), breaded, fried 6 lb


  1. Make RANCHERO SALSA: In a saucepot, heat olive oil over medium-high heat. Add onion, garlic and serrano pepper; stir for 5 minutes or until lightly browned.
  2. Add whole peeled tomatoes, oregano, and salt. Bring to a boil, reduce heat and simmer for 10 minutes. Remove from heat and carefully puree until smooth.
  3. Make RICE AND TOMATO SOFRITO: Place olive oil in a saucepot over medium heat; saute yellow onion and garlic until transparent. Add cilantro, fire roasted diced tomatoes and salt. Heat through. Combine tomato mixture with cooked rice; heat for 2 minutes or until heated through.
  4. To Make One Serving: Place 1/2 cup of sofrito and 1/2 cup of heated black beans on each plate.
  5. Top with a piece of beef and 1/4 cup of salsa.
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