Los Cabos Shredded Beef Salsa Roja Tamale, 60 x 5 oz Case

Los Cabos Shredded Beef Salsa Roja Tamale, 60 x 5 oz Case from Los Cabos is a foodservice case item for commercial programs, retail stocking, and planned bulk purchasing. Shredded beef with salsa roja, corn masa, tamale, Wrapped in a Corn Husk, bulk packaged, 5 oz. Case pack: 60 - 5 OZ. DOT item 813515; case GTIN 10706574998701. DOT category: Default Category. Handling: Frozen. Storage: Store Frozen Use: Heating Instructions: Tamales are precooked. FOR BEST RESULTS, STEAM FROM A REFRIGERATED STATE. Leave corn husks on during heating. Heat to an internal temperature of 160 deg. F. Caution: Do not over heat. Heating above 165 deg. F. may cause filling leakage. HEATING TIMES MAY VARY DUE TO VARIATION IN EQUIPMENT USED. Always be careful working around steam. STEAMED: Place tamales in a steamer or in a re-heating unit with husks so that tamales do not come in direct contact with the water. Steam on high heat. Frozen: 25-30 mins. Refrigerated: 15-20 minutes. MICROWAVE: Wrap tamale in a damp paper towel and place on a microwave safe plate. Frozen: Heat on High for 1 min. 50 sec. - 2 min. 10 sec. Refrigerated: Heat on High for 75-85 sec. STEAM PAN with perforated insert used when storing multiple tamales for longer periods of time: Fill 4" steam table pan with approximately 1" to 1 1/2" water and insert a 2" perforated steam tray. Place a rolled-up towel or aluminum foil at one end of pan and arrange 24 tamales on top. Place seam side down, 4 rows with 6 tamales each. Cover steam tray with aluminum foil. Place steam tray on stove top with medium flame. Once water starts to boil, reheat Frozen tamales: 25-35 minutes. Refrigerated tamales: 15-25 minutes. Transfer to preheated steam table or 205 deg. F preheated oven to hold for service. Remove corn husk prior to eating. CAUTION: Contents will be hot. Preparation: STEAM: Heating Instructions: Tamales are precooked. FOR BEST RESULTS, STEAM FROM A REFRIGERATED STATE. Leave corn husks on during heating. Heat to an internal temperature of 160 deg. F. Caution: Do not over heat. Heating above 165 deg. F. may cause filling leakage. HEATING TIMES MAY VARY DUE TO VARIATION IN EQUIPMENT USED. Always be careful working around steam. STEAMED: Place tamales in a steamer or in a re-heating unit with husks so that tamales do not come in direct contact with the water. Steam on high heat. Frozen: 25-30 mins. Refrigerated: 15-20 minutes. MICROWAVE: Wrap tamale in a damp paper towel and place on a microwave safe plate. Frozen: Heat on High for 1 min. 50 sec. - 2 min. 10 sec. Refrigerated: Heat on High for 75-85 sec. STEAM PAN with perforated insert used when storing multiple tamales for longer periods of time: Fill 4" steam table pan with approximately 1" to 1 1/2" water and insert a 2" perforated steam tray. Place a rolled-up towel or aluminum foil at one end of pan and arrange 24 tamales on top. Place seam side down, 4 rows with 6 tamales each. Cover steam tray with aluminum foil. Place steam tray on stove top with medium flame. Once water starts to boil, reheat Frozen tamales: 25-35 minutes. Refrigerated tamales: 15-25 minutes. Transfer to preheated steam table or 205 deg. F preheated oven to hold for service. Remove corn husk prior to eating. CAUTION: Contents will be hot.