Vendor Spotlight

MISSION

Mission began in the spirit of innovation when Don Roberto Gonzalez and his father formed GRUMA S.A. in Monterrey, Mexico in 1949. Their new, more efficient hammer-milling process replaced the centuries-old stone-grinding method, revolutionizing the corn flour and tortilla industries. The result was, and still is, exceptional tasting tortillas, higher yield, and less labor and waste. Today, with the backing of Gruma’s technology and resources, Mission Foods is the largest producer of tortilla products in the U.S.   They are passionate about always to provide you, their customer, with innovative menu solutions that go beyond quality tortillas.

 

A visit to their website, www.missionfoodservice.com will immediately inspire you to be more creative in your approach to tortillas. The website has an array of recipes to help you spice up your menu in new and innovative ways.   Their Fresh Ideas Recipe Programs tackles everything from gluten free options to catering to kids menus.  Check it out at http://www.missionfoodservice.com/fresh-ideas/.

 

The most common purchase amongst Merchants customer is the Flour Tortilla 12” Press.  Poke around their website and find hundreds of recipes using this product (or recipes that can be altered!) such as this entrée:

SPICY SHRIMP AND TORTILLA ENSALADA STACK

 

 

 

 

SPICY SHRIMP AND TORTILLA ENSALADA STACK

Ingredients:

1 each  12″ Heat Pressed Flour Tortilla (10430)

1 Tbsp. All Purpose Flour

1 Tbsp. Water

12 oz. vol. Baby Field Greens

3 oz. vol. Pink Grapefruit Segments

3 oz. vol. Fresh Avocado , diced

2 oz. vol. Red Onions , diced

1 1/2 oz. vol. Goat Cheese , crumbled

2 1/2 oz. wt. Blackened Shrimp

2 oz. vol. Southwest Spiced Blood Orange Vinaigrette , see website for receipe

 

Directions:

 

1.) Whisk flour and water together to make food glue. Set aside.+

2.) Place 12” Flour Tortilla on cutting board. Dock tortilla to prevent excess air pockets. Cut 1” off of left and right sides.

3.) Cut remaining tortilla into 2 equal 3” strips.

4.) Brush both sides of tortillas with olive oil. Brush ends of tortillas with food glue and wrap into a cylinder.

5.) Place in popover pans or extra large muffin pans to secure shape and place in 350F convection oven for 15-25 minutes or until toasted throughout. Remove from oven and cool.

6.) Toss mixed greens, grapefruit, avocado, onion and goat cheese together in mixing bowl. Toss salad with 1 oz. of dressing.

7.) Stuff tortilla cylinder with salad, letting excess salad sit in center of the plate.

8.) Garnish plate with blackened shrimp and remaining vinaigrette.

 

Contact your Sales Associate to obtain information on Mission products available at Merchants Market.

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