Savory
Mexican Red Rice
Classic red rice with roasted salsa base.
Molcajete Sauce PowderPowder
Application concept · needs technical validation. Starting doses for development; adjusted in a pilot.
Scale this application
Servings
I want to prepare
Ingredients for 1.8 kg · 10 servings
- Molcajete powderThe Essence FoodTech60 g
- Long-grain rice600 g
- Oil50 mL
- Hot chicken stock1.2 L
- Peas & carrots200 g
Fresh input equivalent: ≈ 462 g Derived from the freeze-dry yield (1 ÷ Y). Not a hydration ratio.
Fresh vs The Essence FoodTech workflow
7 fresh steps → 4 steps at the point of use.
Fresh workflow · 7 steps
- Wash tomatoes and chiles
- Roast on the comal
- Peel
- Grind in molcajete or blender
- Season and hold
- Prepare recipe
- Serve
The Essence FoodTech workflow · 4 steps
- Measure
- Add
- Mix / assemble
- Serve
| Factor | Fresh workflow | The Essence FoodTech workflow |
|---|---|---|
| Cold-storage dependency | Fresh inventory held refrigerated | Dry format; storage per spec sheet |
| Waste exposure | Peel, seed, trim, spoilage | Dose only what the recipe needs |
| Portioning | Varies with fruit size and ripeness | Weighed to the gram |
| Consistency | Seasonal and staff variation | Same specification each batch |
Prep time
Times for this application have not been validated yet. Measure both workflows in a pilot — enter your measured fresh time to compare.
Estimated The Essence FoodTech time: ≈ 30 min
Method
- Fry the rice in oil until golden.
- Whisk the molcajete powder into the hot stock and add to the rice.
- Add vegetables, cover and cook on low 18 minutes.
Equipment: Heavy pot with lid
At a glance
- What am I making?
- Mexican Red Rice
- Which product?
- Molcajete Sauce Powder · Powder
- How much do I need?
- 60 g for the base recipe · ≈ 462 g fresh-equivalent
- Do I add water?
- Not as a hydration step.
- What else do I add?
- Long-grain rice · Oil · Hot chicken stock · Peas & carrots
- How many portions?
- 10 servings (scalable)
- Final yield?
- 1.8 kg
- How long does it take?
- ≈ 30 min (estimate, to be validated)
- How would fresh prep differ?
- 5 fresh steps that do not happen at the point of use: Wash tomatoes and chiles · Roast on the comal · Peel · Grind in molcajete or blender · Season and hold
- Which industry?
- Restaurants & Food Service · Catering & Events · Cruise & Airline Catering · Supermarkets & Prepared Foods · Dark Kitchens & Delivery Brands
- Status
- Draft · needs technical validation
Chef noteThe stock is the cooking liquid of the rice, as in the classic method.
Commercial noteConsistent color and flavor in volume production.
StorageDry powder in place of refrigerated fresh inventory. Storage conditions and shelf life per specification sheet.
WasteNo peel, seed or trim at the point of use; dose only what the recipe needs and reseal the rest.
