Savory
Queso Fundido with Molcajete Salsa
Melted cheese with chorizo and roasted salsa, served with tortillas.
Molcajete Sauce PowderPowder
Application concept · needs technical validation. Starting doses for development; adjusted in a pilot.
Scale this application
Servings
Ingredients for 4 pcs · 4 servings
- Molcajete powderThe Essence FoodTech30 g
- Cold water — per technical sheetValidated water quantity pending — never scaled from an estimate.Per technical sheet
- Oaxaca or Chihuahua cheese400 g
- Chorizo, cooked150 g
- Flour tortillas12 pcs
Fresh input equivalent: ≈ 231 g Derived from the freeze-dry yield (1 ÷ Y). Not a hydration ratio.
Fresh vs The Essence FoodTech workflow
7 fresh steps → 5 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 · 5 steps
- Measure
- Hydrate
- Mix
- Finish
- 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: ≈ 12 min
Method
- Hydrate the molcajete powder per the technical sheet.
- Melt cheese with chorizo in cast-iron dishes.
- Spoon salsa over and serve with warm tortillas.
Equipment: Cast-iron dishes
At a glance
- What am I making?
- Queso Fundido with Molcajete Salsa
- Which product?
- Molcajete Sauce Powder · Powder
- How much do I need?
- 30 g for the base recipe · ≈ 231 g fresh-equivalent
- Do I add water?
- Yes — quantity per technical sheet (pending validation; no invented number is published).
- What else do I add?
- Oaxaca or Chihuahua cheese · Chorizo, cooked · Flour tortillas
- How many portions?
- 4 servings (scalable)
- Final yield?
- 4 pcs
- How long does it take?
- ≈ 12 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 noteServe sizzling, salsa added at the pass.
Commercial noteHigh-margin sharing starter.
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.
