Savory
Tinga-Style Tostadas
Shredded chicken in roasted salsa on crisp tostadas.
Molcajete Sauce PowderPowder
Application concept · needs technical validation. Starting doses for development; adjusted in a pilot.
Scale this application
Servings
Ingredients for 12 pcs · 6 servings
- Molcajete powderThe Essence FoodTech50 g
- Cold water — per technical sheetValidated water quantity pending — never scaled from an estimate.Per technical sheet
- Shredded chicken700 g
- Onion, sliced200 g
- Tostadas12 pcs
- Refried beans300 g
- Shredded lettuce150 g
Fresh input equivalent: ≈ 385 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: ≈ 20 min
Method
- Sauté onion; add chicken.
- Add the hydrated molcajete sauce (per technical sheet) and cook until coated.
- Spread beans on tostadas; top with tinga and lettuce.
Equipment: Sauté pan
At a glance
- What am I making?
- Tinga-Style Tostadas
- Which product?
- Molcajete Sauce Powder · Powder
- How much do I need?
- 50 g for the base recipe · ≈ 385 g fresh-equivalent
- Do I add water?
- Yes — quantity per technical sheet (pending validation; no invented number is published).
- What else do I add?
- Shredded chicken · Onion, sliced · Tostadas · Refried beans · Shredded lettuce
- How many portions?
- 6 servings (scalable)
- Final yield?
- 12 pcs
- How long does it take?
- ≈ 20 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 · Meal Kits & Prepared Meals · Universities, Schools & Corporate Dining
- Status
- Draft · needs technical validation
Chef noteThe tinga holds well in a bain-marie for line service.
Commercial noteStreet-food menu item at volume.
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.
