Dressings & marinades
Carne Asada Rub & Marinade
A roasted salsa rub-marinade for flank and skirt steak.
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 2 kg · 10 servings
- Molcajete powderThe Essence FoodTech70 g
- Flank or skirt steak1.8 kg
- Lime juice80 mL
- Oil40 mL
- Salt18 g
Fresh input equivalent: ≈ 538 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: ≈ 200 min
Method
- Combine the molcajete powder with lime, oil and salt.
- Rub over the beef; marinate 2–6 hours refrigerated.
- Grill hot and slice against the grain.
Equipment: Grill
At a glance
- What am I making?
- Carne Asada Rub & Marinade
- Which product?
- Molcajete Sauce Powder · Powder
- How much do I need?
- 70 g for the base recipe · ≈ 538 g fresh-equivalent
- Do I add water?
- Not as a hydration step.
- What else do I add?
- Flank or skirt steak · Lime juice · Oil · Salt
- How many portions?
- 10 servings (scalable)
- Final yield?
- 2 kg
- How long does it take?
- ≈ 3.3 h (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 · Dark Kitchens & Delivery Brands · Meal Kits & Prepared Meals
- Status
- Draft · needs technical validation
Chef notePat dry before grilling for a better crust.
Commercial noteA signature taco protein.
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.
