Savory
Red Enchiladas
Chicken enchiladas in a roasted red sauce, banquet-ready.
Molcajete Sauce PowderPowder
Application concept · needs technical validation. Starting doses for development; adjusted in a pilot.
Scale this application
Servings
Ingredients for 18 pcs · 6 servings
- Molcajete powderThe Essence FoodTech120 g
- Cold water — per technical sheetValidated water quantity pending — never scaled from an estimate.Per technical sheet
- Corn tortillas18 pcs
- Shredded chicken700 g
- Melting cheese250 g
- Crema150 g
- Chicken stockas needed
Fresh input equivalent: ≈ 923 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: ≈ 35 min
Method
- Hydrate the molcajete powder per the technical sheet; thin with stock to enchilada sauce.
- Dip tortillas in the warm sauce, fill and roll.
- Cover with sauce and cheese; bake at 190 °C for 12 minutes.
- Finish with crema.
Equipment: Hotel pans · Oven
At a glance
- What am I making?
- Red Enchiladas
- Which product?
- Molcajete Sauce Powder · Powder
- How much do I need?
- 120 g for the base recipe · ≈ 923 g fresh-equivalent
- Do I add water?
- Yes — quantity per technical sheet (pending validation; no invented number is published).
- What else do I add?
- Corn tortillas · Shredded chicken · Melting cheese · Crema · Chicken stock
- How many portions?
- 6 servings (scalable)
- Final yield?
- 18 pcs
- How long does it take?
- ≈ 35 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 · Dark Kitchens & Delivery Brands · Meal Kits & Prepared Meals
- Status
- Draft · needs technical validation
Chef noteAdjust sauce thickness with stock, by eye and by taste.
Commercial noteBanquet production with one sauce SKU.
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.
