Dressings & marinades
Pollo Asado Marinade
A roasted-chile marinade for grilled chicken.
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 FoodTech80 g
- Chicken pieces1.8 kg
- Orange juice150 mL
- Vinegar40 mL
- Garlic15 g
- Salt18 g
Fresh input equivalent: ≈ 615 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: ≈ 260 min
Method
- Mix the molcajete powder with orange juice, vinegar, garlic and salt into a paste.
- Coat the chicken and marinate 4–12 hours refrigerated.
- Grill to 74 °C internal.
Equipment: Grill · Probe thermometer
At a glance
- What am I making?
- Pollo Asado Marinade
- Which product?
- Molcajete Sauce Powder · Powder
- How much do I need?
- 80 g for the base recipe · ≈ 615 g fresh-equivalent
- Do I add water?
- Not as a hydration step.
- What else do I add?
- Chicken pieces · Orange juice · Vinegar · Garlic · Salt
- How many portions?
- 10 servings (scalable)
- Final yield?
- 2 kg
- How long does it take?
- ≈ 4.3 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 · Supermarkets & Prepared Foods · Dark Kitchens & Delivery Brands
- Status
- Draft · needs technical validation
Chef noteAs a dry-to-paste marinade, the citrus is the liquid — no separate hydration.
Commercial noteSame marinade, every location.
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.
