Production identity
- Target finished yield
- 7.5 kg · approximately 30 portions at 250 g
- Reference ratio
- Finished mass ÷ declared primary-input basis (batch reference ratio): 100.0% (7.5 kg declared primary input → 7.5 kg finished target)
- Total formula input
- 7.545 kg before trim, evaporation, absorption or transfer loss
- Time
- 45 min active · 70 min total
- Equipment
- flat-top griddle · tortilla warmer · portion scale
- U.S. major allergens intentionally present
- None intentionally declared in the formula; supplier labels and cross-contact still require verification.
- Additional sensitivity note
- None listed.
- Holding / service
- Hold cooked beef only in short controlled batches; tortillas are griddled close to pickup.
Raw-animal-food control: where this formula includes raw animal food, use the current authority-approved cooking time/temperature and the venue’s approved procedure. Sensory doneness never substitutes for a required food-safety endpoint.
Formula — 1× target batch
| Ingredient | Weight | Specification |
|---|---|---|
| Corn tortillas | 2.25 kg | 60 × ~37.5 g finished |
| Beef skirt/flap meat | 3 kg | trimmed strips |
| White onion | 650 g | diced |
| Cilantro | 250 g | chopped |
| Salsa roja | 750 g | |
| Lime wedges | 450 g | |
| Neutral oil | 80 g | |
| Kosher salt | 70 g | beef |
| Ground chile/cumin | 45 g | seasoning folded into house spice mix; track separately |
Scaling table
Use the input-percentage column to audit transcription. The ½× and 2× columns scale ingredient mass only; process capacity must be revalidated.
| Ingredient | % of input mass | ½× | 1× | 2× |
|---|---|---|---|---|
| Corn tortillas | 29.82% | 1.125 kg | 2.25 kg | 4.5 kg |
| Beef skirt/flap meat | 39.76% | 1.5 kg | 3 kg | 6 kg |
| White onion | 8.61% | 325 g | 650 g | 1.3 kg |
| Cilantro | 3.31% | 125 g | 250 g | 500 g |
| Salsa roja | 9.94% | 375 g | 750 g | 1.5 kg |
| Lime wedges | 5.96% | 225 g | 450 g | 900 g |
| Neutral oil | 1.06% | 40 g | 80 g | 160 g |
| Kosher salt | 0.93% | 35 g | 70 g | 140 g |
| Ground chile/cumin | 0.60% | 22.5 g | 45 g | 90 g |
Ingredient weights scale arithmetically; pan geometry, heat input, evaporation, fryer recovery, mixing shear, proofing/bake behavior and holding capacity do not. Revalidate process whenever batch size or equipment changes.
Method
Cut beef across the grain into repeatable strips and dry the surface before seasoning; free purge prevents proper griddle browning.
Cook in small batches on a fully recovered flat top, leaving open steel between pieces so moisture can escape.
Rest the meat only long enough for juices to settle, then chop/slice to the service specification instead of holding an entire cooked batch.
Warm tortillas until pliable with light toast, stack only a few at a time, and build each taco with measured beef, onion/cilantro and salsa.
Serve with lime and track cooked beef yield separately from plated taco yield so purchasing and portion control remain visible.
Working numbers
- 30 orders / 60 tacos
- Raw beef: 100 g/order before cook loss
- Two tortillas/order
- Griddle capacity is defined by recovery and browning, not by how much meat physically fits
Production verification
- Record actual finished batch weight before portioning; compare with target and investigate material variance.
- Record actual portion count and portion mass during service rather than inferring count from target yield.
- Verify current supplier labels for major allergens and document cross-contact limits of the actual station/equipment.
- Record the process/temperature checkpoints that are critical to this formula under the venue’s approved food-safety procedure.
- Taste or otherwise evaluate the formula at its actual service temperature and after the realistic hold/travel interval.
Batch record: target yield ____ · actual yield ____ · actual portions ____ · critical process checkpoints ____ · service hold ____ · waste/rework ____ · sensory result ____ · corrective action ____.
Sensory standard
Browned beef edges, juicy center, warm pliable corn tortilla, sharp onion/herb and bright chile acidity.
Evaluate the control batch at pickup and again after the realistic handoff or hold. The written standard should describe the point at which the formula is still sellable and the point at which it must be remade, repurposed under an approved plan or discarded.
Failure laboratory
| Failure | Likely mechanism | Correction |
|---|---|---|
| Gray watery beef | Griddle overloaded or meat surface wet | Dry meat and reduce batch size until the surface recovers. |
| Chewy slices | Cut ran with the grain or meat overcooked | Identify grain direction before portioning and shorten cook/hold. |
Version control
KECB professional training formula; validate local regulatory requirements, supplier specifications and venue procedures before production. A measured correction to the recipe becomes a documented formula revision after a controlled test; do not let different cooks maintain invisible personal versions.