Griddle Chicken Tacos — 30

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

7.5 kg before trim, evaporation, absorption or transfer loss

Time

45 min active · 75 min total

Equipment

flat-top griddle · tortilla warmer · portion scale · instant-read thermometer

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

Cook chicken in short batches and hold only under the operation’s validated hot-holding plan; build tacos to order.

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

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 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

1. Trim chicken to pieces of consistent thickness so the batch reaches a safe endpoint without drying small fragments.

2. Season shortly before cooking and sear on a recovered griddle with enough space for steam to escape.

3. Cook chicken to the operation’s validated poultry safety endpoint; verify with a thermometer rather than surface color, then rest briefly.

4. Warm tortillas close to service and portion chicken before salsa, onion and cilantro so the protein portion remains controlled.

5. Send immediately and record cooked yield from the raw 3 kg batch for future purchasing/par calculations.

Working numbers

• 30 orders / 60 tacos
• Raw chicken: 100 g/order before cook loss
• Poultry safety endpoint must be thermometer-verified; current USDA consumer guidance lists 165°F / 74°C
• Two tortillas/order

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

Well-browned chicken with juicy interior, toasted corn aroma, fresh allium/herb and bright salsa; no rubbery hold character.

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

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.