Production identity
- Target finished yield
- 9 kg · approximately 20 portions at 450 g
- Reference ratio
- Finished mass ÷ declared primary-input basis (batch reference ratio): 100.0% (9 kg declared primary input → 9 kg finished target)
- Total formula input
- 9 kg before trim, evaporation, absorption or transfer loss
- Time
- 45 min active · 70 min total
- Equipment
- sheet pans or salamander-safe platters · portion scale · hot holding equipment
- U.S. major allergens intentionally present
- Milk
- Additional sensitivity note
- None listed.
- Holding / service
- Assemble and fire to order; chips have essentially no acceptable hold after wet toppings are applied.
Formula — 1× target batch
| Ingredient | Weight | Specification |
|---|---|---|
| Corn tortilla chips | 3 kg | |
| Texas queso | 2.4 kg | hot, from formula |
| Smoked brisket | 1.6 kg | hot, chopped |
| Pinto beans | 800 g | drained, hot |
| Pickled jalapeños | 300 g | |
| Pico de gallo | 400 g | well drained |
| Sour cream | 300 g | |
| Scallion/cilantro | 100 g | |
| Salsa roja | 100 g | service accent |
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 tortilla chips | 33.33% | 1.5 kg | 3 kg | 6 kg |
| Texas queso | 26.67% | 1.2 kg | 2.4 kg | 4.8 kg |
| Smoked brisket | 17.78% | 800 g | 1.6 kg | 3.2 kg |
| Pinto beans | 8.89% | 400 g | 800 g | 1.6 kg |
| Pickled jalapeños | 3.33% | 150 g | 300 g | 600 g |
| Pico de gallo | 4.44% | 200 g | 400 g | 800 g |
| Sour cream | 3.33% | 150 g | 300 g | 600 g |
| Scallion/cilantro | 1.11% | 50 g | 100 g | 200 g |
| Salsa roja | 1.11% | 50 g | 100 g | 200 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
Portion chips by weight into a wide shallow layer; avoid deep piles that create dry hidden chips under the top garnish.
Distribute queso in multiple narrow passes, then place brisket and beans so each eating zone contains protein, sauce and chip.
Heat only long enough to make the assembled hot components cohesive; do not steam the chips under a cover.
Finish cold garnishes after heat exposure, using well-drained pico so free liquid does not destroy crispness.
Serve immediately and record waste/return patterns to tune the 450 g portion rather than increasing toppings without control.
Working numbers
- 20 × 450 g orders
- Chips: 150 g/order
- Brisket: 80 g/order
- Queso: 120 g/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
Crisp chips remain audible beneath hot queso and smoky beef; toppings are distributed through the plate rather than concentrated in the center.
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 |
|---|---|---|
| Bottom chips soggy | Wet toppings and queso sat too long before service | Fire only when pickup is ready and drain cold garnishes well. |
| Dry outer chips | Toppings were dumped centrally instead of distributed | Apply queso/protein in a deliberate coverage pattern. |
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.