| make | weigh | set aside | |
| 0Chile paste | ONE bigger batch — 75g per pot + a taste-and-add RESERVEguajillo 3–4 pods ≈20g · ancho 1 pod ≈8g (cap) · piquín pinch ≈0.9g · garlic 10g · onion 12g · cumin 2g · hot water. Dose 75g/pot at start; ~40g reserve stirs straight in if mid-cook taste wants more depth (mild chiles = body not heat) | ~190g | 75g/pot +40g reserve |
| 1Sauce | ONE double batch — ALL of it feeds the mix · rest 2h+chiles ×1.5 (= the chile law at ×2; last batch ran UNDER-marinated, so hold here + taste before combine): guajillo 5–6 pods ≈30g · ancho 1½–2 pods ≈15g (taste at blend) · árbol 2–3 ≈1.5g · piquín pinch ≈0.75g — rest ×2: onion 100 · garlic 20 · vinegar 60 · oil 60 · bouillon 20 · chile water 200 · cumin 7 · oregano 7 · paprika 7 · cinnamon 0.9 · salt 9 · peppercorns whole (palmful) | 550g | → mix |
| 2Sunbean | 200g dry — boil 10 min in salted water (~6g/L) → strain + cheesecloth-SQUEEZE dry → vac-marinatebag + ~100g sauce · Sammic 70–80% · run-release-rerun ×3, seal on the last | 460g | → mix |
| 3Beans | 2 RUNS × 400g back-to-back — ONE cooker (soaked ✓, ~1h/run)per run: onion 135g · garlic 23g · oil 35g · paste 75g · oregano 7g · paprika 7g · cumin 11g · onion pwd 14g · garlic pwd 14g · salt 6g (taste at end — salt runs low-side by design) · water 1,700 g/run WEIGHED (Mel 28/07: 2,500 too watery · 1,600 slightly short) — scoop-test run 1 · trim mushrooms DURING run 1 (stems into run-2 pot) | 2.8kg | 2,000g |
| 4Mushrooms | COOK TO TARGET: 500g COOKED (450–550 ok)ALL crimini (~900g trimmed) + 700g shiitake (cap — rest is Chico’s) · SHEET PANS, oven 200°C 15–25min, don’t crowd · weigh cooked: under 500g → one more pan of shiitake · weigh 3×: bought → trimmed → cooked · oven first, fajitas after | 550–650g | → mix |
| 5Tofu | FRIDGE tofu first (FIFO + Mel-original softer curd) → ~1.8kg into scrambleweigh the fridge stock — short of 1.8kg? top up from frozen (boil to thaw, mixing both is fine) · + onion 140 · tomato 320 · lemon 170 · turmeric 6 · onion pwd 12 · garlic pwd 12 · paprika 12 · black salt 8g then taste up — RULE: scramble = 1.5× whatever the 40-side weighs | 2.1kg | → mix |
| 6THE MIX | combine ALL scramble + ALL side (≈60/40)🚩 under 3.0kg — stop and tell Claude | 3.3–3.5kg | 2,800g |
| 7Crema | 525g cashewssoak hot 15min · lemon 120 · cold water to consistency | 1.1kg | 1,000g |
| 8Rice | 450g drytoast golden · 10min lid on · rest 15 · cool shallow fast · bouillon water (pico liquid comes too late now — skip it) | 1.45kg | 1,200g |
| 9Fajitas | sliced veg ✓ + oil & saltoven 200°C ~20min · flip at 10 — after mushrooms are out | 1.8kg | 1,600g |
| 10Verde | 1.35kg tomatillos600g of the yield → 30 side cups @20g, lidded | 1.55kg | 800g + cups |
| 11Roja | 900g tomatoeschar hard · pulse coarse · cilantro at the end | 940g | 800g |
| 12Creamy | 700g tomatillos+ avocado 128g · defrost liquid only, no water | 950g | 800g |
| 13Pico | 1.6kg tomatoes¾ Coração + ¼ yellow cherry · salt-drain 10min · save liquid | 1.8kg | 1,400g |
| 14Pack | sort 40 tortillas · 6 bottles · label containersscoops: beans 50 · mix 70 · rice 30 · fajita 40 · pico 35 · salsas 20 · crema 25 · ⚖ actuals into /os/v2 · LOGISTICS: clear a FULL fridge shelf in the morning · stagger cooling trays (cool → tub → free the tray) · hot components INTO the GN 1/2 pans w/ lids = transport + Saturday reheat (venue oven → bain-marie; mix overflow stays in its GN in the warm oven = the refill) · cash float €50 small notes + coins | — | — |
After a run, log how many burritos one batch of a component actually made — the tool updates burritos-per-batch and the whole plan re-syncs. This is how we kill the "ran out of rice before beans" problem.
Pop-ups & markets = high-margin bursts (~€296 profit each). Tortilla wholesale = a recurring backbone (~€100 / account a month). Pop-ups fund the leaps; tortillas pay the base. Set the mix below and watch which goals it clears.