carne con Chili beef /cheese
v1CurrentFinished Product
Yield
~60 each
Expected yield
100% of input
| Ingredient | Qty | Unit | Cost | Step | Notes |
|---|---|---|---|---|---|
cheddar cheese | 1.5 | kg | ¥3,450 | — | |
tomatoes canned | 2.5 | kg | ¥1,025 | — | |
beef trim | 6.5 | kg | ¥10,400 | — | |
apple cider vinegar | 50 | ml | ¥50 | — | |
brown sugar | 100 | g | ¥30 | — | |
chicken stock | 800 | ml | ¥0 | — | |
soy sauce | 20 | g | ¥14 | — | |
garlic powder | 4 | g | ¥24 | — | |
corn starch | 180 | g | ¥92 | — | |
salt | 50 | g | ¥7 | — | |
Bay leaf | 2 | g | ¥20 | — | |
cumin | 17 | g | ¥44 | — | |
Guajillo chili | 30 | g | ¥270 | — | |
arbol chili | 4.5 | g | ¥41 | — | |
Sautee onion 70% | 1 | kg | ¥750 | — | |
| Total batch cost | ¥16,216 | ||||
| Cost per unit | ¥270 | ||||
| Suggested retail (30% food cost) | ¥901 | ||||