Chicken Flautas, Guacamole, Sour Cream and Spanish Rice

Ingredients

• 3 large Avocado (ripe but still firm)
• 2 tbsp Lime Juice (freshly squeezed)
• 0.5 cup Red Onion (finely diced)
• 1 medium Roma Tomato (deseeded and finely diced)
• 1 piece Jalapeno (finely minced, seeds removed for less heat)
• 2 clove Garlic (minced)
• 0.25 cup Cilantro (fresh, chopped)
• 0.5 tsp Ground Cumin
• 0.75 tsp Salt (or to taste)

Instructions

1. 1

   Prepare the avocados. Cut the avocados in half lengthwise and remove the pits. Scoop the flesh into a medium-sized bowl. Immediately pour the lime juice over the avocado to prevent browning.

2. 2

   Mash to your desired texture. Using a fork or a potato masher, mash the avocado to your preferred consistency. For a chunky guacamole, mash lightly, leaving some larger pieces. For a smoother dip, mash more thoroughly.

3. 3

   Add the remaining ingredients. Add the finely diced red onion, deseeded roma tomato, minced jalapeño, minced garlic, chopped cilantro, ground cumin, and salt to the bowl with the mashed avocado.

4. 4

   Combine, rest, and serve. Gently stir all the ingredients together until just combined, being careful not to overmix. Taste and adjust seasoning if needed, adding more salt or lime juice. For best results, let the guacamole sit for 15-20 minutes to allow the flavors to meld. Serve immediately with tortilla chips or as a topping.

Ingredients

• 1 cup Heavy Cream (Use pasteurized cream with at least 36% milkfat. Avoid ultra-pasteurized cream for best results.)
• 2 tsp Lemon Juice (Freshly squeezed is best. Distilled white vinegar can be substituted.)

Instructions

1. 1

   Combine Ingredients

   • In a spotlessly clean glass jar, pour in the heavy cream.
   • Add the lemon juice and stir gently with a clean spoon for about 15-20 seconds until just combined. Do not overmix.
2. 2

   Culture at Room Temperature

   • Cover the jar's opening with a piece of cheesecloth or a coffee filter and secure it with a rubber band. This allows airflow while preventing dust.
   • Place the jar in a warm, draft-free spot (around 70-75°F / 21-24°C) and let it sit undisturbed for 24 hours.
   • After 24 hours, the cream should have visibly thickened to a consistency similar to yogurt and smell pleasantly tangy.
3. 3

   Chill to Thicken

   • Remove the breathable cover and replace it with a tight-fitting lid.
   • Transfer the jar to the refrigerator and chill for at least 6 hours, or preferably overnight.
   • The sour cream will thicken considerably more as it chills.
4. 4

   Serve and Store

   • Once chilled and thick, give the sour cream a final stir to ensure a smooth consistency before serving.
   • Store in the airtight jar in the refrigerator for up to one week.

Ingredients

• 1.5 cup long-grain white rice (rinsed and drained well)
• 2 tbsp vegetable oil
• 1 pcs yellow onion (medium, finely chopped)
• 2 clove garlic (minced)
• 1 cup tomato sauce
• 2 cup vegetable broth (low sodium preferred)
• 1 tsp chili powder
• 1 tsp ground cumin
• 0.5 tsp dried oregano
• 1 tsp salt
• 0.25 tsp black pepper (freshly ground)
• 2 tbsp fresh cilantro (chopped, for garnish)
• 1 pcs lime (cut into wedges for serving)

Instructions

1. 1

   Toast the Rice

   • Heat the vegetable oil in a medium saucepan or pot with a tight-fitting lid over medium heat.
   • Add the rinsed and drained rice. Stir frequently for 3-5 minutes until the grains turn opaque and are lightly golden and fragrant.
2. 2

   Sauté the Aromatics

   • Add the finely chopped onion to the pot and cook, stirring occasionally, until softened and translucent, about 4-5 minutes.
   • Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
3. 3

   Combine Liquids and Spices

   • Pour in the tomato sauce and vegetable broth. Add the chili powder, ground cumin, dried oregano, salt, and black pepper.
   • Stir everything together to combine and bring the mixture to a rolling boil.
4. 4

   Simmer the Rice

   • Once boiling, immediately reduce the heat to the lowest possible setting.