Chicken Flautas, Shredded Lettuce, Mexican Crema and Guacamole

Ingredients

• 1 medium head Iceberg Lettuce (About 1.2 lbs or 540g)

Instructions

1. 1

   Prepare the Lettuce Head

   • Peel off and discard any wilted, bruised, or discolored outer leaves from the head of lettuce.
   • Place the lettuce on a cutting board with the core facing up. Firmly strike the core against the cutting board.
   • Flip the lettuce over. The core should now be loosened. Twist and pull it out with your hands. It should come out easily in one piece.
2. 2

   Wash and Dry Thoroughly

   • Cut the cored head in half or into quarters to make it easier to handle.
   • Rinse the lettuce pieces under cold running water, allowing the water to flow between the leaves to wash away any dirt or grit.
   • Drying is the most critical step for crispness. Place the washed lettuce in a salad spinner and spin until completely dry. If you don't have one, gently pat the leaves dry between clean kitchen towels or paper towels.
3. 3

   Shred the Lettuce

   • Take a section of the dried lettuce and place it cut-side down on your cutting board.
   • Using a sharp chef's knife, slice the lettuce crosswise into thin strips. For tacos, aim for 1/8-inch shreds. For salads, a 1/4-inch shred is great.
   • Continue slicing until all the lettuce is shredded. Fluff the shreds with your fingers to separate them.
4. 4

   Serve or Store

   • For the best texture, use the shredded lettuce immediately.
   • To store, place the shredded lettuce in a zip-top bag or airtight container lined with a dry paper towel. The towel will absorb excess moisture.
   • Seal the bag, pressing out as much air as possible, and store in the refrigerator's crisper drawer for up to 5 days.

Ingredients

• 1 cup Heavy Cream (at least 35% milk fat)
• 2 tbsp Buttermilk (full-fat preferred)
• 1 tsp Lime Juice (optional, for extra tang)
• 0.25 tsp Salt (fine sea salt)

Instructions

1. 1

   Combine Ingredients

   • In a very clean or sterilized glass jar, pour in the heavy cream and buttermilk.
   • Whisk gently for about 30 seconds until the mixture is smooth and fully combined. Avoid over-mixing.
   • If using, stir in the optional lime juice and salt until dissolved.
2. 2

   Culture the Crema

   • Cover the jar loosely. You can use the jar's lid without tightening it, or cover the opening with cheesecloth or a coffee filter secured with a rubber band. This allows air to circulate while keeping contaminants out.
   • Place the jar in a warm, draft-free spot (around 70-75°F or 21-24°C) and let it sit undisturbed for 12 to 24 hours.
   • Check the cream after 12 hours. It is ready when it has thickened to the consistency of pourable yogurt and has a pleasant, tangy aroma. The time will vary depending on the temperature of your room.
3. 3

   Chill and Store

   • Once the crema has reached your desired thickness and tang, give it a gentle stir.
   • Secure the lid tightly and transfer the jar to the refrigerator.
   • Chill for at least 6 hours before serving. The crema will thicken considerably more as it cools.
   • Store in the refrigerator for up to 2 weeks. Stir before each use if any separation occurs.

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.