Taco Soup, Sour Cream, Shredded Cheese and Tortilla Strips

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

• 8 oz block sharp cheddar cheese (or any firm cheese like Monterey Jack or Mozzarella)

Instructions

1. 1

   Chill the cheese. Place the block of cheese in the freezer for 10-15 minutes. This firms it up and makes it much easier to grate without crumbling or sticking.

2. 2

   Grate the cheese. Using the large holes of a box grater, grate the chilled cheese block onto a plate. Alternatively, use a food processor with the shredding disc for faster results.

3. 3

   Store properly. Use the fresh cheese immediately for the best texture and melt. To store, place it in an airtight container or zip-top bag in the refrigerator for up to 1 week.

Ingredients

• 6 pcs Corn Tortillas (6-inch size, preferably a day old)
• 1 cup Vegetable Oil (for shallow frying)
• 0.5 tsp Salt (or to taste)
• 0.25 tsp Chili Powder (optional)

Instructions

1. 1

   Prepare the Tortillas

   • Stack the 6 corn tortillas on a cutting board.
   • Using a sharp knife, cut the entire stack in half.
   • Slice each half crosswise into thin, 1/4-inch wide strips. Set aside.
2. 2

   Heat the Oil

   • Pour the vegetable oil into a medium, heavy-bottomed skillet to a depth of about 1/2 inch.
   • Heat the oil over medium-high heat. To test if it's ready (around 350°F / 175°C), drop a single tortilla strip in. It should sizzle immediately and float to the top.
3. 3

   Fry the Strips in Batches

   • Carefully add about one-third of the tortilla strips to the hot oil, ensuring not to overcrowd the pan.
   • Fry for 1-2 minutes, using a slotted spoon or tongs to gently move them around for even cooking.
   • Once the strips are light golden brown and crisp, remove them with the slotted spoon, allowing excess oil to drip back into the skillet.
   • Transfer the fried strips to a large plate lined with paper towels.
4. 4

   Season and Repeat

   • Immediately sprinkle the hot strips with salt and chili powder (if using). Tossing gently to coat.
   • Repeat the frying and seasoning process with the remaining tortilla strips in two more batches.
   • Let the tortilla strips cool completely on the plate; they will become even crispier as they cool.
   • Serve as a topping for soups and salads, or enjoy as a snack.