14 large White Button or Crimini mushrooms 5 oz. turkey bacon, cut in thin strips and fried 4 tbs. Ahuacatlan Chipotle 1 cup Mexican style Manchego cheese, shredded 13 oz. cream cheese 1 bunch of parsley, finely chopped Sea salt
20 ears of corn, kernels removed from the cob 2 cups of sugar 2 cups Ahuacatlan Natural Salt to taste Corn Husks (around 24 or as needed) Cooking twine Tamales Steamer (Can be done with a regular steamer too) In
1 ½ cup shredded Cotija cheese ¼ cup milk 1 cup cornstarch 1/2 cup wheat flour 1/4 cup sugar + 1 teaspoon 2 eggs 1 liter Natural Ahuacatlán Avocado Oil 1 tablespoon baking powder In a large bowl, mix together
8 oz. parsley 1 serrano chile 1 cup of white wine 2 garlic cloves 2 tbs. Ahuacatlan Onion 3 tbs. all purpose flour 4 cups chicken stock Salt and pepper to taste 2 lb. white clams, washed Baguette (optional) In
For the Marinade 1 tbs. Ahuacatlan Natural 1 tsp. salt 2 garlic cloves, finely chopped 1 jalapeno pepper, chopped ½ tsp. chile powder 1 tbs. honey 4 tbs. freshly squeezed lime juice 4 boneless and skinless chicken thighs For the
3 ½ cups (1 lb) Powdered Sugar ¼ cup Ahuacatlan avocado oil 1 cups Dutch Bakers Cocoa Powder ½ tsp Salt 2 tsp Vanilla ½ tsp Rum Extract pinch of cayenne pepper 1 Cup Walnut Pieces (optional) To make the
2 cups All Purpose Flour ½ cup Ahuacatlan Avocado Oil ½ cup powdered sugar 1/2 tsp salt 2 tsp Vanilla 2 tsp. Lemon Zest 1 tsp Anise Seed, crushed (optional) 1/2 cup Toasted Pistachio, fine chopped 1/3 cup cold water
10 medium European Butter Croissants, cut horizontally in half 1 cup Romano cheese, fine grated 1 Cup Cheddar Cheese, fine grated 6 eggs 2 cups milk ½ cup Yellow Onion, diced ¼ cup Ahuacatlan Garlic Infused Avocado Oil 16 oz.
1 beef tenderloin (4 to 5 lb) Kosher salt to taste Pepper to taste 2 cups bread crumbs ½ cup shredded parmesan cheese 3 anchovies, chopped 1 garlic clove, finely chopped 1 tsp fresh thyme, finely chopped 1 tsp fresh
2 cans all natural whole berry cranberry sauce (15 oz each) 1/2 cup Storino’s Organic Pomegranate Fruit Vinegar 1 tbs Chipotle Ahuacatlan Oil 2 cups dried cherries 1 tsp grated orange zest 1 tsp grated lemon zest 1 tsp fennel