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1
In a large bowl, mix all ingredients until well incorporated and smooth.
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2
Heat a small nonstick pan over medium heat.
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3
Pour 1/2 cup of the mixture into pan and quickly tilt to cover pan.
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4
When edges appear dry, loosen from sides of pan and gently remove crepe.
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5
Repeat until all the batter is used up.
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6
Layer crepes with waxed paper for later use.
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7
To assemble each serving, you will need 1 Cornmeal Crepe, 6 tablespoons Sour Cream Sauce, 3 ounces shredded chicken breast, Guacamole, and Taco Salad.
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8
In the center of a crepe, layer 3 ounces chicken, Guacamole, and Taco salad.
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9
Carefully fold 2 sides of the crepe inward to shape.
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10
Plate crepe, seam side down, and top with Sour Cream Sauce.
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11
3/8 cup vegetable oil
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12
1/2 cup all-purpose flour
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13
2 cups water
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14
1 teaspoon chicken bouillon
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15
1/2 teaspoon salt
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16
1/8 teaspoon white pepper
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17
16 ounces sour cream
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18
In a large saucepan over medium-high heat, heat the vegetable oil.
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19
When hot, add flour to make a roux.
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20
Cook, stirring constantly for about 1 minute, or until flour is lightly golden.
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21
In a separate pan, bring the water and bouillon to a boil, add salt and pepper, and then add to roux.
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22
Continue cooking until flour is cooked and slightly thickened.
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23
Stir in sour cream until heated through.
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24
Keep warm until ready to use.
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25
6 ripe California avocados
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26
1 cup canned tomatoes, drained and coarsely chopped
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27
2 tablespoons bottled hot sauce (recommended: El Fenix)
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28
2 tablespoons vegetable oil
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29
1 teaspoon salt
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30
1/2 teaspoon minced garlic
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31
Remove avocados from peel and dice into 1/2-inch cubes.
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32
Add tomatoes, hot sauce, oil, salt and garlic.
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33
Mash with a potato masher until some of the avocado is smooth, leaving some of the remaining avocado chunky.
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34
Stir if all ingredients are not incorporated.
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35
Serve immediately.
