Guacamole5 Avocados1 Roma Tomato - Diced¼ White Onion - Diced¼ Red Onion - Diced3 Cilantro Sprigs – Rough Chop2-3 cloves Garlic – Rough Chop1 TBSP Lime Juice1 TSP Distilled White VinegarSalt to tasteAdd Onion, Garlic, Cilantro to a large mixing bowl with Lime Juice, Vinegar, and Salt. Crush to release juices and aromatics with fists or whisk. Add Tomato. Peel and Deseed Avocados. Press Avocado halves through Roasting Rack or Mash using Whisk. Mix thoroughly.
Flank Steak Marinade1 bunch Cilantro3 cloves Garlic1 stalk Lemongrass1TBSP Salt½ cup Sugar¼ cup Soy SauceBlend all ingredients (Except for Sugar). While blending, slowly add sugar to marinade. Chimichurri¼ White Onion – Rough Chop2-3 cloves Garlic½ bunch Parsley1 bunch CilantroSalt to tasteOilTo Emulsify, Blend all ingredients (except for oil). While blending, slowly add oil until thick and airy. Flan Custard3 eggs1 can Condensed Milk1 can Evaporated Milk1 TBSP Ground Cinnamon1/3 cup SugarCaramel1 2/3 cup Sugar1 TBSP Lime Juice¼ cup Water Mix Eggs, Condensed Milk, Evaporated Milk, and Sugar. Set Aside Add Lime Juice, Water, and Sugar to sauce pan. Cook on medium heat until sugar begins to caramelize. Add Quarter inch of caramel to each ramekin. Fill ramekin with Custard. Place ramekins into casserole dish with 1 inch water and cover with foil. Cook in oven at 350 for approx. 20 minutes. Check for firmness. Immediately refrigerate for 2-3 hours.