Daisy Pure and Natural Sour Cream, 48 oz (3 lb) Tub (Refrigerated)

It's sour cream! I use it in my chix flautas! Get a rotisserie chix, a large bowl and debone it and shred the entire chix. Then add a cup of sour cream, 4 or 5 Chipotle peppers with adobo sauce (the cone in a small can) I make sur I dice small. Then mix well adding more or less of either sour cream or chipotles. 2. fry a few tortys in Olive Oil (from Trader Joes's) just to soften them so you can roll them later. 3. Fill the corn torty with 2 Tablespoons of chipotle chix mixture. Use a toothpick to secure and keep torty from opening during frying process. 3. Heat Olive Oil or lard at 350* in a skillet 4. Place each rolled up torty into hot grease and fry till golden brown. Usually about four or five at a time. Less if you're a beginner. (You don't want to burn the flautas so adjust the heat if necessary throughout the frying process) 5. Place cooked flautas on plate lined with paper towels. 6. Serve two or three per person with a huge dollop of sour cream and BON APPETIT! Optional. Sometimes if I gave leftover flautas I make these flautas into enchiladas! The sauce I make is: 1/4 c Olive oil; 1/4 c A/P flour, stir for three minutes to cook off the flour, add salt to taste…I use Celtic Salt because it has 82 minerals that table salt lacks and this salt helps keep you hydrated and leg cramp free. Add 3 +- Tablespoons Red Chili Powder, stir well. I use a whisk. Then slowly add good quality bottled water into the skillet and make a Rou. Might be about a whole 16.9 oz bottle of water depending on how dry the flour is. Just remember to pour the water in a little at a time while whisking the sauce into the thickness you like the sauce to be. Always taste before adding salt or chili powder to the sauce. Sometimes I'll add a 1/4 teaspoon of Ground Cumin, 1/4 teaspoon oregano, and 1/4 teaspoon Cyanne pepper, sprinkle paprika for flavor. BON apetite!