INGREDIENTS:Maya Vinaigrette: 4 dried chiles de arbol, toasted, rehydrated, stemmed and seeded 1 tomato core (reserve remaining tomato for guacamole) 1 ½ tsp. sherry vinegar ½ tsp. honey 1 pint canola oil 1 oz. chopped cilantro as needed, salt and black pepperBlack Bean Purée: 1 lb., 4 oz. sliced onion as needed, olive oil 2 lbs., 8 oz. cooked black beans 1 pint crema fresca or sour cream as needed, saltGuacamole: 6 avocados, halved, pitted and peeled 9 oz. diced tomatoes 5 oz. diced white ...

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