Taquitos with white chocolate horchata

For the white chocolate horchata:

Put the rice, water and spices in a blender and soak for at least 40 minutes.

On a very low heat, melt the white chocolate in the cream. Add to the blender and pulse until the rice falls apart. Strain through a very fine sieve or cheese cloth. Chill.

For the tortillas:

Sift together flour, salt and baking powder. Mix in the oil. Add the water in a little at a time, until all ingredients come together to form a dough. Cover with a tea towel and set aside.

When filling is simmering, make ping-pong-sized dough balls. Roll out to about 2mm thick.

For the chicken liver filling:

Preheat the oven to 200 degrees Celsius.

Fry the onions in some vegetable oil. Add spices and cook off (if you are not using a non-stick pan, at this point add a bit more oil). Add chicken livers. When browned, add the Knorr stockpot. Add water, cocoa and sugar. Let simmer. When the sauce has thickened, take off the heat

For the taquitos:

If you are using homemade tortillas:

Put half the oil in a glass baking dish.

Place a tortilla on a sushi mat or piece of wax paper. Place 2 tsp of filling on the side closest to you. Use the sushi mat to roll the tortilla. Place in the baking dish. Repeat.

Liberally brush taquitos with rest of oil.

If preparing shop-bought tortillas:

Heat the oil in a pan till warm. Place tortilla in the oil till pliable. Use tongs to place tortilla on the sushi mat. Fill and roll, as in the method above. Place in glass baking dish.

Bake for 10-15 minutes, until golden brown.

For the coriander sour cream sauce:

Put all ingredients in a food processor. Blitz till well combined. (The mixture may split, but will come together when warmed slightly.)