Mexican Chipotle Crema

In Mexico, crema is unpasturized cream, thickened naturally by the bacteria found in fresh cream. The product is very similar to French creme fraiche. Crema is normally has a "pourable" consistency and used atop tamales, enchiladas or even chilaquiles (Quick Tortilla Casserole). This chipotle version add a nice amount of heat to make a spicy version.

Yield: Makes: 1 cup
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2 teaspoons buttermilk
1 cup heavy cream
2 teaspoons chopped chipotle peppers in adobo sauce
1/4 teaspoon salt


Pour cream into a small saucepan over low heat and stir just until the chill is off the creme. DO NOT HEAT ABOVE 100 DEGREES. Stir in the buttermilk and pour into a glass jar.

To ripen; set the lid on the jar but don't tighten it. Place in a warm location (80 - 90 degrees) and allow to sit 12 to 24 hours until it is noticeably thicker, like yogurt or sour cream. Once the cream is thickened, stir gently and refrigerate at least 4 hours to complete the thickening process.

In the bowl of a food processor or blender, combine the crema mixture with the peppers, adobo sauce, and salt. Process on high speed until smooth.
Posted: 9/18/2009 10:14:13 AM

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