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Recipes
Mexican Chipotle Crema
Mexican Chipotle Crema
Mexican Chipotle Crema
photo credit: gourmetsleuth
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.
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Makes 1 cup
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Ingredients
2
teaspoons
buttermilk
1
cup
heavy cream
2
teaspoons
chopped chipotle peppers in adobo sauce
1/4
teaspoon
salt
Instructions
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.
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