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Mexican Chipotle Crema

 
Mexican Chipotle Crema
chipotle chile meco
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.
  • PrepN/A |
  • TotalN/A |
  • ServesMakes 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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