Popular Features:
View Cart

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
Print
0
Be the first to rate!0
Email

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.

Reviews [0]

Please login to submit a review
Be the first to review this!

You May Also Like

Featured Recipes

  • Roasted Chile Queso Dip

    Use this Roasted Chile Queso Dip as a dipper for warmed tortillas, tortilla chips or even chicken or meat skewers.

  • Sopes

    Sopes are specially made thick tortillas with raised edges. They are about 3 inches in diameter and are available at specialty Latin American Markets. Uses epazote, queso fresco, avocado, chicken brea

  • Pork Chile Verde

    This recipe for chile verde uses fresh or canned chiles and tomatillos. Optional garnishes include cilantro and cracklings.

  • Lisa Fain’s Sour Cream-Chicken Enchiladas

    Chicken is baked then shredded. The enchiladas are rolled with chicken, onion, chiles, tomatillo sauce and sour cream. These enchiladas are even better the next day and freeze well too. Makes 24 enchiladas.

  • Shrimp Fajitas

    A seafood version of an otherwise well known meat dish.  The name "fajitas" refers to the type of me

  • Blood Orange Margarita

    Recipe for a Blood Orange Margarita with sugar, triple sec, tequila and fresh blood orange juice.