Crema (with variations)
Crema is the traditional garnish for many Mexican foods. In the
United States, sour cream is often used as a substitute. Prepare
Crema 24 hours in advance. It can either be spooned over or piped
onto the top of soups and other dishes in various designs, such
as cacti, zigzags, etc. An easier crema can be made by whisking
2 tablespoons of buttermilk into 1 cup of sour cream.
- 1 cup heavy whipping cream
- 2 tablespoons buttermilk
- 3/4 cup Crema or sour cream
- 2 tablespoons Ancho Puree
- 1/4 teaspoon salt, or to taste
- Juice of 1/2 lime
- 1 fresh avocado
- 1 cup Crema
- Juice of 1 Mexican lime
- 2 cups Crema
- 1 clove garlic, roasted and peeled
- 2 tablespoons canned chipotle chiles in adobo sauce
Red Chile Crema
- 4 whole dried red chiles
- 1 cup water
- Heat the cream in a small saucepan just until the chill is off the
cream (do not heat above 100 degrees F). In a small glass jar, combine
ingredients. Cover the jar loosely. Let it stand at room temperature
for 12 to 24 hours, until the cream is thickened and tart.
- Stir the Crema well, cover it, and refrigerate it to complete the
thickening. Refrigerate. Use as needed. It keeps for up to 10 days.
- Use instead of sour cream to garnish dishes.
- Combine all ingredients in a small bowl and whisk well to blend.
Taste and adjust seasoning. Pour the crema through a funnel into
a squeeze bottle. If not using right away, wrap the tip of the bottle
with plastic wrap and refrigerate for up to 2 days.
- Let the crema sit at room temperature for about 5 minutes, then
cover the top of the bottle with your finger and shake well before using.
- Put ingredients in a blender and pulse until combined.
- Puree ingredients in a blender.
Red Chile Crema
- Place dried chiles on a baking sheet and roast at 325 degrees F
for 5 minutes.
- Remove seeds, and boil in 1 cup of water until soft. Puree in a blender and season with a pinch of salt.