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.
- 1 cup heavy whipping cream
- 2 tablespoons buttermilk
- 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
- Crema: 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.
Avocado Crema: Put ingredients in a blender and pulse until combined.
Chipotle Crema: 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.