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.