Crema Mexicana Recipes
CREMA MEXICANA
Make and share this Crema Mexicana recipe from Food.com.
Provided by appleydapply
Categories Mexican
Time 4h10m
Yield 1 cup
Number Of Ingredients 2
Steps:
- Heat the cream on the stovetop until slightly warmer than room temperature. (about 100 degrees with a thermometer).
- Remove from heat and whisk in the sour cream.
- Pour into a glass jar. Place the lid on top of the jar but don't tighten it. Put the jar in a warm room for at least 4 but up to 12 hours. It will be thickened and you can use it then (especially if using as a sauce in a dish such as enchiladas), or refrigerate for another 4 to 12 hours to thicken even more.
CHICKEN A LA CREMA
Chicken a la crema is one of my favorite recipes and one of the greatest chicken recipes of all time. It's simple to make, incredibly comforting, and gorgeous to look at. Sauteed mushrooms and onions are well browed to add extra flavor and give the sauce a beautifully rich color. Spoon this into a bowl alongside rice and top with a dollop of creme fraiche and a sprinkle of cilantro, or wrap it up in a fresh, warm tortilla and dunk it in the sauce--no matter how you serve it, this dish should be on every chicken lover's bucket list.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h40m
Yield 6
Number Of Ingredients 18
Steps:
- Brown chicken in olive oil in a Dutch oven over high heat until nice and dark on both sides and fat has rendered, 6 to 8 minutes per side. Remove chicken to a bowl.
- Reduce heat to medium and add onion, mushrooms, and salt to the pot. Cook, stirring occasionally, until well browned, 8 to 10 minutes. Add chili powder, cayenne, black pepper, cumin, dried oregano, garlic, and poblano peppers. Cook and stir until peppers begin to soften, about 3 minutes.
- Add diced tomatoes, chicken broth, and bay leaf; stir and increase heat to high. Stir in 1 cup creme fraiche and fresh oregano and bring to a simmer. Add chicken and any accumulated juices to the pot, nestling them into the broth so they are covered. Reduce heat to low or medium-low to maintain a gentle, steady simmer. Simmer, stirring occasionally, until chicken is cooked through, about 1 hour 15 minutes.
- Use tongs to carefully transfer chicken to a bowl and let cool enough to handle. Increase heat to medium-high. Cook until braising liquids have reduced by about half, 15 to 20 minutes, skimming off fat from the surface as it cooks.
- Meanwhile, remove and discard skin and bones from chicken (or save to make stock). Break up the meat into large or small pieces and save any edible drippings.
- Reduce heat to low and add chicken meat and drippings to the sauce. Simmer until chicken has absorbed the flavor from the sauce, about 15 minutes. Turn off heat and stir in chopped cilantro and remaining creme fraiche. Taste to adjust salt and seasonings.
Nutrition Facts : Calories 733.5 calories, Carbohydrate 12.2 g, Cholesterol 231 mg, Fat 53.7 g, Fiber 3.5 g, Protein 51.5 g, SaturatedFat 22.1 g, Sodium 2026.6 mg, Sugar 6.7 g
MEXICAN CREMA
Make and share this Mexican Crema recipe from Food.com.
Provided by Sharon123
Categories Lime
Time 5m
Yield 1/2 cup
Number Of Ingredients 3
Steps:
- Combine all the ingredients and mix well.
- The cream is ready to use now, or it can be stored in a covered container in the refrigerator for up to 2 days.
Nutrition Facts : Calories 448.9, Fat 45.4, SaturatedFat 26.5, Cholesterol 119.6, Sodium 184.4, Carbohydrate 8.3, Fiber 0.1, Sugar 8.4, Protein 4.8
MEXICAN CREMA
Thick and slightly tangy Mexican crema adds the perfect touch of creamy richness to any Mexican dish. Drizzle it on tacos, enchiladas and tostadas!
Provided by Isabel Eats
Categories Sauce
Time P1DT5m
Number Of Ingredients 4
Steps:
- Add heavy cream and buttermilk to a small bowl or glass jar. Stir together to combine.
- Cover tightly with plastic wrap or a lid and let sit in a warm spot for 12 to 24 hours*.
- Add lime juice, salt and mix until well combined.
- Serve immediately or cover and store in the fridge for up to 2 weeks.
Nutrition Facts : ServingSize 1 serving, Calories 105 kcal, Carbohydrate 1 g, Protein 1 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 41 mg, Sodium 52 mg, Sugar 1 g
GRILLED CORN, CREMA MEXICANA & CILANTRO CROSTINI
Provided by Bon Appétit Test Kitchen
Categories Appetizer Side Cocktail Party Fourth of July Picnic Cinco de Mayo Graduation Wedding Backyard BBQ Buffet Corn Summer Tailgating Poker/Game Night Shower Engagement Party Party Potluck Sour Cream Cilantro Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 12
Number Of Ingredients 11
Steps:
- Rub corn with vegetable oil. Season corn with kosher salt and freshly ground black pepper; grill until slightly charred and tender. Slice corn off the cob in wide strips.
- Grill bread slices and rub with garlic clove.
- Mix crema mexicana or sour cream with feta.
- Smear toasts with crema mixture. Top crema with grilled corn. Squeeze a lime wedge over each. Garnish with cilantro leaves and sprinkle with chili powder.
HOMEMADE MEXICAN CREMA
Provided by Lourdes Castro
Categories Sauce Milk/Cream Quick & Easy Sour Cream
Yield Makes 2 cups
Number Of Ingredients 3
Steps:
- Mix
- Combine all the ingredients in a bowl, cover with plastic wrap, and set it out at room temperature for 3 hours.
- Serve or Store
- Transfer to a serving bowl if using right away, or transfer to an airtight container and refrigerate if storing.
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MEXICAN CREMA RECIPE – A COUPLE COOKS
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- In a sealable container, stir together the cream and yogurt. Cover and let sit at room temperature for 36 to 48 hours, until it becomes very thick*. (The mixture won’t spoil on the counter, since the acid in the mix prevents bacteria associated with dairy products.)
- Mix in the lime juice and salt. Taste and adjust lime as necessary. Mexican crema keeps in refrigerator for up 2 weeks, and will continue to thicken while refrigerated.
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- 1. Combine the heavy cream and buttermilk in a medium-size bowl. Cover with plastic wrap and bring to room temperature. Place the mixture in a warm, dry spot overnight.
- 2. The following morning, add lime juice and salt to the newly thickened cream and buttermilk mixture. Stir to incorporate. The consistency should be slightly runny.
- 3. Taste, and adjust with more lime juice or salt as needed. Use immediately, or refrigerate for up to five days.
- Become a better chef with the [MasterClass Annual Membership](https://www.masterclass.com/). Gain access to exclusive video lessons taught by culinary masters, including Gabriela Cámara, Chef Thomas Keller, Massimo Bottura, Dominique Ansel, Gordon Ramsay, Alice Waters, and more.
HOMEMADE CREMA MEXICANA {VIDEO}- MEXICAN CREMA IN AN HOUR
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Ratings 13Calories 832 per servingCategory Condiment
- In a microwave safe container, heat heavy cream for 40 seconds. Meanwhile, stir together sour cream and buttermilk in a glass bowl.
- Add heavy cream, stirring until smooth. Mixture will be watery, but you will notice it starting to thicken already while stirring.
- Allow to sit in a warm place, set lid loosely on the top, or use plastic or aluminum foil. Allow to breath, but to keep covered and free from any floating particles near by, especially if placed outside. Do not let crema mexicana go over 100 degrees.
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