Crema
Ingredients
1 cup heavy cream
1 tablespoon buttermilk
1 chipotle in adobo
1⁄4 teaspoon kosher salt
Instructions
1. Put the cream in a microwave-safe container. Microwave on high power for 30 to 40 seconds, until cream is just under 100*F. Add the buttermilk, close the container, and store in a warm place for 24 hours. The cream will have thickened to the consistency of thin yogurt.
2. Add the chipotle and salt and blend with an immersion blender, in the container, until smooth, about 20 seconds. Refrigerate until ready to use.
Comments
This recipe is from Good Eats 3: The Later Years. I made it to go along with Fish Tacos from the same book. The crema was great and we used the excess in other various dishes throughout the week like taco salad.
Shown here with Fish Tacos.