There are a lot of ways to go about making crema… well maybe not a lot… but there are at least a few… I know this because I had to Google it. This recipe is the mutant baby of Alton Brown’s recipe and this other one I found because I didn’t actually read Alton’s recipe before hand… which didn’t give me the sufficient 24 hours of sitting time his crema requires. I’m sure there are Mexican food purists that will find this recipe to be very very wrong… but it tastes good so I’m rolling with it.
Makes 16 (1 tbsp) servings: 33 calories| 2g carbs| 1g protein | 3g fat
Here’s what you need!
1/2 cup sour cream
1/2 cup heavy cream
1 chipotle pepper in adobo
1/4 tsp salt
And here’s what you do!
1. Place your ingredients in a food processor or blender.
2. Blend that shit until the pepper is no more
3. Transfer the contents of your food processor or blender to a container and allow the crema to hang out on the counter for at least 3 hours
Tastes great on these fish tacos!!