Cooking Classics: Chipotle Crema

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Cooking Classics

The Technique

Chipotle Crema

Crema is a tangy dairy product with Mexican origins much like a creme fraiche or a basic sour cream. It’s used over many classic cuisine specialties such as tacos, tostadas & enchiladas. This cool & creamy condiment traditionally offers a calming component to many hot & spicy dishes, however it is also delicious when it can serve as the heat in them too. Chipotle Crema is simple to make & starts with a classic sour cream. If there is any liquid that has pooled in the container, drain it off then measure the amount needed for a thicker sauce. Learn how to make Chipotle Crema that may be used over your favorite classic Mexican tortas.

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Chipotle Crema

makes 1/2 cup

1/2 cup sour cream
1/2 tsp minced chipotle peppers in adobo sauce 
1/4 tsp minced fresh cilantro
1/8 tsp kosher salt

Combine all of the ingredients in a small bowl. Use as directed in specific recipe applications. 

The Recipe Box. Rebecca Gordon Buttermilk Lipstick Southern Hostess Editor In Chief Southern Culinary & Entertaining BrandFROM THE KITCHEN OF BUTTERMILK LIPSTICK
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How To Prep & Use Chipotle Peppers 

Wearing a pair of disposable gloves is highly recommended when prepping any hot peppers including chipotle peppers in adobo as the flesh, seeds & oils will irritate the skin which may translate to a tingling sensation on the tips of your fingers without them. Always keep a box handy in the kitchen to use for a variety of cooking tasks. 

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Chipotle peppers may be purchased in cans or jars. Once open, remove a pepper or two with the gloves on, place them on a cutting board, then finely mince them. Next, measure the amount needed for recipe applications. They are tasty when included in hummus, pimiento cheese & aioli but offer good flavor to a variety of classic Mexican tortas. Be certain to stir in a bit of the adobo sauce, too. Transfer any remaining peppers from the can into a plastic container with a tight fitting lid. Store in the refrigerator up to two months. 

The Tune
“I Got The Sun In The Morning” Betty Hutton

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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