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.
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.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
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.
The Technique
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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