Crema Mexicana is a traditional Mexican recipe for a classic condiment or sauce of cream and buttermilk flavoured with chipotle chillies in adobo sauce, herbs, shallots and lime juice. The full recipe is presented here and I hope you enjoy this classic Mexican version of: Crema Mexicana.
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This is a classic Mexican condiment that is used as a topping for Mexican dishes such as tiyudas, tamales and nachos. It is also served as a compliment to salsa verde and guacamole and is an essential ingredient in Nicaraguan Salsa Jalapeña.
Ingredients:
500ml double cream
60ml buttermilk
1/2 tsp salt
1/2 tsp freshly-ground black pepper
Allow the cream to warm to room temperature then turn into a bowl and stir in the buttermilk. Cover and set aside in a warm place (about 30°C) over night (an airing cupboard or a gas oven with just the pilot light on are both good options). By the morning the cream should appear noticeably thicker.
Transfer to the refrigerator and chill for between 6 and 8 hours to complete the thickening process. Add salt and black pepper to taste and flavour with any of the optional ingredients you desire. Mix well then chill and serve.
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