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Chipotle Crema

  I based this on what was sitting on the tables at Mariscos Chihuahua.  This recipe is quick, easy and kicks ass.

...and it makes mean fish tacos.

Ingredients:

● One 15 oz container crema Mexicana (if you can’t find it, you can use Greek yogurt or make a crème fraîche facsimile from the recipe here.)

●  2 large peppers from a can of chipotles in adobo sauce.  Want it hotter?: add a few drops of the adobo sauce.  Want it milder?: I don’t know you.

● ½ tsp of garlic powder

● ½ tsp of kosher salt

Equipment Needed:

● Mortar and pestle or a knife and a lot of patience

● Squirt bottle (Completely optional, but convenient.  I found an empty one meant for ketchup at the grocery store for 99 cents.)

First, pulverize the shit out of the chipotles, seeds and all.  If you are using a knife at this point, try to mince it as fine as possible or it might clog the nozzle of the squirt bottle later.  Whisk the poor peppers together with the other ingredients, preferably in a container with a spout so you can pour it. (Like a large measuring glass.)  Pour into a squirt bottle and let chill a couple of hours in the fridge if possible.  Time for the smoky flavors to mix makes it better.

Let’s talk about applications…

Of course this is excellent on Mexican foods – tacos, tamales, enchiladas and the like.  It’s also perfect on seafood, chicken, burgers, BLTs, beans, baked potatoes, deli sandwiches, deep-fried vegetables and even as a salad dressing.  Pretty much anywhere you would use sour cream or mayonnaise as a condiment, it will take its place nicely as well.  It gets a lot of usage here and it’s always a sad time when we get to the bottom of the squirt bottle and it makes that empty-fart noise.

Experiment and enjoy!

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One response to “Chipotle Crema

  1. robin ⋅

    does sound delicious

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