Best Mean Chefs Mexican Crema Recipes

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POLLO ALA CREMA



Pollo Ala Crema image

A creamed chicken dish with a Latin Flair. A bit out of the ordinary in that while it is a traditional Latin dish it's one that does not use the more expected tomato type bases.

Provided by Steve P.

Categories     Chicken

Time 1h30m

Yield 2 serving(s)

Number Of Ingredients 10

6 ounces chicken breasts, cubed
1/4 medium sized onion, sliced
1/2 bell pepper, sliced
1 ounce canned mushroom
1 tablespoon pimiento, chopped
1/2 tablespoon chicken base
1 tablespoon cornstarch
1 cup half-and-half cream
1 cup milk
1/2 tablespoon butter

Steps:

  • Melt butter in a large frying pan.
  • Saute chicken, onion and bell pepper until chicken is cooked and vegetables are tender. Add Half & Half, pimientos, mushrooms and chicken base. Bring to a boil.
  • Add cornstarch to milk and mix until dissolved, add to chicken mixture.
  • Bring to a boil for 5 to 7 minutes or until chicken is tender.
  • Serve hot over Spanish rice, white rice or as a filling in tortillas.

Nutrition Facts : Calories 440.6, Fat 29.3, SaturatedFat 15.6, Cholesterol 123.9, Sodium 266.7, Carbohydrate 18.3, Fiber 1.2, Sugar 1.7, Protein 26.4

HOMEMADE MEXICAN CREMA



Homemade Mexican Crema image

Provided by Lourdes Castro

Categories     Sauce     Milk/Cream     Quick & Easy     Sour Cream

Yield Makes 2 cups

Number Of Ingredients 3

1 cup sour cream
1 cup heavy cream
1 teaspoon salt

Steps:

  • Mix
  • Combine all the ingredients in a bowl, cover with plastic wrap, and set it out at room temperature for 3 hours.
  • Serve or Store
  • Transfer to a serving bowl if using right away, or transfer to an airtight container and refrigerate if storing.

MEXICAN CREMA



Mexican Crema image

Make and share this Mexican Crema recipe from Food.com.

Provided by Sharon123

Categories     Lime

Time 5m

Yield 1/2 cup

Number Of Ingredients 3

1/2 cup mexican sour cream (or regular sour cream)
1/2 teaspoon finely grated lime zest
2 teaspoons lime juice

Steps:

  • Combine all the ingredients and mix well.
  • The cream is ready to use now, or it can be stored in a covered container in the refrigerator for up to 2 days.

Nutrition Facts : Calories 448.9, Fat 45.4, SaturatedFat 26.5, Cholesterol 119.6, Sodium 184.4, Carbohydrate 8.3, Fiber 0.1, Sugar 8.4, Protein 4.8

MEXICAN CREMA



Mexican Crema image

A tangy thickened cream is the same as French creme fraiche. Use it to top dishes from mole to quesadillas. It's even good on peach cobbler, and a lot cheaper to make than buy.

Provided by Miss Annie

Categories     Sauces

Time P1D

Yield 1 cup

Number Of Ingredients 2

1 cup whipping cream (preferably not ultra-pasteurized)
2 tablespoons buttermilk

Steps:

  • In a small glass bowl, combine both ingredients.
  • Cover the bowl loosely, and let it stand at room temperature for 8 to 24 hours, until the cream is thickened and tart.
  • Stir it well, cover it tightly and refrigerate it.
  • Use it as needed.
  • Crema keeps for up to 10 days.

Nutrition Facts : Calories 833.1, Fat 88.3, SaturatedFat 55, Cholesterol 327.3, Sodium 122, Carbohydrate 8.1, Sugar 1.7, Protein 5.9

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