Salvadoran Crema Recipes
CREMA
Crema is thinner than sour cream, a little more tangy and slightly salty. You can sometimes find it in stores, but it's very simple to make at home by combining sour cream with heavy cream and lime juice (you could use buttermilk instead) and allowing it to set up at room temperature for a few hours, until it turns into a kind of liquid velvet. It's marvelous with fish tacos, as a dressing for hot slaw, or drizzled over roasted carrots or sweet potatoes. Once you start using it, you will use it all the time.
Provided by Sam Sifton
Categories sauces and gravies
Time 2h5m
Number Of Ingredients 4
Steps:
- Whisk the sour cream and heavy cream together in a bowl, then add the salt and the lime juice, and whisk again. Cover the bowl, and allow it to sit at room temperature for a minimum of 2 hours and ideally overnight. It will thicken nicely. Use right away, or transfer to a jar and store in the refrigerator until ready to use.
Nutrition Facts : @context http, Calories 211, UnsaturatedFat 7 grams, Carbohydrate 2 grams, Fat 22 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 14 grams, Sodium 187 milligrams, Sugar 2 grams
SALVADORIAN POLLO EN CREMA
This Salvadorian Pollo en Crema (chicken in cream) is one of our favorite Central American dishes. Tender pieces of juicy chicken breast are smothered in a rich cream sauce, along with peppers and onions. Best of all it is done in under an hour.
Provided by Carne Diem Culinary
Categories Main Course
Time 55m
Number Of Ingredients 12
Steps:
- Slice the chicken into thin slices. Season with the adobo seasoning. If you desire a little more flavor you can season the chicken with a little taco or fajita seasoning, but this is not traditional and do not use too much as you do not want the flavor to take over the dish.
- Cut the onion and peppers into slices. Dice the tomato and jalapeno and mince the garlic.
- In a large skillet or pan heat the oil over medium-high heat. When heated, add in the onion, jalapeno, and bell pepper and sauté for about 5 minutes. Add in the garlic and cook for an additional 3 minutes, stirring frequently.
- Push the veggies to one side one the pan and add in the seasoned chicken. Brown the chicken slices on all sides, until there is no pink visible on the outside of the chicken slices, then mix the peppers and chicken together. This typically takes about 5 minutes.
- Stir in the chicken broth and tomatoes. Bring to a boil then reduce the heat to low. Stir well and simmer for about 5 minutes.
- Stir in the crema until well combined and then simmer for 30 minutes, uncovered.
- Season with salt and pepper, to taste, before serving.
Nutrition Facts : Calories 350 kcal, Carbohydrate 12 g, Protein 27 g, Fat 22 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 102 mg, Sodium 402 mg, Fiber 3 g, Sugar 7 g, UnsaturatedFat 10 g, ServingSize 1 serving
POLLO EN CREMA: SPICY SALVADORIAN CHICKEN SOUP
from Chef John over at foodwishes.blogspot.com, purportedly a rendition of his favorite Salvadorian dish from Aunt Mary's restaurant in San Fran. DH just keeps getting better and better at making this, but I got curious enough about the nutrition facts to keep it here on zaar. Beware: even with cream in the title, this is no soup for sissies. Those chile oils swirling atop your stewpot are lovely, but deceptively spicy. Skim them if you like, but it'll still be muy picante!
Provided by Like The Vegetable
Categories Whole Chicken
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Place whole chicken in the bottom of a large stewpot. Pour in chicken broth and water.
- Add the sour cream, chopped onion, peppers, jalapenos, tomatoes, garlic, and your spices. Don't worry about the sour cream curdling--it will smooth out in the last cooking step.
- Cover and simmer on low for 1 hour.
- Lift the lid, turn the chicken over, and recover. Simmer for another 30 minutes.
- Remove chicken from simmering stock (crema). Allow to cool.
- In the meantime, turn up the heat under the crema to high. When it's boiling you may skim off the fat/ super spicy oils.
- Cut the cooled chicken into serving pieces. Make sure to pull little bits from the bones as well. Put chicken pieces back into the pot with the hot crema.
- Stir in a large handful of chopped cilantro.
- Serve this beautifully simple soup with Spanish rice and a side of beans.
Nutrition Facts : Calories 120, Fat 8.7, SaturatedFat 5.2, Cholesterol 16.9, Sodium 279.5, Carbohydrate 7.7, Fiber 1.5, Sugar 3.5, Protein 3.7
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