How to use Mexican crema?

Dollop over a plate of indulgent bean or beef nachos . Use it to neutralize spicy dishes like chiles rellenos, chilaquiles, or even a bowl of chili. Stir in fresh cilantro and lime to transform into a flavorful dressing or dip. Use in place of heavy cream for a surprisingly tasty take on crème (or rather, crema) brûlée.

How to infuse chicken with flavor?

Use a brine Brining your chicken is a foolproof way to not only add flavour to your roast but also to ensure you don't overcook the meat. Essentially a mix of salt, sugar and water, we love adding herbs, garlic or whole spices such as fennel and cumin to flavour the brine.

What is crema made of?

Crema fresca or crema espesa is a Mexican dairy product prepared with two ingredients, heavy cream and buttermilk . Salt and lime juice may also be used in its preparation. Crema's fat content can range between 18 and 36 percent.

Why is Mexican crema so good?

Because of this higher fat content, Mexican crema is less likely to curdle , making it great as a topping on hot dishes but also as an ingredient to enhance the richness. The consistency of American and Mexican sour creams is another significant difference.

Is Mexican crema just sour cream?

On the other hand, crema, often referred to as Mexican crema or crema Mexicana, is a Mexican-style cream with a slightly sweeter and milder taste compared to sour cream . It is typically made by fermenting a combination of heavy cream and buttermilk.

Does Mexican crema go bad?

It basically goes bad after a week or two so basically I had to throw it out with a pretty full jar. It has a good texture if you want to pour something on top of Mexican food but the flavor isn't that great. It doesn't really taste like anything. I think I'll just go back to sour cream instead.

Is Mexican crema supposed to be runny?

This type of cream is very thick and needs to be taken out with a spoon. Compared to American sour cream, it is slightly thicker, due to its higher fat content. Taquitos topped with a dollop of Mexican sour cream, or Crema Agria.

What can I add to chicken to make it taste good?

Mix salt, basil, rosemary, garlic powder, mustard powder, paprika, black pepper, thyme, celery seed, parsley, cumin, cayenne pepper, and chicken bouillon together in a small bowl until blended.

What enhances chicken flavor?

Classic Poultry Seasoning: 1 teaspoon dried basil + 1 teaspoon dried rosemary + 1 teaspoon salt + ½ teaspoon garlic powder + ½ teaspoon mustard powder + ½ teaspoon black pepper.

What spices pair well with chicken?

5 best spice and herbs blends for chicken and meat Paprika and garlic powder. Paprika is a great spice that makes any chicken dish stand out, it comes in many forms sweet, hot, regular and smoky. ... Basil and rosemary. ... Ginger and lemongrass. ... Turmeric and chili. ... Coriander and cumin.

Is crema media the same as sour cream?

While you likely suspect that this ultra-creamy concoction is similar to sour cream, you might also notice that it has its differences. While both are fermented and tangy toppings, Mexican crema is more pourable than thick, spoonable sour cream .

What is Mexican media crema?

About Media Crema. What is Media Crema? Media Crema is a light cream/table cream that adds creaminess and richness to your favorite savory and sweet recipes .

What is de pollo made of?

Caldo de pollo is a hearty Mexican chicken soup made from homemade chicken broth, chicken thighs, and a medley of vegetables like carrots, zucchini, corn, cabbage, and potatoes . It's perfect for any season and contains flavors that nourish the soul.

Pollo a La Crema Recipe - Food.com (2024)

Submitted by GrammaJeanne

"My favorite dish at our local Mexican Restaurant. Chicken, mushrooms & onions in a spicy cream sauce, YUM! Very rich, but so delish! A real comfort food. I have been playing with the recipe for some time, just trying to get close to what they serve. I think I'm finally as close as I can get. 5/30/08 Update: If you can find Mexican Crema (dairy case at my grocer) it is thicker and works better than cream. This is also good served over rice or noodles. ***I discovered that my Paprika had gotten old and lost strength, when I bought new, I also had to reduce the amount. The recipe now reflects the reduced amount."

Download

photo by Krystal N.

Ready In:: 35mins
Ingredients:: 8
Serves:: 4

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ingredients

2 tablespoons olive oil
4 cups boneless chicken breasts, cut in strips
1 sweet onion, cut in half lengthwise and sliced
2 cups fresh mushrooms, sliced fairly thick
1 tablespoon paprika (or more if desired)
2 tablespoons chicken base
1 cup heavy cream (Mexican cream works best)
²⁄₃ cup sour cream

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directions

Heat oil in large frying pan. Saute chicken and onion until chicken is no longer pink & onions are translucent.
Add cream, mushrooms, paprika & chicken base.
Bring to a boil and simmer for 5-7 minutes or until chicken is tender.
Remove from heat and stir in sour cream. Mixture will be somewhat thin, but should be a creamy texture like the consistency of a white sauce.
Serve hot with warmed flour tortillas and Spanish Rice.

Questions & Replies

Is base a powder or broth?

Jim K.
What Mexican cream is it? Crema casera or agria?

maria e.

See Also
Pfannkuchen (German Pancakes) - Recipes From Europe Easy Kung Pao Chicken Recipe - Flavor Mosaic Paleo Cinnamon Rolls Recipe - Soft and Delicious! - Health Extremist Amish Chicken and Waffles Recipe

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Reviews

I was really looking forward to this recipe. I made it exactly as stated... this is a good base recipe... but I would make a couple changes.. the chicken base was way too overpowering... I would cut this in half and maybe take it out altogether. Half the PAPRIKA!! Way too much paprika..... and maybe use butter instead of the olive oil. At the restaurant here it says Chicken in our own butter and sour cream sauce... so I think that would help the flavors. Thanks for the base recipe though!

MissSara
GrammaJeanne, you are a genius! This is excellent! I did use a few tips from other reviewers and used butter instead of oil, cut both the chicken base and paprika down to 1 tablespoon and also added 2 cloves of fresh minced garlic. I found the canned cream in the Mexican aisle called Media Crema made by Nestle in a 7.6 oz. can. I used fat free sour cream and it was till so rich and decadent. Next time, I'll add some green bell peppers to the saute mix like our favorite Mexican place does. My son added some chipotles to his. We LOVED this! Thanks so much!

DuChick
Made this for dinner for my children who are always asking to go to the local Mexican restaurant. I kept the paprika at 1 Tablespoon and did not think it to be over powering at all. The only thing we were missing was the spicy hot salsa (grabbed the wrong jar) and a basket of tortilla chips. This is a fairly quick and easy recipe that we will be making again. Thanks!

dayla
AMAZING....delish delish delish!

coe coe
Well first off I added poblano peppers to this the onion and mushrooms. Followed the recipe and got unsalted Crema. It was too salty for my family's taste. I added more Crema and served with undersalted mashed potatoes and it came out pretty good. Now next time I know to cut the base at least in half. But it is good porportions in the Crema and sour cream.

See Also
Dairy-Free Butter Pecan Ice Cream Recipe

Elia L.

see 8 more reviews

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Tweaks

I added 2 tablespoons of butter instead of oil. I also added minced garlic, cumin, and cayenne pepper while cooking the chicken and onion. I added 1/4 cup of cream cheese and Monterey Jack cheese after I added the cream. Sprinkled the top with Mexican cheese.

mamiangel2522
Add butter and fresh garlic chopped fine. Pinch of chili powder and pinch of cumin. Garlic salt and pepper the chicken when you saute it. Add 2 tbs butter.

Burdette.linda
This recipe is a favorite at my house. I make it with a few tweaks. Because I'm a picky eater, I omit the onions and mushrooms. Following other reviewers, I use butter instead of oil, Nestle's media crema, and omit the chicken base. I also add in some garlic powder, cayenne pepper and parmesan cheese. I serve it poured over Spanish rice. I love how quick and easy this dish is to make!

Already Taken
GrammaJeanne, you are a genius! This is excellent! I did use a few tips from other reviewers and used butter instead of oil, cut both the chicken base and paprika down to 1 tablespoon and also added 2 cloves of fresh minced garlic. I found the canned cream in the Mexican aisle called Media Crema made by Nestle in a 7.6 oz. can. I used fat free sour cream and it was till so rich and decadent. Next time, I'll add some green bell peppers to the saute mix like our favorite Mexican place does. My son added some chipotles to his. We LOVED this! Thanks so much!

DuChick
I was really looking forward to this recipe. I made it exactly as stated... this is a good base recipe... but I would make a couple changes.. the chicken base was way too overpowering... I would cut this in half and maybe take it out altogether. Half the PAPRIKA!! Way too much paprika..... and maybe use butter instead of the olive oil. At the restaurant here it says Chicken in our own butter and sour cream sauce... so I think that would help the flavors. Thanks for the base recipe though!

MissSara

see 2 more tweaks

RECIPE SUBMITTED BY

GrammaJeanne

2 Followers
21 Recipes

I live in central Idaho - home of pine trees and mountains. The photo is of my cat, Tommy. He adopted me when I moved into my current residence about 7 years ago. I work as office manager for a Real Estate company but spend my free time pouring thru recipes in search of something new and different. Baking has been my hobby since I was 9 years old and now as I rapidly approach 60, it's becoming an obsession! I have 3 married children and 13 grandchildren. My favorite cookbook is "Bach to the Kitchen" by the WA-ID Symphony league members. It is one of the best I've ever come across. I love to cook, eat, read, do crafts and spend time with my family. My pet peeve is people who can eat whatever they want and not gain weight!!! <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket">

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Pollo a La Crema Recipe - Food.com (2024)

ingredients

directions

Questions & Replies

Reviews

Tweaks

RECIPE SUBMITTED BY

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