Wednesday, February 18, 2009
After having a mystery white sauce at Tacos Lupita in Somerville, MA, and being told about crema mexicana by DuoDishes, I decided the two were the same and that I need to make it for a shrimp enchilada dish I am preparing for lunch tomorrow. It seems absurdly easy to make, and I really hope that it turns out.
My great fear is that is that although seems easy, it may actually turn into a fatal compound if the slightest error occurs. (Hi, my name is Caitlin, and I am a hypochondriac. "Hi Caitlin...")
But anyways, I did the deed and will update y'all tomorrow with a photo and description of the finished product. (As of the morning after...much thicker, added some cumin, paprika and chili powder). If you see no updates in the next week, don't make the recipe ; )
2 cups cream, try to find one that is pasteurized but not ultra, super or overly pasteurized.
1/4 cup buttermilk
Bring cream to room temperature, or heat in small saucepan. DO NOT heat over 100 degrees Farenheit. This apparently is very bad. So don't do it!
Stir in buttermilk and a dash of salt.
Keep covered in warm (80-90) location. For example, southern California or Florida. If that is not possible, an oven's pilot light is supposed to be a good place. I have mine above my cable box (it always is warm to the touch). Leave overnight (6-8 hours). It should appear thickened after this time.
Refrigerate at least 4 hours before serving. It stays good about 7 days in the fridge.
You can spice it up by adding (after the overnight period) cilantro, cumin, paprika, chili, chipotles in adobo sauce...you name it!