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Recipes with mexican crema

7 recipes that use mexican crema, with photos, step-by-step instructions and cook times. The quickest, Tostadas de frijol, takes 15 minutes. It is most often cooked with queso fresco, white onion and garlic.

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Sopes

Sopes are a classic antojito of central Mexico: small, thick discs of corn masa cooked on a comal, pinched up at the edge while hot to make a little rim, then crisped in a film of oil and piled with refried beans, salsa, lettuce, crema and crumbled cheese. The base is crisp underneath and soft and steamy inside, with the sweet, earthy taste of nixtamalised corn. Serve two or three per person as a starter or a light supper. Use masa harina for tortillas, made from nixtamalised corn; cornmeal or polenta will not hold together. Choose queso fresco made with vegetarian rennet, or use a mild feta. Chef's tip: pinch the rims as soon as the sopes come off the comal; once they cool the masa sets and cracks.

45 minSnacks & StartersGluten freeMexican
by KrazyBadal 0 views

Elote

Elote (corn on the cob) is sold all over Mexico from street carts in the evening: grilled or boiled cobs speared on a stick, slathered in mayonnaise and crema, rolled in crumbly cotija cheese and dusted with chilli powder, with a squeeze of lime. Charring the corn adds smokiness to the sweet kernels, and the creamy, salty, sour and hot toppings make it irresistible. Serve it at a barbecue or as a snack; kids can skip the chilli. Cotija is often made with animal rennet, so use a vegetarian-rennet feta or a vegetarian hard cheese if that matters to you. Chef's tip: let the cobs cool for a minute before spreading the mayonnaise, so it clings rather than sliding off.

20 minSnacks & StartersGluten freeMexican
by KrazyBadal 0 views

Gorditas

Gorditas, 'little fat ones', are thick corn masa cakes cooked on a comal until they puff, then split open like a pitta and stuffed. They are eaten from the north of Mexico down to the central states, at street stalls and at home, with fillings that change from town to town. This vegetarian version is filled with rajas con crema: strips of roasted poblano pepper, onion and sweetcorn in a creamy sauce with melting cheese, smoky and mild. Use masa harina for tortillas, made from nixtamalised corn, not cornmeal or polenta. Poblanos can be hard to find: green bell peppers with a jalapeño give a similar effect. Choose a cheese made with vegetarian rennet. Chef's tip: shape the gorditas no thicker than 1 cm; any thicker and the outside burns before the inside cooks and puffs.

50 minSnacks & StartersGluten freeMexican
by KrazyBadal 0 views

Tostadas de frijol

Tostadas, crisp flat corn tortillas, are eaten all over Mexico as a quick meal or snack, and tostadas de frijol are the everyday vegetarian version: a thick smear of refried beans topped with shredded lettuce, tomato, avocado, crema and crumbled cheese. The contrast between the shattering crunch, the creamy beans and the cool, fresh toppings is the whole point. Buy ready-made corn tostadas, or bake your own from corn tortillas. Use queso fresco made with vegetarian rennet, or mild feta. Chef's tip: spread the beans warm and thick right to the edge; they act as glue for the toppings and stop the tostada from shattering when you bite it.

15 minSnacks & StartersGluten freeMexican
by KrazyBadal 0 views

Chilaquiles verdes

Chilaquiles are Mexico City's favourite breakfast and hangover cure: day-old corn tortillas cut into wedges, fried into crisp totopos, then tossed in hot salsa just long enough to soften at the edges. Chilaquiles verdes use a bright, tangy salsa of tomatillos, serrano chillies and coriander, and come topped with a fried egg, crema, crumbled cheese and raw onion. The best ones keep a little crunch in the middle. Tomatillos are sold fresh or tinned; if you can't find them, use green tomatoes with an extra squeeze of lime. Choose queso fresco made with vegetarian rennet. Chef's tip: toss the chips into the salsa right before serving and take them to the table immediately; chilaquiles wait for nobody.

25 minBreakfast & BrunchGluten freeMexican
by KrazyBadal 0 views

Chilaquiles rojos

Chilaquiles rojos are eaten for breakfast all over Mexico: fried corn tortilla wedges (totopos) tossed in a red salsa of dried guajillo and árbol chillies blended with roasted tomato. The salsa is earthy, slightly smoky and properly hot, and it clings to the chips so every bite is crisp, soft and saucy at once. They are finished with crema, cheese, onion and coriander, and often served with refried beans on the side. If you can't find guajillo, use ancho chillies or 2 tbsp mild chilli powder; for árbol, use a pinch of cayenne. Choose queso fresco made with vegetarian rennet. Chef's tip: toast the dried chillies for seconds, not minutes; the moment they smell nutty and darken slightly, they are done.

25 minBreakfast & BrunchGluten freeSpicyMexican
by KrazyBadal 0 views

Sopa de tortilla

Sopa de tortilla, also called sopa azteca, is one of the best-loved soups of Mexico City's fondas: a brick-red broth of charred tomato, onion, garlic and dried pasilla chilli poured over crisp strips of fried corn tortilla. The strips soften at the edges and stay crunchy in the middle, and the toppings of avocado, fresh cheese, cream and fried chilli rings make each spoonful different. It is a starter in a comida corrida (set lunch) and a cure-all on a cold evening. We use a well-flavoured vegetable stock in place of chicken broth. Chef's tip: fry the blended tomato purée in hot oil until it darkens and smells sweet before adding the stock; this "seasoning" of the sauce is what makes Mexican soups taste deep rather than thin.

35 minSoupsGluten freeMexican
by KrazyBadal 0 views

Goes well with mexican crema

Recipes with mexican crema: 7 easy ideas · WhatToEat.Today