![]() ![]() Below, I’m going to offer you two versions of making your own Mexican-style crema. ![]() Essentially, they are American sour cream, though the Mexican versions are typically creamier and a little less thick. The second group sport a half-and-half richness with thickening gums and souring culture. That version is simple tasting, without the nuttiness and slight sourness live cultures give crema de rancho. The first have the richness of half-and-half and enough added gums to dupe you into thinking they’re richer. Sadly, it is becoming rarer these days because jars and tubs labeled Mexican crema on both sides of the border most often fall into two camps. If you’ve tried my Mexican Sour Cream Rice or any other recipe on Cheese Curd In Paradise please take a minute to rate the recipe and leave a comment letting me know how you liked it.A tub of crème fraiche will provide you the closest thing to real Mexican crema-and here I’m thinking of what my favorite dairy vendors at the Mercado de San Juan (on Pujibet Street) and the Mercado Medellín (Colonia Roma) in Mexico City would call crema de rancho, cultured heavy cream direct from the ranch. Spicy Chicken Soft Shells Tacos from Kylee Cooks Looking For More Delicious Mexican Recipes? Fully thaw and bake according to instructions. Tightly cover and store for up to 2-3 months in the freeze. To freeze, prepare the creamy rice in a freezer safe container.Keep covered in the fridge till your are ready to bake it. Mexican Sour Cream Rice can be made 1-2 days in advance.Bake uncovered 30 minutes or until cheese is bubbly and lightly browned.Transfer to the prepared casserole dish, and top with cheddar cheese and remaining monterey jack cheese. In medium bowl, add cooked rice, sour cream, green chiles, ½ cup monterey Jack cheese, pepper jack cheese, corn, cumin, and cilantro.Lightly grease an 8x8 casserole dish with cooking spray. Add a little heat to this cheesy Mexican rice! Add hot peppers, or a little bit of cayenne pepper or chili flakes.Frozen corn or fresh corn can be substituted for canned corn.Greek yogurt can be substituted for sour cream.ground cumin: This is option, but adds great flavor.dried cilantro (or ¼ cup freshly chopped cilantro): dried cilantro is super convenient, but fresh is delicious as well.canned whole kernel corn: The sweet flavor is amazing in this recipe! You can use fresh or frozen corn as well.shredded sharp cheddar: I love the flavor of the sharp cheddar cheese with the sour cream and monterey jack cheese.shredded pepper jack cheese: You can sub in monterey jack cheese for pepper jack if you do not want to additional spice.shredded monterey jack cheese: This type of cheese melts really well.You can used diced jalapeno or spicy green chiles if you want a little heat. canned diced green chiles: I use a mild green chiles and it is not spicy. ![]() I prefer the texture of sour cream in Mexican Sour Cream Rice.
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