This weekend I got the opportunity to brush up on my Mexican cooking since Jessica made a surprise visit! I've been hankering to make some chile rellenos from a cookbook by Diane Kennedy. I thought I'd fill one with potatoes and roasted corn and another with a mild cheddar then pair them with a salsa ranchera that is typically used with huevos rancheros. Crema is a sort of Mexican sour cream, however it is much lighter in flavor and a bit creamier making it a good yet unobtrusive condiment to dishes like fish tacos and chile rellenos. I wanted to make homemade crema, but upon discovering that you basically have to let a starter culture from yogurt ferment some heavy cream for a few days I decided to make a quick crema by mixing 1:1 sour cream to heavy cream and adding a tiny bit of yogurt. This was then placed in a warm place for ~5 hours. I thought it turned out well, was just barely sour yet had a really nice texture, and didn't take multiple days (we can save that for another project)! Crema can be fancied up a bit with either some lime zest or a chipotle in adobo blended in.
Side note...I now have new respect for the batter on chile rellenos. This is clearly something I still need to perfect.
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