I tasted a variation of this at our local farmer's market. It was so good that I had to go home and recreate it. And that is exactly what I did. It dresses up foods nicely, especially Mexican foods.
This is very simple to make and it seriously dresses up any food you bless with it's presence.
I've had thoughts of making it with my homemade CREME FRAICHE (recipe posted earlier), because it does not curdle with heating (ie. as part of a Chicken Verde Enchilada!). YES.
CHIPTLE CON CREMA Recipe:
1 large sweet onion, sliced into rings and then halved
1/4 c. real organic butter
1 c. sour cream
1/8 t. chipotle powder or chipotle peppers (more if you want hotter)
2 t. organic chicken base or bouillon
1/2 t. smoked paprika
onion salt, to taste, optional
Method:
Saute the onions in the butter until translucent and slightly caramelized.
Add chicken base and maybe a touch of water if needed to dissolve it. Heat until dissolved.
Stir in chipotle and smoked paprika. Take off heat and let cool to just warm.
Add sour cream after it has cooled down, and mix in well. Add a touch of onion salt, to taste.
Use immediately or chill. Store in the refrigerator.
Use:
Use as a topping or filling for various Mexican foods. We love it with burritos, inside chicken enchiladas, on tostadas, tamales, soups, taco salads... It is very versatile and makes almost any Mexican dish memorable. It is also good in wraps and sandwiches.
To use once it is chilled: Scoop out 8 ounces and put in loosely covered container. Microwave on high for 1 to 1 1/2 minutes. Stir and serve.
Enjoy,
Leila
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