Tag: crema Mexicana

Creamy Tomato Pasta | Crema Espagueti

Creamy Tomato Pasta | Crema Espagueti

This is a sponsored post in collaboration with Hunt’s Tomato Sauce and Latina Bloggers Connect, although the opinions shared about this product are my own. Mexican crema espagueti is much like its Italian counterpart except that it has a sassy Latin twist and is much simpler to prepare. 

Strawberries and Cream | Fresas con Crema

Strawberries and Cream | Fresas con Crema

Fresas con crema is a classic dessert served in my Tía Dora’s hometown of Irapuato, Guanajuato, the strawberry capital of Mexico. During our annual summer road trips, I can vividly remember the ruby-like strawberries glimmering in baskets off of the carreteras, or highways, as my 

Chicken Enchiladas with Tomatillo Sauce | Enchiladas Verdes

Chicken Enchiladas with Tomatillo Sauce | Enchiladas Verdes

Recipe by Lola

Ingredients (enchiladas):
1 whole chicken cooked and shredded (use chicken from Homemade Chicken Broth recipe)
1 whole onion
5 cloves garlic
10 tomatillos husked and rinsed
2 serrano chiles
Salt (to taste)
Water (enough to cover ingredients)
3 cups chicken broth divided
1/2 cup oil

Ingredients (garnish):
2 cups Mexican cream
1 onion sliced very thinly
1 cup crumbled cotija cheese

Preparation:

  1. Bring onion, garlic, tomatillos, and chiles to a boil over medium-high heat until soft, but not soggy – approximately 10 to 15 minutes. Drain ingredients and allow them to cool before blending.
  2. Combine cooked onion, garlic, tomatillos, and chiles with salt and 1 cup chicken broth in a blender. Blend on high setting until smooth.
  3. Mix sauce with remaining 2 cups chicken broth in a medium sauce pan and simmer on low-medium heat for approximately 30 minutes.
  4. In a separate frying pan, prepare oil over medium-high heat and allow to get hot.
  5. In the meantime, warm tortillas on a comal or flat griddle. You may also wrap them in a cotton dish towel and heat them in the microwave for 25 seconds. Warming the tortillas prevents breakage when you lightly fry them in oil.
  6. Then working one at a time, lightly fry tortilla in the hot oil for 10 seconds on each side. Tortillas should still be soft.
  7. Immediately dip the tortilla in green tomatillo sauce to coat both sides and then stuff with approximately 2 tablespoons of shredded chicken. Roll tightly as if rolling a taquito. Arrange on individual plates, or side-by-side in a large platter with the seam faced down.
  8. Serve immediately with Mexican cream, sliced onion, and cotija cheese on top.
Chiles Poblanos in White Rice | Chiles Poblanos en Arroz Blanco

Chiles Poblanos in White Rice | Chiles Poblanos en Arroz Blanco

by Dolores M. Wiarco (my mother), original recipe by Luisa Sandoval (my great tía) Ingredients: 5 fresh poblano chile peppers 1 pound Oaxaca cheese (cut ½ pound into thin strips and shred remaining ½ pound) 2 cups long grain rice 1 ¾ cup water 1 

Guava Mousse Cake | Mousse de Guayaba

Guava Mousse Cake | Mousse de Guayaba

by Pilar Cabrera Ingredients (crust): ¾ cup melted butter 1 packet Maria cookies (or English tea biscuits) Ingredients (mousse): 12 medium yellow guavas (+ 2 more, sliced thinly for garnish) 2½ cup water 1½ cup sugar 1 cinnamon stick 3 tablespoons powdered unflavored gelatin (+ ½