Tag Archives: crema Mexicana

Creamy Tomato Pasta | Crema Espagueti

espagueti-en-crema

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. Moms on the go can whip up this flavorful recipe in fewer than 30 minutes.

My paternal grandmother first prepared this delightful dish for me in her hometown of Acambaro, Guanajuato during one of many family visits to Mexico. Her recipe has since then traveled over 2,000 miles and been prepared by my mother and my three sisters. Even my Japanese American sister-in-law makes it! This flavorful recipe has withstood thousands of miles of travel and its popularity only grows with each person who tastes it.

Crema espagueti can be described as a creamy fusion between traditional sopa de fideo (a tomato-based soup cooked with thin dry noodles) and spaghetti with marinara sauce. While the recipe is simple to prepare, you will find the flavors to be profound due to the garlic, onion, cream, and sweet Hunts® Tomato Sauce that blanket the pasta. I prepared this dish with a lovely tomato-basil salad but it can be served as a side dish as well. Whether you serve it as a main course or as a side, ¡te deseo un buen provecho!, from Lola’s Cocina to yours.

mexican-creamy-tomato-spaghetti

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Strawberries and Cream | Fresas con Crema

strawberries and cream

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 father zoomed by them on our way to Guanajuato. Now, thanks to the native California strawberry, Irapuato’s signature dessert can be easily replicated for all to savor and enjoy with this easy three-step recipe!   Read More…

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

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 tablespoon butter
1 container (15-fluid ounces) crema Mexicana (may substitute with table cream or crème fraîche)

Preparation:

  1. Toast chiles on a comal or flat pan until blackened. Alternatively, you may broil them for about 5 minutes until blistered and slightly blackened. Place in plastic bag and allow to “sweat” for 30 minutes, then carefully remove skin by hand.
  2. Slice one side of each chile to carefully remove seeds and stuff with cheese. If you like a little spice, leave in the seeds. When closing, fold one side of the chile slightly over the other side.
  3. Add rice, water, and butter to a large and deep (approximately 12-inches in diameter and 3-inches in depth) sauté pan. Bring to a boil over medium-high heat. Allow to boil until water evaporates to the point where you just begin to see the rice through the water. Lower to lowest heat possible.
  4. Carefully place chiles in rice and push down slightly.
  5. Pour crema Mexicana over the chiles and rice and then top with shredded cheese. Cover with lid and allow rice to finish cooking for approximately 20 more minutes.
  6. When serving, carefully scoop out chiles and serve over rice.

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 cup cold water to dissolve gelatin)
1 cup crema Mexicana* (may substitute table cream or crème fraîche)
1 cup plain yogurt

Preparation (crust):

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Crumble cookies in food processor until very fine. Transfer to mixing bowl.
  3. Add melted butter to cookie crumbs and mix well. Transfer mixture into a square baking dish and spread evenly along the bottom to about 1/8-inch thickness.
  4. Bake for seven minutes.
  5. Remove from oven and let cool while preparing mousse filling.

Preparation (mousse filling):

  1. Remove ends and cut guavas in half.
  2. Boil water, sugar, and cinnamon in medium pot over medium-high heat for 10 minutes.
  3. Add guavas and cook for 20 minutes, or until soft, but not mushy.
  4. Blend cooked guavas until smooth. Strain through fine-mesh back into blender to obtain puree. Set aside one cup of puree for garnish.
  5. Dissolve gelatin by sprinkling over ½ cup cold water. Whisk gently with a fork, then setting aside for 5 minutes.
  6. Add the hydrated gelatin, crema Mexicana, and yogurt with guava puree and blend until completely smooth.
  7. Pour guava mixture evenly over cookie crust and refrigerate for at least 2 ½ hours until mousse sets.
  8. Serve over a layer of reserved guava puree with dehydrated guava slice (see preparation below) pierced through mousse.

Preparation (dehydrated guava slices):

  1. Place guava slices on cookie sheet lined with wax paper.
  2. Bake for 10-15 minutes or until crispy.
  3. Set aside and let cool.

Note: Crema Mexicana is a Mexican table cream that is found in most Latin supermarkets. It can be substituted with table cream or crème fraiche.