Burned Scallion Crema Food

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SLAB-BACON TACOS WITH BURNED-SCALLION CREMA



Slab-Bacon Tacos With Burned-Scallion Crema image

This is candied bacon, essentially, on corn tortillas with a creamy, smoke-flecked sauce that tastes of scallion and lime. I like it with pineapple salsa as well, and a salad of cilantro, mint and soft lettuce. You could make it with your standard sliced bacon from the market, but it's far superior with the thick-cut variety or, best of all, with a chunk of uncut bacon that you can slice as thick as you like.

Provided by Sam Sifton

Categories     tacos, main course

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 14

2 tablespoons chile powder
1 tablespoon ground cumin
1 tablespoon brown sugar
2 teaspoons freshly ground black pepper
2 pounds slab bacon, cut into 1/4-inch slices
1 bunch green scallions, trimmed and cut into large pieces
1 jalapeño
1 to 2 limes
1 cup sour cream
1/2 cup mayonnaise
1 teaspoon kosher salt, or to taste
Corn tortillas
Lime wedges
Pineapple salsa (see recipe)

Steps:

  • Heat oven to 450 degrees. Mix the chile powder, ground cumin, brown sugar and black pepper together in a large bowl, and then add the bacon slices, tossing to coat them with the spice mixture.
  • Arrange the coated bacon slices on a sheet pan, ideally one fitted with a wire rack. Roast in the oven until they are caramelized and starting to crisp at the edges, approximately 10 to 15 minutes. Remove pan from oven, chop the bacon into large dice and keep warm. Reserve the bacon fat for another use.
  • While the bacon cooks, make the crema. Put the scallions and jalapeño in a large dry sauté pan and cook over high heat, tossing occasionally, until the scallions and jalapeño have blackened at the edges, approximately 10 to 12 minutes.
  • Put the scallions and jalapeño in the bowl of a food processor, and blitz them with the juice of 1 lime, then add the sour cream and mayonnaise, and blitz the mixture until it is smooth and flecked with blackened bits. Season to taste with the salt and, if you'd like the mixture thinner, the juice of the second lime. Scrape into a bowl, and reserve.
  • To serve, warm the tortillas in the dry pan, one or two at a time, and reserve them in a tortilla warmer or clean dish towel. Fill them with the diced bacon and a slash of the crema, along with quartered limes and, if you like, salsa, cilantro, mint and hot sauce.

BURNED-SCALLION CREMA



Burned-Scallion Crema image

This is a hopped-up, smoky version of a traditional Mexican crema, thinner than sour cream, with more tang, and a slightly salty bite. I like it matched with slab-bacon tacos and it is marvelous drizzled over roasted cabbage or sweet potatoes. I've plopped it into black bean soup. It's a nice addition to a quesadilla, and I enjoy it on a burger enrobed with jack cheese and topped with pickled jalapenos. It's a versatile condiment. Try it with nachos in place of the traditional sour cream.

Provided by Sam Sifton

Categories     condiments, side dish

Time 20m

Yield About 1 1/2 cups

Number Of Ingredients 6

1 bunch green scallions, trimmed and cut into large pieces
1 jalapeño pepper
1 cup sour cream
1/2 cup mayonnaise
1 teaspoon kosher salt, or to taste
2 limes

Steps:

  • Put the scallions and jalapeño in a large dry sauté pan and cook over high heat, tossing occasionally, until the scallions and jalapeño have blackened at the edges, approximately 10 to 12 minutes.
  • Put the scallions and jalapeño in the bowl of a food processor, and blitz them with the juice of 1 lime, then add the sour cream and mayonnaise, and blitz the mixture until it is smooth and flecked with blackened bits. Season to taste with the salt and, if you'd like the mixture thinner, the juice of the second lime. Scrape into a bowl, and reserve.

Nutrition Facts : @context http, Calories 221, UnsaturatedFat 15 grams, Carbohydrate 5 grams, Fat 22 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 7 grams, Sodium 235 milligrams, Sugar 2 grams

CREMA



Crema image

Crema is thinner than sour cream, a little more tangy and slightly salty. You can sometimes find it in stores, but it's very simple to make at home by combining sour cream with heavy cream and lime juice (you could use buttermilk instead) and allowing it to set up at room temperature for a few hours, until it turns into a kind of liquid velvet. It's marvelous with fish tacos, as a dressing for hot slaw, or drizzled over roasted carrots or sweet potatoes. Once you start using it, you will use it all the time.

Provided by Sam Sifton

Categories     sauces and gravies

Time 2h5m

Number Of Ingredients 4

1 cup sour cream
1 cup heavy cream
1 teaspoon kosher salt
1 tablespoon freshly squeezed lime juice

Steps:

  • Whisk the sour cream and heavy cream together in a bowl, then add the salt and the lime juice, and whisk again. Cover the bowl, and allow it to sit at room temperature for a minimum of 2 hours and ideally overnight. It will thicken nicely. Use right away, or transfer to a jar and store in the refrigerator until ready to use.

Nutrition Facts : @context http, Calories 211, UnsaturatedFat 7 grams, Carbohydrate 2 grams, Fat 22 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 14 grams, Sodium 187 milligrams, Sugar 2 grams

CHARRED SCALLION CREMA



Charred Scallion Crema image

Provided by Jeff Mauro, host of Sandwich King

Categories     side-dish

Time 55m

Yield 1 1/2 cups

Number Of Ingredients 5

4 scallions
1 cup sour cream
2 tablespoons adobo sauce (from a can of chipotle chiles in adobo)
1 tablespoon dark agave syrup
1 teaspoon smoked black Hawaiian salt, plus additional as needed

Steps:

  • Preheat oven to 400 degrees F.
  • Place scallions on a quarter-sheet pan fitted with a wire rack. Bake until charred and dehydrated, 20 to 30 minutes. (You can also grill the scallions, turning every 2 to 3 minutes, over medium-high heat until charred, 10 to 12 minutes.) Let cool completely.
  • Place scallions in a mini food processor and pulse until finely chopped. Add sour cream, adobo, agave and salt and pulse until blended. Season to taste with additional salt.

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