Quickie Crema Mexicana Food
CREMA MEXICANA
Make and share this Crema Mexicana recipe from Food.com.
Provided by appleydapply
Categories Mexican
Time 4h10m
Yield 1 cup
Number Of Ingredients 2
Steps:
- Heat the cream on the stovetop until slightly warmer than room temperature. (about 100 degrees with a thermometer).
- Remove from heat and whisk in the sour cream.
- Pour into a glass jar. Place the lid on top of the jar but don't tighten it. Put the jar in a warm room for at least 4 but up to 12 hours. It will be thickened and you can use it then (especially if using as a sauce in a dish such as enchiladas), or refrigerate for another 4 to 12 hours to thicken even more.
MEXICAN CREMA
Make and share this Mexican Crema recipe from Food.com.
Provided by Sharon123
Categories Lime
Time 5m
Yield 1/2 cup
Number Of Ingredients 3
Steps:
- Combine all the ingredients and mix well.
- The cream is ready to use now, or it can be stored in a covered container in the refrigerator for up to 2 days.
Nutrition Facts : Calories 448.9, Fat 45.4, SaturatedFat 26.5, Cholesterol 119.6, Sodium 184.4, Carbohydrate 8.3, Fiber 0.1, Sugar 8.4, Protein 4.8
QUICKIE CREMA MEXICANA
If you're like me and don't always have time to wait hours for homemade crema Mexicana to do it's thing (and you can't always find it at the market), here's a better solution than settling on plain old sour cream. Adapted from "Tamales 101" by Alice Guadalupe Tapp.
Provided by Muffin Goddess
Categories Mexican
Time 5m
Yield 3 cups
Number Of Ingredients 4
Steps:
- Whip all ingredients together in a large bowl with an electric mixer. Store in an airtight container in the fridge for up to 6 days.
- NOTE: the water prevents the mixture into thickening back into the consistency of sour cream.
Nutrition Facts : Calories 406.8, Fat 39.1, SaturatedFat 24.3, Cholesterol 89.8, Sodium 494.4, Carbohydrate 9.2, Sugar 0.3, Protein 6.6
ZUCCHINI MEXICANA
Make and share this Zucchini Mexicana recipe from Food.com.
Provided by lazyme
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Saute onion in oil.
- Add remaining ingredients except for the cheese.
- Bring to a boil, reduce heat and simmer, uncovered, for 5 to 10 minutes.
- Place zucchini mixture into an 8-inch square baking dish and top with cheese.
- Bake at 375 degrees for 10 minutes or until cheese melts.
Nutrition Facts : Calories 137.2, Fat 8.9, SaturatedFat 4.2, Cholesterol 17.9, Sodium 154, Carbohydrate 8.8, Fiber 2.5, Sugar 5.8, Protein 7.2
SALSA FROM FIESTA MEXICANA
Make and share this Salsa from Fiesta Mexicana recipe from Food.com.
Provided by susienfred
Categories Low Protein
Time 5m
Yield 56 oz, 12 serving(s)
Number Of Ingredients 8
Steps:
- Chop onions and put in bowl. Boil peppers for 2 minutes.
- In a blender put 1/2 off all ingredients except onions and salt. Blend quickly, don't over blend. Pour into onion bowl and repeat with remaining ingredients. Add salt to taste.
Nutrition Facts : Calories 34.9, Fat 0.3, SaturatedFat 0.1, Sodium 10.5, Carbohydrate 7.6, Fiber 2.3, Sugar 4.5, Protein 1.7
CHICKEN MEXICANA
This is a recipe that I've had for years. I'm not even sure now where I got it. It's fairly quick to put together and makes for a very satisfying meal.
Provided by Mary K. W.
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Sprinkle chicken with garlic salt.
- Heat butter in 10-inch skillet over medium heat. Add chicken; cook 5 minutes. Turn chicken.
- Add onion and green pepper around edges of chicken. Cook 5 minutes or until chicken is tender and juices run clear.
- Place rice on serving platter. Remove chicken from skillet and place over rice; keep warm.
- Add picante sauce and cheese to skillet. Cook and stir until cheese is melted and sauce is hot.
- Pour over chicken and rice; sprinkle with cilantro. Serve with additional picante sauce.
Nutrition Facts : Calories 639.4, Fat 14, SaturatedFat 8, Cholesterol 99.3, Sodium 970.8, Carbohydrate 85.7, Fiber 3.1, Sugar 2.7, Protein 39.8
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