I have a passion for food, but especially cooking since I get to be a bit of a mad scientist. After almost a decade of eating prepackaged food, I came back to cooking from scratch and learned why I loved it so. I grew up around several different types of cuisines, and even more ethnic backgrounds. Everything is interesting to me, culinarily.
Sunday, May 15, 2016
Pollo con Crema
Pollo con Crema is a Mexican dish I discovered at La Sierrra
in Dundee Oregon. It is like a Mexican Alfredo sauce. It has a sourness to it.
It is chicken, a cream sauce, onions, bell peppers and mushrooms. It is usually
served with Spanish/ Mexican/ red rice and refried beans. It is one of my
mother’s favorites. The cream sauce is usually made with crema Mexicana
(Mexican crema). Typically the store bought varieties have quite a few
additives. In preparing for this dish, I found some recipes to make my own
crema Mexicana. It is like a cross between heavy cream, sour cream, and
buttermilk. Two of those are ingredients to make the crema.
Pollo con crema
I have been choosing to make more dishes that my mother
likes. Luckily I chose to make this on Mother’s Day weekend of 2016. I had two
recipes and was fusing elements from both. My first batch was made on May 6,
2016. The ingredients were homemade crema Mexicana, olive oil, chicken breasts,
sweet onion, mushrooms, paprika, chicken base, chipotle powder, and sour cream.
I made the crema the night before using a recipe from Mexican Cooking for
Dummies by Susan Feniger and Mary Sue Milliken. It is heavy cream and
buttermilk left out for 8 to 12 hours. The crema came out perfect. The two sides
I made were calabacitas ralladas (shredded sautéed Mexican zucchini) and
Mexican style red rice (also from Mexican Cooking for Dummies). I added grated
cotija cheese. The cotija plus the salt the dish called for made it slightly
saltier than I had wanted
Mexican style red rice
On Sunday May 8, 2016, I made the second batch with twice
the onion. I also used yellow onion instead of sweet onion for more flavor. I
used less chipotle powder and more sour cream. The sides were another batch of
Mexican style red rice and refried black beans. The reason for the onion
changes were mom did not notice the onion in the previous batch. Much of it was
cooked down to nothing. Plus she did not taste it as much. Sweet onion is mild
in flavor, so I decided to go with yellow onion instead. There was a little
less mushrooms and chicken for this batch too. I also did not add cotija cheese
to the sauce. I used it more as a garnish in the second batch.
I was happy with both batches, but mom and I preferred the
second batch. Traditionally Mexican cuisine uses mushrooms, but the most common
edible fungus is huitlacoche. Huitlacoche is a corn smut that grows on ears of
corn. It is a staple in Mexican cooking. There are other varieties of mushroom
common in Mexican cooking, but they differ from the varieties found in the U.S.
This was a successful outing and this dish will be in my list of recipes. It
may get a few more tweaks, like adding bell peppers, Anaheim chiles, or
poblanos chiles. Time will tell. Pollo a La Crema Pollo Con Crema Ala Donna