The Mexican essential that somehow makes everything better. Smoky chipotle peppers meet cool, tangy crema in a marriage of opposites that actually works.←Back to Taco Topping Recipes
1 cup Mexican crema or sour cream
2 whole chipotle peppers in adobo, minced
1 tbsp adobo sauce from the can
1 tbsp fresh lime juice
1 whole garlic clove, minced
0.25 tsp kosher salt
Mince the chipotle peppers finely—you want smoky heat distributed throughout, not surprise lava pockets.
Whisk together crema, minced chipotles, adobo sauce, lime juice, and garlic until smooth.
Add salt to taste and whisk again.
Let it rest for 10 minutes so the flavors can get acquainted.
Taste and adjust heat by adding more chipotles or cool it down with extra crema. It's your call.
Chef's Notes
Mexican crema is cultured cream with a thinner consistency and tangier flavor than American sour cream. Find it at Mexican markets or the Latin section of most grocery stores. Sour cream works as a substitute but produces a thicker, less tangy result. For a lighter drizzle, thin either with a splash of lime juice or water. Chipotles in adobo are smoked, dried jalapeños packed in a tangy tomato-based sauce. They come in small cans (La Costeña and San Marcos are common brands) and pack serious heat: one pepper is noticeable, two is spicy, three is a statement. Start conservatively and taste as you go. The can-storage problem is real: you'll use 2-3 peppers and have a dozen left over. The solution is to spread the remaining peppers (with their sauce) individually on a parchment-lined sheet pan, freeze solid, then transfer to a freezer bag. Frozen chipotles last for months, and you can grab exactly what you need without thawing the whole batch. This is the kind of organizational flex that makes future-you feel loved. Mince the peppers finely so you get consistent smoky heat throughout rather than surprise lava pockets that ambush unsuspecting guests. This keeps refrigerated for about a week and goes on basically everything.
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