Fish Taco Ancho Chili Crema
A creamy, tangy Southwestern condiment combining rehydrated RC Buttermilk & Herb Dressing Mix, sweet-smoky RC Ancho Chile Flavor Concentrate, sour cream, mayonnaise, fresh lime juice, and RC Cilantro Flavor.
Yield / Servings
1 Gallon Yield
Category
Sauces / Crema & Taco Condiments
Ingredients
8 Components
RC Buttermilk & Herb Dressing Mix
1 pkg. (8 oz.)
Whole Milk Cold
½ gallon
Sour Cream
4 cups
Mayonnaise
4 cups
RC Cilantro Flavor
2 tsp.
Fresh Lime Juice
4 Tbsp.
Sea Salt
1 tsp.
Preparation Steps
1
Whisk Dressing Mix & Rehydrate
In a mixing bowl or commercial mixer bowl, add 1 package (8 oz.) RC Buttermilk & Herb Dressing Mix to ½ gallon cold whole milk. Whisk thoroughly until incorporated, then let the mixture rest undisturbed for 10 minutes to allow herbs to rehydrate fully.
2
Add Remaining Crema Ingredients & Whip
Add 4 Tbsp. RC Ancho Chile Flavor Concentrate, 4 cups sour cream, 4 cups mayonnaise, 2 tsp. RC Cilantro Flavor, 4 Tbsp. fresh lime juice, and 1 tsp. sea salt. Blend using a whip at medium speed for 7 to 10 minutes until thick, silky, and uniform.
3
Chill & Mature Flavors
Transfer Crema into squeeze bottles or covered storage containers and refrigerate for several hours prior to service. Keeping the crema chilled allows the ancho chili and herbal notes to marry into a smooth, balanced sauce.
Chef Notes & Kitchen Advantages
Consistent Ancho & Cilantro Profile: Incorporating RC Ancho Chile Flavor Concentrate delivers deep reddish-brown color and sweet, raisin-like, mild chili warmth without raw pepper skins. Using RC Cilantro Flavor prevents the sauce from oxidation browning or wilting during storage.
Serving Suggestions: The ultimate drizzle for beer-battered cod fish tacos, seared mahi-mahi bowls, grilled shrimp fajitas, crab cakes, and roasted corn elote.