Best 2 Burned Scallion Crema Recipes
In the realm of culinary arts, a harmonious balance of flavors and textures often leads to extraordinary dishes. One such creation is the tantalizing burned scallion crema, a versatile condiment that elevates any meal with its smoky, savory, and subtly sweet notes. This delectable sauce is meticulously crafted by charring scallions until they exude a deep roasted flavor, then blending them with a medley of ingredients to create a smooth and luscious emulsion. This recipe offers a step-by-step guide to prepare this exceptional condiment, along with two additional variations that cater to diverse culinary preferences. The classic burned scallion crema recipe yields a smoky and savory sauce, while the cilantro-infused version adds a vibrant herbal touch, and the spicy serrano pepper variation brings a delightful warmth and piquancy to the dish. These versatile sauces are perfect accompaniments to various dishes, ranging from grilled meats and roasted vegetables to tacos and salads.
Here are our top 2 tried and tested recipes!
SLAB-BACON TACOS WITH BURNED-SCALLION CREMA
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
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
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
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
Tips:
- Use a heavy-bottomed pot: This will help prevent the scallions from burning.
- Don't overcrowd the pot: The scallions should be in a single layer so that they can cook evenly.
- Cook the scallions over medium heat: This will help prevent them from burning.
- Stir the scallions frequently: This will help ensure that they cook evenly.
- Don't overcook the scallions: They should be tender but still have a bit of a bite to them.
- Season the crema to taste: You can add salt, pepper, garlic powder, or other spices to taste.
- Serve the crema immediately: It is best when served fresh.
Conclusion:
Burned scallion crema is a delicious and versatile sauce that can be used to add flavor to a variety of dishes. It is easy to make and can be tailored to your own taste preferences. Whether you are using it as a dip, a sauce, or a marinade, burned scallion crema is sure to please.
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