At a party last night, someone brought a cheese sauce that had crema as its chief ingredient, but had other things in it that added some flavor. It was delicious over nachos.
But I never got a chance to ask what they had put in it. It was nothing chunky–just something that gave the crema a slightly more reddish tint, and that made it taste very very good.
What would you guess/suggest?
Minced chilpotle? Ground ancho chile? Paprika? Combination of the three?
I’ve run across sauces like that using ancho chiles, Cholula sauce, or just tomato sauce to make it red.
I had a chipotle Mexican crema sauce that was so good, I turned to google to learn how to make it. The magical ingredient is adobado sauce. You’ll see recipes that call for the chillis too, but I leave them out.
Agree with the possibilities of chipotle adobo and ground ancho chilies.
Adding achiote (annatto) or perhaps some sort of sazon.