Mexican Crema

This ia a must have for taco and enchilada night at our house. A homemade version of a Mexican-style crema or sour cream. It’s not as thick as store-bought sour cream, but it is extra smooth and creamy.

Ingredients:

1 cup heavy cream
1 cup sour cream
3/4 to 1 teaspoon salt

Mexican Crema for me is essential to any of my favorite Mexican dishes. Masa harina gorditas topped with black beans, salsa and bacon.

Mexican Crema for me is essential to any of my favorite Mexican dishes. For example, Masa Harina Gorditas topped with black beans, salsa and bacon.

Directions:

Combine all in a bowl and whisk until smooth, cover with plastic wrap and let sit at room temperature for 3 hours. Will keep in refrigerator for as long as regular sour cream. I always store mine towards the back, in the coldest part of the refrigerator. Store in an airtight container.

Did you know?

One fresh medium sized green chile has as much Vitamin C as six oranges.

Follow along for more great tips