Homemade Mexican Crema Recipe-September 2024-www.zdask.com

　　Editor's note: Serve this sauce with Lourdes Castro's Chicken Tamales

　　A staple on Mexican tables, do not confuse Mexican crema for sour cream. The flavor is more sour, and it's a bit saltier as well. In addition to providing flavor and texture to a dish, the cream also serves as a neutralizer for the heat of chiles. It is a good option to have around for those who don't like hot foods.

Ingredients

Makes 2 cups

　　1 cup sour cream

　　1 cup heavy cream

　　1 teaspoon salt

Mix

Step 1

Combine all the ingredients in a bowl, cover with plastic wrap, and set it out at room temperature for 3 hours.

Serve or Store

Step 2

Transfer to a serving bowl if using right away, or transfer to an airtight container and refrigerate if storing.

　　COOKING NOTES

　　ADVANCE PREPARATION

　　When purchasing sour cream, pay attention to the expiration date. The crema can be made and stored in an airtight container in the refrigerator for as long as the sour cream would last.

　　Bring the crema to room temperature before serving.

　　Reprinted with permission from Simply Mexican by Lourdes Castro, © April 2009 Ten Speed Press. Buy the full book at Amazon or Bookshop.