HOMEMADE MEXICAN CREMA
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.
Provided by Vicki Butts (lazyme)
Categories Other Sauces
Time 10m
Number Of Ingredients 3
Steps:
- 1. Mix all ingredients in a bowl; cover with plastic wrap, and set it out at room temperature for 3 hours.
- 2. Transfer to a serving bowl if using right away, or transfer to an airtight container and refrigerate if storing.
- 3. Bring the crema to room temperature before serving.
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Jeevan Khanal
[email protected]I'll definitely be making this again.
Benjamin Mutale
[email protected]This recipe is a keeper!
Mahlatse Lucky
[email protected]I've had better.
Lahai Abdulai
[email protected]Not bad, but not great either.
Khanb R
[email protected]Meh.
Tobyn Graham
[email protected]This Mexican crema is the real deal! It tastes just like the crema I get at my favorite Mexican restaurant. I love that I can now make it at home. It's so versatile, too. I've used it in tacos, burritos, and even soups.
Manandi Senkoto
[email protected]I was pleasantly surprised by how easy this recipe was to follow. I'm not a very experienced cook, but I was able to make this crema without any problems. It turned out great, too! I served it with some enchiladas, and it was a hit with my family.
Manzor Manzor
[email protected]This Mexican crema is a game changer! I've tried other recipes before, but this one is by far the best. It's so creamy and flavorful, and it really takes my Mexican dishes to the next level. I'll definitely be making this again and again.