Homemade Mexican Crema

lazyme5909 avatar
By Vicki Butts (lazyme)
from Grapeview, WA

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.

VIDEO PLAYER
serves 2 cups
prep time 10 Min
method No-Cook or Other

Ingredients

  •   1 c
    sour cream
  •   1 c
    heavy cream
  •   1 tsp
    salt

How To Make

  • 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.

Categories & Tags for Homemade Mexican Crema: