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Homemade Mexican Crema

By Lourdes Castro

5.0

(7)

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.

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.

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