CREMA MEXICANA
Listen, there’s nothing wrong with sour cream out of a tub, but man can that stuff ever be thick. That’s why I love crema — the rich, delicately sour, slightly thickened cream used in Mexican cooking. Just look at how that stuff drizzles! I like to think of it as a thinner version of crème fraîche. Unlike sour cream, crema Mexicana won’t break or separate when heated, making it ideal for stirring into warm sauces. Sure there are a few good brands out there, but making it yourself at home couldn’t be any simpler. All you need is some heavy cream, a cultured dairy product like buttermilk or yogurt and some culinary cajónes. That’s right, in order to get this stuff to the right consistency you’re gonna have to leave it out on your counter overnight…unrefrigerated. But don’t worry, considering the resilience of the ultra-pasteurized heavy whipping cream sold in most supermarkets, it’s gonna take a lot more than a night on your counter to spoil. I too was a bit worried the first time I made it, but trust me, this recipe works like a charm. The finished crema is complex, nutty and has a beautiful pourable texture, perfect for spooning on tacos, enchiladas or even a simple baked potato. Or, do what I do and drizzle it on a plate of loaded, cheesy nachos — it certainly beats a thick glob of cold sour cream.
