My life changed so much when I met Mexican crema. (Listen, it did, okay?) If you don't know what Mexican crema is, prepare your mind.
When I first discovered this stuff, I was at one of my favorite local restaurants and I had ordered a side of black beans. It came out with cotija sprinkled on top, along with a drizzle of what appeared to just be cream.
BUT...when I tasted the mysterious concoction, there were fireworks and tears, and I passed spoonfuls around the table, force-feeding bites to everyone I could because they NEEDED to know about this.
Okay, maybe that was a bit dramatic, but that is what I felt happened when I tasted Mexican crema. Its flavors are a mixture of cream, sour cream, and the nice smooth saltiness of mozzarella. What’s also grand is that it’s used in place of sour cream so you aren't hiding the main dish under dollops of white, sometimes masking the flavors. This only enhances what you are enjoying.
We now use Mexican crema in place of sour cream. Not ALWAYS, but almost.
The long, and probably more authentic version involves pasteurized heavy cream and cultured buttermilk and sitting for 48 hours. I haven’t tried this yet but I am sure it is what the restaurant was serving the day my life changed.
Lucky for you, I cheated and found a method with a similar result within three hours, which makes it more manageable, allowing you to enjoy crema more often :)
Here's the wild thing...it needs to sit on the counter-top for those three hours. Yup, no refrigeration.
Don't be scared. Live a little.
Just wait until you try this. Seriously, guys. You may never eat sour cream again.
Mexican Crema
(see the original recipe here: http://www.epicurious.com/recipes/food/views/homemade-mexican-crema-356271)
makes: 1 cup | prep time: like, 1 min | rest time: 3 hours
- ½ c. heavy whipping cream
- ½ c. whole-fat sour cream
- ½ tsp sea salt
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Let sit in a warm space, such as the counter by the stove or on top of the refrigerator, for three hours.
Remove cover, whisk one more time.
Serve with anything, really...
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