This is an endlessly adaptable formula for which American sour cream, though unlike the crema of my childhood, works well. I also use it to make chilaquiles, my famous Creamy Rice Casserole (Arroz con Crema y Poblanos), crab enchiladas, and as a dip or sauce for fried oysters, fish or shrimp, or crudités.
Sour Cream Mixture (Crema agria preparada)
“Preparada” is a hard word to translate. It usually indicates that an ingredient has been “elaborated,” or converted into something a little different in the handling. The very flavorful Mexican crema is generally used plain. In my own cooking I have developed this non-traditional “prepared” version based on a sour cream mixture used by one of my early teachers, Lillian Haines.
Ingredients
- 2 cups cultured sour cream
- 1 small onion finely chopped (about ½ cup)
- 1 small garlic clove minced (1 teaspoon)
- 2 tablespoons finely chopped cilantro leaves
- Salt to taste
Instructions
- Combine all ingredients and let rest 5 minutes to blend the flavors. It loses its freshness quickly but can be held for a couple of days tightly covered in the refrigerator.
Nutrition
Calories: 59kcalCarbohydrates: 2gProtein: 1gFat: 6gSaturated Fat: 3gCholesterol: 15mgSodium: 23mgPotassium: 52mgFiber: 1gSugar: 1gVitamin A: 183IUVitamin C: 1mgCalcium: 34mgIron: 1mg
