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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 4 |
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If you're like me and don't always have time to wait hours for homemade crema Mexicana to do it's thing (and you can't always find it at the market), here's a better solution than settling on plain old sour cream. Adapted from Tamales 101 by Alice Guadalupe Tapp. Ingredients:
1 pint sour cream |
3/4 cup half-and-half |
1/2 cup filtered water |
1/2 teaspoon salt |
Directions:
1. Whip all ingredients together in a large bowl with an electric mixer. Store in an airtight container in the fridge for up to 6 days.
2. NOTE: the water prevents the mixture into thickening back into the consistency of sour cream.
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