Mexican Crema

It’s not sour cream. This is that lovely drizzly cream sauce that you see on enchiladas, fish tacos, and flautas. Sometimes, you can find it in the grocery store in the Mexican section. It’s okay like that but I don’t know how fresh it really is and it has preservatives. This is the BEST way to make it. I’ve done lots of trial and error so trust me on this one. I could eat this like ice cream.

2 INGREDIENTS: Creme fraiche and Heavy cream.

Put one cup of creme fraiche into a bowl and add 4 tbsp heavy cream. Stir together until smooth and at drizzling consistency. It’s not meant to be too thin but it’s also not meant to be scoop-able like sour cream. Use as a topping or mix with poblano peppers for a taco filling!

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