Crema Mexicana (Mexican-Style Sour Cream)
This is a must-have for taco and enchilada night at our house. A homemade version of a Mexican-style crema is not as thick as store-bought sour cream, but it is extra smooth and creamy.

Ingredients

1 cup heavy cream
1 cup Sour cream
1 teaspoon salt

Instructions



Combine the creams and salt in a bowl and whisk until smooth, cover with plastic wrap and let sit at room temperature for 3 hours.
Note: Crema will keep in refrigerator for as long as regular sour cream. I always store mine towards the back, in the coldest part of the refrigerator. Store in an airtight container.