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.
Course Sauce
Cuisine Mexican
Servings 16
Calories 59 kcal

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
Keyword crema, sauce, sour cream
NOTE: Nutrition values are approximate and for informational purposes only. Values do not include optional or alternate ingredients, nor do they include the nutritional values for any secondary recipes that may be listed in the ingredients.