This is a must have in Mexican cuisine. We use it on street corn, chicharrones preparados, enchiladas, tacos dorados, nachos and more. The flavors come together when you add crema agria (sour cream).
For me it was important to prepare the foods from my heritage which I love. It is not easy to recreate all the foods, plus there’s the challenge of recreating some of those in a way that fits my healthier dietary needs.
It took some tweaking and many mistakes until I finally had the perfect Mexican crema agria for my dishes. It is even approved by my husband and children. I won’t post a recipe until it’s perfect.
Thank you and enjoy!
Here is what my mom would always say to me:
La comida hecha con amor, sabe mejor.
The food that is made with love, taste better.
-By my mom Irma
Mexican Crema Agria
Equipment
- High Speed blender
- Knife
- Glass container with lid
Ingredients
- 1 Block SIlken tofu Drain the liquids
- 2 Small Shallots Substitute for garlic
- 1 Tsp Kosher Or pink salt
- 1 Pinch Ground cumin Only a small pinch for flavor ( if you add more it will tasty too strong)
- 1 Large Lime The juice only (Not lemon it changes the flavor)
- 1 Tsp Olive oil Optional
Instructions
- In the high speed blender add the tofu, shallots or garlic, cumin,salt and olive oil. Blend on hig for until the no shallots are visible.
- After the first blend and no big pieces of shallots are visible add the lime juice and blend on high for 5 minutes or so.
- Add the crema onto the glass container and place in the refrigerator for 20 to minutes to rest, to make it cremier since the texture will be runnny after blending. Off course you can use it right away too.
- See notes below for storing and more.
Notes
- You can add this delicious Mexican crema can be use in many dishes, such as enchiladas, corn, chiles en rajas and more!
- The flavors are excellent to make any meal of your choice comes to life.