A lighter and more flavorful alternative to regular crema, or Mexican sour cream, this thick, cumin-spiked cream will brighten up just about any dish that you would top with sour cream or plain yogurt.
Ingredients
- 1 teaspoon cumin seeds
- 1 cup plain yogurt
- 1 cup sour cream
- 2 teaspoons kosher salt
- 4 teaspoons freshly squeezed lime juice
Preparation
Toast the cumin in a small, dry, heavy skillet over medium heat for about 1 minute, until its aroma hits your nose. Transfer to a spice grinder, let cool, then grind finely.
In a ceramic, or glass bowl, whisk together the yogurt, sour cream, ground cumin and salt. Using a zester, grate the zest of the limes directly into the bowl. Add the lime juice and whisk until well combined. Taste and adjust the seasoning with salt if needed.
Serve immediately or store in an airtight container in the refrigerator for up to 4 days.
About this recipe
At Tacolicious, they use the crema on their Baja-style crispy fish tacos and on fried plantains with refried beans, but try it tossed with ripe tomatoes, chilled cucumbers and cilantro for a refreshing summer salad.
Shared by Tacolicious, from their cookbook Tacolicious: Festive Recipes for Tacos, Snacks, Cocktails, and More (Ten Speed Press) by Sara Deseran.
