Quickie Crema Mexicana Food

CREMA MEXICANA

Steps:

• Heat the cream on the stovetop until slightly warmer than room temperature. (about 100 degrees with a thermometer).
• Remove from heat and whisk in the sour cream.
• Pour into a glass jar. Place the lid on top of the jar but don't tighten it. Put the jar in a warm room for at least 4 but up to 12 hours. It will be thickened and you can use it then (especially if using as a sauce in a dish such as enchiladas), or refrigerate for another 4 to 12 hours to thicken even more.

MEXICAN CREMA

Steps:

• Combine all the ingredients and mix well.
• The cream is ready to use now, or it can be stored in a covered container in the refrigerator for up to 2 days.

EGGPLANT (AUBERGINE) MEXICANA

Steps:

• Combine all ingredients in a skillet.
• simmer gently 15- 20 minutes or until eggplant is tender.
• Can be done ahead and reheated in microwave.

QUICKIE CREMA MEXICANA

Steps:

• Whip all ingredients together in a large bowl with an electric mixer. Store in an airtight container in the fridge for up to 6 days.
• NOTE: the water prevents the mixture into thickening back into the consistency of sour cream.