https://adanmedrano.com/enchiladas-verdes-crema-mexicana/ On Food & Culture Tue, 06 Oct 2020 16:57:04 +0000 hourly 1 https://wordpress.org/?v=7.0 https://adanmedrano.com/enchiladas-verdes-crema-mexicana/#comment-208101 Tue, 06 Oct 2020 16:57:04 +0000 http://adanmedrano.com/?p=10202#comment-208101 Marii Claire, you can absolutely use whipping cream, which is very close to heavy cream in fat content. Heavy cream is what most recipes call for. Take a cup of your cream and ad a couple of tablespoons of sour cream or buttermilk in a loosely closed jar. Leave out for 12 to 24 hours at room temp. The buttermilk or sourcream contains the cultures that will convert the cream to crema. Once it has thickened it can go in the fridge. You may add a little lime juice and salt at this point if you wish.
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]]> https://adanmedrano.com/enchiladas-verdes-crema-mexicana/#comment-203013 Sat, 31 Aug 2019 22:16:08 +0000 http://adanmedrano.com/?p=10202#comment-203013 The best and substitute is Crème fraîche. Yes, if need be, whipping cream, with a drop of lemon juice. I’ve not ever done that, so let me know. In my new book I have the recipe for making cream Mexicana.

]]> https://adanmedrano.com/enchiladas-verdes-crema-mexicana/#comment-203011 Sat, 31 Aug 2019 22:01:49 +0000 http://adanmedrano.com/?p=10202#comment-203011 I probably will never have crema mexicana on hand. But I always have whipping cream. Could I ever substitute?

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