A favorite condiment around my dinner table is fresh Crema Mexicana. Or crema from Guatemala, Honduras, or El Salvador. Wherever you call home, this creamy saucecan be used on everything from fish tacos (my favorite) and enchiladas to guacamole and veggie dip. What is sold in the supermarkets, while delicious, is loaded with additives such as gums and stabilizers. These ensure that the crema doesn’t separate on its journey to our kitchens, but if you are trying to cut down on processed food additives, whipping up your own crema is a great place to start.
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Crema is INCREDIBLY EASY to make—so easy that kids can help out! With a little supervision at the stove and a lesson in patience, here’s how to recreate the crema of your childhood with two readily available American ingredients.
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