Quickie Crema Mexicana

If you're like me and don't always have time to wait hours for homemade crema Mexicana to do it's thing (and you can't always find it at the market), here's a better solution than settling on plain old sour cream. Adapted from "Tamales 101" by Alice Guadalupe Tapp.

• Ready In: 5 mins
• Yields: 3 cups

Ingredients

• 1  pint sour cream
• 3⁄4 cup half-and-half
• 1⁄2 cup  filtered water
• 1⁄2 teaspoon salt

Directions

1. 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.
2. NOTE: the water prevents the mixture into thickening back into the consistency of sour cream.