Quote:
Originally Posted by BucEyedPea
I'm in the midst of making my own Mexican crema for my Baja fish tacos tommorrow night.
It's very simple. Can't wait to see what it tastes like.
|
I tried regular crema once and ultimately I'm betting it was just too cold when I set it out because it never did thicken up into something usable. I should take another stab at it one of these days. You can make something like that with cilantro and lime that's awfully good.
I need to do Mojo again. Marinate a flank steak in that stuff for 24 hours and put it on a rocket-hot cast iron and serve it with cilantro rice and black beans and you're just living your best life.