Fajitas, Crema Mexicana, and Flour Tortillas

"Fajita Spread" Cedar Park, 2018
Photo info: FUJIFILM X100T, 23mm, f/3.6, 1/125 sec, ISO5000
“Fajita Spread” Cedar Park, 2018

こんばんは。How’s it going?

Dinner tonight was beef fajitas, with onion, bell peppers, jalapeño, avocado, cilantro, cheese, lime, rice, and beans. I guess it’s a typical dinner here in Texas. But, what was new for us was that instead of plain sour cream, we had this:

"Crema Mexicana" Cedar Park, 2018
Photo info: FUJIFILM X100T, 23mm, f/3.6, 1/125 sec, ISO4000
“Crema Mexicana” Cedar Park, 2018

The crema Mexicana was so delicious and rich! Wow, what a difference. I loved it. I definitely prefer it over the regular old sour cream. If you pick some up, I highly recommend it!

One last tip if you are serving flour tortillas: use your gas stove top to toast them. Basically, turn the flame to medium-low, then, using a pair of metal tongs, put a tortilla on the grate. After several seconds, flip it over to warm the other side. I like it where the tortilla is just about to get scorched before flipping over/removing. Even a little burnt is how I like it. And it’s great when the tortilla puffs up at the end! Then put the tortillas onto a cloth-lined (cloth napkin) plate, then wrap in the cloth to keep warm. We actually line one of these tortilla warmers with a cloth napkin and it works great.

It only takes a minute or two to prepare all the tortillas, and you can finish even faster if you use multiple burners. FYI, I learned this technique from my sister-in-law years ago, and we warm our flour tortillas like this every time now. They are so fluffy and fresh this way. No more damp, microwaved, stuck-together flour tortillas!

Anyways, again I might have eaten a little too much. 😝

I hope you had a nice day!


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