Prep time: 10 minutes
Makes about 1¼ cups
Melinda Frost of Rancho Murieta was looking for a sauce recipe to serve over tamales. She was using enchilada sauce and now she would like to try something different.
Last week the Mailbox featured a tomato-based tamale sauce for Frost. Today we have a sour cream-based recipe from Michelle Smathers of Lincoln.
Smathers said this recipe was thoroughly enjoyed by her family.
3 tablespoons chopped cilantro
2 tablespoons chicken stock
1 tablespoon fresh lime juice
¼ teaspoon salt
1 (8-ounce) container sour cream
1 large garlic clove, minced
Combine all ingredients well. Chill thoroughly before using. Top tamales with crema.
Per tablespoon, using low-sodium chicken broth: 24 calories; 0 grams protein; 1 gram carbohydrates; 2 grams fat (2 saturated); 35 milligrams sodium; 0 grams fiber; 83 percent calories from fat.