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A thick, tangy Mexican Crema that is perfect for drizzling on tacos, enchiladas, soups and more! Made with only 4 ingredients, this homemade version adds just the right creamy, richness to your favorite Mexican and Tex Mex dishes.
What is Mexican Crema?
Mexican crema is a very popular Mexican and Tex Mex condiment that is similar to American sour cream. It has a thick creamy consistency and a tangy flavoring.
It is most often used as a drizzle, for the finishing touch, over the top of nachos, taco, enchiladas and other Mexican meals. It can also be drizzled into soups where it adds a nice rich, creamy consistency.
The cold, creaminess of it tones down spicy foods, and it adds a soothing flavor to all dishes.
- Sour Cream: you can sub this with buttermilk also. We need some kind of cultured cream and I personally have sour cream on hand more often.
- Heavy Cream: this creates a nice, thick cream sauce.
- Lime Juice: adds a nice fresh citrus taste.
- Salt: use a fine ground sea salt.
How to Make
- Pour the heavy cream into a clean jar.
- Stir in the sour cream (or buttermilk) then cover the jar and let sit at room temperature for up to 24 hours until thickened.
- Add the lime juice and salt. Stir, taste and adjust.
- Store in a sealed container in the refrigerator for up to 2 weeks.
Mexican Crema vs Sour Cream
Mexican Crema typically has a higher fat content than sour cream. It is less likely to curdle when heated making it a nice addition to soups.
Crema has a slightly sweeter taste, it’s less sour, but more tangy.
Crema is thinner and more of a cream sauce than sour cream is. Crema is typically drizzled, while sour cream is added in dollops to top a meal.
Mexican Crema Substitutes
- Crème fraîche: this French version of cultured cream is similar in its tangy taste. It is a bit thicker, but can be thinned with a splash of lime juice or milk.
- Sour Cream: thicker and with an exaggerated sour taste, this can be used as is, or stir in some milk to create a thinner cream you can drizzle.
- Plain Yogurt: while the flavoring is different, it will still provide a creamy, cooling effect.
Ways to Use Mexican Crema
- Grilled Mexican Street Corn
- Esquites: Mexican Street Corn Cups
- Fresas Con Crema
- Mexican Street Corn Chowder
- Drizzle on tacos, burritos, quesadillas, nachos, enchiladas or any of your other favorite Tex Mex meals.
- 1 cup heavy cream
- 2 tablespoons sour cream
- 1/4-1/2 teaspoon lime juice
- 1/8 teaspoon salt
- Add the heavy cream and sour cream to a large jar or measuring cup. Stir to completely combine.
- Loosely cover and let this sit at room temperature for up to 24 hours until mixture is thickened.
- After letting sit, add in the lime juice and salt. Stir to combine. Taste and adjust as needed.
- Seal and store in refrigerator for up to 2 weeks.
Nutrition information is automatically calculated, so should only be used as an approximation.