Mexican Crema
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.
Servings: 6
Ingredients
- 1 cup heavy cream
- 2 tablespoons sour cream
- 1/4-1/2 teaspoon lime juice
- 1/8 teaspoon salt
Instructions
- 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.
Notes
If you have a weakened immune system please exercise caution in enjoying fermented dairy products.
The crema thickens more the longer it sits in the refrigerator. If needed, thin with a bit of lime juice or milk.
Nutrition
Calories: 143kcal | Carbohydrates: 1g | Protein: 1g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 47mg | Sodium: 60mg | Potassium: 43mg | Sugar: 1g | Vitamin A: 608IU | Vitamin C: 0.3mg | Calcium: 30mg | Iron: 0.04mg