Are you looking to elevate your Mexican dishes with a touch of creamy, tangy goodness? Mexican crema is a versatile condiment that can transform your favorite recipes. Similar to crème fraîche, this delicious addition brings slightly tangy and sweet flavors to tacos dorados, enchiladas, and chilaquiles. In this post, you’ll learn how to make an authentic Mexican crema recipe at home with just a few simple ingredients, adding a rich, creamy touch to every meal.
Crema Mexicana
The Mexican crema was not created in Mexico; however, like many ingredients introduced to our culture, it was quickly adjusted and embraced throughout our cuisine. The place of origin is a little fuzzy, with some people thinking that it came with the Spaniards and others with the French (as it is similar to the crème fraîche). The truth is that crema has become part of our everyday cooking, and it can be found in almost every grocery store in Mexico.
In This Post
In Mexico, crema has many uses, from thickening and enriching savory dishes like sauces and soups to toppings or famous antojitos. The uses don't stop there, as we also like to mix it with desserts and other Mexican recipes. Not only does it add a great flavor to your meal, but it can also help to balance the heat of spicy food. So, if you ever wonder what Mexican crema tastes like or would like to learn how to make it at home, keep on reading here you will learn all about it.
How to Make Mexican Crema
Ingredients:
- Heavy cream
- Buttermilk
- Fresh lime juice
- Salt (optional)
Instructions:
This recipe is straightforward and only requires a few minutes to mix. However, the secret lies in letting the crema rest and in the quality of the ingredients.
- Mix the heavy cream, buttermilk, and lime juice, in a small ceramic or glass bowl. Stir well to combine the ingredients.
- Cover the bowl with a clean kitchen towel or plastic wrap.
- Let it sit in a warm place (SEE NOTES) in your kitchen for 8 to 12 hours. The cream will thicken as the heat activates the whey protein and slightly ferments it. The exact time may vary depending on the ambient temperature.
- After 8-12 hours, check the consistency of the crema. It should be thick but still pourable. If it's not thick enough, let it sit a bit longer, checking every few hours.
- Transfer the crema to a clean, airtight container, some people like to add salt, which is optional, or other flavorings if desired, place a lid, and refrigerate.
Tips, Notes, and Substitutions:
- The flavor of the cream will only taste as good as the ingredients you use, so try to find organic, raw, local, or grass-fed heavy cream.
- If you don't have buttermilk, you can make a substitute by mixing 1 tablespoon of white vinegar or lemon juice with 1 cup of milk. Let it sit for 5-10 minutes before using.
- One thing you have to consider is the temperature of the room, if you make it during the hot days of summer, it will be thick in about 3-4 hours. However, if the A/C is on in your house, it will take 8 to 12 hours to be ready.
- Refrigerate your homemade crema Mexicana for 4 to 5 days. It will get more solid when you refrigerate it.
- If you prefer a thicker crema, you can use less buttermilk or let it sit out longer to ferment. If you want it thinner, add a bit more heavy cream or a splash of milk.
- Once the crema has thickened to your liking, stir in salt and a few drops of lime juice if you desire extra tanginess and flavor. Adjust the quantities to taste.
- You can also add other flavors, like fresh cilantro.
Enjoy your homemade Mexican crema as a topping for tacos, enchiladas, soups, and more!
What To Serve With Mexican Crema
Mexican crema is the perfect topping drizzle over a wide variety of dishes; some of the more popular ones are tostadas, flautas, chilaquiles, sopes, and enchiladas. You can also add crema to many recipes, like cream enchiladas , and creamy corn soup , to balance other flavors. It can also be part of your nachos or your dessert like some fresas con crema.
More Mexican Recipes To Enjoy
If you enjoyed this recipe for Mexican crema, take a look at some of these other authentic Mexican recipes:
I hope you make this Mexican crema recipe! If it is of help to you, come back to let me know about your experience. Please leave us a comment below and tell us all about it!
¡Buen provecho!
Mely,
Frequently Asked Questions About Mexican Crema
Here, I would like to share some answers to the most frequent questions about homemade crema.
What is Mexican crema?
Mexican crema is a slightly tangy, sweet creamy dairy product similar to crème fraîche. Some people often think it is like sour cream but with a smoother texture and milder flavor. This recipe can be an excellent topping for Mexican dishes like tacos, enchiladas, soups, and sauces. It is also great with desserts.
What is Mexican Crema made of?
Traditional crema(Crema Mexicana) is made from raw cow milk. Modern technology makes cream simple to make. First, the raw milk is placed in centrifuge equipment that separates the milk and cream; this process is called “creaming.” Later, the cream is mixed with cultures like buttermilk to help with the fermentation process. In older times, this was done by letting the raw milk rest in a warm place. Raw milk has a higher fat content than the traditional milk you buy at stores. The natural cultures and whey of the milk eventually separated the fat and milk after a long (8-12 hours) period. People then collected the top part, meaning the cream.
How is Mexican crema different from sour cream?
Mexican crema has a less acidic, slightly sweeter taste, and thinner consistency than sour cream. In my opinion, crema has the advantage of not altering other flavors compared with sour cream.
Can I use sour cream instead of Mexican crema?
Yes, you can use sour cream as a substitute for toppings or any other way Mexican crema is used, but just know that the flavor is different.
How do I store Mexican crema?
Store Mexican crema in an airtight container in the refrigerator. It should last 5 days up to a week. I do not recommend freezing Mexican crema, as it can separate and become grainy when thawed.
Can I make Mexican crema without buttermilk?
Yes, you can substitute buttermilk with a mixture of milk and vinegar or lemon juice. Mix 1 tablespoon of vinegar or lemon juice with 1 cup of milk and let it sit for 5-10 minutes before using.
Can I use Mexican crema in cooking?
Yes, Mexican crema is an excellent choice for cooking. We like using it in soups, sauces, pasta, and baked dishes.
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📖 Recipe
Mexican Crema
Ingredients
- 2 cups heavy cream best quality
- 8 tablespoon buttermilk
- 2 tablespoon fresh lime juice
- ½ teaspoon salt (OPTIONAL)
Instructions
This recipe is straightforward and only requires a few minutes to mix. However, the secret lies in letting the crema rest and in the quality of the ingredients.
- In a small glass bowl, mix the heavy cream and buttermilk. Stir well to combine the ingredients.
- Cover the bowl with a clean kitchen towel or plastic wrap.
- Let it sit in a warm place in your kitchen for 8 to 12 hours. The cream will thicken as the heat activates the whey protein and slightly ferments it. The exact time may vary depending on the ambient temperature.
- After 8-12 hours, check the consistency of the crema. It should be thick but still pourable. If it's not thick enough, let it sit a bit longer, checking every few hours.
- Transfer the crema to a clean, airtight container, add salt if using it, or other flavorings if desired, place a lid, and refrigerate.
- Buen Provecho!
Notes
- The flavor of the cream will only taste as good as the ingredients you use, so try to find raw, local, or grass-fed heavy cream.
- If you don't have buttermilk, you can make a substitute by mixing 1 tablespoon of white vinegar or lemon juice with 1 cup of milk. Let it sit for 5-10 minutes before using.
- One thing you have to consider is the temperature of the room, if you make it during the hot days of summer, it will be thick in about 3-4 hours. However, if the A/C is on in your house, it will take 8 to 12 hours to be ready.
- Refrigerate your homemade Mexican crema for 4 to 5 days. It will get more solid when you refrigerate it.
- If you prefer a thicker crema, you can use less buttermilk or let it sit out longer to ferment. If you want it thinner, add a bit more heavy cream or a splash of milk.
- Once the crema has thickened to your liking, stir in salt and a few drops of lime juice if you desire extra tanginess and flavor. Adjust the quantities to taste.
- You can also add other flavors, like fresh cilantro.
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BUY IT NOW
Badeo
What is the shelf life for this crema
Mely Martínez
Hello Badeo,
It will depend on the freshness of the ingredients you use to make it. Check our notes on the recipe.
Gina Bisaillon
Having lived in Mexico for many many years I'm always surprised when recipes call for sour cream because I know that is not even available in Mexico. So thank you for this recipe, it just so happens I make my own cultured buttermilk and always have organic heavy cream in the fridge, so now I can have my crema anytime I feel like it!