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This thin and slightly tangy Mexican crema adds the perfect touch of creamy richness to any Mexican dish. Drizzle it on tacos, tostadas, enchiladas, and anything spicy to tone down the heat!
I didn’t realize how easy it was to make homemade Mexican crema until I tried it, now it’s always stocked in my fridge! If you’re looking for the ultimate finishing touch to add to any Mexican dish, a drizzle of Mexican crema will do the trick. Most people are familiar with crema’s American cousin, sour cream. If you’ve never tried the real deal crema Mexicana, then get ready because you are in for a treat!
This Mexican crema recipe uses only 4 easy ingredients and is the ultimate hands-off recipe. Here’s why you’ll love it:
- Use it on almost any recipe: This Mexican crema has a very smooth and mild taste that won’t overpower your dish, making it a great pairing for so many recipes. Need a sauce? Dish came out too spicy? Want some creaminess and flavor? Mexican crema is a great answer!
- It’s easy and no-fuss: Making your own crema is SO easy. Just mix the heavy cream and buttermilk and let it come together on its own. Once it’s slightly fermented the next day, mix in lime juice and salt and it’s ready!
What Is Mexican Crema?
Mexican crema is a Mexican-style sour cream. It’s the perfect mix of tanginess and creaminess with a slight sweetness. It’s often used as a finishing touch on top of popular Mexican dishes like red chilaquiles, chicken taquitos, and any of my enchilada recipes. In addition to adding great flavor, it also helps tone down the heat and spiciness of chiles used in Mexican cuisine.
You can find it in most grocery stores, but making your own is so easy and requires minimal ingredients.
Mexican Crema vs Sour Cream
While Mexican crema and sour cream are similar, they do have some key differences:
- Taste: Mexican crema has a slightly sweeter taste than sour cream or plain Greek yogurt. It still has a little tanginess but is not fermented as long as sour cream giving it a milder flavor.
- Texture: Mexican crema is much more pourable than sour cream and has a thinner consistency. It’s also much smoother and richer.
- Fat content: Sour cream has a lower fat content of about 20%, whereas Mexican crema has a fat content of about 30%.
What’s a Good Substitute for Mexican Crema?
A good substitute for Mexican crema is crème fraîche. You can use it as is or mix it together with a bit of lime juice to get it to a thinner consistency that resembles crema.
Ingredients in Mexican Crema
- Heavy cream: Heavy cream is the base of the Mexican crema, making it creamy and slightly sweet but with a thinner consistency. It’s great for pouring and drizzling over food.
- Buttermilk: This is what gives the crema a tanginess and adds some acidity to help the crema slightly ferment.
- Lime juice: This is added at the end for some flavor and to give it its signature taste. I recommend using fresh lime juice since it’s not as sour, but you can use store-bought bottled lime juice if that’s all you have.
- Fine salt: Salt brings all the flavors together. I recommend using fine salt since it dissolves easier and doesn’t leave big flakes like kosher or sea salt.
How to Make Mexican Crema
Mix the heavy cream and buttermilk together in a glass jar or bowl. Cover tightly with the lid or plastic wrap.
Rest the buttermilk and heavy cream mixture at room temperature for 12 hours or in the refrigerator for 24 hours.
Add the lime juice and salt and whisk with a fork until well combined. Serve immediately or store in the fridge until ready to use.
Recipe Tips
- Resting time. I left out the heavy cream and buttermilk mixture on the counter at room temperature for 12 hours before mixing salt and lime juice. You can also allow the crema to rest in the fridge for 24 hours to allow it to thicken.
- Thickening texture. As the crema sits in the fridge after preparing, it can continue to thicken. To thin it out before serving, you can add a splash of lime juice or buttermilk and whisk with a fork until it reaches your desired consistency.
- Add some spice. Make a chili lime crema by adding 1 teaspoon of chili powder when mixing in the lime juice and salt.
- Add some heat. Make it spicy by adding 1 teaspoon of chipotle powder or ½ teaspoon cayenne pepper.
Serving Suggestions
Instead of asking what can I serve with Mexican crema, a better question is what can’t you serve with Mexican crema? It pairs well with so many delicious recipes and adds a creamy and tangy flavor. Here are some ideas:
- Drizzle a generous amount on top of rich recipes like fried quesadillas, authentic cheese enchiladas or chicken enchiladas.
- Serve on top of flautas or carne asada tacos.
- Add creaminess to black bean soup or chicken enchilada soup.
Frequently Asked Questions
Mexican crema is made of 4 ingredients: heavy cream, buttermilk, lime juice, and salt.
The best substitute for Mexican crema is crème fraîche. You can use it on its own or mix in a little lime juice to thin it out and give it a texture closer to crema.
Mexican crema is richer and less tangy than sour cream, with a thinner consistency, making it easier to drizzle. Sour cream is thicker and has a more pronounced tangy flavor.
Yes, Mexican crema contains milk from both heavy cream and buttermilk.
Homemade Mexican crema can be stored in a jar or airtight container in the refrigerator for up to 1 week.
More Mexican Sauces and Condiments
If you tried this Mexican Crema Recipe or any other recipe on Isabel Eats, don’t forget to 🌟 rate the recipe and let me know how it went in the comments below! I love hearing about your experience making it!
Mexican Crema
Ingredients
- 1 cup heavy cream
- 2 tablespoons buttermilk
- 2 tablespoons lime juice (about 1 lime)
- ⅛ teaspoon fine salt, plus more to taste
Instructions
- Add the heavy cream and buttermilk to a small bowl or glass jar. Stir together to combine.
- Cover tightly with plastic wrap or a lid and let sit in a warm spot for 12 to 24 hours*.
- Add the lime juice and salt. Mix until well combined.
- Serve immediately or cover and store in the fridge for up to 2 weeks.
Notes
- Resting time. I left out the heavy cream and buttermilk mixture on the counter at room temperature for 12 hours before mixing salt and lime juice. You can also allow the crema to rest in the fridge for 24 hours to allow it to thicken.
- Thickening texture. As the crema sits in the fridge after preparing, it can continue to thicken. To thin it out before serving, you can add a splash of lime juice or buttermilk and whisk with a fork until it reaches your desired consistency.
- Add some spice. Make a chili lime crema by adding 1 teaspoon of chili powder when mixing in the lime juice and salt.
- Add some heat. Make it spicy by adding 1 teaspoon of chipotle powder or ½ teaspoon cayenne pepper.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published in January 2020 and has been updated with new photos and more helpful tips.
Photography by Ashley McLaughlin.
Thank you for this delicious recipe. Made thick and thin and the consistency was excellent. So simple yet adds so much dimension to my meal.
I loved this recipe. I use both thick and thin preparations. If I want it to be less thick, I just take a bit of the lime out. It has advantages both ways. As for creama only being runny…that isn’t true. The crema that my local store makes have thick and thin versions.
My crema turned out great! I let it sit in the oven for 24 hours and it thickened up nicely. I’m so glad that I can make it myself now instead of buying from the store. Thank you 🙂
Delicious for Chilaquiles
Great ideas!
Crema should be much thinner than American sour cream. You’re making it wrong otherwise. Sigh
Did you actually make this before giving it a one-star rating? Otherwise, your words have no meaning since you have no idea how thick this came out.
I believe it even says that this IS thinner than sour cream so I don’t know why this person is .