This thick and slightly tangy Mexican crema adds the perfect touch of creamy richness to many Mexican dishes. Drizzle it on tacos, tostadas, enchiladas and anything spicy to tone down the heat!
If you’re looking for the ultimate finishing touch to add to any Mexican dish, a drizzle and a dollop 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!
What is Mexican Crema?
Mexican Crema is a creamy and slightly tangy condiment very similar to sour cream. It’s thicker and richer than American sour cream, but not as thick and rich as French crème fraîche.
It’s often used as a finishing touch to Mexican dishes like tacos, enchiladas and mixed into soups. In addition to adding great flavor, it also helps tone down the heat and spiciness of chiles used in Mexican cuisine.
What’s the difference between Mexican crema and sour cream?
Sour cream has a fat content of about 20%, is a bit more acidic in flavor and is fairly thick. It also tends to curdle easily when used in hot preparations.
Mexican crema has a higher fat content of about 30%, isn’t quite as sour and is a lot thinner. It doesn’t curdle which makes it perfect for mixing into hot dishes and adding some richness.
What’s a good substitute for Mexican crema?
The best substitute 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.
How to Make Mexican Crema
To make at home, all you need are 4 simple ingredients:
- heavy cream
- buttermilk
- lime juice
- salt
Start by combining 1 cup of heavy cream and 2 tablespoons of buttermilk in a glass jar or bowl. Cover tightly with a lid or plastic wrap and let it sit on the counter or someplace warm for 12-24 hours. Don’t worry about it spoiling – the acid in the mixture prevents it from going bad!
I let mine sit for 24 hours on the top of the refrigerator and it was beautifully thick the following day. Once it has thickened, mix in 1 tablespoon of lime juice and a pinch of table salt. Stir together and serve!
Ways to use Mexican Crema
You can use Mexican crema as a topping just like you would use sour cream. You can also mix it into soups, stews and chilis to add some richness and help tone down the heat in some Mexican dishes. Here are a few recipes that would be perfect with a drizzle or a dollop:
- Carnitas Tacos
- Steak Fajitas
- Easy Chicken Tacos
- Enchiladas Verdes
- Black Bean Soup
- Mexican Stuffed Peppers
Ingredients
- 1 cup heavy cream
- 2 tablespoons buttermilk
- 1 tablespoon lime juice (about the juice of 1/2 lime)
- 1/8 teaspoon table salt
Instructions
- Add 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 lime juice, salt and mix until well combined.
- Serve immediately or cover and store in the fridge for up to 2 weeks.
Isabel’s Tips:
Nutrition Information
I made this and it was AMAZING! I will never use sour cream again! It thickened beautifully in 24 hours.
But now I’m trying to make more and it won’t thicken this time. It was watery and smelled sour after 24 hours. I’m trying again and still watery at 12 hours. We keep our house at 70. I’m stumped.
YUM! I will have to try this recipe! I used to make créme fraische years ago, and my recipe was nearly identical: everything but the lime juice. I had NO idea that Mexican crema was practically the same thing as créme fraische!!! Holy cannoli, the things I learn haunting your site!!! 😋😋😋😋😋😋😋😋
Adding to my comment above. Créme fraiche is yoghurt’s dangerously sexy French cousin, ooh, la, la! 😜
My recipe is quite tangy: one part buttermilk to three parts heavy cream. I notice some people are a bit freaked out at leaving it out at room temp, but it’s a lot like making yoghurt. In fact, I may have to try this and my créme fraiche recipe in the Instant Pot yoghurt setting. When I made créme fraiche, I sterilised a Mason jar, lid and ring with boiling water first, (just soaked them for a few minutes) then put the mixture in and shook it up. Buttermilk contains “good germies”, similar to yoghurt, so that is what makes this a very safe practise. It innoculates the heavy cream and takes over — just like a tiny bit of acidophilus does with a gallon of milk. So I let it sit for 18 to 24 hours — but I think 24 hours makes it better. Bumps up the tang quite a bit.
I used to make créme fraiche by the quart, because I would sauté onions and mushrooms in butter, brown chicken pieces in that, throw in a bay leaf and some chicken broth, and a good glug of créme fraiche then turn it on low and let it stew uncovered til tender. Uncovered to reduce the liquid and make it saucy and lovely. Sooooooo good sopped up with a crusty piece of French bread.
When I buy a quart of storebought plain, whole milk yoghurt, I always leave it out on the counter to sit for 18 to 24 hours. This bumps up its beneficial properties by a mile. And I just love how much tangier it becomes. It tastes bland to me if I don’t take this step. Cheers! xo
I really didn’t like the taste from this. I set mine in the fridge overnight so I don’t know if that was the issue, but it stayed extremely watery and didn’t set properly. It also tasted off.
You confused me on how thick crema is supposed to be…
https://i.imgur.com/z7YPAPD.png
Hello! Sorry about that. Mexican Crema’s consistency is a bit thinner than sour cream.
How long can you store leftover cream in the refrigerator?
Hi Brent! Crema can be stored in your refrigerator for 2 weeks.
I made this and it was delicious! The only thing I did differently (out of necessity) was that I didn’t have time to let it sit out. Instead, I put the heavy cream and buttermilk in a ninja blender to thicken it immediately. The rest I added as directed. It was still delicious for sure, but next time I will make sure to do it the proper way. Thanks for sharing!
Do I add the lime juice after it sits for 24 hours?
Yes, that’s correct! You’ll add the lime juice and salt about 24 hours after letting the buttermilk and heavy cream mixture sit in a warm area.
Can this sit in the fridge to thicken ? Cannot wrap my head around leaving it out at room temp. LOL OK to mix and store in a heavy crock ? Excited to try this, never was quite sure what it was…..
Hi! Yes, it’s okay to let the Crema thicken in the refrigerator and it’s great to mix in other dishes. Hope you enjoy!
I am looking forward to making this. I have printed off so many of your recipes, I am so thankful I have found your website. I do so much better with home cooked food and look forward to having some of my favorite dishes at home now. My husband is excited as well.
I made the crema for the esquites that I was making. It was very simple to prepare. My husband started eating it with a spoon, and I told him that he had to put it on or in something. He said, Why? It’s great just like this.