Save
This tangy, silky Mexican crema transforms ordinary tacos, enchiladas, and soups into extraordinary meals with just a drizzle. After discovering authentic Mexican crema on a culinary tour through Oaxaca, I knew I had to recreate this versatile condiment at home for my family's weekly taco nights.
I first made this crema when planning a surprise Mexican feast for my husband's birthday. Now it's become our secret weapon for elevating even the simplest weeknight meals.
Ingredients
- Heavy cream provides the rich base for our crema look for high quality cream with at least 36% fat content for best results
- Buttermilk contains the beneficial bacteria needed to properly ferment and culture the cream select real cultured buttermilk not the artificially thickened variety
- Lime juice adds brightness and helps thicken the mixture use freshly squeezed for the best flavor
- Fine salt enhances all the flavors and helps preserve the crema kosher salt works perfectly here
Step-by-Step Instructions
- Mixing the Base
- Pour the heavy cream into a clean glass jar or bowl. Add the buttermilk and stir gently until completely combined. The buttermilk contains live cultures that will ferment the cream giving it that distinctive tangy flavor.
- Fermentation
- Cover the mixture with a clean kitchen towel or loose fitting lid and place in a warm spot in your kitchen between 68°F and 75°F is ideal. Let it sit undisturbed for 12 to 24 hours. The longer it sits the tangier it becomes. In summer mine is usually perfect at 12 hours while winter batches might need the full 24.
- Finishing Touches
- After fermentation add the lime juice and salt to the thickened cream. Stir gently but thoroughly to incorporate everything evenly. The acid from the lime juice further thickens the mixture and adds a bright note that balances the richness.
Save
Lime juice is my absolute favorite ingredient in this recipe. I discovered its importance while watching an elderly woman make crema in a small Puebla market. She explained that without the acidity the crema would lack its signature brightness that cuts through rich dishes.
Storage Guidelines
Mexican crema will keep beautifully in your refrigerator for up to two weeks when stored in an airtight container. The flavor actually continues to develop over the first few days making it even more delicious. I find mason jars work perfectly for storage and make it easy to pour directly from the container. Give it a gentle stir before using if any separation occurs during storage.
Thickness Variations
The consistency of Mexican crema can be adjusted to suit different uses. For a thinner drizzling sauce perfect for tacos and tostadas simply add an extra tablespoon of lime juice during the final mixing. If you prefer a thicker crema similar to sour cream let it culture for the full 24 hours and add just 1 tablespoon of lime juice. The temperature during fermentation also affects thickness warmer rooms produce thicker crema.
Serving Suggestions
While traditional on tacos and enchiladas Mexican crema shines in countless applications. Drizzle it over roasted vegetables particularly sweet potatoes or corn for a delightful contrast. Swirl it into soups just before serving especially black bean or tortilla soup. Use it as a base for creamy dressings by adding herbs and spices. For breakfast try it on chilaquiles or huevos rancheros where the tanginess cuts through the richness of eggs.
Save
Recipe FAQs
- → Can I make Mexican crema faster than 24 hours?
While the traditional method requires 12-24 hours for proper fermentation and flavor development, you can make a quick version by mixing heavy cream with sour cream and lime juice. However, the authentic cultured flavor will be less pronounced.
- → How can I tell when my crema is properly fermented?
Properly fermented Mexican crema will have thickened slightly and developed a mild tangy aroma. The texture should be pourable but coat the back of a spoon. If it smells off or shows signs of mold, discard it and start fresh.
- → What's the difference between Mexican crema and sour cream?
Mexican crema is thinner, less tangy, and has a higher fat content than sour cream. It's pourable rather than spoonable, making it perfect for drizzling. The addition of lime juice gives it a distinctive flavor that complements Mexican cuisine.
- → Can I make this dairy-free?
Yes! You can make a dairy-free version using full-fat coconut cream fermented with a dairy-free probiotic or a small amount of dairy-free yogurt as a starter culture. Add lime juice and salt as in the original recipe.
- → What dishes pair best with Mexican crema?
Mexican crema is fantastic on tacos, enchiladas, tostadas, and chilaquiles. It also makes an excellent cooling counterpoint to spicy dishes like chiles rellenos or pozole. Try it drizzled over corn on the cob with cotija cheese for elote, or use it to finish black bean soup.
- → How can I customize the flavor of my crema?
Beyond adding chili powder as suggested in the notes, you can incorporate herbs like cilantro or oregano, spices such as cumin or coriander, or even garlic for a savory version. For a sweeter application, add a touch of honey or agave nectar.