This Mexican Crema recipe is one of the easiest way to kick your taco night up to the next level. It's perfectly creamy, slightly tangy, and has a touch of acidity from fresh lime juice.
For those unfamiliar with Mexican crema, think sour cream's saltier, sweeter, cousin. The consistency is slightly thinner than sour cream as well. For more information about the difference between crema and sour cream, check out this article about Sour Cream vs. Mexican Crema from SPICEography. Realistically, you can use this any place you would use regular sour cream - drizzle over tacos, burritos, or quesadillas. The uses are almost endless (and equally delicious)!
Mexican Crema Ingredients
This Mexican crema recipe only uses four ingredients:
- Heavy Cream
- Cultured Buttermilk
- Kosher Salt
- Fresh Squeezed Lime Juice
Combine the heavy cream and cultured buttermilk and let it rest in a warm spot overnight. The following day, you will notice that the cream has thickened some and has taken on a slightly tangy taste. (This is very similar to the process you use to make crème fraîche - for those of you familiar.) Add fresh lime juice and kosher salt, then stir to combine. After cooling completely in the refrigerator, you now have one of the best condiments for taco night! This also keeps in the fridge for about two-weeks.
One of the best parts of this recipe is that you can make this all in one container. I really like these squeeze bottles from Oxo. You can pour all of the liquid ingredients in them and they have measurement markings directly on the side! Perfect to store and serve out of.
This sauce is seriously addictive, and one that you will be returning to. This is especially good over Carnitas Street Tacos, or my Loaded Birria Nachos and will store in the fridge for up to two weeks.
Check out my other Mexican recipes here for more inspiration!
Did you make this recipe for Mexican Crema?
Let me know in the comments below how yours turned out, and what you used it for. Don't forget to leave a rating too!
Recipe
Mexican Crema
Equipment
- 1 Citrus Juicer
Ingredients
- 1½ Cups Heavy Cream 12 oz.
- ¼ Cup Cultured Buttermilk 2 oz.
- ¼ Teaspoon Kosher Salt
- 2 Tablespoons Lime Juice Juice from approx. ½ lime (½ oz.)
Instructions
- Combine heavy cream and cultured buttermilk. Cover and let rest in a warm spot in the kitchen overnight (12 - 24 hours).
- The next day, mix in the salt and lime juice. Stir to combine.
- Refrigerate until completely cool - approximately 3 to 4 hours or overnight.
Stacy says
Perfectly simple, a great addition to taco night!