Thick and tangy, Mexican Crema is the perfect condiment for all sorts of occasions.
You know how people sometimes say ‘everything’s better with butter’? Well, I say everything’s better with Mexican crema (though I do agree with butter’s ability to elevate many things!). But let’s get back to Mexican crema. This creamy, wonderfully tangy concoction just takes anything you serve it with to a higher level. Of course, it is particularly great with Mexican food, but as a condiment meant to either enhance a dish or complement it, Mexican crema is truly delicious on nearly every savory food (and some sweet ones, too).
Mexican crema is similar to American sour cream, and even more similar to the French crème fraîche. They are all made by mixing heavy cream with an acid and leaving them to sit for several hours so that the mix can become thick and develop flavor. Although by no means thin, Mexican crema is the thinnest of the three, and crème fraîche is the thickest. And while all boast a luscious texture and sharp, piquant taste, each one possesses its own distinctive flavor.
I love all three, but this Mexican crema is my absolute favorite. Its luxurious silkiness provides the most wonderful mouth feel, and it has an incredibly complex tang from the buttermilk and the lime juice. And it’s so simple to make this authentic crema at home. All you have to do is mix the buttermilk into the cream, cover it, and let it sit on your counter for 12-24 hours, at which point you will discover it has achieved the most gorgeous thickness. I would say that transformation is like magic, but of course, it’s really science!
It goes without saying (but I’ll say it anyway) that Mexican crema belongs on tacos, and it is especially good on these Shredded Beef Tacos because the cool crema balances the smoke and spice. And as long as you’re DIYing your crema, why not make some homemade Salsa, too.
Tips for a perfect Mexican crema…
This recipe for Mexican crema is going to produce thick and delicious results, but there are a few more things you can do to reach the perfect crema state.
Because the recipe has so few ingredients, you want to make sure to use the most high-quality cream and buttermilk. Organic versions of both work really well here since they come from grass-fed cows, which some people say produce more flavorful dairy products. Make sure to use a live, active culture buttermilk as well – that’s what will thicken our cream for crema!
While room temperature works perfectly well for allowing the mixture to thicken into crema, slightly warm-ish places in your kitchen are good for that process. Mexican chef extraordinaire Rick Bayless mixes his crema right in the jars he stores it in and then sticks the jars in his Instant Pot at the yogurt setting; if you have an Instant Pot, you can do this, too. When the thickening is complete and you’ve added the lime juice and salt, transfer your crema right away into the glass jars (if it’s not in there already!) and immediately refrigerate – the crema will continue to thicken as it cools.
FAQs & Tips
How to Make Ahead and Store?
Mexican crema can be stored in the refrigerator for up to 2 weeks (it will continue to thicken as it ages). I don’t recommend freezing the crema, as that process can change the texture and the taste.
Do You Have to Store the Mexican Crema in Glass Jars?
It’s strongly recommended. Sometimes plastic containers can impart unwanted flavors or odors into food that is stored in them, and that doesn’t happen when you store food in glass jars.
Is There a Substitute for Buttermilk in This Recipe?
Yes, but it’s not exactly a substitute: you can use sour cream instead of buttermilk, but it makes a different sort of Mexican crema. It’s very delicious, for sure, but a bit thicker than the version made with buttermilk and it does have a slightly different taste.
Serving Suggestions
I don’t think there is a Mexican dish that isn’t made even more delicious by topping it with Mexican crema. Tacos, of course, but what about Green Chicken Enchiladas or Baked Burritos or Chicken and Cheese Taquitos? It’s the perfect topping for Vegetarian Tamale Casserole, and I love to spread it on top of these Cheesy Quesadillas (and, by the way, these are great to serve with Enchilada Sauce for dunking).
But there are so many other kinds of cuisines that pair beautifully with Mexican crema too. Its tang is the perfect match for Sweet Slow Cooked Pork, which we often have with Baked Sweet Potatoes and we use the crema inside them instead of butter. The lime in the crema adds even more citrus flavor to this Lemon Butter Salmon and speaking of lemon, wait until you stir a spoonful of crema into a bowl of Lemon Lentil Soup. If you love that sweet and savory combo, try a dollop of this bright Mexican crema on top of a slice of Key Lime Pie!
Mexican Crema
Ingredients
- 1 cup heavy cream
- 1 tablespoon buttermilk
- 1 tablespoon lime juice
- 1/8 teaspoon fine salt
Instructions
- In a medium bowl, combine the heavy cream and buttermilk. Stir well to mix.
- Cover the bowl with a clean kitchen towel or plastic wrap and let it sit at room temperature for 12 to 24 hours until thickened.
- Once thickened, stir in the lime juice and salt until well combined.
- Transfer the crema to a jar with a lid and refrigerate. Use as desired on tacos, enchiladas, or other dishes.
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