A thick, tangy Mexican Crema that is perfect for drizzling on tacos, enchiladas, soups and more! Made with only 4 ingredients, this homemade version adds just the right creamy, richness to your favorite Mexican and Tex Mex dishes.
What is Mexican Crema?
Mexican crema is a very popular Mexican and Tex Mex condiment that is similar to American sour cream. It has a thick creamy consistency and a tangy flavoring.
Use it as a drizzle, for the finishing touch, over the top of nachos, taco, enchiladas and other Mexican meals. It’s also used in soups where it adds a nice rich, creamy consistency.
The cold, creaminess of it tones down spicy foods, and it adds a soothing flavor to all dishes.
Ingredients
- Sour Cream: you can sub this with buttermilk also. We need some kind of cultured cream and I personally have sour cream on hand more often.
- Heavy Cream: this creates a nice, thick cream sauce.
- Lime Juice: adds a nice fresh citrus taste.
- Salt: use a fine ground sea salt.
Find the complete recipe card below with measurements and full instructions.
How to Make Mexican Crema
- First, pour the heavy cream into a clean jar.
- Then, stir in the sour cream (or buttermilk) then cover the jar and let sit at room temperature for up to 24 hours until thickened.
- Finally, add the lime juice and salt. Stir, taste and adjust.
- Store in a sealed container in the refrigerator for up to 2 weeks.
Mexican Crema vs Sour Cream
- Mexican Crema typically has a higher fat content than sour cream. It is less likely to curdle when heated making it a nice addition to soups.
- Crema has a slightly sweeter taste, it’s less sour, but more tangy.
- Crema is thinner and more of a cream sauce than sour cream is. Crema is typically drizzled, while sour cream is added in dollops to top a meal.
Mexican Crema Substitutes
- Crème fraîche: this French version of cultured cream is similar in its tangy taste. It is a bit thicker, but can be thinned with a splash of lime juice or milk.
- Sour Cream: thicker and with an exaggerated sour taste, this can be used as is, or stir in some milk to create a thinner cream you can drizzle.
- Plain Yogurt: while the flavoring is different, it will still provide a creamy, cooling effect.
Recipes that Use Mexican Crema
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Add the heavy cream and sour cream to a large jar or measuring cup. Stir to completely combine.
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Loosely cover and let this sit at room temperature for up to 24 hours until mixture is thickened.
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After letting sit, add in the lime juice and salt. Stir to combine. Taste and adjust as needed.
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Seal and store in refrigerator for up to 2 weeks.
The crema thickens more the longer it sits in the refrigerator. If needed, thin with a bit of lime juice or milk.
Calories: 143kcal | Carbohydrates: 1g | Protein: 1g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 47mg | Sodium: 60mg | Potassium: 43mg | Sugar: 1g | Vitamin A: 608IU | Vitamin C: 0.3mg | Calcium: 30mg | Iron: 0.04mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe posted April 3, 2023. Updated April 8, 2024.
