Mexican Crema may only have a few ingredients, but it brings beautiful flavor and texture to any dish it’s added to.
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Mexican crema, a slightly tangy cream, has its origins deeply rooted in Mexican cooking. Initially developed by farmers in Mexico through fermenting cream for preservation, this culinary tradition has transformed into a beloved staple known for its versatility and distinct taste. Unlike cream, Mexican crema is smoother and more delicate, often enhancing the flavor of dishes such as Seared Tuna Tacos, Green Chicken Enchiladas, and Grilled Maple Salmon Tostadas with a touch of decadence.
As Mexican cuisine gained recognition, so did the popularity of this delight. Today, it is an ingredient found in both home kitchens and high-end dining establishments, imparting a taste of Mexican heritage to every dish. Whether drizzled over meals to balance out the heat or used as a base for velvety sauces, Mexican crema remains an element of Mexican culinary culture revered for its simplicity and rich historical background.
I remember the first time I enjoyed Mexican crema. When I first saw it, I thought that maybe it was just watered-down sour cream (I was young with little culinary experience). It is similar to sour cream, but of course, thinner and with its own unique flavor, thanks to the buttermilk and lime.
Now, I prefer to have Mexican crema drizzled on all of my tacos, enchiladas, and more. Once you get the hang of making it, which is very easy, and enjoy it on dishes at home, you’ll find yourself using Mexican crema on all kinds of things, not just Mexican dishes.
Is Mexican Crema Healthy?
Mexican crema is high in fat. Why is it that so many yummy things are? The heavy cream and buttermilk rack up the calorie intake. Still, it’s delicious and used in small quantities, you can enjoy a homemade dish with no preservatives, and it gains points for that.
For a dairy-free option, you can substitute the heavy cream with coconut milk. Open a can of coconut milk and allow it to sit for several hours. The heavy cream part will separate from the milk, and you can use that in this recipe. Eliminate the buttermilk and add a dairy-free sour cream instead. Keep in mind creating dairy-free crema will alter the flavor.
The secret to the best Mexican crema
The secret to the best Mexican crema lies in its freshness. Use fresh ingredients, especially fresh lime juice, when making this recipe, and then, after it is complete, use the freshly made crema immediately if you can. Doing so will ensure that everything is blended well together. If you must refrigerate it, remember to stir it up or shake it so that if any separation has occurred, it will blend back together.
INGREDIENTS
- 1 cup heavy cream
- 1 tablespoon buttermilk
- 1 tablespoon lime juice
- 1/8 teaspoon fine salt
INSTRUCTIONS
Combine
Mix heavy cream and buttermilk.
Rest
Leave to thicken.
Season
Add lime juice and salt.
Store
Refrigerate or use immediately.
Devour!
FAQs & Tips
To keep any leftover crema fresh, transfer it to a sealed container to prevent it from picking up any fridge odors. Make sure the container is clean and dry, before putting in the crema. Store it in the back of the refrigerator to keep a steady temperature. It should stay fresh for up to 1 week if stored correctly. If the crema separates, just give it a stir to get back its texture. Always remember to check for any signs of spoilage, like a smell or mold, before using it.
Many of us don’t keep buttermilk on hand but instead grab it from the store when a recipe calls for it. But what if you can’t get to the store or are in a hurry to finish the recipe? No worries! You can fashion buttermilk in a pinch. Simply combine 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Allow it to sit for around 5 to 10 minutes until it thickens and slightly curdles. In case you’re running low on lemons and vinegar, yogurt or sour cream diluted with a touch of milk can also do the trick. So no need to worry—your culinary creation will turn out scrumptious!
It’s normal for Mexican crema to separate since the lime juice, heavy cream, and buttermilk all try to stand on their own. Although it may look unappetizing when this happens, it’s an easy fix. When you are ready to use the crema, cover it tightly with a lid and shake it until the ingredients blend together again. Alternatively, you can also use a whisk to stir the crema and blend it well.
Serving Suggestions
You will quickly find that keeping Mexican crema on hand is essential for yummy Mexican dishes at home. Drizzle it on FFF’s Healthy Chicken Enchiladas, Instant Pot Chicken Enchiladas, or Bang Bang Shrimp Tacos for added zesty flavor. Think outside the box so you can enjoy Mexican crema on unique dishes. Try drizzling a bit over Crock-Pot Corn on the Cob or Simple Kale Soup. It’s always fun and interesting to merge cultural favorites in the kitchen!
Ingredients
- 1 cup heavy cream
- 1 tablespoon buttermilk
- 1 tablespoon lime juice
- 1/8 teaspoon fine salt
Instructions
- In a small bowl or glass jar, combine the heavy cream and buttermilk, stirring well to mix.
- Cover the mixture loosely with plastic wrap or a lid, and let it sit in a warm spot in your kitchen for 12 to 24 hours until it thickens.
- After the resting period, stir in the lime juice and salt until well combined.
- Use the crema immediately or store it in the refrigerator, covered, for up to 2 weeks.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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