Homemade Crema Mexicana (Mexican Sour Cream)

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  • Looking to liven up your Mexican dishes? Look no further than my Mexicana Crema, sometimes also referred to as Mexican Sour Cream. Cool and just a touch tart to balance out those spicy flavors in Mexican recipes.

    Homemade Crema Mexicana made with just a handful of ingredients you have in your pantry. Perfect for tacos, burritos, and Street Corn Salad! #crema #cremamexicana www.savoryexperiments.com

    Perfect for tacos, burritos and Street Corn Salad!

    Mexican Sour Cream

    Think of Crema Mexican as the Mexican version of French crème fraiche or American sour cream. It is slightly thinner and a bit sweeter and often served along with cotija or queso fresco cheeses.

    Some might call is Mexicana crema or just plain crema.

    Just like other types of cream, you can add a little bit of flavor by blending in other flavors. Some of my favorites are:

    • cumin
    • fresh cilantro
    • lime juice or zest
    • lemon juice or zest
    • chipotle peppers in adobo sauce
    Homemade Crema Mexicana made with just a handful of ingredients you have in your pantry. Perfect for tacos, burritos, and Street Corn Salad! #crema #cremamexicana www.savoryexperiments.com

    Make It!

    Crema Mexicana can be found in many Latin supermarkets and some mainstream stores. That side, my store was fresh out so I needed to make my own. Don’t worry, it is super simple!

    The traditional crema recipe calls for heavy cream blended with buttermilk and given 24 hours to thicken up. Again, I was tight on time.

    The quick version of crema Mexicana uses 1/4  cup of sour cream. I opted for a middle of the road experiment – a little bit of buttermilk AND a little bit of sour cream.

    Homemade Crema Mexicana

    Let it Thicken

    It needs to sit in a warm place to thicken. Near the stove or oven (if you are using it,) on top of the refrigerator, or in my case,  outside on a beautiful 80-degree day all work just fine.

    The end result will be thinner than yogurt or sour cream, so don’t be concerned if it seems a bit more loose in terms of texture than what you were expecting.

    I used this batch for Mexican Street Corn but you can also use it on my favorite Totchos. It also tastes great on Chicken Fajitas or Smothered Burritos.

    Mexican Street Corn is a the best grilled corn smothered in Crema Mexicana, lime juice, cheese butter and cilantro. A great BBQ side dish recipe!

    More Mexican inspired recipes:

    Easy Chicken Tortilla Soup
    table with chicken tortilla soup
    This is an easy chicken tortilla soup that can be on your table in less than an hour. A rich tomato broth with a bit of spice and large chunks of chicken make this a hearty and comforting meal!
    How to Cook Pinto Beans
    A pile of raw beans
    Cooking your own Perfect Pinto Beans is a great way to pack in the protein and the flavor and they couldn’t be easier to make!
    Crockpot Taco Meat
    taco meat with tacos
    Making taco meat for a crowd has never been easier than this Crock Pot Taco Meat recipe! Only 3 ingredients, set it and forget it!
    Homemade Crema Mexicana made with just a handful of ingredients you have in your pantry. Perfect for tacos, burritos, and Street Corn Salad! #crema #cremamexicana www.savoryexperiments.com

    Sour Cream vs Mexican Crema

    What is the difference between crema mexicana and sour cream? It is just the Mexican version of American sour cream or French crème fraîche.

    It is a slightly soured thickened cream, but thinner than sour cream.

    Can I use sour cream, crema Mexicana and crème fraîche interchangeably? You can use all three interchangeably, but remember they have a slightly different texture. Sour cream is the thickest.

    Mexican crema on top of nachos

    Can I use plain yogurt instead? You can! In fact, I love using yogurt in place of any of the three soured creams. However, for my purposes, I usually need something a little thinner.

    Storage & Shelf Life

    How long is homemade crema Mexicana good for? Just like most dairy products, it will be good for about a week if kept refrigerated.

    How long can crema Mexicana be out at room temperature? The FDA recommends it being out for no longer than 2 hours.

    I do not recommend freezing this recipe.

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    Homemade Crema Mexicana made with just a handful of ingredients you have in your pantry. Perfect for tacos, burritos, and Street Corn Salad! #crema #cremamexicana www.savoryexperiments.com
    Print Recipe
    4.88 from 8 votes

    Homemade Crema Mexicana

    Homemade Crema Mexicana made with just a handful of ingredients you have in your pantry. Perfect for tacos, burritos and Street Corn Salad!
    Prep Time5 mins
    Cook Time4 hrs
    Total Time4 hrs 5 mins
    Course: Condiment
    Cuisine: Mexican
    Keyword: crema mexicana, mexican cream, mexican sour cream
    Servings: 1 cup
    Calories: 832kcal
    Author: Jessica Formicola

    Ingredients

    Instructions

    • In a microwave safe container, heat heavy cream for 40 seconds. Meanwhile, stir together sour cream and buttermilk in a glass bowl.
    • Add heavy cream, stirring until smooth. Mixture will be watery, but you will notice it starting to thicken already while stirring.
    • Allow to sit in a warm place, set lid loosely on the top, or use plastic or aluminum foil. Allow to breath, but to keep covered and free from any floating particles near by, especially if placed outside. Do not let crema mexicana go over 100 degrees.
    • Allow to sit for 4-6 hours to thicken. Add flavor, if desired, using a stick blender.
    • Drizzle over your favorite Latin dish.
    • Blending in cumin, cilantro, chipotle peppers, lime and/or lemon juice or zest to flavor your crema are all optional.

    Video

    Nutrition

    Calories: 832kcal | Carbohydrates: 7g | Protein: 5g | Fat: 88g | Saturated Fat: 55g | Cholesterol: 328mg | Sodium: 106mg | Potassium: 178mg | Sugar: 1g | Vitamin A: 3500IU | Vitamin C: 1.4mg | Calcium: 172mg

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