A simple, creamy, and tangy Mexican-style crema that's perfect for drizzling over tacos, nachos, and bowls. Made with heavy cream and buttermilk, it thickens overnight for the perfect texture.
Why You'll Love Mexican Style Crema
This tangy, silky crema is the ultimate finish for fish tacos, nachos, burrito bowls, and more. It's easy to make at home with just a few ingredients and adds that perfect balance of creaminess and brightness that elevates every bite. Plus, it keeps for up to two weeks-making it a must-have kitchen staple.
Tips and Tricks
- Use fresh buttermilk: It's the magic starter that turns heavy cream into luscious, tangy crema.
- Patience is key: Let it culture at room temperature for at least 12 hours to develop that perfect thickness and flavor.
- Store properly: Keep refrigerated and use within two weeks for best taste and texture.
Variations
- Option 1: Add a pinch of smoked paprika or chipotle powder for a smoky kick.
- Option 2: Stir in fresh herbs like cilantro or chives for herbal freshness.
- Option 3: Use lime zest alongside the juice for extra citrus aroma.
Substitutions
- Option 1: Use sour cream or plain yogurt if you don't have buttermilk for a different tang.
- Option 2: If you can't culture at room temp, add a teaspoon of vinegar or lemon juice to heavy cream and refrigerate for a quick fix.
- Option 3: Use sea salt or kosher salt as preferred.
Best served with
- Fish tacos or crispy shrimp tacos
- Loaded nachos or Mexican street corn
- Burrito bowls or grilled vegetables
- Spicy soups or chilis
How to Store Leftovers
- Keep the crema in a sealed container in the refrigerator for up to 2 weeks. Stir before use, and always use a clean spoon to avoid contamination.
Common Questions
Can I speed up the thickening?
No, slow fermentation at room temp is key for texture and flavor.
What if it smells sour?
A slight tang is normal, but if it smells off or rancid, discard and make a new batch.
Mexican Style Crema
A simple, creamy, and tangy Mexican-style crema that's perfect for drizzling over tacos, nachos, and bowls. Made with heavy cream and buttermilk, it thickens overnight for the perfect texture.
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