Want to make your Mexican dish way more authentic? Crema Mexicana is one way!
Mexican Crema is available in Latin grocery stores in many areas although- not so much mine! Luckily you can make a very respectable version at home.
Ingredients to Make Crema Mexicana at Home
Simple ingredients but it needs a bit of time to meld and thicken.
The key here is heavy cream with a bit of acid and salt. Pretty simple isn't it?
Some recipes call for Greek yogurt or buttermilk. I don't happen to have those on hand typically so I found instructions on Epicurious on how to make it with sour cream. I have, however listed in the variations how to make it with yogurt or buttermilk.
Since I usually reduced fat sour cream on hand but this one needs full fat to make the thickening process work.
What Do I Serve with Crema Mexicana?
Like raita, Crema Mexicana will help cool and offset the effects of other spicy seasoning or jalapenos in your dish.
There are lots of ways to enjoy this!
Mexican Street Corn (Elote) - one of my favourite ways. Takes me right back to Mexico City!
Tacos- Drizzle this lightly over any flavour taco you like! The crema will help tame the heat of any spicy condiments as well!
Nachos - Especially delicious over Nachos. Restaurant often just plunk a dish of sour cream on the side but a drizzle of this will definite take your Nachos up a notch!
Refried Beans -Add some interest to this staple side dish.
Quesadillas- all that cheese could stand a hit of lime or cilantro crema.
Nachos Street Corn 
Tacos
Basically you can use the plain version anywhere you might use sour cream as a condiment. And if lime or cilantro would enhance your dish go ahead with that too!
Ingredients
- 1 cup 35% cream
- 1 cup full fat sour cream See Notes for substitutes
- 1 tsp salt
Instructions
- Mix cream and sour cream and salt together. Cover and let sit at room temperature for at least 3 hours or up to 24 hours.
- Serve at room temperature. Will keep refrigerated until the expiration date of the sour cream used.
- Season some or all of it with juice of 1 lime (or to consistency desired) or add minced cilantro to taste if desired.
Notes
- To substitute buttermilk or Greek yogurt for the sour cream use 2 tablespoon of buttermilk or plain Greek yogurt per cup of heavy cream. Reduce salt to ½ tsp. Allow mixture to thicken, covered, at room temperature. Note that the thickening process may take 24-48 hours depending on room temperature. Mixture will keep up to 2 weeks in the fridge and may thicken in the fridge. Serve at room temperature.
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