Mexican Crema

This homemade Mexican crema is a tangy, creamy topping that adds a burst of flavor to countless dishes. With just the right balance of richness and acidity, it’s the perfect finishing touch for tacos, grilled meats, vegetables, and more.

Course Condiment

Cuisine Mexican

Keyword creama, Mexican crema

Prep Time 5

Resting time 4

Total Time 4 5

Servings cup

Calories 102kcal

Author Elaine Benoit

Equipment

Ingredients

1 cup heavy cream
1 tablespoon sour cream (heaping)
1 tablespoon lime juice (freshly squeezed)
1/4 teaspoon chipotle powder
dash salt

Instructions

Add heavy cream, sour cream, lime juice, chipotle powder and salt to the mixing bowl.
1 cup heavy cream, 1 tablespoon sour cream, 1 tablespoon lime juice, 1/4 teaspoon chipotle powder, dash salt
Whisk for around a minute or until combined.
Cover loosely with plastic wrap and let rest on the counter for four hours. It will thicken during this time.
Dollop on some tacos or a quesadilla.
Eat, and enjoy.

Notes

Helpful tips

Always wash limes before using them. Here's how: use a natural, unscented hand soap. Squirt some soap in your hands and rub them over the fruit. Next, use a vegetable brush to gently scrub the skin as you run cold water over the limes. Make sure all the soap has been rinsed off before cutting into the limes.
This Mexican crema lasts for up to two weeks (or more) when stored in the refrigerator in an airtight container. I wouldn't recommend freezing this sauce.

Nutrition