Homemade Mexican Crema Recipes

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CREMA



Crema image

Provided by Alton Brown

Categories     condiment

Time P1DT11m

Yield approximately 1 cup

Number Of Ingredients 4

1 cup heavy cream
1 tablespoon buttermilk
1 chipotle chile in adobo sauce
1/4 teaspoon kosher salt

Steps:

  • Put the heavy cream in a 16-ounce microwave-safe glass jar. Microwave on high until the cream is just under 100 degrees F, about 30 to 40 seconds. Add the buttermilk, close the jar, and store in a warm place for 24 hours. The cream will have thickened to the consistency of thin yogurt.
  • Add the chipotle chile and salt and process with an immersion blender, in the jar, until smooth, approximately 20 seconds. Refrigerate until ready to use.

MEXICAN CREMA



Mexican Crema image

Make and share this Mexican Crema recipe from Food.com.

Provided by Sharon123

Categories     Lime

Time 5m

Yield 1/2 cup

Number Of Ingredients 3

1/2 cup mexican sour cream (or regular sour cream)
1/2 teaspoon finely grated lime zest
2 teaspoons lime juice

Steps:

  • Combine all the ingredients and mix well.
  • The cream is ready to use now, or it can be stored in a covered container in the refrigerator for up to 2 days.

Nutrition Facts : Calories 448.9, Fat 45.4, SaturatedFat 26.5, Cholesterol 119.6, Sodium 184.4, Carbohydrate 8.3, Fiber 0.1, Sugar 8.4, Protein 4.8

CREMA



Crema image

Crema is thinner than sour cream, a little more tangy and slightly salty. You can sometimes find it in stores, but it's very simple to make at home by combining sour cream with heavy cream and lime juice (you could use buttermilk instead) and allowing it to set up at room temperature for a few hours, until it turns into a kind of liquid velvet. It's marvelous with fish tacos, as a dressing for hot slaw, or drizzled over roasted carrots or sweet potatoes. Once you start using it, you will use it all the time.

Provided by Sam Sifton

Categories     sauces and gravies

Time 2h5m

Number Of Ingredients 4

1 cup sour cream
1 cup heavy cream
1 teaspoon kosher salt
1 tablespoon freshly squeezed lime juice

Steps:

  • Whisk the sour cream and heavy cream together in a bowl, then add the salt and the lime juice, and whisk again. Cover the bowl, and allow it to sit at room temperature for a minimum of 2 hours and ideally overnight. It will thicken nicely. Use right away, or transfer to a jar and store in the refrigerator until ready to use.

Nutrition Facts : @context http, Calories 211, UnsaturatedFat 7 grams, Carbohydrate 2 grams, Fat 22 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 14 grams, Sodium 187 milligrams, Sugar 2 grams

CREMA MEXICANA



Crema Mexicana image

Make and share this Crema Mexicana recipe from Food.com.

Provided by appleydapply

Categories     Mexican

Time 4h10m

Yield 1 cup

Number Of Ingredients 2

1 cup heavy whipping cream
1/4 cup sour cream

Steps:

  • Heat the cream on the stovetop until slightly warmer than room temperature. (about 100 degrees with a thermometer).
  • Remove from heat and whisk in the sour cream.
  • Pour into a glass jar. Place the lid on top of the jar but don't tighten it. Put the jar in a warm room for at least 4 but up to 12 hours. It will be thickened and you can use it then (especially if using as a sauce in a dish such as enchiladas), or refrigerate for another 4 to 12 hours to thicken even more.

HOMEMADE MEXICAN CREMA



Homemade Mexican Crema image

Provided by Lourdes Castro

Categories     Sauce     Milk/Cream     Quick & Easy     Sour Cream

Yield Makes 2 cups

Number Of Ingredients 3

1 cup sour cream
1 cup heavy cream
1 teaspoon salt

Steps:

  • Mix
  • Combine all the ingredients in a bowl, cover with plastic wrap, and set it out at room temperature for 3 hours.
  • Serve or Store
  • Transfer to a serving bowl if using right away, or transfer to an airtight container and refrigerate if storing.

FRESAS CON CREMA (MEXICAN-STYLE STRAWBERRIES AND CREAM)



Fresas con Crema (Mexican-Style Strawberries and Cream) image

As a kid I grew up eating fresas con crema. My mother always made a big batch for every special occasion. This recipe is a small batch, enough for three-four servings.

Provided by Yoly

Categories     Strawberry Desserts

Time 1h10m

Yield 4

Number Of Ingredients 5

1 cup sour cream
½ cup sweetened condensed milk
2 tablespoons evaporated milk
1 teaspoon Mexican vanilla extract
2 cups diced fresh strawberries

Steps:

  • Combine sour cream, sweetened condensed milk, evaporated milk, and vanilla extract in a large bowl. Gently fold in diced strawberries.
  • Divide strawberry mixture into 2 serving dishes. Refrigerate for 1 hour for flavors to meld.

Nutrition Facts : Calories 286.7 calories, Carbohydrate 30.6 g, Cholesterol 40.8 mg, Fat 16.3 g, Fiber 1.7 g, Protein 6 g, SaturatedFat 10 g, Sodium 88.9 mg, Sugar 25.8 g

MEXICAN CREMA



Mexican Crema image

Categories     Stew

Number Of Ingredients 0

Steps:

  • To make Mexican-style crema, stir 2 tablespoons of buttermilk (preferably unpasteurized) into 1 cup of heavy cream, cover, and let sit out at warm room temperature (about 75°F) overnight to thicken. This homemade version will keep for up to 1 week in the refrigerator.

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Top Asked Questions

How to make Mexican crema at home?
To turn this into a Mexican Crema that will outdo anything you can buy at the market, add the juice of 1/2 a lime and a generous pinch of salt to the mixture.
What is Mexican Creme cream?
But crema is a thick cream that’s rich, tangy, and a staple in Mexican cuisine. You’ll typically find it drizzled over tacos, enchiladas, chicken, or anything you want to add a hint of richness to. For the most part, traditional Mexican crema is most similar to sour cream.
How much sour cream do you put in Crema Mexicana?
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. It needs to sit in a warm place to thicken.
How can I Make my Crema more creamy?
A quick way to shift it back towards the creamy mouthfeel of Mexican Crema is to dilute it with buttermilk. Add a big dollop of sour cream to a bowl.

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