0 from 6 votes
Mexican Crema
A thick, tangy Mexican Crema that is perfect for drizzling on tacos, enchiladas, soups and more! Made with only 4 ingredients, this homemade version adds just the right creamy, richness to your favorite Mexican and Tex Mex dishes.
Prep Time
5 mins
Resting Time
1 d
Total Time
1 d 5 mins
Servings: 6
Course:
Condiments
Cuisine:
Mexican
Ingredients
- 1 cup heavy cream
- 2 tablespoons sour cream
- 1/4-1/2 teaspoon lime juice
- 1/8 teaspoon salt
Instructions
- Add the heavy cream and sour cream to a large jar or measuring cup. Stir to completely combine.
- Loosely cover and let this sit at room temperature for up to 24 hours until mixture is thickened.
- After letting sit, add in the lime juice and salt. Stir to combine. Taste and adjust as needed.
- Seal and store in refrigerator for up to 2 weeks.
Cup of Yum
Notes
- If you have a weakened immune system please exercise caution in enjoying fermented dairy products.
- The crema thickens more the longer it sits in the refrigerator. If needed, thin with a bit of lime juice or milk.
Nutrition Information
Calories
143kcal
(7%)
Carbohydrates
1g
(0%)
Protein
1g
(2%)
Fat
15g
(23%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Cholesterol
47mg
(16%)
Sodium
60mg
(3%)
Potassium
43mg
(1%)
Sugar
1g
(2%)
Vitamin A
608IU
(12%)
Vitamin C
0.3mg
(0%)
Calcium
30mg
(3%)
Iron
0.04mg
(0%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories
% Daily Value*
| Calories | 143kcal | 7% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 15g | 23% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 47mg | 16% |
| Sodium | 60mg | 3% |
| Potassium | 43mg | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 608IU | 12% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 30mg | 3% |
| Iron | 0.04mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.