When it comes to adding a rich and creamy touch to your Mexican dishes, there’s no better way than with crema. This popular condiment is made from heavy cream or sour cream, lime juice, and spices, giving it a unique flavor that complements many Latin-inspired recipes. From tacos and enchiladas to churros and street corn, crema can elevate even the simplest dishes into a culinary masterpiece. In this article, we’ll explore 18 creamy Mexican crema recipes that will take your cooking to the next level. Whether you’re a seasoned chef or a curious cook, these mouthwatering ideas are sure to inspire your next meal.
Spicy Mexican Crema Drizzle for Tacos
Spicy Mexican Crema Drizzle for Tacos Recipe
Elevate your taco game with this creamy and spicy drizzle made with a blend of sour cream, lime juice, chipotle peppers, and cumin. Perfect for topping tacos, grilled meats, or vegetables.
Ingredients:
– 1 cup sour cream
– 2 tablespoons freshly squeezed lime juice
– 1-2 chipotle peppers in adobo sauce, seeded and finely chopped
– 1 teaspoon ground cumin
– Salt, to taste
– Optional: 1/4 cup crumbled queso fresco or shredded Monterey Jack cheese for added richness
Instructions:
1. In a bowl, whisk together sour cream, lime juice, chipotle peppers, and cumin until smooth.
2. Taste and adjust seasoning with salt as needed.
3. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
4. Just before serving, give the mixture a good stir. If desired, stir in crumbled queso fresco or shredded cheese.
5. Drizzle over tacos, grilled meats, or vegetables.
Cooking Time: 10-15 minutes (prep time only)
Note: Adjust heat level to your liking by using more or fewer chipotle peppers. Enjoy!
Homemade Authentic Mexican Crema
Authentic Mexican crema, also known as sour cream or crème fraîche, is a staple condiment in many traditional Mexican dishes. This simple recipe allows you to make your own creamy and tangy crema at home.
Ingredients:
– 1 cup heavy cream
– 1/2 cup whole milk
– 1 tablespoon white vinegar or lemon juice
– Salt (optional)
Instructions:
1. In a clean glass jar, whisk together the heavy cream and whole milk until well combined.
2. Add the white vinegar or lemon juice and whisk until smooth.
3. Cover the jar with plastic wrap or a lid and let it sit at room temperature for 12-24 hours to allow the mixture to thicken and curdle.
4. After the desired consistency is reached, give the crema a good stir and add salt if desired.
5. Refrigerate the crema until chilled before serving.
Cooking Time: 12-24 hours
Avocado Lime Crema Dip
A creamy and refreshing dip perfect for snacking or as a topping for your favorite dishes. This Avocado Lime Crema Dip combines the richness of avocados with the brightness of lime, creating a delicious and healthier alternative to traditional dips.
Ingredients:
– 3 ripe avocados
– 1/2 cup plain Greek yogurt
– 1 tablespoon freshly squeezed lime juice
– 1 teaspoon honey
– Salt to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Cut the avocados in half and remove the pit. Scoop the flesh into a blender or food processor.
2. Add the Greek yogurt, lime juice, and honey to the blender.
3. Blend until smooth and creamy, stopping to scrape down the sides of the blender as needed.
4. Season with salt to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
6. Garnish with fresh cilantro leaves, if desired.
Cooking Time: None
Yield: About 2 cups
Chipotle Mexican Crema Sauce
This spicy and tangy chipotle crema sauce is a perfect accompaniment to your favorite Mexican dishes, tacos, or grilled meats. With its smoky heat from chipotles in adobo, this sauce adds a depth of flavor that will elevate any meal.
Ingredients:
– 1 cup sour cream
– 2 tablespoons mayonnaise
– 2 chipotle peppers in adobo, minced (with seeds)
– 1 tablespoon lime juice
– 1 teaspoon garlic powder
– Salt and pepper to taste
Instructions:
1. In a bowl, whisk together sour cream and mayonnaise until smooth.
2. Add the minced chipotles, lime juice, and garlic powder to the bowl. Whisk until well combined.
3. Season with salt and pepper to taste.
4. Refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None required! Just mix and chill.
Mexican Street Corn with Crema
This classic Mexican street corn recipe gets a creamy upgrade with the addition of crema, taking the humble ear of corn to new heights. With just a few simple ingredients and a short cooking time, you’ll be enjoying this addictive snack in no time.
Ingredients:
– 4-6 ears of corn, husked and silked
– 1/4 cup mayonnaise
– 2 tablespoons crema (or sour cream)
– 1 tablespoon lime juice
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Grill corn ears for 10-12 minutes, turning every 3-4 minutes, until slightly charred.
3. In a small bowl, mix together mayonnaise, crema, lime juice, cumin, and smoked paprika (if using).
4. Once corn is cooked, slather each ear with the crema mixture.
5. Season with salt and pepper to taste.
6. Garnish with fresh cilantro leaves and serve immediately.
Cooking Time: 15-20 minutes
Poblano Crema Enchiladas
These creamy enchiladas are filled with tender chicken, roasted poblanos, and melted cheese. The combination of flavors is sure to please even the pickiest eaters.
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 2 large poblano peppers
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (10 oz) cream of chicken soup
– 1 cup heavy cream
– 1 teaspoon cumin
– Salt and pepper to taste
– 8-10 corn tortillas
– Shredded cheese (Monterey Jack or Cheddar work well)
– Optional toppings: diced tomatoes, shredded lettuce, sour cream
Instructions:
1. Preheat oven to 375°F.
2. Roast the poblanos by placing them on a baking sheet and baking for 30-40 minutes, or until skin is blistered.
3. Remove peppers from oven and let cool. Peel off skin, then chop into small pieces.
4. In a large skillet, sauté chicken, onion, and garlic until cooked through.
5. Add cream of chicken soup, heavy cream, cumin, salt, and pepper to the skillet. Stir until smooth.
6. In a separate pan, warm tortillas over medium heat for 30 seconds on each side. This will make them more pliable.
7. Assemble enchiladas by filling tortillas with chicken mixture, then placing in baking dish. Top with cheese and any desired toppings.
8. Bake at 375°F for 20-25 minutes, or until cheese is melted and bubbly.
Cooking Time: 45-50 minutes
Crema Fresca for Churros
Crema Fresca is a traditional Mexican dessert topping that complements the crispy, sweet churros perfectly. This simple recipe yields a rich and creamy sauce that’s sure to delight.
Ingredients:
– 1 cup heavy cream
– 2 tablespoons unsalted butter, softened
– 2 cups powdered sugar
– 1 teaspoon vanilla extract
Instructions:
1. In a medium-sized bowl, whip the heavy cream until soft peaks form.
2. Add the softened butter and powdered sugar to the whipped cream. Whip until stiff peaks form.
3. Stir in the vanilla extract.
4. Refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None! This sauce is best served chilled, straight from the refrigerator.
Mexican Crema and Cilantro Slaw
Elevate your tacos and grilled meats with this refreshing slaw made with tangy Mexican crema, crunchy cilantro, and a hint of lime.
Ingredients:
– 1 cup Mexican crema (or substitute with sour cream)
– 1/2 cup chopped fresh cilantro
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon honey
– Salt to taste
Instructions:
1. In a medium bowl, whisk together the Mexican crema and lime juice until smooth.
2. Add the chopped cilantro, honey, and salt. Stir until well combined.
3. Refrigerate for at least 30 minutes to allow flavors to meld.
4. Serve chilled or at room temperature alongside your favorite tacos, grilled meats, or vegetables.
Cooking Time: 10 minutes (plus refrigeration time)
Grilled Shrimp with Lime Crema
This recipe combines the simplicity of grilling shrimp with the brightness of lime crema, perfect for a light and flavorful meal.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/4 cup freshly squeezed lime juice
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– Salt and pepper to taste
– Lime crema (see below for recipe)
Lime Crema:
– 1 cup sour cream
– 2 tablespoons freshly squeezed lime juice
– 1 teaspoon honey
– Salt to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together olive oil, garlic, and ginger.
3. Brush the mixture on both sides of the shrimp.
4. Grill shrimp for 2-3 minutes per side, or until pink and cooked through.
5. Serve with lime crema spooned over the top.
Cooking Time: 6-8 minutes
Black Bean Tostadas with Crema
A flavorful Mexican-inspired snack or appetizer that combines the creamy richness of crema with the savory goodness of black beans.
Ingredients:
– 1 can black beans, drained and rinsed
– 1/4 cup crema (Mexican sour cream)
– 2 tablespoons lime juice
– 1 clove garlic, minced
– Salt and pepper to taste
– 6-8 corn tortillas (tostadas)
– Optional toppings: diced tomatoes, shredded lettuce, diced avocado, crumbled queso fresco
Instructions:
1. In a medium bowl, mix together black beans, crema, lime juice, and garlic.
2. Season with salt and pepper to taste.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble tostadas by spreading about 1 tablespoon of the black bean mixture onto each tortilla.
5. Add desired toppings, if using.
6. Serve immediately.
Cooking Time: 10 minutes
Chicken Tinga Tacos with Crema
Elevate your taco game with this flavorful recipe that combines tender chicken, tangy crema, and crunchy toppings. Perfect for a quick weeknight dinner or a fiesta with friends!
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/4 cup lard or vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon smoked paprika
– 1 teaspoon ground cumin
– 1/2 teaspoon chili powder
– Salt and pepper, to taste
– 8 corn tortillas
– Crema (see below for recipe)
– Chopped cilantro, lime wedges, and crumbled queso fresco or feta cheese (optional)
Crema:
– 1 cup sour cream
– 2 tablespoons freshly squeezed lime juice
– 1 minced garlic clove
– Salt, to taste
Instructions:
1. Shred chicken with two forks.
2. Heat lard or oil in a skillet over medium-high heat. Add chicken and cook until browned, about 5 minutes.
3. Add garlic, paprika, cumin, chili powder, salt, and pepper. Cook for an additional 2-3 minutes.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos with chicken, crema, cilantro, lime wedges, and cheese (if using). Serve immediately.
Cooking Time: 15-20 minutes
Roasted Poblano and Crema Soup
A rich and creamy soup that combines the smoky flavor of roasted poblanos with the tanginess of crema, perfect for a cozy evening.
Ingredients:
– 4 large poblano peppers
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup crema (Mexican sour cream)
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C). Roast poblanos for 30-40 minutes, or until charred and blistered.
2. Peel off skin, remove seeds, and chop peppers into small pieces.
3. In a large pot, heat oil over medium-high. Add onion and cook until translucent.
4. Add garlic and cook for an additional minute.
5. Add roasted poblanos, chicken broth, crema, cumin, salt, and pepper. Stir well to combine.
6. Bring soup to a simmer and cook for 10-15 minutes or until heated through.
7. Taste and adjust seasoning as needed.
8. Serve hot, garnished with cilantro leaves.
Cooking Time: 45-50 minutes
Mexican Crema Stuffed Peppers
A flavorful twist on traditional stuffed peppers, these Mexican-inspired beauties pack a punch of creamy goodness.
Ingredients:
– 4 large bell peppers, any color
– 1 cup cooked rice
– 1 can (16 oz) black beans, drained and rinsed
– 1/2 cup Mexican crema (or sour cream)
– 1 tablespoon lime juice
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– Shredded cheese (Monterey Jack or Cheddar), optional
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers and remove seeds and membranes.
3. In a bowl, mix cooked rice, black beans, crema, lime juice, cumin, paprika, salt, and pepper.
4. Stuff each pepper with the rice mixture, filling to the top.
5. Cover with aluminum foil and bake for 30 minutes.
6. Remove foil and continue baking for an additional 15-20 minutes, or until peppers are tender.
7. Top with shredded cheese (if using) and return to oven for 1-2 minutes, until melted.
Cooking Time: 45-50 minutes
Crema-Topped Chilaquiles Verdes
Transform ordinary chilaquiles into a vibrant and flavorful dish with this simple recipe, featuring creamy crema and crunchy tortilla chips.
Ingredients:
– 4-6 corn tortillas, torn into bite-sized pieces
– 1 cup crema (or sour cream)
– 1/2 cup chopped fresh epazote or cilantro
– 1 jalapeño pepper, seeded and finely chopped
– Salt to taste
– Fresh lime wedges, for serving
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss tortilla chips with 1/4 cup crema until well coated.
3. Spread the chip mixture on a baking sheet and bake for 10-12 minutes, or until crispy and golden.
4. Meanwhile, mix remaining crema with chopped epazote, jalapeño, and salt.
5. In a serving dish, combine baked tortilla chips, crema mixture, and additional crema to taste.
6. Serve immediately, garnished with fresh lime wedges.
Cooking Time: 15-18 minutes
Pork Carnitas with Crema Sauce
This recipe combines the tender, slow-cooked pork of carnitas with a rich and creamy crema sauce, perfect for tacos, grilled meats, or as a dip. With minimal prep time and easy cooking steps, this dish is sure to become a family favorite.
Ingredients:
– 2 pounds pork shoulder, cut into large chunks
– 1/4 cup lard or vegetable oil
– 1/4 cup orange juice
– 1/4 cup lime juice
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Crema Sauce (see below)
– Optional: chopped cilantro, onion, and tortillas for serving
Crema Sauce:
– 1 cup sour cream
– 1/4 cup mayonnaise
– 1 tablespoon lime juice
– 1 minced garlic clove
– Salt and pepper to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven, combine pork chunks, lard or oil, orange juice, lime juice, garlic, and oregano.
3. Cook for 2-1/2 hours, or until tender and easily shredded with a fork.
4. Remove from heat and shred pork into bite-sized pieces.
5. Serve with Crema Sauce, garnished with optional toppings.
Cooking Time: 2-1/2 hours
Mexican Crema and Cotija Guacamole
Elevate your guacamole game with this creamy, tangy, and flavorful Mexican-inspired dip. Perfect for topping tacos, grilled meats, or veggies!
Ingredients:
– 3 ripe avocados
– 1/2 cup Mexican crema (or substitute with sour cream)
– 1/4 cup crumbled Cotija cheese (or substitute with feta or queso fresco)
– 1 jalapeño pepper, seeded and finely chopped
– 1/2 lime, juiced
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Cut the avocados in half and remove the pit. Scoop the flesh into a large mixing bowl.
2. Add the Mexican crema, Cotija cheese, chopped jalapeño, lime juice, salt, and pepper to the bowl with the avocado.
3. Use a fork to mash the ingredients together until you reach your desired consistency (chunky or smooth).
4. Taste and adjust the seasoning as needed.
5. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
6. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 10-15 minutes
Enjoy your delicious Mexican Crema and Cotija Guacamole!
Sweet Potato and Crema Quesadillas
Sweet Potato and Crema Quesadillas: A Delicious Twist on a Classic Mexican Dish
These sweet potato and crema quesadillas are the perfect blend of comfort food and spicy kick. With roasted sweet potatoes, creamy crema, and melted cheese wrapped in a crispy tortilla, this recipe is sure to become a new favorite.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 1/4 cup crema (or sour cream)
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper, to taste
– 4 large tortillas
– Shredded cheese (Monterey Jack or Cheddar work well)
– Optional: diced onions, bell peppers, or jalapeños for added flavor
Instructions:
1. Preheat oven to 400°F.
2. Toss sweet potatoes with olive oil, garlic, cumin, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender.
3. In a separate pan, warm tortillas over medium heat for about 30 seconds on each side.
4. Assemble quesadillas by spreading roasted sweet potatoes on half of each tortilla, followed by a dollop of crema and shredded cheese.
5. Fold tortillas in half and cook for an additional 2-3 minutes, until cheese is melted and tortillas are crispy.
6. Serve hot with your favorite toppings, such as diced onions or salsa.
Cooking Time: approximately 30-40 minutes
Crema-Infused Mexican Rice
Elevate your Mexican rice game with this simple recipe that infuses crema into every grain, adding rich and velvety texture to the classic dish. Perfect for Taco Tuesday or any occasion where you need a flavorful side.
Ingredients:
– 1 cup uncooked white or brown rice
– 2 cups water
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1 teaspoon cumin
– 1/4 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons crema (Mexican sour cream)
– Chopped fresh cilantro for garnish (optional)
Instructions:
1. Heat oil in a large saucepan over medium-high heat. Add onion and garlic; cook until translucent, about 3 minutes.
2. Add rice, cumin, paprika, salt, and pepper. Stir to combine, then add water. Bring to a boil, reduce heat to low, cover, and simmer for 15-20 minutes or until liquid is absorbed.
3. Fluff rice with a fork and stir in crema. Taste and adjust seasoning as needed.
4. Garnish with cilantro, if desired. Serve warm alongside your favorite Mexican dishes.
Cooking Time: 20-25 minutes
Summary
Get ready to indulge in the rich and creamy flavors of Mexico with these 18 delicious recipes featuring crema as the star ingredient. From spicy drizzles for tacos to authentic homemade versions and creative twists like avocado lime dip and chipotle sauce, there’s something for every palate. Discover how crema can elevate Mexican street corn, enchiladas, churros, and more. Whether you’re a seasoned chef or a curious foodie, these recipes will inspire you to get cooking with the creamy condiment that adds depth and richness to any dish.
