Mexican Crema is a barely thick, tangy, milk-flavored cream with only four components! Drizzle over enchiladas, chilaquiles and more. A high-quality condiment for stability, especially spiced dishes.
WHAT IS CREMA?
Although it’s sometimes referred to as bitter Mexican cream, crema is not the same trouble as bitter cream. But they do have a few similarities.
For instance, everyone is crafted from dairy merchandise, and every crema and bitter cream has a tangy, rich flavor. The number one distinction between the 2 condiments is their consistency and texture. Mexican crema is generally thinner than bitter cream. Think of crema as a thickened cream, like an aggregate of sour cream and French crème fraîche.
Also, bitter cream is made thru which includes bacterial cultures to take advantage, while the culturing way for crema uses a herbal thing; lime juice.
You fine need four clean materials to make conventional crema from scratch:
- Buttermilk
- Heavy cream (moreover referred to as heavy whipping cream)
- Juice of 1 lime or small lemon
- Kosher or sea salt
HOW TO MAKE MEXICAN CREMA
To make it domestic, all you want are 4 easy components:
- heavy cream
- buttermilk
- lime juice
- salt
Start with the resource of combining 1 cup of heavy cream and multiple tablespoons of buttermilk in a pitcher jar or bowl. Cover tightly with a lid or plastic wrap and let it sit at the counter or someplace warm for 12-24 hours. Don’t worry about spoiling; the acid inside the aggregate prevents it from going bad!
I allowed mine to sit on the top of the fridge for twenty-four hours, and it turned incredibly thick the day after today. Once it has thickened, mix in 1 tablespoon of lime juice and a pinch of desk salt. Stir together and serve!
How to Use Mexican Crema
Typically used as a garnish or condiment after cooking, Mexican crema gives a rich and tangy bite to soups, veggies, and tacos.
Add flavor to hot dishes. Mexican crema can add a tangy taste to heat dishes. Crema has an excessive-fat content cloth, so it acquired curdle even as stirred into heated dishes like frijoles de l. A. Olla or pozole.
Tame spice. Use crema to tame the warm temperature in spicier Mexican dishes, like stuffed poblanos.
Add freshness to heavy elements. Drizzle crema over nachos, quesadillas, or tostadas for a cool, mellow streak.
Add a creamy element. Crema is an ideal creamy supplement to pickled crimson onions, tangy, citrusy slaw, and the battered crunch of Baja-fashion fish tacos.
Make a pretty spiced crema dip. Add a teaspoon of puréed chipotle (or a comparable chile), warm sauce, or avocado for a flavorful crema dip.
Crema Sauce Tips
If you do not have bitter cream or want a barely lighter variant of this sauce, you may make crema sauce with greek yogurt! Just trade the bitter cream out for equal factors of greek yogurt.
Try this crema sauce with all of your favorites! While it’s miles particularly pleasant as a crema sauce for fish tacos or your preferred type of taco filling, it’s also delicious on Mexican rice, bowls, nachos, soups, and tostadas!
Plus, some terrific variations:
Chipotle Crema Sauce: Add 2 chipotle peppers in adobo and a tablespoon of adobo sauce for a very spiced chipotle variety!
Cilantro Crema Sauce: Make this a cilantro lime crema with the aid of mixing in a tablespoon of clean chopped cilantro for a glowing kick!
