If you're a fan of Mexican cuisine, you probably have an affinity for the tangy white sauce called Mexican crema that accompanies enchiladas, mole poblano, and other iconic Mexican dishes. While you likely suspect that this ultra-creamy concoction is similar to sour cream, you might also notice that it has its differences. While both are fermented and tangy toppings, Mexican crema is more pourable than thick, spoonable sour cream. This makes it perfect for adding a cooling element by drizzling over finished dishes and swirling it into soups or sauces.
But Mexican crema isn't just sour cream with a thinning agent like water or lime juice added to make it pourable. This tangy condiment is made in a different way, which gives it a higher fat percentage than sour cream: 30% in Mexican crema versus around 20% in sour cream. This important distinction makes it far more versatile in cooking. The higher fat contentprevents it from curdling in hot or acidic dishes like sour cream can, and opens it up to a wide variety of uses.
The higher fat content of Mexican crema -- sometimes called crema fresca (fresh cream) --makes it more like thetangy French condiment crème fraîche than sour cream. Crème fraîche is another cultured cream with afat content of 30% or above. While crème fraîche is thick and not as pourable as Mexican crema, it also doesn't break in hot or acidic dishes. Mexican crema's tangy, cultured flavor is sometimes called a cross between the two with thebonus of being pourable which leads to greater coverage when drizzled over dishes.
The unique fat percentage and consistency of Mexican crema give it a flavor profile that works almost anywhere you'd use sour cream or crème fraîche. With a fat content nearing whipping cream, which is also above 30%, it is even suitable for sweet dishes. Mexican crema's flavor is described as tangy with a hint of sweetness versus sour cream's more acidic flavor. This is likely because while sour cream isfermented with an acidic starter, Mexican crema is traditionally made with the more mellow buttermilk.
How To Use Mexican Crema And Where To Get It
You can use Mexican crema anywhere you need to add bright creamy flavor but don't want the weight of sour cream.It's a perfect topper for traditional Mexican dishes like grilled Mexican street cornandcheesy enchilada-like entomatadas, but you could also experiment with other dishes. Chef Aarón Sánchez uses it to top his chorizo and beef hamburgers.Try it in coleslaw, soup, chili, or even as an unexpected ingredient for the best instant mashed potatoes. It will also taste great drizzled over sweet dishes like a bowl of fresh fruit or a flourless chocolate cake, just like crème fraîche.
You can make Mexican crema from scratch, but you can also buy high-quality jars of Mexican crema. If you want to buy it there are several things you should keep in mind. Since this is commonly made from fresh cream, the best-tasting versions will be found in the refrigerated section of major supermarkets or Mexican and Latin American markets. While you can find cremas that aren't refrigerated, they could contain stabilizers that will change the flavor, so be sure to pay close attention to the ingredients. Also, always look for the term " Crema Mexicana" -- products that are just labeled "crema" or "Mexican-style cream" are not the same thing and may taste much different. While the authentic stuff might cost more, it will taste better and last a few weeks in the refrigerator.
Sour cream has a thicker and denser consistency, often described as rich and velvety. Its thickness allows it to hold its shape when dolloped on dishes. Crema, on the other hand, has a thinner and more pourable consistency. It drizzles smoothly and effortlessly, adding a creamy touch without overwhelming the dish.
Mexican crema's flavor is described as tangy with a hint of sweetness versus sour cream's more acidic flavor. This is likely because while sour cream is fermented with an acidic starter, Mexican crema is traditionally made with the more mellow buttermilk.
Though crème fraîche and sour cream stand as the two best substitutes for crema Mexicana, a less common alternative is plain yogurt. Chili Pepper Madness recommends adding a few drops of lime juice to taste, which can inject some sour twang in compensation for the relatively bland taste of unflavored yogurt.
It is used to top soups like “sopa de tortilla” or “sopa de fideo.” It's essential as a topping for flautas, tacos dorados, sopes, enchiladas, enmoladas, enfrijoladas, tostadas, gorditas and anything that needs a touch of richness.
But Mexican crema isn't just sour cream with a thinning agent like water or lime juice added to make it pourable. This tangy condiment is made in a different way, which gives it a higher fat percentage than sour cream: 30% in Mexican crema versus around 20% in sour cream.
If you like Irish Cream, you will fall head over heels in love with this Kahlua Mexican Crema! It's sweet with a chocolatey coffee kick that is great stirred into coffee, hot cocoa or drizzled over ice cream.
The Most Similar Sour Cream Sub For Any Use: Greek Yogurt
Like sour cream, plain Greek yogurt is thick enough to dollop, has a nice amount of acidity, and is dairy-based. It works well for topping foods like tacos, as well as in dips or salad dressings.
What is the difference between crème fraîche and crema? Crème fraîche and crema are both less tangy than sour cream, but crema (also known as Mexican crema) has a thinner consistency than both sour cream and crème fraîche. Crema also has a slightly sweeter flavor and works well to balance smokey, spicy flavors.
Crema is a staple in Mexican cooking—it's nice and cooling on spicy foods. It's slightly thinner and a little less sour than sour cream, but it can still be used as an even swap in most recipes—drizzle some on tacos or use it in baked goods.
It basically goes bad after a week or two so basically I had to throw it out with a pretty full jar. It has a good texture if you want to pour something on top of Mexican food but the flavor isn't that great. It doesn't really taste like anything. I think I'll just go back to sour cream instead.
Crema fresca or crema espesa is a Mexican dairy product prepared with two ingredients, heavy cream and buttermilk. Salt and lime juice may also be used in its preparation. Crema's fat content can range between 18 and 36 percent.
On the other hand, crema, often referred to as Mexican crema or crema Mexicana, is a Mexican-style cream with a slightly sweeter and milder taste compared to sour cream. It is typically made by fermenting a combination of heavy cream and buttermilk.
Crema Mexicana is a smooth, pourable cream with a mild flavor that's thinner and a bit more subtle than our standard sour cream here in the States. In Mexico, this delightfully rich dairy product is often referred to as crema fresca, or “fresh cream.” Think of it as the tangier cousin of France's crème fraîche.
If you like Irish Cream, you will fall head over heels in love with this Kahlua Mexican Crema! It's sweet with a chocolatey coffee kick that is great stirred into coffee, hot cocoa or drizzled over ice cream.
Crema Mexicana or Mexican Cream is Mexican cultured, sour cream cheese prepared with pasteurised milk. It has the thickness and richness of Devonshire Cream or Creme Fraiche with the sweet taste of heavy whipping cream.
Introduction: My name is Mr. See Jast, I am a open, jolly, gorgeous, courageous, inexpensive, friendly, homely person who loves writing and wants to share my knowledge and understanding with you.
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