Are you ready to level up your Mexican cooking game? Look no further! Creamy Mexican crema is a staple ingredient that can elevate even the simplest dishes into a flavorful fiesta. From spicy chicken enchiladas to crispy fish tacos, we’ve gathered 18 mouth-watering recipes that showcase the versatility and deliciousness of this tangy condiment.
In this article, you’ll discover a variety of creative ways to use crema in your cooking, from classic applications like enchiladas and tacos to unexpected uses like soups and salads. Whether you’re a seasoned chef or a culinary newbie, these recipes are sure to inspire you to get creative with this delicious ingredient. So grab your apron, gather your ingredients, and let’s dive into the world of creamy Mexican goodness!
Spicy Mexican Crema Chicken Enchiladas
A flavorful twist on traditional enchiladas, this recipe combines tender chicken with a spicy crema sauce and wrapped in tortillas.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cooked and shredded
– 1/2 cup crema Mexicana (Mexican sour cream)
– 1/4 cup chopped fresh cilantro
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon olive oil
– 8-10 corn tortillas
– 1 can enchilada sauce
– Salt and pepper to taste
– Optional: shredded cheese, diced onions, diced tomatoes
Instructions:
1. Preheat oven to 375°F.
2. In a medium bowl, combine chicken, crema Mexicana, cilantro, jalapeño, and salt and pepper to taste. Mix well.
3. Heat the olive oil in a large skillet over medium-high heat. Cook tortillas for about 30 seconds on each side, until slightly softened.
4. Spoon about 1/2 cup of the chicken mixture onto the center of each tortilla, leaving a 1-inch border around the edges.
5. Roll up the tortillas and place seam-side down in a baking dish. Pour enchilada sauce over the top and bake for 20-25 minutes or until cheese is melted (if using).
6. Serve hot, garnished with additional cilantro if desired.
Cooking Time: 25-30 minutes
Authentic Mexican Street Corn with Crema
Authentic Mexican Street Corn with Crema Recipe
Experience the flavor of Mexico’s popular street corn at home! This recipe combines perfectly charred corn, creamy crema, and a sprinkle of cotija cheese for a delicious snack or side dish.
Ingredients:
– 4-6 ears of corn, husked and silked
– 1/4 cup mayonnaise
– 2 tablespoons sour cream
– 1 tablespoon lime juice
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 1/4 cup crumbled cotija cheese (or feta)
– 2 cloves of garlic, minced (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Brush corn with lime juice and season with salt, pepper, and cumin.
3. Grill corn for 10-12 minutes, turning every 2-3 minutes until slightly charred.
4. In a bowl, mix together mayonnaise, sour cream, and minced garlic (if using).
5. Slather crema mixture onto grilled corn, then sprinkle with cotija cheese.
6. Serve immediately and enjoy!
Cooking Time: 20-25 minutes
Easy Mexican Crema Avocado Dip
This creamy dip is a perfect combination of rich avocado and tangy crema, with a hint of lime and cumin. It’s a simple and delicious addition to any gathering.
Ingredients:
– 3 ripe avocados
– 1/2 cup sour cream (or Mexican crema)
– 1 tablespoon freshly squeezed lime juice
– 1 teaspoon ground cumin
– Salt, to taste
– Optional: diced tomatoes, jalapeños, or cilantro for garnish
Instructions:
1. Cut the avocados in half and remove the pit. Scoop the flesh into a large bowl.
2. Add the sour cream (or crema), lime juice, and cumin to the bowl with the avocado.
3. Use a fork to mash the ingredients together until you reach your desired consistency.
4. Season with salt to taste.
5. Garnish with diced tomatoes, jalapeños, or cilantro, if desired.
Cooking Time: 5 minutes
Slow-Cooked Pork Carnitas with Lime Crema
This mouthwatering recipe transforms pork shoulder into tender, juicy carnitas that are perfect for tacos, burritos, or serving with fresh tortillas. The slow-cooked pork is elevated by a zesty lime crema, adding a burst of citrus flavor to each bite.
Ingredients:
– 2 pounds pork shoulder
– 1/4 cup lard or vegetable oil
– 1/2 cup orange juice
– 1/4 cup lime juice
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Lime Crema (recipe below)
Instructions:
1. Preheat slow cooker to low.
2. In a large skillet, heat lard or oil over medium-high. Sear pork shoulder until browned on all sides, about 5 minutes per side.
3. Transfer pork to slow cooker and add orange and lime juice, garlic, oregano, salt, and pepper. Cook for 8-10 hours.
4. Shred pork with two forks. Serve with Lime Crema (recipe below) and your favorite toppings.
Lime Crema:
– 1 cup sour cream
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon chopped cilantro
– Salt to taste
Combine all ingredients in a bowl, stirring until smooth. Refrigerate until ready to use.
Mexican Crema Drizzled Chilaquiles
Start your day with a flavorful twist on traditional chilaquiles by adding creamy, tangy Mexican crema. This breakfast or brunch dish is perfect for any occasion.
Ingredients:
– 6-8 corn tortillas
– 1/2 cup crema Mexicana (Mexican crema)
– 1/4 cup chopped fresh cilantro
– 1 jalapeño pepper, diced
– 1/2 cup shredded Monterey Jack cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the tortillas into quarters and fry them in a large skillet with about 1/2 inch of oil until crispy.
3. Remove the fried tortilla pieces from the oil and place them on paper towels to drain excess oil.
4. In a separate pan, warm the crema Mexicana over low heat.
5. In an oven-safe dish, arrange a layer of fried tortillas, followed by a sprinkle of cheese, cilantro, and diced jalapeño.
6. Drizzle warmed crema Mexicana over the top layer.
7. Repeat steps 4-6 until all ingredients are used, finishing with a layer of crema on top.
8. Bake for 10-12 minutes or until the cheese is melted and bubbly.
Cooking Time: 20-25 minutes
Grilled Shrimp Tacos with Chipotle Crema
Savor the flavors of Mexico with this vibrant and spicy dish, featuring succulent grilled shrimp, crispy tacos, and a creamy chipotle sauce.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons olive oil
– 1 lime, juiced
– 1 teaspoon ground cumin
– 1/4 teaspoon paprika
– Salt and pepper, to taste
– 8-10 corn tortillas
– Chipotle Crema (see below)
– Optional toppings: diced tomatoes, shredded lettuce, avocado, sour cream
Chipotle Crema:
– 1 cup mayonnaise
– 2 chipotle peppers in adobo sauce, finely chopped
– 1 tablespoon lime juice
– 1/4 teaspoon salt
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together olive oil, lime juice, cumin, paprika, salt, and pepper.
3. Add shrimp and marinate for at least 30 minutes.
4. Grill shrimp for 2-3 minutes per side, or until pink and cooked through.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos with grilled shrimp, Chipotle Crema, and desired toppings.
Cooking Time: 10-15 minutes
Mexican Crema Stuffed Poblano Peppers
These flavorful peppers are a delicious twist on traditional stuffed peppers, filled with creamy Mexican crema, melted cheese, and tender poblano peppers. Perfect for a quick and satisfying meal.
Ingredients:
– 4 large poblano peppers
– 1 cup Mexican crema (or sour cream)
– 1/2 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– 1 tablespoon lime juice
– Salt, to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the poblano peppers by placing them on a baking sheet and baking for 20-25 minutes, or until charred.
3. Remove peppers from oven and let cool.
4. Cut off the tops of the peppers and remove seeds and membranes.
5. In a bowl, mix together crema, cheese, cilantro, and lime juice.
6. Stuff each pepper with the crema mixture, filling to the top.
7. Season with salt to taste.
8. Bake for an additional 10-15 minutes, or until the peppers are tender.
Cooking Time: 35-40 minutes
Cheesy Quesadillas with Garlic Crema
Satisfy your cravings with these gooey, cheesy quesadillas served with a rich garlic crema. This recipe is quick, easy, and perfect for a weeknight dinner or party appetizer.
Ingredients:
– 4 large tortillas
– 2 cups shredded cheddar cheese (divided)
– 1/2 cup chopped cooked chicken (optional)
– 1/4 cup chopped fresh cilantro (optional)
– 2 tablespoons butter, melted
– Garlic Crema (see below)
– Salt and pepper to taste
Garlic Crema:
– 1 cup sour cream
– 2 cloves garlic, minced
– 1 tablespoon lime juice
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. Preheat a large skillet or griddle over medium-high heat.
2. Place a tortilla in the skillet and sprinkle with half of the cheese (1 cup).
3. Add cooked chicken and cilantro if using.
4. Fold the tortilla in half to enclose filling.
5. Cook for 2-3 minutes, until the tortilla is crispy and the cheese is melted.
6. Flip and cook an additional 2-3 minutes.
7. Repeat with remaining ingredients.
8. Serve with Garlic Crema for dipping.
Cooking Time: 12-15 minutes
Mexican Crema and Lime Marinated Flank Steak
Mexican Crema and Lime Marinated Flank Steak: A flavorful and tender dish that’s perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 1.5 lbs flank steak
– 1/2 cup Mexican crema (or substitute with sour cream)
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large zip-top plastic bag, combine crema, lime juice, olive oil, garlic, and oregano.
2. Add the flank steak to the marinade, turning to coat evenly.
3. Seal the bag and refrigerate for at least 4 hours or overnight (8-12 hours).
4. Preheat grill to medium-high heat. Remove the steak from the marinade, letting any excess liquid drip off.
5. Grill the steak for 5-7 minutes per side, or until it reaches your desired level of doneness.
6. Let the steak rest for 10 minutes before slicing and serving. Garnish with cilantro leaves if desired.
Cooking Time: 15-20 minutes
Crispy Fish Tacos with Cilantro Crema
Experience the perfect fusion of crispy fish and creamy cilantro crema in these mouthwatering tacos.
Ingredients:
– 1 pound cod or tilapia fillets, cut into small pieces
– 1 cup panko breadcrumbs
– 2 tablespoons olive oil
– 1 lime, juiced
– 1 teaspoon cumin
– Salt and pepper to taste
– 8 corn tortillas
– Cilantro crema (recipe below)
– Optional toppings: diced tomatoes, shredded lettuce, diced avocado, sour cream
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a shallow dish, mix together panko breadcrumbs and cumin.
3. Dip each fish piece into the breadcrumb mixture, pressing gently to adhere.
4. Place the coated fish on a baking sheet lined with parchment paper.
5. Drizzle with olive oil and sprinkle with salt and pepper.
6. Bake for 12-15 minutes or until crispy and cooked through.
7. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
8. Assemble tacos with crispy fish, cilantro crema, and desired toppings.
Cilantro Crema:
– 1 cup sour cream
– 2 tablespoons lime juice
– 1 tablespoon chopped cilantro
– Salt to taste
Mix all ingredients in a bowl until smooth. Refrigerate for at least 30 minutes before serving.
Mexican Crema Black Bean Soup
This hearty and flavorful soup is a perfect blend of creamy and spicy, featuring tender black beans in a rich crema-based broth. Serve with crusty bread or tortilla chips for a satisfying meal.
Ingredients:
– 1 can black beans, drained and rinsed
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– 1 can (14.5 oz) diced tomatoes
– 2 cups vegetable broth
– 1 cup crema (or substitute with sour cream or Greek yogurt)
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add cumin, smoked paprika, and cayenne pepper; cook for 1 minute.
4. Stir in diced tomatoes, vegetable broth, and black beans. Bring to a boil, then reduce heat to medium-low and simmer for 20 minutes.
5. Stir in crema and season with salt and pepper to taste.
6. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 25-30 minutes
Sweet Potato and Chorizo Tostadas with Crema
Elevate your snack game with these crispy tostadas topped with roasted sweet potato, savory chorizo, and a dollop of creamy crema.
Ingredients:
– 4 corn tortillas
– 2 large sweet potatoes, peeled and cubed
– 1/2 cup chorizo, sliced
– 1/4 cup crema (Mexican sour cream)
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes with 1/2 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. Meanwhile, cook chorizo in a pan over medium heat until browned.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
5. Assemble tostadas by spreading crema on each tortilla, topping with roasted sweet potato, and finishing with sliced chorizo.
6. Garnish with cilantro leaves and serve immediately.
Cooking Time: 30-35 minutes
Mexican Crema Drizzled Elote Salad
This refreshing salad combines the sweetness of grilled corn with the creaminess of Mexican crema, all wrapped up in a flavorful and colorful package. Perfect for a summer evening or a quick lunch.
Ingredients:
– 4 ears of corn, husked and silked
– 1/2 cup mayonnaise-based Mexican crema (or substitute with sour cream)
– 1/4 cup crumbled Cotija cheese
– 1/4 cup diced red bell pepper
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
– Lime wedges, for serving
Instructions:
1. Preheat grill to medium-high heat.
2. Grill corn ears for 10-12 minutes, turning frequently, until slightly charred.
3. In a large bowl, combine grilled corn, crema, Cotija cheese, red bell pepper, and cilantro.
4. Season with salt and pepper to taste.
5. Serve warm or at room temperature, with lime wedges on the side.
Cooking Time: 15-20 minutes
Baked Chicken Taquitos with Avocado Crema
Elevate your taco game with this easy and flavorful recipe that combines crispy baked taquitos with creamy avocado crema.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cooked and shredded
– 8-10 corn tortillas
– 1/4 cup cream cheese, softened
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped cilantro
– 1 lime, juiced
– Salt and pepper to taste
– Avocado Crema (recipe below)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, mix together chicken, cream cheese, cheddar cheese, cilantro, and lime juice.
3. Spoon about 1/4 cup of the chicken mixture onto the center of each tortilla, leaving a 1-inch border around the edges.
4. Roll up the taquitos tightly and place seam-side down on a baking sheet lined with parchment paper.
5. Bake for 15-20 minutes or until crispy and golden brown.
Avocado Crema:
– 2 ripe avocados, mashed
– 1/2 cup sour cream
– 1 tablespoon lime juice
– Salt to taste
Mix all ingredients together in a bowl until smooth. Serve with baked taquitos.
Mexican Crema Infused Refried Beans
Elevate your refried beans game with this simple recipe that adds a rich and creamy twist to the classic dish. By infusing Mexican crema into the beans, you’ll get a depth of flavor and texture that’s perfect for topping tacos, burritos, or using as a side dish.
Ingredients:
– 1 cup dried pinto beans, cooked and mashed
– 2 tablespoons vegetable oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons Mexican crema (or substitute with sour cream)
– 2 tablespoons water
Instructions:
1. Heat oil in a large skillet over medium heat. Add onion and garlic; cook until softened, about 3-4 minutes.
2. Stir in cumin and paprika. Cook for an additional minute.
3. Add mashed beans, salt, and pepper. Mix well to combine.
4. Gradually add crema, mixing until smooth and creamy. If too thick, add water as needed.
5. Simmer over low heat for 10-15 minutes, stirring occasionally, until the flavors have melded together.
6. Serve warm or at room temperature.
Cooking Time: 15-20 minutes
Grilled Veggie Burritos with Spicy Crema
Elevate your burrito game with this flavorful recipe that combines tender grilled vegetables with a spicy kick from homemade crema. Perfect for a quick and satisfying meal or a crowd-pleasing snack.
Ingredients:
– 1 large zucchini, sliced
– 1 large yellow squash, sliced
– 1 red bell pepper, sliced
– 1 small onion, sliced
– 2 cloves garlic, minced
– 8-10 corn tortillas
– Spicy Crema (see below)
– Shredded cheese (optional)
– Cilantro, chopped (optional)
Spicy Crema:
– 1 cup sour cream
– 1 tablespoon lime juice
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1-2 dashes hot sauce (such as sriracha or chipotle)
– Salt and pepper, to taste
Instructions:
1. Preheat grill to medium-high heat.
2. Grill vegetables for 3-4 minutes per side, until tender.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble burritos with grilled vegetables, Spicy Crema, cheese (if using), and cilantro (if using).
5. Serve immediately.
Cooking Time: 15-20 minutes
Mexican Crema and Cotija Stuffed Mushrooms
Elevate your appetizer game with this flavorful combination of sautéed mushrooms, creamy Mexican crema, and crumbly Cotija cheese.
Ingredients:
– 12 large mushroom caps (such as portobello or cremini)
– 1/4 cup Mexican crema
– 2 tablespoons unsalted butter
– 1/4 cup chopped fresh cilantro
– 1/4 cup grated Cotija cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a skillet, melt butter over medium heat. Add mushrooms and cook until tender, about 3-4 minutes per side.
3. In a bowl, mix crema, cilantro, and Cotija cheese. Season with salt and pepper to taste.
4. Stuff each mushroom cap with the crema mixture, dividing it evenly among the caps.
5. Place stuffed mushrooms on a baking sheet lined with parchment paper. Bake for 10-12 minutes or until golden brown.
Cooking Time: 15-20 minutes
Breakfast Huevos Rancheros with Crema
Start your day off right with this flavorful and filling breakfast dish, combining the richness of crema with the runny yolk of huevos rancheros.
Ingredients:
– 4 eggs
– 1/2 cup crema (or heavy cream)
– 1/4 cup chopped fresh cilantro
– 1/2 teaspoon ground cumin
– 1/4 teaspoon smoked paprika
– Salt and pepper, to taste
– 8 corn tortillas
– Sliced radishes, lime wedges, and crumbled queso fresco (optional)
Instructions:
1. In a bowl, whisk together eggs, crema, cumin, smoked paprika, salt, and pepper.
2. Heat a non-stick skillet over medium heat. Pour in the egg mixture and cook until almost set, about 3-4 minutes.
3. Meanwhile, warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
4. Assemble huevos rancheros by placing cooked eggs on top of warmed tortillas, followed by a sprinkle of cilantro.
5. Serve with radishes, lime wedges, and crumbled queso fresco (if using). Cooking time: approximately 10-12 minutes.
Summary
Indulge in the rich flavors of Mexico with these 18 delectable recipes featuring creamy crema as a star ingredient. From spicy chicken enchiladas to grilled shrimp tacos, and from authentic street corn to cheesy quesadillas, these dishes showcase the versatility of crema in Mexican cuisine. Discover how to elevate your meals with lime-infused pork carnitas, chipotle-spiced chilaquiles, and many more mouthwatering creations. Get ready to experience the bold flavors and textures that make Mexico’s culinary traditions so beloved around the world.
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