Get ready to take your taste buds on a fiesta with these 18 deliciously creamy Mexican Crema recipes! Whether you’re in the mood for something savory, spicy, or sweet, we’ve got you covered. From classic street corn to decadent nachos, and from tender tacos to flavorful quesadillas, these mouthwatering dishes are sure to become your new favorites.
From traditional chicken enchiladas to slow-cooked beef tacos, and from zesty shrimp queso to smoky chipotle pasta, our collection of Mexican Crema recipes is packed with flavor and variety. And the best part? Each recipe is easy to make and requires just a few simple ingredients – including, of course, the star of the show: creamy Mexican crema.
Spicy Mexican Crema Chicken Enchiladas
Experience the bold flavors of Mexico with this spicy twist on a classic dish. Tender chicken, creamy sauce, and crispy tortillas come together to create a mouthwatering meal.
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 1 can (10 oz) enchilada sauce
– 1 cup creama (Mexican crema or sour cream)
– 1/2 cup chopped fresh cilantro
– 1 tablespoon olive oil
– 6-8 corn tortillas
– 1 teaspoon ground cumin
– 1/4 teaspoon paprika
– Salt and pepper to taste
– Optional: jalapeños, diced tomatoes, shredded cheese for toppings
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium-high. Add chicken; cook until browned, about 5 minutes.
3. Add cumin, paprika, salt, and pepper to the chicken; stir to combine.
4. In a separate saucepan, warm enchilada sauce over low.
5. To assemble enchiladas, dip tortillas in warmed sauce, then place on a baking sheet lined with parchment paper.
6. Top each tortilla with cooked chicken, crema, and cilantro; roll up and secure with toothpicks (if needed).
7. Cover with foil and bake for 20-25 minutes. Remove foil and bake an additional 5-10 minutes or until cheese is melted and bubbly.
Cooking Time: 30-35 minutes
Authentic Mexican Crema Street Corn
This recipe brings the bold flavors of Mexico’s street corn to your backyard. With a few simple ingredients and steps, you’ll be enjoying this addictive snack in no time.
Ingredients:
– 4 ears of corn, husked and silked
– 1/2 cup crema Mexicana (or sour cream)
– 1 tablespoon lime juice
– 1 teaspoon paprika
– 1/2 teaspoon garlic powder
– Salt to taste
– 1/4 cup grated Cotija cheese (or crumbled feta)
– 2 tablespoons chopped fresh cilantro
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Grill corn ears for 10-12 minutes, turning every 2-3 minutes, until slightly charred.
3. In a small bowl, mix together crema Mexicana, lime juice, paprika, garlic powder, and salt.
4. Brush the crema mixture evenly onto each ear of corn.
5. Sprinkle Cotija cheese and cilantro on top of each ear.
6. Serve immediately, or let cool slightly before serving.
Cooking Time: 15-20 minutes
Easy Mexican Crema Avocado Dip
Transform your snack game with this creamy, flavorful dip that’s perfect for any occasion!
Ingredients:
• 3 ripe avocados, diced
• 1/2 cup crema Mexicana (or substitute with sour cream)
• 1 lime, juiced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon chopped fresh cilantro (optional)
Instructions:
1. In a medium bowl, combine diced avocados and crema Mexicana. Stir until smooth.
2. Squeeze lime juice over the mixture and sprinkle with salt and pepper to taste.
3. If using cilantro, stir it in at this point.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None! This dip is ready when you are.
Enjoy your delicious Easy Mexican Crema Avocado Dip with tortilla chips, veggies, or as a topping for your favorite dishes!
Slow Cooker Mexican Crema Beef Tacos
Slow Cooker Mexican Creama Beef Tacos Recipe
Get ready for a flavorful twist on traditional tacos with this slow cooker recipe that combines tender beef, creamy sauce, and crunchy toppings.
Ingredients:
• 1 lb beef chuck roast, cut into 2-inch pieces
• 1 can (14.5 oz) diced tomatoes
• 1/4 cup Mexican crema (or substitute with sour cream)
• 2 tbsp olive oil
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 8-10 corn tortillas
• Optional toppings: diced avocado, shredded cheese, chopped cilantro, lime wedges
Instructions:
1. In the slow cooker, combine beef, diced tomatoes, olive oil, cumin, chili powder, salt, and pepper.
2. Cook on low for 8 hours or high for 4 hours.
3. About 30 minutes before serving, stir in Mexican crema.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by spooning beef mixture onto tortillas and adding desired toppings.
Cooking Time: 8 hours (low) or 4 hours (high)
Enjoy your delicious Slow Cooker Mexican Creama Beef Tacos!
Zesty Mexican Crema Shrimp Quesadillas
Elevate your quesadilla game with this flavorful and easy-to-make recipe that combines succulent shrimp, creamy crema, and crispy tortillas.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/2 cup Zesty Mexican Crema (see below for recipe)
– 4 large flour tortillas
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– Salt and pepper to taste
– Optional: diced tomatoes, shredded cheese, cilantro, or sour cream for topping
Zesty Mexican Crema Recipe:
– 1 cup heavy cream
– 2 tablespoons lime juice
– 1 teaspoon Dijon mustard
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chopped onion and cook until translucent, about 3 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the shrimp and cook until pink and fully cooked, about 2-3 minutes per side.
5. In a separate pan or griddle, warm the tortillas over medium heat.
6. Assemble the quesadillas by spreading a spoonful of crema on half of each tortilla, then topping with cooked shrimp and folding in half.
7. Cook for an additional 2-3 minutes per side, until crispy and melted.
8. Serve hot with desired toppings.
Cooking Time: Approximately 15-20 minutes
Homemade Mexican Crema Drizzled Nachos
Elevate your nacho game with this creamy and delicious recipe that combines the flavors of Mexico with a drizzle of homemade crema.
Ingredients:
– 1 (16 oz) bag tortilla chips
– 1 cup shredded Monterey Jack cheese
– 1/2 cup chopped fresh cilantro
– 1/4 cup diced red onion
– 1 jalapeño pepper, seeded and finely chopped
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 tablespoon olive oil
– Salt to taste
– Homemade Mexican Creama:
+ 1 cup heavy cream
+ 2 tablespoons unsalted butter
+ 1 teaspoon lime juice
+ 1/4 teaspoon ground cumin
Instructions:
1. Preheat oven to 350°F (175°C).
2. Arrange tortilla chips in a single layer on a baking sheet.
3. Top with cheese, cilantro, onion, and jalapeño pepper.
4. Bake for 10-12 minutes or until cheese is melted and bubbly.
5. Remove from oven and drizzle with homemade crema (see below).
6. Drizzle diced tomatoes with green chilies over the top.
Homemade Crema:
1. In a small saucepan, combine heavy cream, butter, lime juice, and cumin.
2. Heat over medium heat until butter is melted and mixture is smooth.
3. Season with salt to taste.
4. Drizzle over nachos immediately.
Cooking Time: 12-15 minutes
Mexican Crema Lime Marinated Grilled Chicken
Brighten up your meal with this vibrant and flavorful dish, perfect for a summer evening or a quick weeknight dinner.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup Mexican crema (or substitute with sour cream)
– 1/4 cup freshly squeezed lime juice
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large bowl, whisk together crema, lime juice, garlic, and oregano.
2. Add chicken breasts to the marinade, making sure they are fully coated. Cover and refrigerate for at least 30 minutes or up to 2 hours.
3. Preheat grill to medium-high heat. Remove chicken from marinade, letting excess liquid drip off.
4. Grill chicken for 5-7 minutes per side, or until cooked through.
5. Let rest for a few minutes before slicing and serving. Garnish with cilantro leaves, if desired.
Cooking Time: 15-20 minutes
Cheesy Mexican Crema Stuffed Peppers
Transform ordinary bell peppers into a flavorful fiesta with this simple recipe! Tender peppers filled with a creamy blend of cheese, crema, and spices make for a delightful snack or light meal.
Ingredients:
– 4 large bell peppers, any color
– 1 cup shredded Monterey Jack cheese
– 1/2 cup Mexican crema (or substitute sour cream)
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers, removing seeds and membranes. Place them in a baking dish.
3. In a bowl, mix together cheese, crema, olive oil, onion, garlic, cumin, salt, and pepper.
4. Stuff each pepper with the cheese mixture, filling to the top.
5. Bake for 25-30 minutes or until peppers are tender and cheese is melted.
Cooking Time: 25-30 minutes
Mexican Crema Black Bean Soup
Rich and creamy, this hearty soup is a flavorful twist on traditional black bean recipes. With the addition of crema and spices, it’s perfect for a cozy night in or a quick lunch.
Ingredients:
– 1 can black beans, drained and rinsed
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– 4 cups vegetable broth
– 1 cup crema (Mexican sour cream)
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pot over medium-high heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, cumin, smoked paprika, and cayenne pepper. Cook for an additional minute.
3. Stir in black beans, vegetable broth, and crema. Bring to a simmer.
4. Reduce heat to low and let soup cook for 20-25 minutes or until heated through.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with cilantro leaves.
Cooking Time: 25-30 minutes
Smoky Mexican Crema Chipotle Pasta
A spicy twist on traditional pasta, this dish combines the smokiness of chipotle peppers with the creaminess of crema and a hint of Mexican flair. Perfect for those who like a little heat in their meal.
Ingredients:
– 8 oz pasta of your choice
– 1/2 cup chipotle peppers in adobo sauce, chopped
– 1/4 cup crema (Mexican sour cream)
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– Grated cheddar cheese (optional)
Instructions:
1. Cook pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add onion and cook until translucent, about 3-4 minutes.
3. Add garlic, cumin, and chipotle peppers to the skillet. Cook for an additional minute.
4. Stir in crema and bring to a simmer. Let cook for 2-3 minutes or until slightly thickened.
5. Combine cooked pasta with the chipotle crema mixture. Season with salt and pepper to taste.
6. Top with grated cheddar cheese, if desired.
Cooking Time: 20-25 minutes
Mexican Crema Cilantro Lime Rice
This flavorful rice dish combines the brightness of lime juice, the earthiness of crema, and the freshness of cilantro to create a delicious accompaniment to any Mexican-inspired meal.
Ingredients:
– 1 cup uncooked white or brown rice
– 2 cups water
– 1/4 cup crema (Mexican sour cream)
– 1/4 cup freshly chopped cilantro
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon olive oil
– Salt, to taste
Instructions:
1. Rinse the rice in a fine-mesh strainer and drain well.
2. In a medium saucepan, heat the olive oil over medium-high heat. Add the rice and cook, stirring constantly, for 1-2 minutes or until lightly toasted.
3. Add the water to the saucepan and bring to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes or until the liquid is absorbed and the rice is tender.
4. Fluff the cooked rice with a fork. Stir in the crema, chopped cilantro, and lime juice.
5. Season with salt to taste.
Cooking Time: 20-25 minutes
Baked Mexican Crema Fish Tacos
Elevate your taco game with this innovative recipe that combines the richness of baked fish with the creaminess of Mexican crema. Perfect for a weeknight dinner or weekend gathering, these tacos are sure to impress.
Ingredients:
– 4 cod fillets (6 oz each)
– 1/2 cup Mexican crema
– 1/4 cup lime juice
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper, to taste
– 8-10 corn tortillas
– Chopped cilantro, for garnish
– Sliced radishes, for serving (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Season the cod fillets with cumin, smoked paprika, salt, and pepper.
4. Drizzle with olive oil and place on the prepared baking sheet.
5. Bake for 12-15 minutes or until cooked through.
6. Meanwhile, mix Mexican crema with lime juice in a small bowl.
7. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
8. Assemble tacos by placing baked fish on a tortilla, dolloping with the crema mixture, and garnishing with cilantro.
9. Serve immediately with radishes, if desired.
Cooking Time: 15 minutes
Mexican Crema Roasted Salsa Verde
Mexican Crema Roasted Salsa Verde Recipe
Summary:
Elevate your salsa game with this creamy and tangy Mexican Crema Roasted Salsa Verde recipe, perfect for topping tacos, grilled meats, or veggies.
Ingredients:
– 2 cups roasted Anaheim peppers (or other mild peppers), seeded and chopped
– 1 cup crema Mexicana (Mexican sour cream)
– 1/4 cup fresh cilantro leaves and stems, chopped
– 2 cloves garlic, minced
– 1 lime, juiced
– Salt, to taste
Instructions:
1. In a blender or food processor, combine roasted peppers, crema Mexicana, cilantro, garlic, and lime juice.
2. Blend until smooth, stopping to scrape down the sides as needed.
3. Taste and adjust seasoning with salt if desired.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: 5-7 minutes (roasting time) + chilling time
Mexican Crema Breakfast Chilaquiles
Start your day with a flavorful and creamy twist on traditional chilaquiles, featuring crispy tortilla chips smothered in a rich Mexican crema sauce.
Ingredients:
– 6-8 corn tortillas, cut into quarters
– 1/4 cup Mexican crema (or substitute with sour cream)
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 jalapeño pepper, seeded and finely chopped
– Salt to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat your oven to 350°F (180°C).
2. Toss tortilla quarters with olive oil, salt, and a pinch of crema (if using). Spread on a baking sheet and bake for 10-12 minutes or until crispy.
3. In a large skillet, sauté onion, garlic, and jalapeño over medium heat until softened.
4. Add the baked tortilla chips to the skillet and stir to combine with the onion mixture.
5. Pour in the Mexican crema (or sour cream) and stir until well coated.
6. Cook for an additional 2-3 minutes or until heated through.
7. Serve warm, garnished with fresh cilantro leaves.
Cooking Time: 20-25 minutes
Spicy Mexican Crema Pork Carnitas
Transform tender pork shoulder into mouth-watering carnitas with this bold and spicy recipe, infused with the rich flavors of Mexico.
Ingredients:
– 2 lbs pork shoulder, cut into large chunks
– 1/4 cup lard or vegetable oil
– 1/4 cup crema (Mexican sour cream)
– 2 tbsp chili powder
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– Salt and pepper to taste
– 2 cloves garlic, minced
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. Preheat oven to 300°F.
2. In a large Dutch oven or pot, heat the lard or oil over medium-high heat. Brown the pork chunks in batches until browned on all sides, about 5-7 minutes. Remove from pot and set aside.
3. Reduce heat to medium and add chili powder, cumin, smoked paprika, salt, and pepper. Cook for 1 minute, stirring constantly.
4. Add the crema and stir until smooth.
5. Return the browned pork chunks to the pot and cover with a lid or foil. Transfer to preheated oven and braise for 2-3 hours, or until tender.
6. Garnish with cilantro if desired. Serve warm with your favorite tortillas, refried beans, and sliced radishes.
Cooking Time: 2-3 hours
Mexican Crema Garlic Butter Shrimp
Elevate your shrimp game with this flavorful and aromatic dish, perfect for a quick weeknight dinner or a special occasion. This recipe combines succulent shrimp with the rich flavors of Mexican crema, garlic butter, and spices.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons unsalted butter, softened
– 1/4 cup Mexican crema (or sour cream)
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together softened butter, Mexican crema, garlic, and paprika.
3. Place the shrimp on a baking sheet lined with parchment paper.
4. Brush the garlic butter mixture evenly over the shrimp.
5. Season with salt and pepper to taste.
6. Bake for 8-10 minutes or until pink and cooked through.
7. Garnish with fresh cilantro leaves, serve hot, and enjoy!
Cooking Time: 8-10 minutes
Mexican Crema Pinto Bean Tostadas
A flavorful twist on traditional tacos, these tostadas combine creamy refried beans with the warmth of Mexican crema and the crunch of toasted tortillas.
Ingredients:
– 1 can black beans, drained and rinsed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 4-6 corn tortillas
– Mexican crema (or substitute with sour cream)
– Shredded cheese (optional)
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a medium saucepan, heat olive oil over medium. Add chopped onion and cook until translucent.
3. Add garlic, cumin, salt, and pepper. Cook for an additional minute.
4. Stir in refried beans and adjust seasoning as needed.
5. Arrange tortillas on a baking sheet. Spoon bean mixture onto each tortilla, leaving a small border around the edges.
6. Bake for 10-12 minutes or until cheese (if using) is melted and bubbly.
7. Top with Mexican crema and serve immediately.
Cooking Time: 15-18 minutes
Sweet and Spicy Mexican Crema Drizzled Elote
Experience the perfect blend of sweet and spicy with this twist on traditional grilled corn on the cob. Sweet and Spicy Mexican Crema Drizzled Elote is a flavorful and refreshing summer side dish that’s sure to please.
Ingredients:
– 4 ears of corn, husked and silked
– 1/2 cup mayonnaise
– 2 tablespoons sour cream
– 1 tablespoon honey
– 1 teaspoon lime juice
– 1/4 teaspoon ground cumin
– 1/4 teaspoon smoked paprika
– 1-2 dashes of hot sauce (such as sriracha or Cholula)
– Salt and pepper, to taste
– Lime wedges, for serving
– Optional toppings: crumbled queso fresco, chopped cilantro, diced tomatoes
Instructions:
1. Preheat grill to medium-high heat.
2. Grill corn ears for 10-12 minutes, turning every 2-3 minutes, until slightly charred and tender.
3. In a small bowl, mix together mayonnaise, sour cream, honey, lime juice, cumin, smoked paprika, and hot sauce.
4. Brush the crema mixture onto the grilled corn ears.
5. Season with salt and pepper to taste.
6. Serve warm with lime wedges and optional toppings.
Cooking Time: 12-15 minutes
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