Mexican Crema 4 Ways

These four Mexican crema variations are a must for your next taco night. Customize your tacos any way you want with chipotle-bacon crema or tangerine and cilantro.

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  • Makes: 16 servings
  • Serving Size: 1 Tbsp.
  • Makes: 1 cup
  • Prep: 10 mins
  • Stand: 2 hrs

Mexican Crema 4 Ways

Directions

  1. In a small bowl whisk together all of the ingredients. Cover with plastic wrap. Let stand at room temperature 2 hours or until mixture is slightly thickened. Cover and chill until ready to serve. Stir before using.

From the Test Kitchen

Chipotle-Bacon Crema

Prepare as directed, except after standing, stir in 2 canned chipotle peppers in adobo sauce, chopped; 1 slice crisp-cooked and crumbled bacon; and 1 tsp. honey. If necessary, thin with additional heavy cream.

Nutrition analysis per serving: 43 calories, 1 g protein, 1 g carbohydrate, 4 g total fat (2 g sat. fat), 13 mg cholesterol, 0 g fiber, 1 g total sugar, 3% Vitamin A, 0% Vitamin C, 68 mg sodium, 1% calcium, 0% iron

Tangerine-Cilantro Crema

Prepare as directed, except after standing, stir in 1 tsp. tangerine zest and 1 Tbsp. each tangerine juice and snipped fresh cilantro. If necessary, thin with additional heavy cream.

Nutrition analysis per serving: 38 calories, 0 g protein, 1 g carbohydrate, 4 g total fat (2 g sat. fat), 12 mg cholesterol, 0 g fiber, 1 g total sugar, 3% Vitamin A, 1% Vitamin C, 40 mg sodium, 1% calcium, 0% iron

Pepita-Pomegranate Crema

Prepare as directed, except after standing, stir in 2 Tbsp. each toasted pumpkin seeds (pepitas) and pomegranate seeds and dash ground ancho chile pepper. If necessary, thin with additional heavy cream.

Nutrition analysis per serving: 49 calories, 1 g protein, 1 g carbohydrate, 5 g total fat (2 g sat. fat), 12 mg cholesterol, 0 g fiber, 1 g total sugar, 3% Vitamin A, 0% Vitamin C, 45 mg sodium, 1% calcium, 1% iron

Roasted Garlic Crema

Prepare as directed, except after standing, stir in 1 bulb roasted and mashed garlic. If necessary, thin with additional heavy cream. To roast garlic, preheat oven to 400 degrees F. Cut off the top 1/2 inch of a garlic bulb to expose ends of individual cloves. Leaving bulb whole, remove any loose papery outer layers. Place bulb, cut end up, on a double thickness of foil. Drizzle with 1 tsp. olive oil and sprinkle with 1/4 tsp. ground cumin. Bring foil up around bulb and fold edges together to loosely enclose. Roast 20 minutes or until garlic feels soft when squeezed; cool. Squeeze garlic from skins into a small bowl; mash with a fork.

Nutrition analysis per serving: 43 calories, 0 g protein, 1 g carbohydrate, 4 g total fat (2 g sat. fat), 12 mg cholesterol, 0 g fiber, 0 g total sugar, 3% Vitamin A, 1% Vitamin C, 41 mg sodium, 1% calcium, 0% iron

To Store

Store in the refrigerator up to 2 weeks.

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Nutrition Facts (Mexican Crema 4 Ways)

  • Per serving:
  • 37 kcal ,
  • 4 g fat
  • (2 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 12 mg chol. ,
  • 40 mg sodium ,
  • 0 g carb. ,
  • 0 g fiber ,
  • 0 g sugar ,
  • 0 g pro.

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