I can't say that I have any experience with "authentic" crema. It's one of those things where there doesn't seem to be a lot of consistency across recipes. Although I'm always trying to recreate the flavor of it baked on top of the world's most boring burrito that I absolutely adored as a child. I want to say that this was just a bean and cheese burrito with cheese, what I would still described as, "The best sour cream of my life," and an incredible amount of hot sauce for a small child. Which probably explains some things about the obscene amount of hot sauce that I eat today. But there appears to be a combination of sour cream, heavy whipping cream, and lime juice that makes delicious crema.
Although I do want to say that it was a little bit less runny. So, next time I might add a little bit more sour cream and less heavy whipping cream. This crema is still delicious, though.
This dough recipe is adapted from The New York Times Cooking's Crema. I don't ordinarily like to use recipes from behind a paywall. Although this is a pretty basic recipe where a lot of them are virtually identical. You can also play around with how much sour cream and heavy whipping cream you want to use in order to adjust the consistency and thickness of the crema.
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In hindsight I should have doubled this recipe because that would have used the entire container of sour cream and heavy whipping cream. Although it did mean that, after I got another lime, I could fit the entire second batch in the 16 oz. sour cream container.
Variations of Sour Cream Crema
I'm one of those people who doesn't always tolerate dairy products well. I do alright with sour cream, but I do better with Greek yogurt and definitely tend to make Greek yogurt-based recipe. There are plenty of other things to make dips and sauces out of, though. Including cashews, avocados, and chickpeas.
This Crema recipe consists of 3 simple ingredients. Just stir sour cream, heavy whipping cream, and freshly squeezed lime juice together and let sit at room temperature for a couple of hours.
Mix all of the ingredients together. Make sure that there aren't any chunks of sour cream remaining. But this isn't rocket science. Really, just mix and set aside!
Let sit at room temperature for 2-3 hours and then serve or refrigerate.The citrus in the lime juice will keep the crema from going bad. Just make sure to refrigerate it after a couple of hours. You're looking for it to be a little bit sour, but not spoiled because it will eventually go bad!
Tips, Tricks, & Notes
You can mix around a little bit with the ratio of sour cream-to-whipping cream. The one-to-one ratio will be a little bit more on the liquid side. I've definitely had crema that's less of a liquid. You can add a higher ratio of sour cream-to-heavy whipping cream if you want it to be a little bit thicker.
This dough recipe is adapted from The New York Times Cooking's Crema.
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