Homemade Crema, two ways
a favorite topping for tacos
Originally published March 2016
A few weeks ago, while making veggie tacos for lunch, memories of restaurant taco lunch crept into my thoughts, specifically the homemade crema they served with them. I did a quick search for some recipes, and was quite surprised to see how easy it is to make. There are two ways you can go. Let’s call the first one a shortcut crema. It’s a mix of heavy cream, sour cream, and sea salt. Generally, you want to give it 2 to 3 hours to chill on the counter, and thicken up. That is totally acceptable crema to me in a pinch.
The real show stopper, though, is made with heavy cream, buttermilk, and sea salt. You’ll notice there’s one difference here, but it’s a world of difference to me. By letting the cream take its time to sour and thicken (you’ll need 18 to 24 hours to make it), the resulting crema is more developed, has more character. Regardless of which recipe you choose, homemade crema is one of the easiest ways to upgrade your next taco meal.
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