There is a taco truck that comes around in Decorah Iowa called Lesley’s Taco Truck. Our family is crazy for their food and eats it as often as we can.
Kalissa knows Lesley, the owner, personally, and one-day Kalissa asked Lesley what the “white stuff” in the burritos was. Lesley said Mexican Creme`. We had no idea what that was so googled it.
We came up with this recipe…
Take two cups of Heavy Whipping Cream. I use a four-cup pyrex bowl to make mine. Add two Tablespoons of plain yogurt. Mix it together.
Put the lid on. Let that sit on the counter of your kitchen for 36-48 hours.
It will get thick like this…
Mix in some salt and lime juice to taste. (You can use lemon juice or vinegar if you don’t have lime juice)
That’s it.
This has become a staple at our house…and at Karl’s house…and Kalissa’s house, and Kelli’s house. All of us love it. We have plans to introduce it to Kayla and Buck’s house.
All of us love it. We use it in any dish we would regularly use sour cream in. I’m sure you could add cilantro, garlic powder, or anything else to flavor it the way you’d like it. For now, we mostly use it as is.
I highly recommend giving this a try. All of us have pretty much given up regular sour cream in favor of the Creme`. That is saying a lot as our family has often thought of sour cream as their own independent food group.
Although we LOVE this, it is still not as good as Lesley makes. That’s okay…we love this and thank Lesley for telling us there was such a thing as Mexican Creme`…and it still makes us want to order Lesley’s AMAZING burritos.
This sounds good, I love sour cream. So after the time out on the counter then it goes in the frig? How much juice and salt?
Are you able to get Nestle’s Crema at Walmart? I wonder how it compares.
This post is too funny! About an hour ago, I got home from going to eat Mexican food with my son and DIL. It is a new place that we decided to try instead of going to our usual Mexican restaurant. My son does not do sour cream and orders his on the side for his wife or me to put on our food. We get this little cup of Mexican cream which is what the menu said it was. It was soupy like the heavy whipping cream. The description of what he ordered called it Mexican Cream. I have previously bought Crema which is the Mexican version of sour cream so I had no idea what Mexican Cream was and just figured it was Crema. Well, it wasn’t crema, it was soupy like heavy whipping cream…soupy yet a tiny bit thicker than milk. It did not look like what you have made above which what you made above does look like the Crema I have bought in the past which is Mexican sour cream. I come home and start reading my emails and here you are posting about Mexican Cream so I, of course, had to have a look-see to see what you knew Jo. Well, now I am dizzier than I already was. ROFL! The restaurant we went to is a very good Mexican restaurant. I wonder now what in the world is what???? LOL~!
That sounds good. I usually don’t eat sour cream, so I might like this. I wrote down the recipe and maybe will make a smaller batch. thanks for sharing!
This recipe sounds much like creme fraiche (which is French), with a bit of lime juice. Thanks for sharing this version.
As a side note, the last 2-3 days, if I Google your blog or use my bookmark for it, it looks like there is no morning post and then in the evening there are two. Could be something on my end, although I use 4 different devices depending on when i check in, or possibly something to ask Kayla about. I haven’t worried about it in the morning, just assumed you were busy helping with your new grandson.
Hi Robby
That was two scheduling errors on my part. I’ve been SUPER busy here and didn’t catch those things.
Sounds wonderful. I LOVE sour cream, so I’d probably love this too. Like the idea of adding other flavours too. One thing though, I’m amazed it doesn’t go off sitting on the bench all that time, at room temperature. But it must be ok because otherwise you wouldn’t be doing it and raving over it. Reckon I’ll give it a go. I wonder how it would go in cheesecake recipes, with out the salt of course….
We loved MX food and make most of what we like at home because I know how much salt and preservatives is in it (none!). I’ve never heard of Mexican Creme but I think I’ll try this the next time it’s Mexican food night here at home :) Thanks, Jo.
Sounds delicious and easy. I make regular sour cream using 1 cup of half and half and 1 tablespoon of buttermilk in a pint jar. Let sit on the counter for about 24-36 hours. Turns out every time and lasts surprisingly long! Love your recipes. Thanks for sharing!
Calcique brand Crema Mexicana is what I buy at grocery stores in South Texas. As you probably found in your recipe search, there are many combos used to make it at home, and thus the taste of the final products won’t be the same. Do you know if the taco truck gal is making her own or using a purchased product?