Ingredients
Equipment
Method
- In a small bowl, add Mexican crema, Spanglish Asadero Carne Asada Seasoning, and fresh lime juice.
- Whisk until smooth and fully blended.
- Taste and adjust seasoning or lime juice as needed.
- Cover and refrigerate 15–30 minutes to let flavors meld.
- Serve as a drizzle or dip for carne asada tacos, burritos, or grilled meats.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Notes
- Start with less seasoning — Use 1 teaspoon first, then taste after the chill. The seasoning blooms as it sits in the fat of the crema, so what tastes mild at mix time often intensifies after 20 minutes. Add more after the rest period if needed.
- Don't skip the chill — 15 minutes minimum, 30 is better. Serving this immediately after mixing tastes sharp and unintegrated. The rest period is where the flavor comes together.
- Fresh lime only — Bottled lime juice has a cooked, flat quality. Squeeze half a lime — about 1 tablespoon. That brightness is the counterpoint to the crema's richness.
- Pull the crema from the fridge before mixing — Let it sit at room temperature for 10 minutes first. Cold crema resists the seasoning and can leave uneven pockets in the final texture.
- Taste at two stages — Once right after mixing, once after chilling. The flavor shifts as the ingredients meld. Your final seasoning call should happen after the rest.
- Keep it covered during the rest — Crema absorbs fridge odors fast. Cover tightly with plastic wrap or use a container with a lid.
- The obvious pairing is carne asada tacos — corn or flour, drizzle a tablespoon over each one just before serving. The crema cools the heat of the meat and brightens it at the same time.
- Set it out as a dip next to grilled skirt or flank steak sliced against the grain. A bowl of this alongside the cutting board beats any store-bought dipping sauce.
- Spread it across a tostada before building your toppings, or layer it inside a burrito before the fold. It also works as a base swipe on a torta.
- Finish the plate with fresh cilantro, diced white onion, and a squeeze of lime right before serving. Those three additions cut through the richness and tie the whole plate together.
- Keep covered in an airtight container in the refrigerator for up to 3 days. The crema will thicken slightly as it sits — give it a quick stir and taste before serving again. The seasoning can intensify over time, so add a small squeeze of fresh lime to re-brighten if needed.
- Don't freeze this. Mexican crema doesn't freeze well — the fat separates and the texture turns grainy on thaw.
- Add fresh garnishes (cilantro, white onion, lime) after re-serving, not before storage.