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Sour Cream Sauce for All Your Tex-Mex Foods


A few years back I used to make chicken enchiladas with a spicy sour cream sauce fairly often. It was a favorite of my better half. The sauce is incredibly simple: chicken stock thickened with a roux, and enhanced with sour cream and bit of jalapeño.

Yesterday, I braised some pork shoulder in chicken broth, along with onions, garlic, green peppers, jalapeño and a generous sprinkling of salt, pepper and Penzeys fajita seasoning. The braising liquid was incredibly flavorful and I didn’t want  it to go to waste, so I made some chimichangas with an amped up version of the spicy sour cream sauce. It was a big hit.

You can put this sauce on everything. Use it as a topper for just about any Tex-Mex dish you like. It will improve it immeasurably with its fatty decadence.

Spicy Sour Cream Sauce


  • 2 tbsp. flour
  • 2 tbsp. fat of choice–butter, olive oil, bacon fat, whatever
  • 2 or so cups of chicken broth or braising liquid
  • 1 jalapeño, chopped (deseeded for the heat-averse)
  • 1/2 tsp. cumin
  • 1 8 oz. container sour cream
  • Salt and pepper (if not using a highly-seasoned braising liquid)


  1. In a medium sauce pan, stir the jalapeño, cumin, seasoning, flour and fat together over medium-high heat, until they’re completely mixed.
  2. Slowly pour the chicken broth or braising liquid into the roux, whisking until the sauce is thickened.
  3. Remove sauce from heat and stir in the entire container of sour cream (THAT’S RIGHT, THE WHOLE THING) until it is fully incorporated.
  4. Take your Tex-Mex to the next level and bask in the glory of your culinary triumph.



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