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