Rich, creamy, tangy and slightly spicy, this Mexican sour cream sauce is going to be your next favorite condiment to team up with your tacos and burritos.
Just 15 minutes and a few simple ingredients is all you need to make a jar full of this sauce from scratch. Use it as a classic enchilada sauce or spoon it over some Mexican baked potatoes - like I did!
Over the last few weeks, I have been trying out a lot of Mexican recipes. My spicy Chili con Carne was a huge hit in the household, and my Elote casserole has been on repeat on weeknights.
I also tried making a Mexican Chamoy dip from scratch, and it turned out SO good, and that's actually what inspired me to try making another Mexican sauce this time.
Quick Look
- 🔪Prep time: 5 minutes.
- ⏲️Cook time: 10 minutes.
- 👪 Servings: 4.
- 📋Main ingredients: Sour cream, flour, butter, roasted jalapenos, chicken stock, chives, seasonings.
- ♨️Cooking method: Cook flour in butter 🡢 add seasonings 🡢 add stock and thicken 🡢 cool and stir in sour cream 🡢 finish up and serve.
- ⭐Difficulty: Easy.
- 🥣Serving ideas: Serve the Mexican sour cream sauce as a side with your crispy Texas toothpicks.
Jump to:
What's So Great About the Recipe?
- It's really easy to make. You'll just need a few pantry staples to whip it up.
- It's customizable and versatile. You can tweak and play around with the ingredients to get the sauce taste to your liking.
- It's rich, creamy and perfect to team up with your favorite appetizers. I love adding a dollop over my Mexican deviled eggs!
Recipe Ingredients
Sour cream: The base, for that tangy flavor. Full fat sour cream works best here, and gives you that rich, luxurious taste.
Butter: Salted butter works best!
Flour: Just your regular all purpose flour- to make the roux.
Chicken stock: To get the sauce to the right consistency and add a little depth. Use low sodium vegetable broth if you want to make a vegetarian version.
Seasonings: I used a mix of onion and garlic powder for the flavor, and some salt and pepper.
Roasted jalapenos: For a bit of heat. I used roasted jalapenos for a smoky depth, but you can also chop up some pickled jalapenos and use them if you want to.
Chives: For that pop of color and freshness. You can also use other herbs if you want to- try my Air Fryer dried parsley!
See recipe card for quantities.
Substitutions & Variations
- Feel free to use fresh garlic if you have it at hand. Sauté it in butter for a minute before adding in the flour. You can also use Air Fryer roasted garlic for a smoky depth.
- Swap the all purpose flour for a simple slurry made using corn starch and water to make the sour cream sauce gluten free.
- You can also add a bit of mayonnaise (try my jalapeno mayo) to the sauce if you want to.
How to Make Mexican Sour Cream Sauce
Step 1: Melt butter in a pot over medium heat and add the flour. Stir to slightly toast the flour.
Step 2: Add garlic and onion powder, along with the salt and pepper.
Step 3: Add chicken stock once the flour looks slightly browned. Keep stirring and add jalapenos.
Step 4: Take off heat once the sauce thickens. Cool for a few minutes and stir in the sour cream. Top with chives.
💭Top Tip
Just like most other sauces, this one tastes so much better after you refrigerate it for a few hours.
Tips & Tricks to Nail the Recipe
- Don't have fresh jalapenos? Dried jalapenos (like my homemade jalapeno flakes) work great!
- Heat can curdle sour cream, so make sure you stir it in a few minutes after you've taken the pot off heat.
- You can reduce or increase the amount of stock you're adding to adjust the consistency of the sauce to your liking. Sometimes, I like to use a splash of milk to get some extra richness.
- You can also add a spoonful of cream cheese or some shredded cheese into the mix to get it another layer of flavor.
- Use an infused salt (like my jalapeno salt) and finish up with a squeeze of acid (lime juice works great) for more depth. You can also add a splash of pickled jalapeno juice if you don't have fresh limes.
How to Serve Mexican Sour Cream Sauce
Your Mexican sour cream sauce is actually great to use with pretty much anything. I love serving it with my avocado lime Crema and a side of lime pickled onions whenever I'm making my Tajin shrimp tacos.
When I'm hosting, I always make my Mexican roasted potatoes, a spicy Salsa Macha and lots of Mexican caviar and crispy tortilla chips. When I have a bit of leftover sauce, I also like to spoon it over my Huevos Rancheros.
Troubleshooting and FAQs
Transfer your leftover sour cream sauce in a clean glass jar and refrigerate for up to a week.
You can reheat the Mexican sour cream sauce in a pan over low heat, stirring until it has warmed up.
You absolutely can! Simply transfer it to a freezer safe container or bag and freeze for up to 3 months. Remember to thaw it before reheating.
More Mexican Recipes
Looking for other recipes like this? Try these:
If you tried this Mexican sour cream sauce or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Mexican Sour Cream Sauce
Ingredients
- 1.5 cup sour cream
- 1 tablespoon butter
- 1 teaspoon all purpose flour
- 1.5 cup chicken stock
- 1 tablespoon roasted jalapenos
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon chives
- ⅛ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Melt butter in a pot over medium heat and add the flour. Stir to slightly toast the flour.
- Add garlic and onion powder, along with the salt and pepper.
- Add chicken stock once the flour looks slightly browned. Keep stirring and add jalapenos.
- Take off heat once the sauce thickens. Cool for a few minutes and stir in the sour cream. Top with chives.
Notes
- Just like most other sauces, this one tastes so much better after you refrigerate it for a few hours.
- Heat can curdle sour cream, so make sure you stir it in a few minutes after you've taken the pot off heat.
- You can also add a spoonful of cream cheese or some shredded cheese into the mix to get it another layer of flavor.
- You can reduce or increase the amount of stock you're adding to adjust the consistency of the sauce to your liking. Sometimes, I like to use a splash of milk to get some extra richness.
