Tex-Mex Sour Cream Sauce adds another level of flavor to your favorite Mexican dishes!
Tangy sour cream sauce with a hint of jalapeno and Monterrey Jack cheese. Perfect for enchiladas or tamales!
- 1 cup chicken broth
- 3/4 cup sour cream
- 6 oz. Monterrey Jack Cheese shredded
- 2 tablespoons corn starch
- 1 teaspoon vinegar or jalapeno juice
- pinch of salt
- 1 slice jalapeno optional
In a medium size pan and on medium high heat, add chicken broth and sour cream
Add salt, cheese and jalapeno slice (optional); bring to boil, whisking frequently
Add cornstarch and continue to whisk mixture until it begins to boil
Reduce heat and add jalapeno juice or vinegar; combine well and serve
- This sour cream sauce is medium thick; if you want a thinner sauce, omit the cornstarch; if you want a thicker sauce, add more cornstarch
- Make sure the mixture is at a high heat when you add the cornstarch; cornstarch thickens at high temperatures, versus flour, which thickens at lower temperatures
- This sauce goes great over enchiladas or tamales because of the jalapeno juice. If you want a more universal flavor, substitute the jalapeno juice with either white vinegar or lemon juice.
- The universal version of this sauce goes well with fish, potatoes, asparagus, broccoli and brussels sprouts.