Name: creamy tex-mex sauce.
Prep time: 2 min
Total time: 2 min
Ingredients: 1/2 cup sour cream; 1/4 cup mayonnaise; 1/4 cup milk (I used 2%) (plus more for a thinner sauce); 1/4 tsp. cumin; 1/4 tsp. oregano; 1/4 tsp. garlic powder; 1/4 tsp. chili powder; 1/4 tsp. seasoned salt; 1/4 tsp. cracked black pepper; 1 Tbsp. hot sauce (I used garlic chili Cholula!); 1 Tbsp. fresh lime juice

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Vague title, I know. However, creamy tex-mex sauce is what I love to put on top of my pork carnitas tacos and pork carnitas sliders. It’s such a great combination of a little spice with a lot of flavor, and I found it to be really great with the insanely delicious flavors of the tacos.

If you have the time, let this sauce chill for a while. Make a skinny margarita (or blueberry cilantro margarita, or maybe a skinny blackberry margarita!) before you do anything else, enjoy that margarita as you create your creamy tex-mex sauce, then pop the sauce in the refrigerator while you finish your beverage. Or just top some pork carnitas tacos with this sauce as soon as it’s made … just saying. Do you.

creamy tex-mex sauce | a flavor journal.

I’ve made a few variations of this recipe, and this specific post has the ingredients I used when I made pork carnitas sliders (pictured above) at my parents Fourth of July party a couple of weeks ago. They were a big hit, and I had to make a couple of batches of sauce to keep up with the slider consumption!

This sauce recipe is quick, easy, and super flavorful. Again, your creamy tex-mex sauce can definitely be eaten immediately after you make it, but it does taste better if you let it set for at least a couple of hours. It gives the flavors a chance to meld and balance itself out.

Just as a side note: I like to spread it on the bottom and top bun of sliders, or down the middle of a tortilla before topping it with pork. You can do whatever you like, though! Drizzling it on top of the pork is always a great choice, then you can add extra flavor with fresh pico de gallo, thinly sliced jalapenos, cilantro, or anything else that you love!

what can I pair with tex-mex sauce?

Creamy tex-mex sauce can work with nearly anything Tex-Mex. I recommend the following:

spicy shrimp tacos (these have a sauce in the recipe, but this sauce would also be good!)
pork carnitas sliders (pictured above!)
pork carnitas tacos
small batch spicy pork carnitas
small batch barbacoa tacos
fish tacos

[my additional tips!]:

Actual Prep / cook time: 2 minutes

Clean-up difficulty:  1

Overall difficulty to make: 1

Overall satisfaction:  8

Price range?  This dish is under $2 for two to four people.

What I would change next time? I always like things spicy, so maybe some cayenne! 🙂

For your own version, I recommend:.

Use your favorite hot sauce

Feel free to get creative and add extra ingredients if you like! I always want to hear how everyone adapts recipes to make them their own!

© 2016 : a flavor journal : by sara alvord

*This recipe was updated on 6.7.2020 after multiple retests.* *for the original recipe, please email me!*

Print Recipe

4.54 from 26 votes

creamy tex-mex sauce.

Creamy Tex-Mex sauce is a quick and easy recipe that is PERFECT for topping tacos, sliders, burritos, nachos, etc. A little spicy and a lot of flavor will make any of your dinners pop! Try it for a quick weeknight dinner, or to share for parties!

Prep Time2 mins

Total Time2 mins

Course: Main Course

Cuisine: Mexican

Keyword: tex mex sauce

Servings: cup

Calories: 39kcal

Author: sara rose : aflavorjournal.com

Ingredients

1/2 cup sour cream
1/4 cup mayonnaise
1/4 cup milk (I used 2%) plus more for a thinner sauce
1/4 tsp. cumin
1/4 tsp. oregano
1/4 tsp. garlic powder
1/4 tsp. chili powder
1/4 tsp. seasoned salt
1/4 tsp. cracked black pepper
1 Tbsp. hot sauce I used garlic chili Cholula!
1 Tbsp. fresh lime juice

Instructions

Whisk sour cream and mayonnaise together until creamy and fully blended. Slowly whisk in the milk until the mixture is smooth and creamy.
Whisk in the seasonings, then add the hot sauce and lime juice. Whisk until all ingredients are totally blended, and the sauce is smooth. Add more milk, one tablespoon at at time, to thin out the sauce (if desired).
Cover the sauce with plastic wrap, and refrigerate it for a couple of hours if you can; the flavors blend better that way!

Video

Notes

Nutrition

Serving: 1tbsp. | Calories: 39kcal

Comments

chaza says

July 23, 2016 at 8:46 am

looks delicious. I’ve been craving tacos awhile now. Can’t wait to try this sauce. Thank you for sharing. 🙂

http://www.hugshomemade.com

- sara a. says
  
  July 23, 2016 at 8:48 am
  
  My pleasure! It’s so easy to make. Add some cayenne if you really want some heat 🙂 let me know how it goes!
  
Mary says

August 5, 2016 at 7:44 am

This looks absolutely incredible! If you are looking for a taste tester, please let me know! Lol.

- sara a. says
  
  August 5, 2016 at 8:48 pm
  
  Haha! Mary, I seriously need more taste testers in my life! Let me know when you’re free! lol
  
Kara Janzen says

November 11, 2020 at 7:35 pm

So quick and easy to make. This was just want my pork carnitas needed! Thank you.

- sara a. says
  
  November 11, 2020 at 7:36 pm
  
  Awesome!! I’m so glad you enjoyed it, Kara!!

what can I pair with tex-mex sauce?

[my additional tips!]:

© 2016 : a flavor journal : by sara alvord