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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.
This is creamy, slightly spicy, and flavorful Tex Mex sauce recipe that makes about one cup of sauce, and will keep in the refrigerator for up to five days. It’s also great on chicken!
Tex-Mex Sauce Ingredients
- 1/2 cup Sour Cream
- 1/4 cup Mayonnaise best quality
- 1/4 cup Milk*
- 1/4 tsp. Cumin
- 1/4 tsp. Mexican Oregano**
- 1/4 tsp. Garlic Powder
- 1/4 tsp. Chili Powder
- 1/4 tsp. Seasoned Salt
- 1/4 tsp. freshly cracked Black Pepper
- 1 tbsp. Hot Sauce use your favorite
- 1 tbsp. fresh Lime Juice
*Whole Milk or 2% Milk are my recommendations for this sauce recipe.
**Italian Oregano will work if you do not have Mexican Oregano.
How to Make Tex-Mex Sauce
- Whisk sour cream and mayonnaise together until smooth and fully blended.
- Slowly whisk in the milk, seasonings, hot sauce, and lime juice. Taste and adjust any of the seasonings (or hot sauce / lime juice) if needed.
- Cover and refrigerate for a couple of hours to let the flavors blend together.
- Serve with your favorite Tex-Mex foods, or keep in the refrigerator for up to five days!
If you need to eat this sauce immediately, that’s totally fine. It’s still delicious as soon as it’s made! Letting it rest in the refrigerator allows the flavors to really blend together, so it does taste better if you have some time to wait.
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 jalapeños, cilantro, or anything else that you love!
What to Eat with Tex Mex Sauce
Creamy Tex-Mex sauce can work with nearly anything grilled, specifically with a Southwestern flavor profile. 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!*
creamy tex-mex sauce.
- 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
- 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!