Grilled a cheap steak today and I decided to mix it up and made this sauce on the fly.

If you've had the CWS at Cantina Laredo this is like that but more better

Ingredients are approximations since I was making this up as I went along.

Serve this on a spoon directly to your mouth, over any grilled protein, etc. It is not for those watching their weight.

Ingredients are approximations.

1 oz unsalted butter
1/2 cup half-half (maybe 1/3 cup)
1/8 cup white wine
1 heaping teaspoon chicken bullion paste
1 Tbs Kylitos hot salsa (or whatever salsa you prefer)
3 Tbs Cacique sour cream (basically watered down sour cream - its fantastic)
2 hole chipotle chilis pureed


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Melt butter

Add half and half

Bring to a simmer

Add chicken bullion

Add wine

Stir and bring to a simmer

Add chipotles and simmer/stir for a few minutes

Add salsa and sour cream - continue simmering/stirring 2 minutes

Strain through mesh strainer, mashing down to get as much liquid out as possible. Discard veggie mush.

Return to stove and on lowest heat until ready to serve

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Interesting sauce, I may give it a try.

For the Cacique, I am not familiar. Was this purchased specifically for this sauce or did you have it on hand? If on hand, what do you typically use this for or what does it accomplish that regular does not cover?

Just have it on hand. you could use a little sour cream instead.

I use it for tex-mex recipes that I'd otherwise use sour cream at the time to eat. I'd stick with sour cream in your regular recipes for cooking, but I figured it would go good in this one.

It tastes like a very mild sour cream and it has a much thinner consistency. It makes it really easy to drizzle over dishes like tacos. probably the same as if you stirred a little water or milk in to regular SC.

I can get it at any grocery store, usually next to the cheese where they have the Mexican cheeses.

Sour cream might break because of its lower fat content. Cacique crema and heavy cream have similar fat levels, so that's a better substitution.