Sonora Tortillas

Category: Appetizers

  • Black Bean Tostadas with Kiwi Fruit Salsa

    Black Bean Tostadas with Kiwi Fruit Salsa

    Easy black bean tostadas topped with Greek yogurt, seasoned black beans and kiwi fruit salsa.
    https://www.vegetariantimes.com/recipes/black-bean-tostadas-with-kiwifruit-salsa/

    Ingredients












    Directions

    Combine chopped onion, lime juice, and salt in a bowl. Let stand 15 minutes. Stir in kiwifruit, cilantro, and jalapeño.

    Set oven to 350 degrees F. Once hot, bake Sonora Tortillas on oven rack, allow to puff slightly and bake until golden.

    Heat oil in nonstick skillet over medium heat. Add minced onion, cover, and cook 5 minutes, or until softened, stirring occasionally. Add beans, ½ cup reserved bean liquid and 2½ tsp. ground chiles. Mash beans while in the pan, leaving some whole for texture. Cook 5 more minutes, stirring often.

    Place 1 tostada shell on each plate. Top each with Greek yogurt, black beans, fruit salsa and dust with chili flakes.

  • Loaded Mexican Sweet Potatoes

    Loaded Mexican Sweet Potatoes

    Loaded Mexican sweet potatoes with black bean salsa, corn, cheese and creamy cilantro sauce.
    https://www.acouplecooks.com/mexican-stuffed-sweet-potatoes/

    Ingredients







    Black Bean Salsa







    Creamy Cilantro Sauce





    Directions

    Combine ingredients for creamy cilantro sauce in a food processor or blender and blend until smooth. Set aside.

    Combine ingredients for black bean salsa, mix well, set aside.

    Preheat oven to 450 degrees F. Wash and slice sweet potatoes in half length-wise. Lay on parchment lined baking sheet and rub lightly with olive oil. Sprinkle with kosher salt. Bake until tender and lightly browned on edges.

    Layer baked sweet potatoes with black bean salsa, corn, cheese, cilantro sauce, hot sauce and other desired toppings and serve.

  • Chicken Avocado Caesar Wraps

    Chicken Avocado Caesar Wraps

    Vegetarian chickpea and avocado Caesar wraps with crispy seasoned chickpeas and creamy Caesar dressing on vegan-friendly Sonora Tortillas.
    https://www.happyveggiekitchen.com/caesar-wraps/

    Ingredients






    Chickpeas




    Yogurt Caesar Dressing






    Directions

    First, prepare the dressing by blending all ingredients until smooth in a blender. Set aside.

    Heat olive oil in a frying pan and add chickpeas. Allow to sit for about 1 minute and turn, allowing them to crisp.

    Add smoked paprika, garlic powder and the honey to the pan with chickpeas, mix through until well coated, until chickpeas are browned. Remove from pan and allow chickpeas to cool.

    Toss lettuce leaves in caesar dressing and place 2-3 leaves on a tortilla.

    Add the avocado, shaved cheese, and a squeeze of lemon.

    Add some chickpeas on top and add an extra drizzle of dressing.

    Wrap the tortilla as tightly and slice.

  • Crockpot Mexican Casserole

    Crockpot Mexican Casserole

    A simply delicious recipe for turkey leftovers featuring undeniably delectable Mexican flavours.
    https://www.wellplated.com/crock-pot-mexican-casserole/

    Ingredients
















    For serving




    Directions

  • Caldo de Pollo

    Caldo de Pollo

    All the comfort of chicken soup with the delicious authentic flavours of Mexico, topped with avocado, sour cream and cilantro.
    https://www.wholesomeyum.com/mexican-chicken-soup/

    Ingredients














    Optional toppings




    Directions

    Heat olive oil in a large pot over medium-high heat, bring to a simmer. Add onion, carrots, celery, and bell peppers. Saute for around 5-7 minutes, until browned and soft. Add garlic and saute for about 1 more minute, until fragrant.

    Add broth, canned tomatoes, chicken, cumin, salt, and pepper to the pot and bring to a boil. Reduce heat and simmer for 30 minutes, until chicken breast is thoroughly cooked.

    Remove chicken from the pot and shred it using two forks. Add shredded chicken back to the pot and simmer for 5 minutes.

    Stir in chopped cilantro. Adjust salt and pepper to taste.

    Serve in bowls and garnish with toppings, including toasted Sonora Tortilla matchsticks.

  • Birria (Mexican Beef Stew)

    Birria (Mexican Beef Stew)

    Slow cooked Mexican beef stew with ancho and guajillo peppers, onion, tomatoes and jalapeño.
    https://gypsyplate.com/birria/#recipe-card

    Ingredients

    Birria Sauce



















    Beef Birria





    Toppings




    Directions

    Dry toast and rehydrate the chilis by cutting the stems off and make a slit along the side to open them, discard the seeds. Dry toast them in a hot pan for 1-2 minutes, be mindful not to burn them. Put them in a bowl, pour in a cup of hot water, and let it sit for 20 minutes.

    Heat oil and sauté onion, garlic and tomato together until softened. Transfer veggies to a blender.

    In the blender, combine veggie mixture with rehydrated chilis, spices, apple cider vinegar, ginger, tomato paste, and 1 cup of beef stock. Blend the mixture until completely smooth.

    Cut chuck roast into large chunks and generously season it with salt and pepper. Sear the meat before putting in the stew. Heat oil in the stew pot and brown meat on all sides.

    In a big stew pot, combine the meat with the Birria sauce. Add 4 cups of beef broth. Cover and cook over low heat on the stovetop for 4 to 6 hours, or until meat is completely tender. Stir every 20 minutes or so.

    Once ready, you can cut or shred the beef as desired. Taste and adjust the seasonings.

    Serve in bowls garnished with lots of toppings and a side of warm Sonora Tortillas.