Sonora Tortillas

Category: Appetizers

  • Indo-Mexican Samosa Chaat Crunchwrap

    Indo-Mexican Samosa Chaat Crunchwrap

    Indo-Mexican samosa chaat Crunchwrap brings potato masala, jalapeño-avocado yogurt dressing and tamarind-date chutney together for an out-of-this-world flavour!
    https://www.carveyourcraving.com/samosa-chaat-crunch-wrap/

    Ingredients

    Roasting spices





    For potato masala






    Yogurt dup









    For Crunchwraps







    Directions

    Roast spices

    Put all spices called for in a pan. Roast them on low heat, stirring continuously for 3-4 minutes until aromatic and golden. Remove from heat to cool. Lightly pound them and keep aside.

    For filling

    Add oil to a medium sized pan. Once warm add in the finely chopped chili and grated ginger. Cook for 30 seconds on low. Add hing, turmeric, red chili powder, and store-bought garam masala followed by the roughly chopped potatoes and salt. Mix well to coat. Cover and cook for 1 minute.

    Add peas and cilantro and mix well. Smash filling with spoon or masher to create masala.

    Add in prepared roasted masala and fold in to combine. Cover and cook on low for 2 minutes.

    Uncover and mix everything well.

    For yogurt dip

    Add ingredients called for in dip to a food processor or a blender and process until smooth.

    Assembling the Crunchwrap

    Warm tortillas in microwave for 10 seconds.

    Using a knife or pizza cutter, slit from one edge only up to midway through centre of tortilla.

    Add masala to one-quarter of the tortilla. Followed by some sweet chutney and onions in the second quarter. To the third quarter add in crushed tortilla chips. Add green chutney and cheese to the fourth quarter of the tortilla.

    Fold tortilla counterclockwise, overlapping each quarter one on top of the other until the wrap forms a triangle and there are no exposed quarters or ingredients.

    Lightly cook tortilla to warm ingredients and melt cheese in a medium pan on low heat. Flip to brown on both sides.

    Drizzle Crunchwraps with yogurt dressing and serve.

  • Grilled Cheese Tortilla Roll-Ups

    Grilled Cheese Tortilla Roll-Ups

    Simple, delicious and equal parts crispy and cheesy – air fryer grilled cheese roll-ups are the perfect snack or side dish.
    https://munchygoddess.com/air-fryer-grilled-cheese-roll-ups/

    Ingredients




    Directions

    Preheat air fryer to 380F degrees. Set timer to 6 minutes.

    Lay tortillas on a clean surface. Add cheese to cover surface of tortilla.

    Roll tightly from one edge to the other. Brush melted butter on all sides of the roll up. Repeat for remainder of tortillas.

    Place roll ups in air fryer, seam side down. Check on roll ups half way through.

    Remove from air fryer once done and allow to cool. Enjoy alone, with soup, salad or for dipping in your favourite sauce/dip.

  • Watermelon Agua Fresca

    Watermelon Agua Fresca

    Watermelon Agua Fresca is a delicious and refreshing Mexican drink that pairs perfectly with all your favourite authentic recipes.
    https://www.dinneratthezoo.com/watermelon-agua-fresca/

    Ingredients





    Optional Garnishes




    Directions

    Combine watermelon, lime juice, sugar and 1 cup of water in a blender. Blend until smooth.

    Strain mixture into a pitcher and discard solids. Add the remaining water to the pitcher and stir to combine. Chill until ready to serve.

    Garnish as desired. Dip the rims of the glasses into a bowl of water then place the glasses, rim side down, onto a plate of coarse sugar and rotate until rims are coated with sugar. Pour agua fresca into the sugar rimmed glasses. Top with mint sprigs, lime slices and/or watermelon wedges.

  • Layered Tortilla Pie

    Layered Tortilla Pie

    Layered tortilla pie is the best of nachos and authentic Mexican flavours layered into a crispy and cheesy stack.
    https://www.tasteofhome.com/recipes/layered-tortilla-pie/

    Ingredients













    Directions

    In a large skillet cook beef and onion until meat is browned and onions are soft. Add tomato sauce, garlic, chili powder, salt, pepper and olives (optional). Bring to a boil. Reduce heat and simmer for 5 minutes or until thickened.

    Lightly butter tortillas on one side; place one tortilla, buttered side down, in a 2-qt. round casserole. Top with about 1/2 cup meat mixture and 1/3 cup cheese. Repeat layers. Finish with cheese on top.

    Pour water around the sides of casserole (not over top). Cover and bake at 400° for 20 minutes, until heated through and cheese is bubbling. Remove from oven and let stand 5 minutes before cutting.

  • Best Vegan Tacos

    Best Vegan Tacos

    Vegan tacos with deliciously spiced vegan ground, pickled red onion and vegan cashew queso.
    https://www.twospoons.ca/vegan-taco-recipe/

    Ingredients

    Vegan Taco Veggie Ground ‘Meat’











    Toppings






    Directions

    In a large skillet, combine coconut oil and plant-based ground. Cook on medium heat for 3-5 minutes, or until the plant-based ground starts to brown. Add spices: onion powder, garlic powder, cumin, chili powder, chili flakes, nutritional yeast, tomato paste, soy sauce and pinch of sea salt. Mix together to combine until warmed and lightly browned.

    Scoop vegan taco meat into tortillas and top with dollops of Vegan Queso. Sprinkle with pickled onions, cilantro, green onions and a squeeze of lime.

  • Tortilla Trend: Healthy Crunch Wrap

    Tortilla Trend: Healthy Crunch Wrap

    A healthy, vegetarian crunch wrap with seasoned veggie ground ‘meat’, shredded lettuce, nacho cheese and chips for the perfect crispy crunch.
    https://theskinnyfork.com/blog/healthified-tortilla-trend-crunch-wrap

    Ingredients










    Directions

    Cook veggie ground according to package; season with taco seasoning and set aside.

    Lay out tortillas; find centre point and cut down to edge to create a cut that only goes halfway through the centre of the tortilla.

    In one quarter of the tortilla, spread 1 Tbsp Greek yogurt. In the second quarter add 2 Tbsp lettuce and 1 Tbsp Pico de Gallo.

    In the third quarter of the tortilla spread 2 Tbsp. nacho cheese sauce and layer cooked veggie ground and 2 tortilla chips on top.

    In the final quarter of the tortilla, add 2 Tbsp. shredded cheese.

    Starting from the quadrant left of the centre cut in the tortilla, fold each quarter one on top of the other until you have a completed wrap.

    Heat a small skillet over medium heat and lightly coat with oil. Set folded tortilla into the skillet and cook until golden on one side. Flip and repeat on the other side.

    Repeat for all tortillas you wish to create. Serve immediately with salsa if desired.