Sonora Tortillas

Category: Appetizers

  • Tortilla Empanadas

    Tortilla Empanadas

    Crispy beef empanadas made easy using tortillas; stuffed with savoury beef and delicious taco seasoning.
    https://www.createdby-diane.com/2022/04/tortilla-empanadas.html

    Ingredients








    Directions

    Cook ground meat in a skillet until cooked.

    Add taco seasoning, cornstarch and water; simmer until sauce is thick.

    In a small bowl, mix flour and water to create the “glue” that will seal tortillas together.

    Briefly microwave tortillas to make them soft and pliable; around 10 seconds.

    Take a spoonful of “glue” and place it around the edge of the tortilla, fill it with meat (careful not to overfill!), fold it and press seam closed. Use a fork to press seam around edges until closed.

    Prepare all tortillas. Heat a skillet on medium heat, add oil and place empanadas to cook on each side until golden and crispy.

    Alternatively, you can bake your empanadas at 375 degrees F until golden, turning after 5 minutes.

  • Potato, Poblano and Chard Enchiladas with Roasted and Raw Salsa Verde

    Potato, Poblano and Chard Enchiladas with Roasted and Raw Salsa Verde

    A deliciously healthy meal featuring potato, poblano peppers and chard stuffed enchiladas with roasted or raw salsa verde.
    http://katieatthekitchendoor.com/2014/09/14/monthly-fitness-goals-september-potato-poblano-and-chard-enchiladas-with-raw-and-roasted-salsa-verde/

    Ingredients

    For the enchiladas










    For the raw and roasted salsa verde








    Directions

    For the enchiladas

    Preheat broiler and line a baking sheet with foil. Place poblano peppers on a baking sheet and broil for 10-15 minutes, turning every 5 minutes, until they become blistered and blackened all over. Once finished, remove from the oven and place in a bowl, cover with plastic wrap and let steam for 20 minutes. Peel and discard pepper skins, cut into slices, discarding the stem and seeds. Chop roughly and taste for heat.

    Add diced potatoes to a large pot and fill with cold water. Add salt and bring to a boil. Boil the potatoes until just tender when poked with a fork, about 5 minutes once the water has reached a boil. Drain and set aside.

    Heat the olive oil in a large skillet over medium heat. Add onion, sliced garlic and smoked paprika and saute, stirring frequently, for 5 minutes. Add roughly chopped Swiss chard stems and leaves. Saute about 3 minutes then add potatoes and chopped poblanos (start with one, add the second after tasting the mixture for heat). Saute for 2-3 minutes, remove from the heat.

    Preheat oven to 375°F. Spread half a cup of salsa verde on the bottom of an 11×13 inch roasting pan. Mix the two cheeses together in a bowl. Fill each of the tortillas with a few spoonfuls of the potato filling, and 2-3 TBS of cheese, then roll up and place seam-side down in the pan. Repeat with all tortillas until pan is full, then spoon another half cup of salsa verde over the top of the enchiladas. Sprinkle the remaining cheese over the top, then bake until cheese is bubbly and golden and edges of tortillas are crispy (about 25-30 minutes). Remove from oven and serve with leftover salsa verde.

    For the salsa verde

    Preheat the broiler and line a baking sheet with foil. Remove the husks and stem from the tomatillos and wash. Cut tomatillos in half. Place one half cut side down on the baking sheet. Set the other half aside. If using two chiles, place one of the serranos on the baking sheet as well. Broil the tomatillos and chile for 8-10 minutes, flipping over with tongs once about halfway through. Remove from the oven.

    Add the roasted tomatillos and their juices to a blender, then add the raw tomatillos, onion, garlic, cilantro, water, lime juice, and salt. For a spicier blend, add do not seed Serrano peppers before adding. After blending, taste and decide whether to add the roasted serrano. Blend the tomatillos on high until a smooth puree forms. Taste, and adjust flavour with more ingredients if needed. Set aside.

  • Strawberry Goat Cheese Guacamole

    Strawberry Goat Cheese Guacamole

    A rich and creamy guacamole featuring fresh strawberries and spicy jalapeño for a flavourful blend of sweet and spicy.
    https://www.twopeasandtheirpod.com/strawberry-goat-cheese-guacamole/

    Ingredients










    Directions

    For Guacamole

    Cut avocados and discard pits. empty flesh into mixing bowl. Smash avocado with a fork until desired consistency. Crumble in the goat cheese and stir until combined.

    Add the strawberries, cilantro, red onion, jalapeño, lime juice, salt, and pepper to the bowl. Serve immediately with tortilla chips.

    For Homemade Sonora Tortilla Chips

    Heat oven to 375 degrees F.

    Cut Sonora Fajita Tortillas into triangles, strips or any desired shape.

    Line cut tortillas in a single layer on a baking sheet.

    Bake for approximately 10 minutes or until golden and crispy. Remove from oven and serve.

  • Taco Salad with Homemade Tortilla Bowls

    Taco Salad with Homemade Tortilla Bowls

    Taco salad featuring all your favourite fixings in a delicious homemade tortilla bowl.
    https://www.twopeasandtheirpod.com/taco-salad-with-homemade-tortilla-bowls/

    Ingredients

    Taco bowls



    Taco salad






    Directions

    Preheat oven to 375 degrees F.

    Coat the inside of oven safe bowls with cooking spray. Gently press tortilla inside bowl to form a bowl shape. Place bowls on two large baking sheets. Bake for 14-16 minutes or until evenly browned / golden. Let tortilla bowls cool in bowls for 5 minutes before transferring to wire rack.

    Fill tortilla bowls with your favourite taco salad ingredients! We used lettuce, black beans, tomatoes, green onion, cilantro, shredded cheese and creamy avocado dressing.

  • Charred Lime and Jalapeno Margaritas

    Charred Lime and Jalapeno Margaritas

    Charred lime and jalapeño margaritas make a perfect pair with your favourite fajitas, tacos or quesadillas – and will make any day feel like Friday!
    https://zestfulkitchen.com/charred-lime-jalapeno-margaritas/

    Ingredients

    Jalapeno simple syrup



    Chili margarita salt


    Charred lime and jalapeno margaritas







    Directions

    In a small saucepan, combine water, sugar and jalapeno rings and bring to medium heat. Bring to a simmer and remove from heat and let steep in saucepan until completely cool.

    In a shallow dish, whisk together margarita salt and chili powder.

    Heat a grill (or pan) to medium-high, brush grill grates with oil. Char lime and jalapeno halves, cut-side down, until charred; transfer to a cutting board and juice the 3 lime halves. Cut remaining lime half into wedges and slice jalapeno halves halfway up, lengthwise, for glass garnish; set aside.

    Rub rim of two rock glasses with charred lime wedges (or dip in water) and dip and twist in chili margarita salt to coat. Place two large square ice cubes in glasses, or fill with regular ice.

    In a cocktail shaker, fill with ice and combine charred lime juice, tequila, orange liqueur and simple syrup. Secure lid and shake vigorously until chilled. Double strain margarita into glasses, top each with a few dashes of bitters and garnish with charred lime wedge and jalapeno half.

    Serve with your favourite Mexican dishes like fajitas, tacos or a side of guac and chips!

  • Chorizo and Radish Fennel Salsa Quesadillas

    Chorizo and Radish Fennel Salsa Quesadillas

    Deliciously cheesey quesadillas featuring spicy chorizo sausage and a truly unique reddish fennel salsa.
    https://www.seriouseats.com/chorizo-quesadillas-radish-fennel-salsa-recipe

    Ingredients

    For the salsa







    For the quesadillas





    Directions

    For the salsa

    In a medium bowl, toss together radishes, fennel, scallions, cilantro, jalapeño and lime juice. Season with salt and pepper to taste.

    For the quesadillas

    In a large skillet heat 1/2 tablespoon oil over medium-high heat until lightly smoking. Add chorizo and cook until browned, turning once, about 3 minutes. Remove from pan with a slotted spoon onto a paper towel-lined plate.

    Set out 4 tortillas on a work surface and sprinkle approximately 1 oz cheese over half of each tortilla. Scatter chorizo and scallions on top of cheese, then top with remaining cheese. Fold tortillas in half over filling to form a half-crescent shape.

    Add remaining 1/2 tablespoon oil to skillet, heat over medium-high heat until lightly smoking.

    Add quesadillas to skillet in a single layer. Cook until lightly browned, about 4 minutes. Flip quesadillas and cook until second side is crisp and cheese is fully melted, about 3 minutes. While cooking any remaining batches, keep finished quesadillas warm by arranging them on a baking sheet in a single layer and holding them in a 250°F oven.

    Cut quesadillas into wedges and serve with radish and fennel salsa dolloped on top or on the side.