Sonora Tortillas

Category: Appetizers

  • Shredded Chicken Taquitos

    Shredded Chicken Taquitos

    Delicious shredded chicken taquitos with creamy salsa inside our baked Sonora Tortillas make a favourite weeknight meal in under 30 minutes!

    Ingredients













    Directions

    In a bowl, blend cream cheese, salsa and sour cream until smooth. Add remaining ingredients except the tortillas, combine.

    For baked taquitos, preheat the oven to 425F.

    Place large spoonful of filling in a line along each tortilla and roll tightly. If needed, secure taquitos with a toothpick. Continue filling tortillas until filling is done.

    Brush taquitos with oil or spray with cooking oil. Line taquitos on baking sheet.

    Bake in oven for 15-20 minutes or until shells are golden and crispy.

    Serve taquitos with guacamole, salsa and sour cream.

  • Pork and Mango Fajitas

    Pork and Mango Fajitas

    The perfect blend of sweet, savoury and authentic flavours bring these pork and mango fajitas to life!
    https://www.myrecipes.com/recipe/pork-fajitas-with-mango

    Ingredients














    Directions

    Combine lime juice, cumin and pork in a medium bowl, toss well to coat. Let stand for five minutes.

    Heat a large, non-stick skillet over medium-high heat and coat the pan with oil or cooking spray.

    Add pork to pan and cook for about four minutes or until done and remove from pan.

    Add more cooking spray to the pan. Add peppers and onion and cook until tender. Add garlic and re-add cooked pork. Cook for one minute. Add soy sauce and sugar and cook for one minute. Remove mixture from heat.

    Warm tortillas as desired. Service pork mixture with tortillas, top with mango and sour cream.

  • Loaded Baked Seafood Burritos

    Loaded Baked Seafood Burritos

    These burritos are loaded with imitation crab, shrimp and baked to cheesy perfection.
    https://madeinaday.com/seafood-burrito-recipe/#recipe

    Ingredients















    Directions

    Preheat oven to 350 degrees.

    Melt butter in a deep skillet over medium heat.

    Add onion, crab meat, shrimp, salt, pepper to skillet and saute until onions are clear.

    Add cilantro, sour cream and 1 cup cheese to skillet. Blend ingredients and and reduce heat to low.

    Add hot sauce to taste and blend.

    Separate crab mix evening into 4-6 servings in the pan.

    Place one section of filling down middle of a Sonora burrito tortilla, wrap and fold. Add wrapped burrito to a baking pad, fold-side down. Repeat for required servings.

    Pour enchilada sauce over center of wraps and top with cheese.

    Bake for 25-35 minutes.

    Serve with cilantro and sour cream for garnish.

  • Slow Cooker Chicken Mole Tacos

    Slow Cooker Chicken Mole Tacos

    The authentic and complex flavors of Mexican mole made easy with slow cooker chicken mole served via forever fan-favourite; tacos.
    https://www.cookinglight.com/recipes/slow-cooker-chicken-mole-tacos

    Ingredients
















    Directions

    Place ancho chiles in a bowl; cover with water. Let stand 10 minutes. Drain; remove and discard stems and seeds.

    Using a food processor, process seeded chiles, tomatoes, onion, almonds, chocolate, raisins, stock, cumin, sauce, cinnamon, chipotle chiles and garlic until smooth.

    Sprinkle chicken with salt; place in a 6-quart slow cooker.

    Add tomato mixture. Cover and cook on low for eight hours. Place chicken on a cutting board; remove bones.

    Reserve 2 cups sauce for another use. Shred chicken into large pieces; return to slow cooker.

    Using one tortilla at a time, heat tortillas over medium-high directly on burner to lightly char tortilla (approximately 15 seconds per side).

    Top tortillas with chicken mixture, cheese and cilantro. Serve with lime wedges.

  • 20-Minute Mole Sauce

    20-Minute Mole Sauce

    This delicious recipe for Mexican mole sauce is a celebration in the sauce’s authentic and traditional flavors but without the fuss; delectable and simple, it’s ready in just twenty minutes.
    https://www.gimmesomeoven.com/holy-mole-sauce/#tasty-recipes-60105

    Ingredients













    Directions

    Heat oil in a medium saucepan over medium-high heat.

    Add onion and saute for 5 minutes, stirring occasionally, until soft and translucent.

    Add garlic and jalapeño, saute for 1-2 minutes, stirring occasionally, until fragrant.

    Add chili powder, flour, cinnamon, cumin and oregano. Stir until evenly mixed. Continue to saute for 1 minute, stirring occasionally.

    Remove from heat. Add vegetable stock, stir until combined.

    Using an immersion blender and puree the mixture until smooth.

    Return the saucepan to medium-high heat. Add almond butter, tomato paste, cocoa powder and sea salt and whisk until combined. Continue cooking until mixture simmers and sauce thickens.

    Reduce heat to medium-low. Season to taste.

    Serve warm. Refrigerate in a sealed container for up to 3 days or freeze up to 3 months.

  • Mole Poblano with Chicken

    Mole Poblano with Chicken

    Delicious and rich Mole Poblano is the perfect complimentary sauce to any main course; enjoy this step-by-step guide to Mole Poblano with chicken. https://mexicanfoodjournal.com/mole-poblano/

    Ingredients

    For chicken


    For the mole sauce

















    Directions

    For the chicken

    Place chicken into a large cooking pot and pour in the water; cover chicken by approximately 1 inch.

    Bring water and chicken to a boil over high heat; lower heat and cook for 15 to 20 minutes or until no longer pink inside.

    For the Mole sauce
    Fry the chiles

    Cut tops off dried chiles and remove seeds and veins. Lightly fry chiles in lard or oil to ensure they do not taste bitter.

    Place a large pot over medium-high heat. Clay pots give the best flavor. Add lard or cooking oil and allow to melt.

    Add dried chilies to the pot in batches.

    Cook chiles over medium heat for about one minute, drain and reserve for later.

    Blend the chiles to make puree

    Add fried chiles to blender or food processor.

    Set blender on puree and blend chiles into a paste; pressing down on chiles periodically to ensure it becomes smooth.

    Chile paste should be a deep red colour and very smooth.

    Fry the nuts and seeds

    Heat the same large pot over medium-high heat and add another tablespoon of lard.

    Once melted/heated, lower heat to medium and pour the almonds into the pot, followed by the peanuts and pumpkin seeds.

    Stir constantly to evenly toast the nuts and seeds.

    Once seeds have darkened (approximately 2 minutes), use a strainer to drain the nuts and seeds. You’ll be left with the juices that the nuts and seeds have released in the pot.

    Pour the drained nuts and seeds into a bowl and set aside.

    Fry bread and garlic

    Add bread to the pot and fry for one minute.

    Stir constantly while cooking the bread.

    Once the bread has turned a dark brown, remove from the pot with tongs or a slotted spoon and set aside.

    Add three peeled garlic cloves to the pot.

    Once garlic has darkened, drain and remove from the pot and set aside.

    Fry the cinnamon and raisins

    Add the cinnamon stick to the same pot.

    Once the stick has darkened, remove and set aside.

    Add the reasons to the pot and fry for 30 seconds or until they become plump.

    Drain raisins in a strainer and set aside.

    Fry the tortilla

    Add the flour tortilla to the liquid in the pot.

    Heat for 10 seconds, flip and heat another 10 seconds.

    Remove tortilla with tongs, allow excess liquid to drip, set aside.

    Carefully pour the liquid from the pot into a bowl and set aside.

    Toast the seeds and spices

    Add the sesame seeds to the pot and toast for 20 seconds, constantly stirring.

    Add the peppercorns, cloves and coriander seeds.

    Cook, stirring constantly, until the seeds and spices have darkened.

    Blend Mole paste

    Transfer toasted seeds and spices to the blender.

    Break up the fried tortilla and add to blender.

    Add toasted bread, cooked raisins, fried cinnamon stick and garlic cloves.

    Sprinkle in the salt, add in half of the toasted nuts and seeds.

    Puree ingredients, adding chicken broth as needed to make into a paste.

    Paste should be a deep reddish brown colour.

    Pour paste into a bowl and set aside.

    Blend another batch

    Add remaining toasted nuts and seeds to the blender.

    Blend nuts and seeds, pressing down to ensure a smooth paste.

    Transfer the paste to a large bowl and set aside.

    Fry and blend the onions

    Cut the onion into slices and heat 1/2 tablespoon of lard in pot.

    Once lard melts, add sliced onions.

    Saute onions until golden brown and transfer to the blender. Blend until smooth.

    Cook the Mole sauce

    Pour the second batch of seed and nut paste into your pot.

    Pour in the half of the first batch of mole paste and stir to combine.

    Break up the tablet of Mexican chocolate, add to the pot and stir to combine.

    Add chicken bouillon cubes and stir until cubes melt.

    Add the other half of the mole paste and stir, pouring in chicken stock until you have reached your desired consistency. Your mole should be medium consistency; not too thick, not too runny.

    Sprinkle in more salt, simmer mole sauce over medium heat until reduced by approximately one inch.

    Serve Mole Poblano on bone-in chicken

    Add cooked chicken to the pot with mole sauce and turn to cover with sauce.

    Place a piece of chicken on the plate, spoon over more sauce and sprinkle with sesame seeds.

    Serve with flour tortillas and enjoy!