Sonora Tortillas

Category: Appetizers

  • Tortilla Crepes

    Tortilla Crepes

    Delicious and easy tortilla crepes made with fresh strawberries, cream cheese and drizzled in maple syrup. https://www.myfoodandfamily.com/recipe/144718/tortilla-crepes

    Ingredients









    Directions

    Place 2 tsp sugar aside. Toss strawberries in remaining sugar.

    Spread tortillas with cream cheese. Spread 1/4 cup strawberries onto each tortilla and fold tortilla in half.

    Whisk egg, milk and sugar in pie plate until blended.

    Heat oil in large skillet on medium-high heat. Dip filled tortillas, 1 at a time, in egg mixture; cook for 1 minute on each side or until lightly browned on both sides.

    Serve topped with strawberries and maple syrup.

  • Cheesecake Taquitos

    Cheesecake Taquitos

    Homemade cheesecake taquitos made with delicious flour tortillas and a perfectly decadent cheesecake filling.

    Ingredients

    Ingredients for cheesecake taquitos





    Optional taquito toppings



    Directions

    Prepare taquitos

    Pour cream cheese and sour cream into a large mixing bowl and add sugar and vanilla extract.

    Whip ingredients together until filling is smooth and creamy.

    Warm tortillas in the microwave for 10 seconds to gently heat through – don’t overdo it!

    Take 1/3 of a cup of your filling and spread it over one end of the tortilla.

    Roll the tortilla into a long, hollow tube, leaving both ends open. Roll until tortillas are finished.

    Prepare taquito toppings

    Warm butter until melted. In a separate bowl, combine cinnamon and sugar.

    Take each taquito and coat with melted butter.

    Roll each buttered taquito in cinnamon sugar mixture.

    Preheat the oven to 350 degrees; grease a large baking tray to bake tortilla cheesecake dessert until crispy.

    Arrange cheesecake taquitos on tray, leave to bake in oven for 20 minutes.

    Remove from oven once golden brown, leave aside to cool before serving.

  • Paneer Tacos

    Paneer Tacos

    Turn your tacos into a fusion sensation with Indo-Mexican Paneer Tacos! Tasty paneer bites blend delectably with creamy cilantro sauce, colourful veggies and spicy seasonings to deliver a delicious change-up to taco night!
    https://profusioncurry.com/paneer-tacos-desi-fusion-recipe/

    Ingredients

    For paneer taco stuffing







    For creamy cilantro marinade





    For tacos

    Directions

    Marinate the taco stuffing

    Blend yogurt, cilantro leaves, green chilies, garlic and salt to make cilantro marinade.

    In a large bowl blend oil, lime or lemon juice, taco seasonings and two spoonfuls of water. Mix together until combined.

    Cut veggies and paneer into bite-sized pieces. Be sure to remove seeds from peppers. Add marinade to paneer and veggies. Stir until all pieces are well coated with marinade. Refrigerate for 1 hour min.

    Cook the taco stuffing

    After an hour, take taco stuffing out of refrigerator and heat skillet on high heat. Spray with oil. Add paneer and veggie taco stuffing to the pan in a single layer.

    Cook for 4 to 5 minutes on high/medium heat until paneer is nicely browned and veggies are crispy and tender. Remove the pan from heat.

    Prepare the tacos

    Warm tortillas in a microwave or char grilling on the stove.

    Spoon the taco stuffing on to each tortilla. Add additional toppings if desired, drizzle cilantro sauce over taco stuffing.

    Fold the tortilla in the middle and enjoy!

  • Tortilla Guacamole Cones

    Tortilla Guacamole Cones

    What would you do with a bag of tortillas? Think ice cream cones – but better. Guacamole cones are the tastiest way to enjoy your favourite guac – and our Sonora tortillas are the perfect place to start!
    https://cheftini.com/tortilla-guacamole-cones/

    Ingredients









    Directions

    Cut avocados in half and remove pit. Scoop out the inside of the avocado into a bowl and then add the lime juice and your seasonings. Cover and refrigerate for about a 1/2 hour.

    Pre heat oven to 350 degrees F. Stack the tortillas up and then cup them in half. In a bowl add the oil and chili powder. Roll each tortilla half into a cone shape and then insert a toothpick to keep it together. Then brush the cone with the oil and chili powder mixture. Place the cones on a lined baking sheet (or stand up in a cone baking pan if you have one). Bake the cones for approximately 9 minutes and then when they are lightly brown stand them upside down and continue to bake for another 5 minutes. When golden brown remove from oven and let sit for a minute before removing the toothpick.

    Line up the cooled cones and put a small amount of tomatoes into the bottom of the cone, then put a small scoop of your guacamole and garnish with some more tomatoes. Serve and enjoy.

  • Halloween Tortillas with Tomato Salsa

    Halloween Tortillas with Tomato Salsa

    What could you do with a bag of tortillas? How about these easy tortilla crisps, cut into spooky halloween-themed shapes. Serve sprinkled with some small paprika alongside a fresh homemade salsa. Use our delicious Sonora Tortillas, you won’t regret it!
    https://www.amummytoo.co.uk/halloween-tortillas/

    Ingredients





    Salsa







    Directions

    Make the Tortillas

    Preheat the oven to 200C (180C fan).

    Place your tortillas on your board, one by one. Use your cookie cutters to cut out as many shapes as you can. If you find that the tortillas are tricky to cut through, give the cutter a wiggle as you push.

    Place all of your tortilla shapes on two large, greased trays. Don’t piled them on top of each other as this will make them less likely to turn crisp.

    Spray with oil, then sprinkle with salt, pepper and paprika. Add as little or as much paprika as you like – a little goes a long way.

    Bake for 5 minutes, then remove the tray from the oven and allow the tortilla chips to cool on the tray – they will turn more crisp as they cool.

    Make the Salsa

    First, you’ll need to peel the tomatoes. To do this, drop the into a pan of boiling water for 30 seconds, then fish your tomatoes out and drop them straight into a bowl of very cold water (add ice, if you have it). Once cool enough to handle, the skin should peel off easily.

    Once peeled, slice them in half and scoop out the seeds using a teaspoon.

    Chop the flesh into small pieces and pop into a bowl.

    Add the finely chopped red onion, garlic, coriander, lime juice, red wine vinegar, and a pinch of salt and pepper.

    Mix well, taste and season further, if needed. Transfer to a small bowl and serve with the tortillas.

  • Chicken Flautas

    Chicken Flautas

    Flautas are a mealtime win! Lunch, dinner, snack or appetizer – it’s just five easy steps to deliciously crispy flautas featuring tangy avocado salsa, crema and Cotija. And for your tasting pleasure – Sonora Tortillas take this dish from good to great!
    https://mexicanfoodjournal.com/chicken-taquitos-with-avocado-salsa/

    Ingredients

    Avocado Salsa







    Flautas






    Directions

    Preparing the Salsa

    Add all of the salsa ingredients to your blender and blend until smooth.

    If the salsa is too thick add water 1 tablespoon at a time until you get the consistency that you want.

    Add 1 teaspoon salt and adjust to taste.

    Cooking the Chicken

    Put your chicken breasts in a pan.

    Add just enough water to cover the chicken.

    Add a teaspoon of salt to the water.

    Turn the heat to high and bring the water to a boil.

    As soon as the water boils, reduce the heat to a simmer and cook until the chicken is just cooked through. About 15 minutes.

    Allow the chicken to cool to the touch.

    Cut the chicken into 1″ pieces and then shred with your fingers.

    Rolling the Flautas

    Spoon 1 tablespoon of shredded chicken onto a tortilla.

    Roll the tortilla tightly.

    Use a toothpick to keep the tortilla from unrolling.

    Frying the Flautas

    Add the 2 cups of cooking oil to a large frying pan.

    Preheat the oil to hot.

    When the oil is hot add 4 to 6 flautas to the pan. Do not crowd them.

    Turn once during cooking.

    Cook the flautas until they are crispy and golden.

    Remove the flautas and place them on a plate covered with paper to drain the grease.

    Repeat until all of the flautas cooked.

    Assembling the Flautas

    Place four cooked flautas on a plate.

    Spread a teaspoon of cream on each one.

    Spread a tablespoon of avocado salsa on each one.

    Sprinkle with shredded queso fresco and serve.