Sonora Tortillas

Category: Breakfast

  • Grilled Guacamole

    Grilled Guacamole

    A guac like you’ve never seen or tasted with grilled avocado and an array of authentic flavours.
    https://stripedspatula.com/grilled-guacamole/

    Ingredients











    Directions

    Squeeze the juice of one lime half over the flesh of the avocados to prevent oxidation. Brush cut-side of avocado halves, remaining lime halves, and both sides of the red onion slices with olive oil. Lightly season with salt and pepper.

    Preheat grill over a medium-high flame. Oil grill.

    Grill onions until soft and caramelized, about 5 minutes per side. Grill avocados and limes, cut-side down, until grill marks appear with a light char, about 5 minutes. Times may vary by grill. Remove to platter to cool.

    When avocados are cool enough to handle, scoop flesh into a large bowl and mash to desired consistency (I like to leave my guacamole a little chunky). Chop grilled onions (you should have between ½ and ¾ cup).

    Stir chopped onions, garlic, cilantro, ground cumin, ½ tablespoon (1-½ teaspoons) extra virgin olive oil, 1 teaspoon kosher salt, and ½ teaspoon pepper into the mashed avocados.

    Add 1-2 tablespoons grilled lime juice, to taste, and stir to combine. Cover and let stand at least 30 minutes for flavors to meld. Season to taste with additional salt and pepper.

    Serve, with a drizzle of extra virgin olive oil and an additional pinch of cilantro, if desired. Bake Sonora Tortillas until golden and crispy for dipping.

  • Southwest Black Bean Dip

    Southwest Black Bean Dip

    A dip that eats like a meal this Southwest black bean dip is loaded with flavour and best enjoyed with DIY homemade chips made with Sonora Tortillas.
    https://iowagirleats.com/best-ever-southwestern-black-bean-dip/

    Ingredients












    Directions

    Combine all ingredients in a bowl then mix to combine and serve with tortilla chips. Can be made a day ahead of time.

  • Huevos Divorciados

    Huevos Divorciados

    A deliciously savoury breakfast with egg, chorizo and two freshly made salsas.
    https://www.mexicanplease.com/huevos-divorciados/

    Ingredients







    Potatoes





    Salsa Verde






    Salsa Roja





    Directions

    Rinse and dice the potato into 1/4″ cubes. You can optionally press the diced potatoes into some paper towels to get rid of some of the moisture.

    In a mixing bowl combine the potatoes with 1 teaspoon chili powder, a pinch of garlic powder, 1/2 teaspoon salt, freshly cracked black pepper, and 1-2 tablespoons oil. Cover with plastic and give it a shake until the potatoes are coated with the seasoning. Form a single layer of potatoes on a sheet pan and bake for 20-30 minutes at 400F.

    Once the potatoes are in the oven you can start roasting the tomatoes and tomatillos. Take the husks off the tomatillos and give everything a good rinse. I usually de-stem the tomatoes and tomatillos knowing that any juice leftover in the roasting pan will go into the blender. Roast the tomatoes and tomatillos in the oven for 20-30 minutes. The tomatillos will typically need less time so you can take them out when they turn army green in color.

    For the Salsa Verde, add the roasted tomatillos to a blender along with 1/2 onion, 1 peeled garlic clove, 10-12 sprigs cilantro (using the upper stems is fine), and 1/2 of the jalapeno pepper. (Be sure to give the cilantro and jalapeno a good rinse.) Pulse blend and taste for heat level. If you want more heat add the other half of the jalapeno. Salt to taste.

    For the Salsa Roja, add the roasted tomatoes to a blender along with 1/2 onion, 1 peeled garlic clove, and 1/2 of the jalapeno. Pulse blend and taste for heat level. If you want more heat add the other half of the jalapeno. Salt to taste.

    Bake chorizo for 20-25 minutes or until cooked through.

    For the eggs, heat up a thin layer of oil in a skillet over medium-low heat. Gently crack the eggs into the pan. For sunny side up, cook until the whites are set, partially covering the pan if you want. For over easy, flip and cook the second side briefly.

    Add a layer of potatoes and diced chorizo to a plate. Add the eggs and cover them in the freshly made Salsas, half green and half red. Serve immediately and optionally garnish with freshly chopped cilantro.

  • Mexican Rainbow Salad

    Mexican Rainbow Salad

    A feast for the eyes and a treat for all the senses with all the colours of the rainbow in one delectable dish featuring an array of veggies and your dressing of choice.
    https://nyssaskitchen.com/healthy-mexican-rainbow-salad/

    Ingredients












    Directions

    Fill a large serving bowl with your chopped romaine lettuce.

    Top with all remaining ingredients except cheese and dressing. I love the look of “rainbow” rows of veggies – it makes such a beautiful and appealing presentation! this step can be done a few hours in advance of serving if salad is stored in the refrigerator.

    Add cheese, dressing, and toss together until evenly coated.

    Cut and bake Sonora Tortillas to top salad or place on side for scooping salad.

  • Grilled Elote Flatbread

    Grilled Elote Flatbread

    A fresh take on comfort food with Mexican Elote or ‘Street Corn’ flatbread.
    https://www.tasteofhome.com/recipes/grilled-elote-flatbread/

    Ingredients










    Directions

    Brush corn with 1 tablespoon oil. Grill corn, covered, over medium heat until lightly browned and tender, 10-12 minutes, turning occasionally. Cool slightly. Cut corn from cobs; transfer to a large bowl.

    Place Sonora Burrito Tortilla on a greased sheet of foil. Brush top with 1 tablespoon oil.

    Carefully invert crust onto grill rack, removing foil. Brush top with remaining 1 tablespoon oil. Grill, covered, over medium heat until golden brown, 2-3 minutes on each side. Remove from grill; cool slightly.

    Add mayonnaise, 3 tablespoons cheese, 3 tablespoons cilantro, lime juice, chili powder and pepper to corn; stir to combine. Spread over warm crust. Sprinkle with remaining cheese and cilantro.

  • Strawberry Cheesecake Nachos

    Strawberry Cheesecake Nachos

    Skip dinner and go straight for dessert with strawberry cheesecake nachos made with Sonora Tortilla homemade tortilla chips.
    https://dianaleescreativecreations.com/blogs/recipes/strawberry-cheesecake-crunch-nachos

    Ingredients







    Dip





    Directions

    Place cookies in food and process to form crumbs; or crush in a plastic bag.

    Separate into 2 bowls, pour half of the melted stick of butter into each bowl.

    Add jello to one bowl and almond extract into the other bowl, mix well.

    Combine cookie crumbs into one bowl and stir until just mixed.

    Cut tortillas into triangles.

    Place tortillas on a parchment-lined sheet tray and spray or brush with remaining melted butter.

    Preheat oven to 400°.

    Dip buttered tortillas into cookie mixture and coat both sides. Place back on the parchment-lined sheet tray, or on a pam sprayed cooling rack on the sheet tray.

    Bake for 6 minutes or until just lightly browned.

    Cheesecake dip

    While chips are baking, pour the heavy cream into the bowl and whip for a few minutes until starting to thicken.

    Add cheesecake pudding mixture to heavy cream and mix. Then add cream cheese and mix until smooth.

    Garnish

    Once slightly cooled from the oven, melt white chocolate and drizzle on chips.

    Dice strawberries and top cheesecake dip. You can also slice some strawberries and fan out for decorations.