Sonora Tortillas

Category: Breakfast

  • Healthy Breakfast Burrito

    Healthy Breakfast Burrito

    15 minutes of prep, sounds easy right? Oh, not to mention that the end result is absolutely delicious… Try these breakfast burritos using our delicious Sonora Tortillas… Amazing!!
    https://www.homemademastery.com/healthy-breakfast-burrito-recipe/

    Ingredients












    Directions

    Scramble the eggs lightly in a non-stick pan.

    Mix the tomato paste, 1 tsp olive oil, the cream cheese and garlic (optional) to form a creamy spread. Spread this over the tortilla. If desired cook a sausage as well. Tip: wipe the pan clean, so that you can use it to toast the burrito.

    Put all the rest of the ingredients in the tortilla, except olive oil and wrap the burrito.

    Toast on the folded side first at medium high heat with olive oil, so that the ends “seal”. Do this until golden brown, flip and toast on the other side as well.

    Transfer to a cutting board and slice carefully in the middle. Serve immediately!

  • Vegan Breakfast Tostadas

    Vegan Breakfast Tostadas

    A fresh and delicious way to start your morning! Toast up some Sonora Tortillas and whip up some seasoned potatoes, spicy black beans and scrambled tofu and you’ve got yourself a killer breakfast!
    https://ilovevegan.com/vegan-breakfast-tostadas/

    Ingredients

    Scrambled Tofu






    Seasoned Creamer Potatoes


    Spicy Black Beans



    Tostadas


    Directions

    Prepare scrambled tofu: Combine nutritional yeast, water, garlic powder, kala namak, and turmeric in a small bowl. In a skillet, heat 1 tablespoon olive oil over medium-high heat. Add crumbled tofu and cook, stirring often, until the tofu is mostly golden-brown. Push the tofu to one side of the pan and pour the sauce over the tofu. Stir to coat and cook for 1-2 minutes, or until the sauce is absorbed. Set aside.

    Prepare Creamer potatoes: Peel back plastic film and remove seasoning packet. Close film and cook in microwave for 5 minutes on high. Let potatoes rest for 2-4 minutes. Peel the plastic film off and allow to cool until comfortable to touch. Cut potatoes into quarters. Heat 1 tablespoon of olive oil over medium-high heat. Add the potatoes and the seasoning pack and cook, stirring often, until potatoes are golden-brown. Set aside.

    Mix beans with Cholula and salt. Cook briefly, in the same pan as the potatoes, to heat the beans thoroughly.

    Frying the tortillas: In a large saucepan, heat a generous amount of neutral-tasting vegetable oil (at least ½” deep) over medium-high heat. Allow plenty of time for the oil to reach the correct temperature (about 325F -350F). It should take approx. 10-20 seconds to cook each side of the tortilla. Adjust your temperature accordingly. Cook 1 corn tortilla at a time. Fry for 10-20 seconds, flip and fry for another 10-20 seconds until both sides are golden brown. Drain on a cooling rack.

    Assembling the tostadas: Top fried corn tortilla with the Creamer potatoes, black beans, scrambled tofu and yourn favourite toppings (cilantro, tomato, onion, avocado, hot sauce, etc.)

  • Mexishuka

    Mexishuka

    Heaven in a pan… A fusion of Mexican and Israeli cuisines is the duo you didn’t know you needed. Mexican-style shakshuka is an explosion of flavour and makes for a delicious pairing for some Sonora Tortillas.
    https://www.myjewishlearning.com/the-nosher/mexishuka/

    Ingredients


















    Directions

    Warm the olive oil in a heavy pan at medium heat. Add the onion and stir frequently until onion turns golden.

    Add the garlic to the pan and cook for one minute, then add the tomatoes and cover. Lower the heat to medium-low heat and simmer for about 15 minutes until the tomatoes are softened.

    Add the spices and stir, tasting and adding spice to your desired flavor.

    Crack the eggs directly into the tomato mixture, being careful not to break the yolk.

    Continue cooking the sauce with the eggs for another 5-10 minutes until the yolks are cooked to your liking.

    Meanwhile, in a separate pan, heat the refried beans according to the instructions on the can.

    If making the tostada: In a separate pan, grill the tortillas until crunchy then cut into chips to be used for dipping.

    Arrange the tortillas either on a plate or in a bowl (or use a pre-cooked tostada shell), layering on top the refried beans and other desired toppings of cheese, cilantro, and avocado.

    Once the eggs are cooked into the tomato dish, use a large spoon to transfer the tomato sauce and eggs on top of the tortilla (or tostada).

    Add additional toppings to your taste, including a hefty squeeze of lime juice.

  • Breakfast Tostadas

    Breakfast Tostadas

    Breakfast just got a whole lot better… Tostadas just for lunch and dinner? No way! Try these. Guacamole, hard boiled eggs, and Chile de abrol salsa, layered on a crispy fried tortilla – a Sonora Tortilla of course. Breakfast can’t get much better than this!
    https://muybuenocookbook.com/breakfast-tostadas/

    Ingredients






    Directions

    In a heavy skillet heat one-quarter inch oil. Fry tortillas, one at a time, in hot oil for 20 to 40 seconds on each side or until crisp and golden. Drain on paper towels.

    Top one tostada with guacamole. Place hard-boiled egg slices and drizzle with your favorite homemade salsa to taste.

    Garnish each with toppings of your choice.

  • Mexican Avocado Toast

    Mexican Avocado Toast

    Hungry? Go make some Mexican avocado toast. Bread, tomatoes, jalapeño, cilantro, avocados, lime, cilantro and you’re there. 10 minutes to make and so simple. Healthy yet delicious – for breakfast or a quick snack!
    https://www.mexicanplease.com/mexican-avocado-toast-3-ways/

    Ingredients




    For the Pico de Gallo






    Directions

    Cut 2 avocados open and remove the pits. Add the flesh of the avocados to a bowl along with a 1/2 teaspoon of salt. Mush and mix well.

    For the Pico de Gallo, start by giving the veggies a good rinse. Chop up 2 tomatoes, 1/2 onion, 1/2 jalapeno, and 15-20 sprigs cilantro. Add to a mixing bowl along with 1/2 teaspoon salt and the juice of 1/2 lime. Combine well and take a taste for seasoning, adding more salt or lime juice if necessary (and heat!).

    Toast the bread and add a layer of mushed avocado to each piece of bread. Top with the freshly chopped Pico de Gallo and serve immediately.

  • Huevos Ahogados

    Huevos Ahogados

    Time for something different? Huevos Ahogados are an absolute must try! Translated to English, you get ‘drowned eggs.’ This recipe drowns poached eggs into a tasty tomato-jalapeno salsa, and oh wow is it incredible. Makes a great breakfast, brunch, and oh yeah, also an awesome lunch and dinner dish too!
    Time for something different? Huevos Ahogados are a must try! Translated, you get ‘drowned eggs.’ Poached eggs drowned in a tasty tomato-jalapeno salsa. Incredible! Breakfast, brunch, lunch, dinner… Serve with some crispy-baked Sonora Tortillas. Perfection!

    https://www.mexicanplease.com/huevos-ahogados-eggs-drowned-in-salsa/

    Ingredients











    Directions

    Roast the tomatoes and jalapenos in the oven at 400F for 15-20 minutes.

    Add a dollop of oil (or lard) to a high-rimmed saucepan. Saute the salsa mixture from the blender until slightly thickened, 4-6 minutes.

    vAdd 2-3 cups of stock and 1/2 teaspoon salt. Stir well and bring to a boil. Reduce heat to maintain a steady simmer. Salt to taste.

    Cracking the eggs in individual bowls makes it easier to slide them into the broth. Add the eggs to salsa mixture.

    Cook the eggs 4-6 minutes for runny yolks, or a couple minutes longer for firm yolks.

    Serve the eggs in bowls along with plenty of the salsa broth. Taste for seasoning and garnish with fresh cilantro (optional).

    Serve the eggs in bowls along with plenty of the salsa broth. Taste for seasoning and garnish with fresh cilantro (optional).