Sonora Tortillas

Category: Brunch

  • Poblano Chile Gratin

    Poblano Chile Gratin

    Stuffed, layered, dolloped or rolled – this poblano chili gratin pairs delectably with our vegan-friendly Sonora tortillas for brunch, lunch or dinner!

    https://food52.com/recipes/27156-poblano-chile-gratin

    Ingredients









    Directions

    Preheat the broiler. Place the poblano chilies on a small rimmed baking sheet. Broil for 10 to 15 minutes, turning the chilies occasionally, until charred on all sides. Remove from the oven and transfer to a resealable bag. Let rest for about 20 minutes, until cool enough to handle. Peel the chilies, remove the seeds, and slice into thin strips.

    Preheat the oven to 400°F and spray a large oval baking dish with nonstick cooking spray. Toss together the chilies, potatoes, onions, and 1 cup of cheese and transfer to the prepared baking dish. Whisk together the heavy cream and milk in a small bowl and season with salt and pepper, to taste. Pour evenly over the potato mixture. Sprinkle the remaining cup of cheese over the top. Bake for 45 minutes to 1 hour, until the potatoes are tender. Remove from the oven and let rest for 10 minutes before serving.

  • 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.

  • 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).

  • Chorizo Frittata

    Chorizo Frittata

    Chorizo frittatas – these will give your brunch a kick! So tasty…They also make a delicious snack. Serve alongside some warm Sonora Tortillas. And make sure to save those leftovers!
    https://www.taste.com.au/recipes/chorizo-frittata/83a557a7-bfb2-4d69-b968-784ee593d04b

    Ingredients












    Directions

    Preheat grill on high. Cook the potato in a saucepan of salted boiling water for 7-8 minutes or until tender. Drain.

    Heat 2 teaspoons of oil in a 15cm (base measurement) non-stick frying pan over medium heat. Cook the potato, stirring, for 5 minutes or until golden. Transfer to a plate. Add the chorizo to the pan. Cook, stirring, for 2-3 minutes or until golden. Transfer to a plate lined with paper towel.

    Heat remaining oil over low heat. Cook the onion for 8 minutes or until soft. Add potato, chorizo and capsicum. Stir to combine.

    Whisk eggs, cream and cheddar in a jug. Pour over chorizo mixture and top with thyme. Cook for 8 minutes or until the mixture starts to set around the edges. Place frittata under grill. Cook for 3-5 minutes or until set. Serve with salad leaves and crusty bread.