Sonora Tortillas

Category: Burritos

Burritos recipes

  • Spicy Mexican-Style BBQ Sauce

    Spicy Mexican-Style BBQ Sauce

    Mexican BBQ sauce is just what the summer called for! This tangy and delectably sweet sauce brings the heat and pairs perfectly drizzled on nachos, tacos, quesadillas, burritos, fajitas – and whatever you’re throwing on the grill! Our Sonora Tortillas are a pantry staple for your BBQ leftovers and main events this season!
    https://www.pamperedchef.com/recipe/Main+Dishes/Spicy+Mexican-Style+Barbecue+Sauce/8842

    Ingredients











    Directions

    In a medium saucepan, heat peppers with oil and garlic over medium heat for 2-3 minutes. Add chili powder, cumin, cayenne pepper and coriander. Cook for 1 minute or until fragrant. Stir in ketchup, lime juice and brown sugar. Cover, bring to a simmer and remove from heat.

    Cover and refrigerate. Use a BBQ basting brush to brush sauce over beef, pork or chicken every 5 minutes during baking, broiling or grilling. Use sauce to drizzle over favourite Mexican dishes including tacos, nachos, fajitas, burritos and quesadillas.

  • Grilled Steak Burritos

    Grilled Steak Burritos

    These grilled steak burritos feature a delicious Pico de Gallo; full of authentic flavors and ready in under thirty minutes.
    https://www.delish.com/cooking/recipe-ideas/recipes/a43967/grilled-steak-burritos-avocado-pico-de-gallo-recipe/

    Ingredients


















    Directions

    In a baking dish, rub steak with cumin, 1 garlic clove, 2 tbsp lime juice and 1 tbsp olive oil.

    Heat 1 tbsp olive oil in small saucepan. Add remaining clove garlic and sauce until fragrant, around 1 minute. Add black beans and sauce until thickened, around 4 to 5 minutes. Season with salt and pepper to taste.

    In a medium sized bowl, stir together tomatoes, red onion, 3 tbsp cilantro, 2 tbsp lime juice and 1 tbsp olive oil. Stir in avocado and season with salt and pepper to taste.

    Heat grill to high heat. Season steak with salt and pepper and grill for 2 to 3 minutes per side once grill is hot. Let sit for 5 minutes and slice thinly on the diagonal.

    In a small bowl, stir together rice and remaining 2 tbsp cilantro and season with salt and pepper to taste.

    Rub a large nonstick skillet with remaining olive oil and heat over medium heat. Add tortillas and heat, around 15-30 seconds per side.

    In the centre of each tortilla, place small mound of rice, beans, avocado Pico de Gallo, several slices of steak, lettuce and, if desired, sprinkling of cheese and spoonful of sour cream. Carefully roll tortilla around the filling, pulling in sides as you roll. Return burritos to BBQ grill and lightly crisp; around 30 seconds per side. Serve immediately.

  • Chipotle Black Bean Tortilla Soup

    Chipotle Black Bean Tortilla Soup

    A deliciously smokey and hearty 1-pot chipotle black bean tortilla soup ready in under an hour; with delicious chipotle salsa, black beans, tasty avocado and crispy baked tortillas.
    https://minimalistbaker.com/chipotle-black-bean-tortilla-soup/

    Ingredients

    Soup











    Toppings (optional)






    Directions

    Heat a large pot over medium heat. Once hot, add oil, garlic, onion, pepper and salt and pepper. Stir and cook for four to five minutes, stirring frequently until onions are soft and translucent.

    Add cumin and chili powder, stir to coat ingredients. Add salsa, vegetable stock and coconut sugar. Stir to combine, increase heat to medium and bring to a low boil.

    Once boiling, add black beans and corn and stir. Reduce heat to low, cover and simmer for 30 minutes or more, stirring occasionally. The longer the soup simmers, the more flavor it will have.

    Top with desired toppings such as cilantro, cheese, avocado, lime juice or hot sauce.

    Tortilla Strips

    Heat oven to 350 degrees F. Cut Sonora Tortillas into small strips and line on a parchment-lined baking sheet.

    Bake until golden and crispy, around 7-10 minutes.

  • Easy Homemade Queso Blanco

    Easy Homemade Queso Blanco

    This simple and delicious homemade queso blanco is deliciously cheesy and packed with authentic flavors to bring any meal or snack to life!
    https://www.thecookierookie.com/easy-restaurant-style-white-queso/#wprm-recipe-container-30294

    Ingredients











    Garnish



    Directions

    In a small saucepan, heat evaporated milk over medium/high heat. Stir in cornstarch and whisk to combine.

    Bring contents to a simmer but do not boil (when it begins to bubble, it’s ready), reduce heat to low immediately.

    Immediately stir in cheese in batches, starting with the white American cheese. As you stir in the cheese, increase heat to medium/low. Be sure to CONSTANTLY whisk ingredients until cheese melts completely. Once melted, add more. Do not stop stirring, you must continue to whisk the entire time while adding cheese.

    Once the cheese in done, add in shredded mozzarella, being sure to constantly whisk while cheese melts. If you prefer your dip to be thicker, add more mozzarella cheese.

    Once all cheese is melted, stir in jalapeños, chili powder, nutmeg, red pepper flakes, salt and pepper.

    If you would like queso to be browned, pour into a small nonstick skillet and place in oven. Broil for 3/4 minutes or until cheese begins to bubble and brown.

    Garnish with cilantro, tomatoes, jalapeños if desired.

    Cut Sonora Tortillas into triangle chips and bake on a nonstick sheet at 350 degrees until golden and crispy. Serve with queso.

  • Chipotle Tofu Chilaquiles

    Chipotle Tofu Chilaquiles

    Vegan chilaquiles are a delicious main course or snack with tofu scramble and a delectably simple 5-ingredient homemade chipotle sauce!
    https://minimalistbaker.com/chipotle-tofu-chilaquiles/

    Ingredients

    For the chilaquiles







    For the tofu





    Toppings (optional)




    Directions

    Press and drain tofu in a clean kitchen towel with a heavy pot on top while preheating oven to 350 degrees F.

    Bake your Sonora Tortillas into chips; lightly brush or spray both sides of tortillas with olive or avocado oil, dust with sea salt. Stack and cut into triangles and arrange in a single layer on a large baking sheet. Bake until 10-12 minutes, flipping half way through, until crisp and lightly golden brown. Set aside.

    Heat a large skillet over medium heat and prep onion and garlic.

    Once hot, add 1 Tbsp olive oil and onion. Cook, stirring frequently, until soft and slightly browned; approximately 3 minutes. Add garlic and cook for 1-2 more minutes.

    Add tomato sauce, diced chipotle and adobo sauce and veggie stock. Heat until bubble. Reduce heat to low and let simmer for 5 minutes.

    Transfer sauce to a blender. Blend to desired consistency and texture. Set aside.

    Use a fork to crumble tofu and place skillet back over medium heat (no need to rinse or wipe clean, the remaining sauce will add more flavour).

    Add some oil to pan and add tofu. Let lightly brown for 3-4 minutes, stirring once or twice. Then add seasonings and stir. Cook for another 2 minutes, remove from pan and set aside.

    Add chips to the pan and pour over sauce, stirring quickly to coat. Then top with tofu scramble, fresh onion, cilantro and any other toppings you wish to include. Serve immediately.

  • Vegan Quinoa Taco Meat

    Vegan Quinoa Taco Meat

    Vegan quinoa taco meat made with authentic Mexican seasonings and accompanied by your favourite taco fixings, it’s the perfect substitute for a meatless taco night!
    https://minimalistbaker.com/quinoa-taco-meat/

    Ingredients

    Quinoa



    Seasonings







    Directions

    Heat a saucepan over medium heat. Add rinsed quinoa and toast for 4-5 minutes, stir frequently.

    Add vegetable broth and water, bring to a boil over medium-high heat. Then reduce heat to low, cover with a secure lid and cook for 15-25 minutes or until liquid is completely absorbed. Fluff with a fork, crack lid and let rest for 10 minutes, removed from heat.

    Preheat oven to 375 degrees F.

    Add cooked quinoa to a large mixing bowl and add remaining ingredients including salsa, nutritional yeast, cumin, chili powder, garlic powder, salt, pepper and oil. Toss to combine. Spread on a lightly creased baking sheet (or parchment-lined).

    Bake for 20-35 minutes, stirring/tossing once at the halfway point to ensure even baking. The quinoa is done when it is golden brown.

    Leftovers can be stored for 4-5 days in the fridge.