Sonora Tortillas

Category: Desserts

Mexican desserts recipes

  • Charred Lime and Jalapeno Margaritas

    Charred Lime and Jalapeno Margaritas

    Charred lime and jalapeño margaritas make a perfect pair with your favourite fajitas, tacos or quesadillas – and will make any day feel like Friday!
    https://zestfulkitchen.com/charred-lime-jalapeno-margaritas/

    Ingredients

    Jalapeno simple syrup



    Chili margarita salt


    Charred lime and jalapeno margaritas







    Directions

    In a small saucepan, combine water, sugar and jalapeno rings and bring to medium heat. Bring to a simmer and remove from heat and let steep in saucepan until completely cool.

    In a shallow dish, whisk together margarita salt and chili powder.

    Heat a grill (or pan) to medium-high, brush grill grates with oil. Char lime and jalapeno halves, cut-side down, until charred; transfer to a cutting board and juice the 3 lime halves. Cut remaining lime half into wedges and slice jalapeno halves halfway up, lengthwise, for glass garnish; set aside.

    Rub rim of two rock glasses with charred lime wedges (or dip in water) and dip and twist in chili margarita salt to coat. Place two large square ice cubes in glasses, or fill with regular ice.

    In a cocktail shaker, fill with ice and combine charred lime juice, tequila, orange liqueur and simple syrup. Secure lid and shake vigorously until chilled. Double strain margarita into glasses, top each with a few dashes of bitters and garnish with charred lime wedge and jalapeno half.

    Serve with your favourite Mexican dishes like fajitas, tacos or a side of guac and chips!

  • 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.

  • Tortilla Dessert Bowl

    Tortilla Dessert Bowl

    Upgrade your ice cream game with our homemade tortilla dessert cones! Brush some Sonora tortillas with butter and sprinkle cinnamon sugar, and oh wow the results make for a crazy good dessert!
    https://www.twopeasandtheirpod.com/cinnamon-sugar-tortilla-ice-cream-bowls/

    Ingredients






    Directions

    Preheat oven to 350 degrees F. Spray 6 (8 oz) ramekins with cooking spray and set aside.

    In a small bowl, combine the cinnamon and sugar. Take a tortilla and spread a thin layer of butter on both sides. Sprinkle the cinnamon sugar mixture over both sides of the tortilla. Continue until you have completed all of your tortillas.

    Carefully place the tortillas into the prepared ramekins. Press the tortillas down into the ramekins and press against the sides. The tortillas will fan up and out of the ramekins and that is ok. Just make sure there is an opening in the center.

    Place the ramekins on a large baking sheet and bake for 17-20 minutes or until tortillas are golden brown and crisp. Let the tortilla bowls cool for 2 minutes in the ramekins and then remove. Place the tortilla bowls on a wire cooling rack and cool completely.

    To serve, fill the bowls with ice cream and berries. Serve immediately.

  • Ice Cream Tacos

    Ice Cream Tacos

    Satisfy your cravings with this heavenly combination of ice cream and tacos! A truly unique fusion made extra delicious by toasting some Sonora Tortillas to make the taco shells!
    https://www.thespruceeats.com/ice-cream-tacos-4169365

    Ingredients





    Directions

    Gather the ingredients

    Fold and lightly toast the tortillas in the toaster or oven.

    Melt the chocolate chips and coconut oil in the microwave in a microwave-safe bowl for 30 second increments, stirring in between until it is completely smooth and melted.

    Fill each shell with a large scoop of ice cream to the top edge of the shell.

    Dip the top of each taco in the chocolate quickly, covering the ice cream and the top edges of the shell

    Spoon more onto the top of the tacos if needed and then sprinkle generously with sprinkles.

    Place them back on the parchment paper and freeze again until the chocolate is completely hardened and then serve.

  • Pumpkin Empanadas

    Pumpkin Empanadas

    What would you do with a bag of tortillas? You probably aren’t thinking of empanadas.. But you should be! Sweet pumpkin filling, wrapped in a crispy Sonora Tortilla sprinkled with sugar… This is the dessert you need to make during the holidays!
    https://muybuenocookbook.com/pumpkin-empanadas/

    Ingredients

    Pumpkin Filling






    Empanada Dough:







    Or

    Directions

    Make Pumpkin Filling:

    Melt the butter in a medium saucepan over medium heat. Stir in the brown sugar until it dissolves with the butter. Stir in the pumpkin and the spices. Continue to stir over medium heat for about 10 minutes. Make sure the filling is not too watery; otherwise let it cook for a couple more minutes.

    Remove the saucepan from the heat and let it cool down. After it’s cooled off for about 15 minutes, put the filling in the refrigerator to help it set for 30 minutes or overnight.

    You can make the Empanada Dough while the filling is cooling off.

    If Using Empanada Dough:

    Mix the first 3 dry ingredients. Cut in the shortening with the dry ingredients. Works better if you use your hands.

    Add the eggs, milk and sugar. Continue to work in with your hands. Split the dough in half, wrap in plastic wrap and put into the refrigerator for about 20-30 minutes. Take out one half of the dough and split it into 12-18 balls of dough. Depending on how small you want your empanadas. I prefer one dozen per half of the dough. They also fit nicely on one large cookie sheet.

    Preheat the oven to 350 degrees. You can fill your empanadas with any preserves made ahead of time.

    Roll out the dough into small round circles. Add a small dollop of filling on one half of the rolled out dough. Wet the bottom edge of the dough with water or milk to help seal the two halves. Fold over the dough to seal. Seal off the edges with a fork by pressing down along the two edges. This also makes for a pretty pattern when baked.

    Brush each empanada with egg whites, sprinkle with sugar and puncture each empanada with a fork to allow steam to escape while baking.

    Spray a large cookie sheet with cooking spray, or place the empanadas on a parchment lined baking sheet and bake for 15-20 minutes on medium rack in the oven. If after 15 minutes you notice the bottoms of the empanadas starting to brown, move the cookie sheet to the top rack and continue to bake for the last 5 minutes.

    If using Tortillas:

    Preheat the oven to 350 degrees. You can fill your empanadas with any preserves made ahead of time.

    Add a small dollop of filling on one half of the tortilla. Wet the bottom edge of the tortilla with water or milk to help seal the two halves. Fold over the dough to seal. Seal off the edges with a fork by pressing down along the two edges. This also makes for a pretty pattern when baked.

    Brush each empanada with egg whites, sprinkle with sugar and puncture each empanada with a fork to allow steam to escape while baking.

    Spray a large cookie sheet with cooking spray, or place the empanadas on a parchment lined baking sheet and bake for 15-20 minutes on medium rack in the oven. If after 15 minutes you notice the bottoms of the empanadas starting to brown, move the cookie sheet to the top rack and continue to bake for the last 5 minutes.