Sonora Tortillas

Category: Desserts

Mexican desserts recipes

  • Rompompe (Mexican Eggnog)

    Rompompe (Mexican Eggnog)

    It’s getting cold out there… What does that mean? Eggnog season! Try this recipe, with a Mexican twist. Truly comforting and delicious!
    https://www.mexicoinmykitchen.com/rompope-mexican-eggnog-recipe/#recipe

    Ingredients










    Directions

    Mix milk, cinnamon, cloves, sugar, nutmeg, and a pinch of baking soda in a saucepan and stir. Place saucepan over medium-high heat and bring to a boil. Then turn the heat to low and simmer for about 8-10 minutes, allowing the milk to absorb the cinnamon and cloves flavors.

    Turn off the heat and remove the saucepan from the stove to cool.

    While the milk is cooling, whisk the egg yolks until they are a pale yellow. You can use your mixer if you want for this step.

    Slowly pour the egg yolk mix into the already-cooled milk and stir. Once it is completely incorporated, place the saucepan back on the stove and turn the heat on to medium-high, stirring frequently. Cook the mixture, frequently stirring to avoid curdling, for about 5-7 minutes or until the mixture become thick.

    Remove from heat and pass through a sieve to discard cinnamon sticks and cloves. Add rum or brandy, and mix well. Pour into another container with a lid and let it cool for a couple of hours and refrigerate. The Rompope will taste best if you let the flavors combine by storing it in the fridge for 2 weeks. But you can use it right away.

  • Churro Chips with Spicy Chocolate Dip

    Churro Chips with Spicy Chocolate Dip

    Trick or treat? You’ll have to try this spiced chocolate dip to find out! Whip up some delicious churro chips using our Sonora tortillas for a perfect pairing and pre-trick or treating snack. Happy Hallowe’en!
    https://www.goodhousekeeping.com/food-recipes/party-ideas/a19864279/churro-chips-with-spiced-chocolate-dip-recipe/

    Ingredients

    Churro Chips





    Spiced Chocolate Dip




    Directions

    Heat oven to 350°F. Combine sugar, 1/4 teaspoon cinnamon, and pinch of salt.

    Brush both sides of tortillas with butter and sprinkle with cinnamon sugar. Cut into 12 wedges.

    Arrange wedges in single layer on baking sheets and bake until golden brown and crisp, 15-20 minutes.

    Meanwhile, place chocolate in medium bowl and bring cream to a simmer. Pour warm cream over chocolate and let stand 5 minutes. Stir in chipotle chile, vanilla, remaining 1/4 teaspoon cinnamon and pinch salt until smooth. Serve with cinnamon-sugar chips.

  • Calabaza en Tacha

    Calabaza en Tacha

    Trick or treat? This isn’t your regular candy… Candied pumpkin, or “Calabaza en Tacha” is a traditional treat of the day of the dead, translated “Dia de Muertos”. Using only 4 ingredients you can give this recipe a go, and you might think twice about making it before next Halloween.

    https://www.mexicoinmykitchen.com/calabaza-en-tacha-candied-pumpkin/#recipe

    Ingredients






    Directions

    Cut the pumpkin into 3″ sections, serving size. Remove seeds and strings. Place Piloncillo cones, cinnamon sticks, and orange slices in if using, a large and heavy pot.

    Add four cups of water and turn the heat to medium-high until it starts boiling. The piloncillo cones will begin to dissolve, stirring occasionally. Once the piloncillo has dissolved, place the pumpkin pieces with the skin side down and up. If you see that the pieces aren’t covered with the liquid from the piloncillo, don’t worry, the pumpkin will release some of their own juices, and steam will also help with the cooking.

    Lower heat, cover pot, and simmer. Cook for about 20-30 minutes at medium heat, it will be ready when the pumpkin is fork tender, and it has soaked some of the syrup. The cooking time will vary depending on how thick your pumpkin is.

    Once the pumpkin is cooked, removed from the pot using a large slotted spoon and transfer to a tray, cover with aluminum foil to keep warm while the syrup keeps cooking and reduces.

    Return syrup to boil, turning heat to medium-high. Keep cooking stirring occasionally until it becomes thick. Return pumpkin pieces to pot and spoon syrup all over the pumpkin pieces.

    Serve pumpkin warm or at room temperature with a drizzle of Piloncillo syrup or in a warm bowl of milk. The pumpkin flavors will be better the next day, so save some for later.

  • Mangonada

    Mangonada

    Have you ever had a Mangonada? It’s a mix of amazing flavours. Sweet and tangy, with a little spice, and a whole lot of yum! Get your hands on some tamarind candy straws. They are key to this drink and are oh so good! For the adults.. try this with some Gran Reserva tequila.. Makes for a very good pairing.
    https://palatablepastime.com/2021/06/06/mangonada-mexican-mango-sorbet-smoothie/

    Ingredients






    Directions

    Add half the chamoy sauce to a large chilled glass, swirling around the sides.

    Add sorbet, layering with additional chamoy sauce and lime juice.

    Sprinkle the top with Tajin spice and insert candy straw (nibble the candy off the straw as you eat).

  • Dark Chocolate Banana Bread with Cayenne

    Dark Chocolate Banana Bread with Cayenne

    Trust me, this isn’t your average banana bread. This dark chocolate banana bread takes the rich chocolate taste of your favourite banana bread and adds a unique kick of cayenne, to make this cake truly one of a kind! You have to try it to know… And oh boy should you!! You’d also be surprised with how well a little bit of golden tequila pairs. Yummy!

    https://bakerbettie.com/classic-banana-bread-kicked-up-a-notch-dark-chocolate-banana-bread-with-cayenne/

    Ingredients














    Directions

    Prep

    At least 30 minutes before baking, measure out the milk (85 grams, 6 tablespoons) and set it out with the eggs (2 large) to come to room temperature. Measure out the rest of the ingredients.

    Position an oven rack to the center position. Preheat the oven to 350°F/175°C.

    Prep an 8.5 x 4.5-inch (22 x 11-cm) loaf pan with parchment paper or non-stick spray.

    To make batter

    In a large mixing bowl, whisk together the flour (210 grams, 1 ¾ cup), cocoa powder (20 grams, ¼ cup), dark brown sugar (200 grams, 1 cup), baking powder (10 grams, 1 tablespoon), salt (2 grams, ½ teaspoon), cayenne powder (½ teaspoon), and ground cinnamon (1 teaspoon).

    In a separate bowl, lightly whisk together the eggs (2 large), milk (85 grams, 1 tablespoons), oil (113 grams, ½ cup), vanilla extract (2 teaspoons), and mashed ripe banana (480 grams, 2 cups).

    Pour the wet ingredients into the dry ingredient bowl.

    Stir with a spoon or silicone spatula until just combined. This should only take about 30-45 seconds of mixing. The batter will be pretty thick and lumpy. Do not over-mix or the bread will become tough.

    Gently fold in 1 cup of the chocolate chips.

    Pour into your loaf tin. Sprinkle the remaining ½ cup chocolate chips on top. Optional: garnish the top of the loaf with the sliced banana.

    Bake at 350°F/175°C for 60-70 minutes until lightly golden brown and the top springs back when gently pushed or a toothpick inserted in the center comes out clean. Check on your bake at about the halfway mark, and if it looks as though it is not baking evenly, rotate the pan.

    Transfer the baked loaf out of the pan onto a cooling rack about 10 minutes after taking it out of the oven. Let it cool for at least 20 minutes before slicing. This will help the texture of the bread to solidify.

    Store uneaten bread covered in foil or plastic wrap at room temperature for up to 3 days.

  • Mocha Mexicana

    Mocha Mexicana

    A familiar sweet, comforting drink with a subtle kick, this Mexican mocha uses cayenne pepper, cinnamon, and nutmeg. Try it for yourself! Served with polvorones, or ‘wedding cookies’ – oh my, oh my!
    https://www.aspicyperspective.com/mexican-mocha-recipe/

    Ingredients








    Directions

    In a small bowl, mix the dry ingredients together.

    Pour the coffee in a large mug, stir in the cocoa mix, until smooth. Then add cream to taste.