Sonora Tortillas

Category: Dips

  • Cranberry Salsa

    Cranberry Salsa

    The perfect mix of sweet and heat in this deliciously festive cranberry jalapeño salsa.
    https://cookingwithcurls.com/2015/12/01/cranberry-salsa/

    Ingredients









    Directions

    Place cranberries and sugar into the bowl of a food processor.

    Pulse until coarsely chopped.

    In a medium bowl, stir together cranberry mixture, green onions, jalapeno, cilantro, and lime juice.

    Cover and refrigerate for several hours or overnight.

    When ready to serve, place softened cream cheese on a serving plate. Using a slotted spoon, drain salsa and pour over the top of the cream cheese.

  • Mexican Roja Sauce

    Mexican Roja Sauce

    Authentic Mexican Roja Sauce (Salsa Roja) with delicious depth of flavour features tomatillos, fiery scotch bonnet peppers and roasted ingredients.
    https://www.alphafoodie.com/mexican-salsa-roja-recipe/#recipe

    Ingredients












    Directions

    Rehydrate the dried chili peppers by cutting off stems and removing seeds from peppers. Add to a bowl of hot vegetable stock (for better flavour) or lightly salted boiling water. Then toss them into the liquid and allow them to steep for 20-30 minutes.

    Prep all veggies by removing stems, seeds and peels. Roast together on a parchment-lined oven tray for 15 to 20 minutes at 355 degrees F.

    Remove once soft and allow to cool.

    Add all roasted vegetables, rehydrated chilies, cilantro and lime juice to a blender with a splash of the broth and blend. Adjust the amount of soaking liquid to your liking.

    Blend to preferred texture, taste to adjust.

  • Taco Casserole

    Taco Casserole

    Taco night meets cold season comfort food in this cozy recipe for taco casserole featuring all your favourite taco fixings.
    https://thecozycook.com/taco-casserole/

    Ingredients









    Directions

    Let the sour cream come to room temperature while you prepare the meat. This will prevent it from curdling when baked as it won’t be going from cold to hot right away.

    Preheat oven to 350 degrees.

    Add the ground beef and diced onions to a large pan and cook and crumble over medium heat until the meat is cooked through. Drain grease.

    Add ¾ cup water and taco seasoning. Bring to a boil. Reduce the heat and simmer for 5 minutes, stirring occasionally. Remove from heat. Let it cool for 8-10 minutes.

    Spread the refried beans in an even layer in a 9 x 13-inch casserole dish.

    Spread the sour cream over the refried beans, followed by the slightly cooled beef, then the cheese.

    Bake, uncovered, for 15 minutes, or until the cheese is hot and melted.

    Garnish as desired.

  • Fiesta Chicken

    Fiesta Chicken

    Fiesta chicken is a simple and delicious crock pot meal made with only 5 ingredients and perfect for tostadas, wraps or dipping with homemade tortilla chips.

    Ingredients










    Directions

    Spray slow cooker insert with cooking spray. Lay the chicken breasts on bottom.

    Using a mixing bowl, combine beans, corn, salsa, cumin, garlic powder, chili powder, and salt and pour over the chicken. Cover with lid and cook on LOW for 6-8 hours.

    With 30 minutes left in the cook time use two forks and shred the chicken. Shred completely then stir everything together. Place the cream cheese chunks on top and cover with the lid again, cook the remaining 30 minutes.

    Stir thoroughly to combine all ingredients. Serve fiesta chicken with baked Sonora Tortillas for tostadas or homemade chips.

  • Birria (Mexican Beef Stew)

    Birria (Mexican Beef Stew)

    Slow cooked Mexican beef stew with ancho and guajillo peppers, onion, tomatoes and jalapeño.
    https://gypsyplate.com/birria/#recipe-card

    Ingredients

    Birria Sauce



















    Beef Birria





    Toppings




    Directions

    Dry toast and rehydrate the chilis by cutting the stems off and make a slit along the side to open them, discard the seeds. Dry toast them in a hot pan for 1-2 minutes, be mindful not to burn them. Put them in a bowl, pour in a cup of hot water, and let it sit for 20 minutes.

    Heat oil and sauté onion, garlic and tomato together until softened. Transfer veggies to a blender.

    In the blender, combine veggie mixture with rehydrated chilis, spices, apple cider vinegar, ginger, tomato paste, and 1 cup of beef stock. Blend the mixture until completely smooth.

    Cut chuck roast into large chunks and generously season it with salt and pepper. Sear the meat before putting in the stew. Heat oil in the stew pot and brown meat on all sides.

    In a big stew pot, combine the meat with the Birria sauce. Add 4 cups of beef broth. Cover and cook over low heat on the stovetop for 4 to 6 hours, or until meat is completely tender. Stir every 20 minutes or so.

    Once ready, you can cut or shred the beef as desired. Taste and adjust the seasonings.

    Serve in bowls garnished with lots of toppings and a side of warm Sonora Tortillas.

  • Pozole Rojo

    Pozole Rojo

    Authentic Pozole Rojo is a traditional Mexican pozole with hominy and red chiles.

    Ingredients







    Garnishes







    Directions

    In a large pot bring 5 quarts water to boil.

    Destem chiles. In a pan, heat chiles on medium high heat for a few minutes, until they begin to soften. Be careful not to burn.

    While chiles heat, bring medium pot with 3 cups water to simmer. Once chiles are softened in the pan, add them to the pot of hot water and cover. Allow to soak in hot water for 15 to 20 minutes.

    Heat oil in a pan on medium high heat. Add pork to pan in batches, careful not to crowd the pan. Sprinkle with salt to taste. As meat browns, add chopped garlic and cook together until meat is cooked through.

    Once meat has browned, transfer it to a pot of boiling water. Scrape all bits from the pan into the water including garlic. Add rinsed hominy to pot along with bay leaves, cumin and oregano. Add a tbsp of salt and bring to a simmer, reduce heat and cook for 15 minutes.

    Prepare red sauce by pureeing chiles in a blender with 2 1/2 cups of their soaking water. Add salt and the 4 whole cloves of garlic. Once pureed, strain through into pot with meat and hominy. Return to a simmer, add salt, partially cover.

    Cook on low for 2 to 3 hours.

    Assemble garnishes in separate bowls. Serve stew hot and allow guests to choose their toppings. Serve with air fried Sonora Tortillas as tostada shells.