Sonora Tortillas

Category: Dips

  • Southwest Black Bean Dip

    Southwest Black Bean Dip

    This black bean dip is full of authentic zesty flavours and a southwest kick – our Sonora Tortillas make the perfect homemade tortilla chips to scoop up every last bite!
    https://www.thegraciouspantry.com/clean-eating-southwest-black-bean-dip/

    Ingredients









    Directions

    Combine cooked beans and all other ingredients into a slow cooker.

    Cook on high for around 2 hours until fragrant.

    Blend with an immersion blender to the consistency of choice.

    Heat oven to 350 degrees F. Meanwhile, cut Sonora Fajita Tortillas into chip-like shapes. Bake until golden brown.

    Serve hot with homemade tortilla chips.

  • Potato, Poblano and Chard Enchiladas with Roasted and Raw Salsa Verde

    Potato, Poblano and Chard Enchiladas with Roasted and Raw Salsa Verde

    A deliciously healthy meal featuring potato, poblano peppers and chard stuffed enchiladas with roasted or raw salsa verde.
    http://katieatthekitchendoor.com/2014/09/14/monthly-fitness-goals-september-potato-poblano-and-chard-enchiladas-with-raw-and-roasted-salsa-verde/

    Ingredients

    For the enchiladas










    For the raw and roasted salsa verde








    Directions

    For the enchiladas

    Preheat broiler and line a baking sheet with foil. Place poblano peppers on a baking sheet and broil for 10-15 minutes, turning every 5 minutes, until they become blistered and blackened all over. Once finished, remove from the oven and place in a bowl, cover with plastic wrap and let steam for 20 minutes. Peel and discard pepper skins, cut into slices, discarding the stem and seeds. Chop roughly and taste for heat.

    Add diced potatoes to a large pot and fill with cold water. Add salt and bring to a boil. Boil the potatoes until just tender when poked with a fork, about 5 minutes once the water has reached a boil. Drain and set aside.

    Heat the olive oil in a large skillet over medium heat. Add onion, sliced garlic and smoked paprika and saute, stirring frequently, for 5 minutes. Add roughly chopped Swiss chard stems and leaves. Saute about 3 minutes then add potatoes and chopped poblanos (start with one, add the second after tasting the mixture for heat). Saute for 2-3 minutes, remove from the heat.

    Preheat oven to 375°F. Spread half a cup of salsa verde on the bottom of an 11×13 inch roasting pan. Mix the two cheeses together in a bowl. Fill each of the tortillas with a few spoonfuls of the potato filling, and 2-3 TBS of cheese, then roll up and place seam-side down in the pan. Repeat with all tortillas until pan is full, then spoon another half cup of salsa verde over the top of the enchiladas. Sprinkle the remaining cheese over the top, then bake until cheese is bubbly and golden and edges of tortillas are crispy (about 25-30 minutes). Remove from oven and serve with leftover salsa verde.

    For the salsa verde

    Preheat the broiler and line a baking sheet with foil. Remove the husks and stem from the tomatillos and wash. Cut tomatillos in half. Place one half cut side down on the baking sheet. Set the other half aside. If using two chiles, place one of the serranos on the baking sheet as well. Broil the tomatillos and chile for 8-10 minutes, flipping over with tongs once about halfway through. Remove from the oven.

    Add the roasted tomatillos and their juices to a blender, then add the raw tomatillos, onion, garlic, cilantro, water, lime juice, and salt. For a spicier blend, add do not seed Serrano peppers before adding. After blending, taste and decide whether to add the roasted serrano. Blend the tomatillos on high until a smooth puree forms. Taste, and adjust flavour with more ingredients if needed. Set aside.

  • Strawberry Goat Cheese Guacamole

    Strawberry Goat Cheese Guacamole

    A rich and creamy guacamole featuring fresh strawberries and spicy jalapeño for a flavourful blend of sweet and spicy.
    https://www.twopeasandtheirpod.com/strawberry-goat-cheese-guacamole/

    Ingredients










    Directions

    For Guacamole

    Cut avocados and discard pits. empty flesh into mixing bowl. Smash avocado with a fork until desired consistency. Crumble in the goat cheese and stir until combined.

    Add the strawberries, cilantro, red onion, jalapeño, lime juice, salt, and pepper to the bowl. Serve immediately with tortilla chips.

    For Homemade Sonora Tortilla Chips

    Heat oven to 375 degrees F.

    Cut Sonora Fajita Tortillas into triangles, strips or any desired shape.

    Line cut tortillas in a single layer on a baking sheet.

    Bake for approximately 10 minutes or until golden and crispy. Remove from oven and serve.

  • Charred Mexican Beef Salad

    Charred Mexican Beef Salad

    Enjoy this charred Mexican beef salad in a wrap, sprinkled with baked tortilla matchsticks or atop a crispy tostada. The chipotle seasoned beef and tomato lime salsa come together for a smoky and fresh flavor.
    https://www.taste.com.au/recipes/charred-mexican-beef-salad-fresh-tomato-lime-salsa-recipe/u7a5fawc

    Ingredients









    Fresh Tomato and Lime Salsa






    Directions

    Peel corn husks. Remove silk and discard. Roll husks back again over cobs. Place on microwave-safe plate. Microwave corn on high for 3 minutes. Let cool. Remove and discard husks. Brush corn with oil.

    Combine spice mix and remaining oil in glass or ceramic dish. add beef. Rub to coat. Preheat a BBQ grill or hotplate on high. Cook beef for 3 minutes each side until cooked to your liking. Transfer to large plate and cover loosely with foil. Set aside for 5 minutes to allow to rest.

    Cook corn and capsicum on grill, turning for 6 to 8 minutes until tender and lightly charred. Transfer corn to chopping board and carefully cut kernes from cobs in large chunks. Set aside to cool.

    Grill tortillas on barbecue for 1 minute each side or until lightly charred.

    Make fresh tomato and lime salsa by combining all ingredients, seasoning with salt and pepper to taste.

    Slice beef. Combine with corn, capsicum and mixed salad leaves in a bowl. Arrange salad on a large platter. Top with beef and spoon salsa over salad. Serve with tortillas and sour cream.

  • 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.

  • Simple Tostadas

    Simple Tostadas

    Classic, versatile and customisable tostadas featuring refried beans, shredded chicken, cheese, guacamole and any of your other favourite toppings!
    https://www.twopeasandtheirpod.com/easy-tostadas/

    Ingredients

    For the tostadas







    Optional toppings








    Directions

    Preheat oven to 425 degrees F. Brush or spray each side of tortilla with oil, sprinkle with salt and arrange a single layer on a large baking sheet. Bake for 4 minutes, flip and bake for 4 more minutes, or until crispy and golden – be careful not to burn!

    Heat refried beans in a saucepan. Spread a large spoonful on finished tostada shell. Spread a layer of guacamole and sprinkle with cheese. Add shredded chicken on top.

    Top with desired toppings but be mindful not to load the tostadas too high or they will be tricky to eat. Eat with your hands and enjoy!