Sonora Tortillas

Category: Fajitas

Fajitas recipes

  • 20-Minute Mole Sauce

    20-Minute Mole Sauce

    This delicious recipe for Mexican mole sauce is a celebration in the sauce’s authentic and traditional flavors but without the fuss; delectable and simple, it’s ready in just twenty minutes.
    https://www.gimmesomeoven.com/holy-mole-sauce/#tasty-recipes-60105

    Ingredients













    Directions

    Heat oil in a medium saucepan over medium-high heat.

    Add onion and saute for 5 minutes, stirring occasionally, until soft and translucent.

    Add garlic and jalapeño, saute for 1-2 minutes, stirring occasionally, until fragrant.

    Add chili powder, flour, cinnamon, cumin and oregano. Stir until evenly mixed. Continue to saute for 1 minute, stirring occasionally.

    Remove from heat. Add vegetable stock, stir until combined.

    Using an immersion blender and puree the mixture until smooth.

    Return the saucepan to medium-high heat. Add almond butter, tomato paste, cocoa powder and sea salt and whisk until combined. Continue cooking until mixture simmers and sauce thickens.

    Reduce heat to medium-low. Season to taste.

    Serve warm. Refrigerate in a sealed container for up to 3 days or freeze up to 3 months.

  • Tex-Mex Tortilla Rollups

    Tex-Mex Tortilla Rollups

    What would you do with a bag of Sonora Tortillas.. How about this! Wrap up your taste buds in a Tex-Mex fiesta with these delicious tortilla rollups!
    https://www.easycheesyvegetarian.com/cheesy-tex-mex-tortilla-roll-ups/

    Ingredients







    Directions

    Spread the flour tortillas with guacamole, making sure you reach the edges. Add the remaining ingredients, ensuring they reach across the full width of each tortilla (It’s easiest to put each ingredient in a strip across the centre of each tortilla). Roll the tortillas up tightly, rolling across the strip of ingredients (as opposed to along it).

    Cut each tortilla into slices a couple of inches thick, using a very sharp knife to avoid squashing the roll. Serve chilled.

  • Shrimp Fajitas

    Shrimp Fajitas

    Sizzle up some flavour with these sizzling shrimp fajitas – the perfect dish to spice up your weeknight dinner routine! A perfect pairing with some Sonora Tortillas!
    https://www.dinneratthezoo.com/shrimp-fajitas/#recipe

    Ingredients














    Directions

    Heat the oil in a large pan over high heat. Add the peppers and onion to the pan and cook, stirring occasionally, until vegetables are tender and charred on the edges. Season the vegetables with salt and pepper.

    In a small bowl, mix together the chili powder, cumin, garlic powder, onion powder, smoked paprika, and salt and pepper to taste.

    Add the shrimp to the pan and sprinkle the seasoning blend over the shrimp and vegetables. Stir to combine.

    Cook for 4-5 minutes or until shrimp are pink and opaque.

    Sprinkle the cilantro over the top and serve. Garnish with lime wedges if desired. Serve the flour tortillas and toppings on the side and have everyone assemble their own fajitas.

  • Jerk Chicken Fajitas

    Jerk Chicken Fajitas

    A Jamaican-Mexican fusion that you’re sure to love! Spicy and savoury jerk chicken paired with some tasty Sonora Tortillas, and your favourite toppings. Oh boy!
    https://myeagereats.com/recipes/jerk-chicken-fajitas/

    Ingredients






















    Directions

    Firstly, wash chicken in vinegar & lemon water then rinse and pat dry.
    Next, Add the seasonings to the chicken Let this marinate for a minimum of 20 minutes.

    Secondly, after chicken has marinated, combine with the sliced vegetables and mix well. Heat your saucepan on a medium high adding 1- 2 Tbsp. Separate your chicken pieces from the vegetables and place them in the hot pan.

    Thirdly, cook the chicken until golden brown on both sides then remove from the pan. Put the vegetables in the pan, cover and allow to steam for 5 minutes or until the vegetables are slightly tender. Pour tomato paste and a splash of water and return the chicken back to the pan.

    Finally, continue to cook on low for 5 -7 minutes until done.
    This recipe serves 4 to 6. You can serve with tortillas or over rice or pasta.

  • Chicken Flautas Mexicanas

    Chicken Flautas Mexicanas

    Chicken Flautas Mexicanas

    Ingredients





    Garnishes






    Directions

    Warm tortillas. Heat a comal or dry skillet over medium heat. Warm the tortillas until flexible but not toasted, about 30 seconds per side. Keep warm in a tortilla warmer or clean kitchen towel.

    Fill. Place about 1/4 cup of the chicken in the bottom third of each tortilla. Roll the tortilla to close.

    Secure. Place two or three flautas together (depending on how long your toothpicks are) and press two toothpicks through the flautas to hold them closed.

    Heat oil. Pour oil in a large frying pan so it reaches about an inch up the inside of the pan (It will take about 1-2 cup depending on how large your pan is). Heat oil over medium-high heat until shimmering.

    Test oil temperature. Test to see if the oil is hot enough by dipping the edge of a tortilla in the oil. If it is immediatley covered with bubbles, it is ready. If it is not, give the oil another minute or two to heat.

    Fry. Add the 2-4 flautas at a time to the hot oil, depending on how large the pan is—don’t crowd. Fry until golden and crisp on one side, about 2 minutes. Flip and repeat on the other side. Lower the temperature if they are frying too quickly.

    Drain. Transfer to a paper towel lined baking sheet to drain.

    Serve. Serve hot on top of a bed of shredded lettuce topped with desired garnishes.

  • Carne Asada

    Carne Asada

    Steak. Tacos. Steak tacos. Carne asada tacos! The meat will come off the grill or skillet, juicy and tender thanks to a tangy and savoury marinade. Cook to your liking and pair it with tasty Sonora Tortillas. Mmm…How about some Carne asada tacos tonight!!

    https://www.oliviascuisine.com/carne-asada-recipe/

    Ingredients

















    Directions

    Preheat the broiler.

    Line a small baking sheet with foil. Place the tomato and jalapeños open side down, skin side up onto the baking sheet.

    Place the baking sheet in the oven, about 4 inches from the broiler. Roast for 3 to 5 minutes or until the peppers and tomato are charred and the skin is blistered. Remove from the oven and let them cool slightly.

    Transfer the tomato and jalapeños to a blender or food processor. Add the remaining marinade ingredients and blend until smooth. Reserve 1 cup of the marinade in a sealed container and refrigerate.

    Transfer the rest of the marinade to a gallon-sized ziplock bag. Add the steak and massage so it’s throughly coated in the marinade. Squeeze all air out of the bag and seal. (Alternatively, you can marinate the steak in a large baking dish and cover with plastic before refrigerating.) Refrigerate for at least 3 hours and up to overnight (8 hours).

    When ready to cook, remove the steak from the marinade and wipe off the excess. Let it stay at room temperature for 15 minutes before cooking.

    To cook on the grill, prepare your grill for direct grilling over hot coals. If using gas, preheat at the highest setting for 10 minutes. Clean and lightly oil the grates of the grill. Place the steak on the hottest side of the grill and cook – turning occasionally – until well charred and a thermometer inserted in the center reads 115-120º F, about 3-4 minutes per side.

    To cook in a cast iron skillet, preheat the skillet over medium-high heat for 5 minutes. When hot, add the steak and cook – turning occasionally – until charred on both sides and a thermometer inserted in the center reads 115-120º F, about 3-4 minutes per side.

    Remove the steak to a cutting board and allow to rest for 5 to 10 minutes.

    Slice thinly against the grain and serve immediately, with the reserved marinade as a side sauce.