Sonora Tortillas

Category: Mains

Mains recipes with a twist of tortillas

  • Mexican Stuffed Sweet Potatoes

    Mexican Stuffed Sweet Potatoes

    Looking for a healthy and filling meal? These Mexican stuffed sweet potatoes are sure to hit the spot!
    https://lemonsandzest.com/mexican-stuffed-sweet-potatoes/#recipe

    Ingredients













    Directions

    Preheat oven to 400°F.

    Poke sweet potatoes with a a fork several times.

    Bake sweet potatoes for about 45-55 minutes or until soft.

    About 15 minutes before sweet potatoes are done, heat a skillet to medium heat.Heat a teaspoon of olive oil. Sauté spinach until wilted. Add the tomatoes, chiles and corn and heat for about 2-3 minutes.

    Add black beans, lime juice and spices and lower to low heat.

    Stir and allow to simmer for about 10 minutes.

    When sweet potatoes are out of the oven,cut sweet potatoes in half and mash the inside. (You can remove all of the flesh and mash together but that seems like more work than necessary to me!)

    Place the open sweet potatoes on a baking sheet and evenly distribute the bean mixture over the potatoes.

    Broil for about 6-8 minutes or until edges of the potatoes are crisp. Remove from the oven and garnish to your liking.

  • Korean Bulgogi BBQ Beef Tacos

    Korean Bulgogi BBQ Beef Tacos

    Bringing a taste of Seoul to the taco game! Try this bulgogi beef in some fresh Sonora Tortillas, and you’ve got a killer meal! 
    https://cafedelites.com/korean-bulgogi-bbq-beef-tacos/

    Ingredients

    For the Beef









    Kale Slaw








    Pico De Gallo







    To serve:


    Directions

    For the beef

    Combine the soy, mirin, brown sugar, sesame oil, garlic, ginger and coriander in a bowl. Add the steak; cover and refrigerate to marinade for 3 hours (or over night).

    Once marinaded, remove the steaks from the marinade and reserve the liquid. Fry the steaks on both sides over medium-high heat in a good quality skillet/non stick pan until cooked to your liking. Remove them from pan and allow to rest.

    Pour the reserved liquid into a smaller saucepan; bring to the boil; reduce heat and allow to simmer until the marinade has thickened and cooked through (for at least 5 minutes).

    Cut the beef into strips and coat them in the reserved marinade sauce.

    For the Kale Slaw

    Whisk the soy sauce, lime juice, mirin and sesame oil together in a bowl. Add the shredded and grated veggies and coat well.

    For the Pico De Gallo:

    Combine the tomatoes, cilantro, onions and finely diced jalapeño together in your serving dish. Drizzle with the lime juice and olive oil. Salt to taste.

    For the Tacos:

    Build your tacos with the greek yogurt or sour cream; Beef; Slaw and Pico De Gallo.

  • Barbacoa Short Rib Tacos

    Barbacoa Short Rib Tacos

    Savour the flavour in every bite with these short rib barbacoa tacos! For best results, lightly toast some Sonora Tortilla tacos and stuff them with all your favourite toppings!
    https://cafedelites.com/slow-cooker-barbacoa-short-rib-tacos/#recipe

    Ingredients














    Optional Fillings




    Directions

    Heat the oil in a large skillet over medium-high heat. Trim as much visible fat as possible from each rib (optional but helps lessen the fat content). Brown the ribs in batches until browned on both sides (about 3-4 minutes each side, per batch). Transfer the browned ribs to a 6 litre slow cooker.

    In a large jug, combine the chipotles, chipotle sauce, onion, garlic, barbecue sauce, lime juice, vinegar, bay leaves, cumin, salt, and broth together. Whisk well and pour over the ribs. Cover and cook for 6 hours on high or 10-12 hours on low, until the meat is falling off the bone. Allow the ribs to cool slightly in the sauce.

    Remove the ribs from the sauce. Remove any excess fat from the ribs; discard the bones and shred the meat. Using a metal spoon, skim the fat from the surface of the sauce in the slow cooker and discard. Mix the sauce into the meat and season with salt and pepper, to taste. Spoon the meat and sauce into warm tortillas and serve with chopped fresh cilantro or parsley, the avocado slices and sour cream (or Crema).

  • Cheeseburger Quesadillas

    Cheeseburger Quesadillas

    A fusion recipe guilty pleasures are made of! All the flavours of a fast-food cheeseburger packed into a delectably easy quesadilla! Our Sonora Tortillas are the perfect touch to make this one a family favourite!
    https://www.culinaryhill.com/cheeseburger-quesadillas/

    Ingredients











    Directions

    To make the special sauce, in a small bowl, combine mayonnaise, ketchup, pickle juice, mustard, Worcestershire sauce, and salt and pepper to taste (I like ½ teaspoon salt and ¼ teaspoon pepper). Set aside.

    To make the quesadillas, in a large skillet over medium-high heat, cook beef until browned and cooked through, about 6 to 8 minutes. Drain well.

    Wipe out skillet, coat with nonstick spray, and heat over medium heat. Working with 1 tortilla at a time, add to skillet. Top half the quesadilla with ½ cup cheese, ¼ of the cooked beef. Top with pickle slices, and dill pickle chips if using.

    Sprinkle top half with ½ cup cheese. Fold in half and cook until cheese is melted and the tortilla is golden brown on one side, about 2 minutes.

  • Pollo Asado

    Pollo Asado

    A tasty way to prepare your grilled chicken! Marinaded in orange juice, lime juice, achiote paste and spices, and grilled to perfection. Delicious on it’s own, also makes for some incredible tacos or fajitas paired with our fresh Sonora Tortillas!
    https://www.slenderkitchen.com/recipe/pollo-asado-mexican-grilled-chicken

    Ingredients













    Directions

    In a large ziploc bag or non-reactive bowl, combine the orange juice, lime juice, olive oil, garlic, achiote paste, cumin, oregano, coriander kosher salt, paprika, and black pepper.

    Add the chicken to the marinade and marinate for about one hour. Don’t marinate longer than 4 hours or the chicken will begin to break down from the citrus juice.

    When ready to grill, remove the chicken from the bag letting excess marinade drip off. Grill for about 5 minutes per side or until chicken is cooked through. Serve with fresh limes.

  • Baked Huevos Rancheros

    Baked Huevos Rancheros

    If you’ve never had Huevos Rancheros before, you might want to give it a try.. This recipe uses all the traditional ingredients that makes this dish so good and mixes them in a baked tortilla bowl.. Made even better with our Sonora Tortillas!

    https://www.delicious.com.au/recipes/baked-huevos-rancheros/41b2e780-a2de-48a9-adec-e92cb7ce11c7?current_section=recipes

    Ingredients











    Directions

    Preheat oven to 200°C. Grease 4 x 250ml ramekins and carefully line with tortillas.

    Heat oil in a frypan over medium heat. Add the onion and cook for 2-3 minutes until softened. Add chorizo and cook for 2-3 minutes until starting to crisp. Add the beans, chilli and capsicum, season and cook for 2 minutes. Add the tomatoes and cook for 3-4 minutes until mixture is slightly reduced. Divide mixture among tortilla cups, making small wells in the centre of each.

    Break eggs into wells, then bake for 20 minutes or until eggs are just set. Serve with extra chilli and sour cream on the side.