Sonora Tortillas

Category: Mains

Mains recipes with a twist of tortillas

  • Curry Masala Caulifower Tacos

    Curry Masala Caulifower Tacos

    A fantastic way to prepare a delicious vegan meal! Pair this tasty curry masala cauliflower filling with our vegan friendly Sonora Tortillas and you’ve got yourself a pretty darn delicious meal!
    https://www.chefdehome.com/recipes/554/curry-masala-cauliflower-tacos

    Ingredients













    For the tacos





    Directions

    Wash and dice cauliflower into small pieces. Also, grate onion and set aside. Puree tomato, ginger, and garlic and set aside.

    Make Curry Masala – Heat 1 tbsp oil in a pan, add cumin seeds, fry for 1 minute. Add grated onion and fry until they turn lite brown. Now, add pureed tomatoes, ginger and garlic mixture with 1/4 teaspoon salt and then fry till tomatoes are fully cooked and oil separates ( about 7-10 minutes). 4-5 minutes into cooking, add curry powder and red pepper and then continue frying.

    Add cauliflower, coat in masala with remaining 1 tbsp oil. Fry for 5 minutes on medium-high heat, then turn the gas stove to low and cook for 5-10 minutes or until cauliflower is cooked but not mushy. Additional Notes: add 1-2 tbsp water if masala sticks to bottom of the pan.

    Just before finishing cooking, add frozen peas and cook for another 1-2 minutes. Taste and adjust salt. Mix in fresh chopped cilantro and set aside.

    To Assemble Tacos: Warm tortillas shells in microwave or on gas flame until soft and ready to serve. On each taco add 2-3 tablespoon curry cauliflower, top with fresh chopped onion, cilantro, cheese, and good

  • 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.

  • Broccoli, Lemon and Cottage Cheese Quesadillas

    Broccoli, Lemon and Cottage Cheese Quesadillas

    Make Mexican night vegetarian with these delicious broccoli-lemon-cheese stuffed quesadillas. Super simple to prepare and a tasty end result. Use some Sonora Tortillas, dinner served!
    https://www.delicious.com.au/recipes/broccoli-lemon-cottage-cheese-quesadillas/IAGRXnP7?r=recipes/collections/ay9miu6g

    Ingredients










    Directions

    Preheat oven to 200°C.

    Cook broccoli in salted, boiling water for 5 minutes or until tender. Drain well and pat dry with paper towel. Roughly chop florets, discarding tough stalks.

    Place in a bowl with spring onion, cottage cheese, cheddar, lemon zest and egg. Season, and stir to combine.

    Lightly spray a non-stick ovenproof frypan with oil.

    Place one tortilla in pan, then spread with half the broccoli mixture and top with a second tortilla. Place over medium heat and cook for 4 minutes or until base is golden. Turn quesadilla and cook for a further 3 minutes or until golden.

    Transfer to oven and cook for 5 minutes or until cheese is melted. Remove from pan. Repeat with remaining tortillas and broccoli mixture.

    Cut into wedges and scatter with alfalfa and extra spring onion. Serve with lemon wedges.

  • Baja Fish Tacos

    Baja Fish Tacos

    It’s a no brainer as to why Baja Fish Tacos are so popular… And this recipe will deliver that answer! Warm up some Sonora Tortillas and fill em with some golden fried fish, some crisp pickled cabbage, and a delicious chipotle crema… Lunch, dinner – sorted.

    https://www.mexicanplease.com/baja-fish-tacos/

    Ingredients











    For the Chipotle Crema




    For the Curtido








    Directions

    If you’re making the Curtido, start by slicing up the cabbage (approx. 1/3 head), 1/4 onion, and 1/4 jalapeno. Add them to a mixing bowl along with the remaining ingredients: 1/2 cup vinegar, 3/4 cup water, 1/2 teaspoon Mexican oregano (optional), 1 teaspoon of salt, and some freshly cracked black pepper. Combine well and add everything to a Mason jar. Give it a shake and let it rest in the fridge until you need it.

    For the Chipotle Crema, add the following ingredients to a blender or food processor and combine well: 1 cup mayonnaise, 2 chipotles in adobo, 2 peeled garlic cloves, pinch of salt, and a squeeze of lime. You might need to add a splash of water to get it to combine. If you want more heat you can add more chipotles or some of the adobo sauce. You can substitute some of the mayonnaise for plain Greek yogurt.

    Pat dry and season the fish on both sides with salt. Cut into strips that are approximately 1″ x 3″.

    To make the beer batter, add the following ingredients to a mixing bowl: 1 cup flour, 1 teaspoon baking powder, 1 teaspoon salt, freshly cracked black pepper, and 1 teaspoon chile powder (optional). Combine well and then add 1 cup of beer. Whisk together until you have batter that is the consistency of thick paint, adding more beer if necessary.v

    Preheat 3-4 cups of oil in a saucepan until it reaches 350-360F (I used canola oil). One at a time, dip the fish sticks into the batter and drop them gently into the oil. Let them cook for 3-4 minutes or until the exterior is turning a darker brown. You can use a narrow pan and only cook 3-4 pieces at a time so that the oil temp remains as close to 360F as possible.

    Carefully remove the fish sticks from the oil and drain them in some paper towels, continuing until all the fish sticks are cooked. If making a big batch, place the fish sticks on a wire rack after draining , this will help prevent them from getting soggy. You can optionally keep them in a 250-300F oven until you need them.

    Warm up the tortillas. For smaller batches I prefer to slightly crisp up the tortillas in a dry skillet over medium heat. For larger batches you can warm them up in the oven for a few minutes (400F), or nuke them in the microwave for 60 seconds. Each tortilla gets fried fish, Chipotle Crema, pickled cabbage, and a final squeeze of lime. Enjoy!

  • The Ultimate Quesadilla

    The Ultimate Quesadilla

    Truly the ultimate quesadilla! Filled with mushrooms, olives, and more of your favourite toppings to make these the best quesadillas you’ve ever had! Use Sonora Tortillas for the best results.. Yum!
    https://www.simplyrecipes.com/recipes/quesadilla/

    Ingredients



    Optional









    Directions

    Heat the tortillas until air pockets form:

    Heat a large skillet (cast iron works great) on medium high heat. Add a small amount of oil (about 1/2 teaspoon) and spread it around the bottom of the pan with a spatula (you could use butter as well).
    Take one large flour tortilla and place it in the pan. Flip the tortilla over a few times, 10 seconds between flips. Air pockets should begin to form within the tortilla.

    Add the cheese and other ingredients:

    When pockets of air begin to form, take a handful of grated cheese, sprinkle over the top of the tortilla, making sure that the cheese does not land on the pan itself.

    Add whatever additional ingredients you choose – green onion, sliced mushrooms, olives, tomatoes, etc.

    Take care not to layer on the ingredients too thickly.

    Lower the heat and cover pan:

    Reduce the heat to low and cover the pan. The pan should be hot enough by now to have plenty of residual heat to melt the cheese and brown the tortilla. If the quesadilla begins to smoke too much, remove from the heat.

    After a minute, check to see if the cheese is melted. If not, return the cover and keep checking every minute until the cheese is melted.

    Fold the tortilla over:

    When the cheese is sufficiently melted, use a spatula to lift up one side of the quesadilla and flip over the other side, as if you were making an omelette.

    The tortilla should by now be browned slightly. If it is not browned, turn the heat up to high and flip the quesadilla over every 10 seconds or so until it gets browned.

    Remove quesadilla from pan and cut into wedges:

    To make the lettuce to accompany the quesadilla, thinly slice some iceberg lettuce. Sprinkle some cider vinegar on it and some salt.

    Serve with the lettuce, salsa, sour cream, and guacamole.

  • Restaurant Style Burritos

    Restaurant Style Burritos

    This is the burrito recipe that will make you reconsider your dinner plans… Your favourite meat filling and cheese, along with a delicious rice and pinto bean filling wrapped in a tasty Sonora Tortilla to fulfill those cravings.
    https://lydiasflexitariankitchen.com/restaurant-style-burritos/

    Ingredients

    For the Pinto and Rice Filling








    For the Burritos





    Directions

    Prepare the Rice and Pintos

    Cook the rice in the broth. Dump the cooked rice into a large mixing bowl and allow to cool somewhat.

    Add in the beans, pico de gallo, lime zest and juice and seasoning. Use your hands to gently combine.

    Taste and adjust the seasoning, then mix in the cilantro.

    Cook or warm the meat and other toppings, grate the cheese and set up your other fixings while the rice is cooking and cooling down.

    Assemble the Burritos

    Place about 1/2 cup of rice and pintos on a tortilla and arrange in a rectangle that fits comfortably inside the edges.

    Add meat, cheese, etc. as desired.

    Fold the bottom edge up over the filling, then fold in the two sides, like an envelope.

    Roll the filled portion of the burrito up and arrange with the seam side down.

    Warm using skillet, oven, or panini press