Sonora Tortillas

Category: Mains

Mains recipes with a twist of tortillas

  • Hatch Green Chile Ribs

    Hatch Green Chile Ribs

    These hatch green chili ribs are a game changer! Baby back ribs and this delicious homemade chili sauce.. Whip these up and it’s game on!
    https://whatsgabycooking.com/hatch-green-chili-ribs/#recipeJump

    Ingredients














    Directions

    Peel membrane from ribs and place on sheet pan or cutting board.

    Heat the oven to 350°F. Place ribs on a baking sheet and pat them dry. Liberally sprinkle with dry rub and work it into meat with your hand. Pour 1 cup of water into the baking sheet, and cover tightly with foil. Bake for 2 hours, until the meat nearly falls off the bone

    In saucepan over medium heat, add oil, onion, jalapeño, and garlic, and cook for 5 minutes. Add cumin and cook for an additional 5 minutes. Place all ingredients except for cilantro into a high-speed blender and purée until smooth. Refrigerate until cool.

    Once cooled, add cilantro and purée until well blended and bright green.

    Once the ribs have cooked for 2 hours, remove from the oven and fire up the grill. Liberally brush the ribs with bbq sauce. When the grill is hot, cook them for 7-8 minutes on each side so they get the nice charred flavor. Remove from the grill and add more sauce if desired.

  • 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.

  • Bacalao Navideño (Salted Cod)

    Bacalao Navideño (Salted Cod)

    It’s Christmas season! Enjoy holidays with a tasty meal better than a gift. Also known as Christmas salted cod, this festive dish combines delicious flavours together for a final product that will hit you right in the heart.
    https://inmamamaggieskitchen.com/bacalao-navideno/

    Ingredients















    Directions

    48 hours before, place the salted cod in a bowl.
    Cover with water and place in the fridge.

    The next day, drain and rinse the fish.
    Cover with water again.
    Place in the fridge overnight.

    Drain and rinse the fish.
    Make sure the fish water is not salty. If so, you might need to do one more overnight soak.
    Shred the fish.

    Keep in the fridge until ready to use.

    Heat olive oil in a large pot.
    Add the onion and cook for 1-2 minutes.

    Add the garlic. Cook for 1 minute.
    Add the tomatoes and roasted red bell peppers.
    Cover slightly, leaving a small opening.
    Cook for 10 minutes. Stirring occasionally. The mixture will have thickened, and the color will be dark.

    Meanwhile, boil the potatoes for about 10 minutes, or until fork tender.

    Drain the water and set aside until ready to use.
    Add the shredded cod into the pot with the tomato mixture.
    Add the vinegar, parsley, almonds, and olives.
    Stir to combine.

    Place the lid on the pot, partially covered, for 10 minutes.
    Stir occasionally. Be sure to gently scrape the bottom.
    The sauce will be thick, chunky, and delicious.

    Lower the heat and add the potatoes and chiles gueros.
    Cook for 5 more minutes.
    The sauce is not soupy. It should be thick. If it’s too soupy, cook it for another 5 minutes.

    Serve with more chile gueros (to decorate), toasted bread, and or rice.

  • Mexican Tortilla Pizza

    Mexican Tortilla Pizza

    What would you do with a bag of tortillas? Let’s get creative! Make it a pizza! Crispy tortilla, refried beans, Mexican cheese, topped with some sour cream and green onion. Give it a try! It’s super easy.
    https://www.weelicious.com/mexican-tortilla-pizza-recipe/

    Ingredients







    Directions

    Preheat oven to 400F.

    Place the tortillas on a baking sheet.

    Spread 1/4 of the refried beans across the surface of each tortilla, leaving a small border around the edge.

    Top with 1/4 of the salsa and cheese, and bake for 15 minutes, until the cheese is melted, and the tortillas are crisp.

    Top with sour cream and green onions.

  • Slow-Cooked Birria

    Slow-Cooked Birria

    Mmmm, the smell of beef, chiles, onions and garlic in the slow cooker… It gets even better when it comes out. You’ll be counting the minutes! Serve this beef with some Sonora Tortillas, make it a taco night!
    https://www.thespruceeats.com/authentic-mexican-beef-stew-2342653

    Ingredients












    Directions

    Prepare the red chiles by cutting the tops off and removing the stem. We like to use scissors because the dried chiles can be tough. Then, cut a slit down the side of the chile to split it open. The majority of the seeds will shake right out. Use your fingers or a spoon to scrape any additional seeds off and pull off any dried veins.

    Place the chilies in a bowl and cover it with hot water. They will need to soak 20 to 30 minutes depending on how thick they are. Use a spoon to occasionally push them under the water if they float too much. After you soak the chiles the water will be a brownish color like very diluted coffee. Depending on the chile, it may be bitter or it may have the flavor of the chiles in it, which may be similar in flavor to diluted coffee. If the water is bitter, discard it. If the water has a good flavor to it, you can use it in with the beef broth for extra flavor. Chop the chiles into fine bits. Use a food processor or blender if you want.

    Cut the beef into 1-inch chunks. We find this easier if the meat is partially frozen or you can have your butcher do it.

    Peel the onion and discard the papery outer skin. Chop or dice into fine 1/4 inch pieces or smaller.

    Peel the garlic and crush it or chop it finely.

    In a large pan, add the oil and begin to saute the onions for about a minute to soften them. Turn the heat to high and add the beef into the pot and turn the pieces often until all of the beef is browned and beginning to get a little crispy on the edges (it doesn’t matter if it is cooked all the way through.) Add in the garlic and continue to cook the mixture for another minute. Transfer the cooked beef mixture to your slow cooker and add the beef broth.

    Add the red chiles, bay leaves, thyme, cumin, and oregano. We start with 1/2 teaspoon of salt and add some later if needed. Turn the slow-cooker to low and let it cook for about 6 hours.

    Taste the stew and add more salt or seasonings as necessary. Remove the bay leaves and discard them.

    Serve the stew with fresh chopped onion, chopped fresh cilantro, and a stack of steaming hot tortillas. Serve each bowl with a lime wedge.

  • Mexican Quinoa Stew

    Mexican Quinoa Stew

    What’s a better dish for the cooling temperatures than a thick, flavourful, hot soup. Trust us, this recipe won’t let you down. It’s easy to make, vegetarian, healthy, and last but not least.. Sooo tasty!

    https://cookieandkate.com/mexican-quinoa-stew-recipe/#tasty-recipes-24232-jump-target

    Ingredients

















    Directions

    In a medium Dutch oven or soup pot, warm the oil over medium heat. Add the onion, celery, carrots, garlic, and jalapeños. Sauté until the vegetables are tender, about 8 minutes.

    Add the water, tomatoes, beans, cumin, salt, quinoa, cilantro and cayenne pepper (if using). Season with pepper and bring the soup to a boil.

    Once boiling, lower the heat, cover the pot, and let the soup simmer until the quinoa is tender, about 15 minutes. Once the quinoa is tender, add more salt and pepper to taste, if necessary. You can serve this soup right away or use an immersion blender to purée a couple cups of this soup—this helps to thicken the soup while still leaving some texture

    Divide into bowls and serve with any garnishes that you’d like. Store leftovers, covered, in the refrigerator for up to 4 days, or in the freezer for up to 3 months.