Sonora Tortillas

Category: Mains

Mains recipes with a twist of tortillas

  • Chicken Flautas

    Chicken Flautas

    Flautas are a mealtime win! Lunch, dinner, snack or appetizer – it’s just five easy steps to deliciously crispy flautas featuring tangy avocado salsa, crema and Cotija. And for your tasting pleasure – Sonora Tortillas take this dish from good to great!
    https://mexicanfoodjournal.com/chicken-taquitos-with-avocado-salsa/

    Ingredients

    Avocado Salsa







    Flautas






    Directions

    Preparing the Salsa

    Add all of the salsa ingredients to your blender and blend until smooth.

    If the salsa is too thick add water 1 tablespoon at a time until you get the consistency that you want.

    Add 1 teaspoon salt and adjust to taste.

    Cooking the Chicken

    Put your chicken breasts in a pan.

    Add just enough water to cover the chicken.

    Add a teaspoon of salt to the water.

    Turn the heat to high and bring the water to a boil.

    As soon as the water boils, reduce the heat to a simmer and cook until the chicken is just cooked through. About 15 minutes.

    Allow the chicken to cool to the touch.

    Cut the chicken into 1″ pieces and then shred with your fingers.

    Rolling the Flautas

    Spoon 1 tablespoon of shredded chicken onto a tortilla.

    Roll the tortilla tightly.

    Use a toothpick to keep the tortilla from unrolling.

    Frying the Flautas

    Add the 2 cups of cooking oil to a large frying pan.

    Preheat the oil to hot.

    When the oil is hot add 4 to 6 flautas to the pan. Do not crowd them.

    Turn once during cooking.

    Cook the flautas until they are crispy and golden.

    Remove the flautas and place them on a plate covered with paper to drain the grease.

    Repeat until all of the flautas cooked.

    Assembling the Flautas

    Place four cooked flautas on a plate.

    Spread a teaspoon of cream on each one.

    Spread a tablespoon of avocado salsa on each one.

    Sprinkle with shredded queso fresco and serve.

  • Air Fryer Chicken Tacos

    Air Fryer Chicken Tacos

    Is it Tuesday, yet? Taco Tuesday can’t come fast enough with these ultra-easy air-fryer chicken tacos! Hot and crispy Sonora Tortillas pair beautifully with melted cheese, juicy chicken and your favourite toppings. Is Taco Monday a thing? Let’s make it a thing…
    https://iamafoodblog.com/air-fryer-chicken-tacos/

    Ingredients

    Chicken












    Tacos









    Directions

    In a large dish, bowl, or a ziplock bag, whisk together the orange juice, garlic, oil, vinegar, chile powder, coriander, paprika, oregano, cumin, pepper, and salt. Add the chicken thighs and marinate covered in the fridge for 2 hours. Do not marinate for more than 4 hours otherwise the chicken will start to break down.

    Remove the chicken from the marinade, lightly brush the basket with oil, and place the chicken in a single layer in the air fryer basket and cook at 360°F for 12 minutes, flipping halfway through.

    Remove the chicken thighs from the air fryer and chop or shred. If the chicken is slightly underdone, don’t worry, it’s getting cooked again (see notes).

    If needed, warm your tortilla shells in the microwave to make them pliable. Rub both sides with oil (or spray with cooking spray), lay flat and top half of the tortilla evenly with chicken and a layer of cheese (if desired). Gently fold the tortilla in half, and place in the air fryer basket, flat.

    Air fry on 400°F for 6-7 minutes, flipping once, or until the tortilla is crispy and the cheese is melted. Repeat as needed. The tortillas will continue to crisp up as they cool. Let rest on a rack while you are prepping your remaining tacos.

  • Sopa de Fideo

    Sopa de Fideo

    Soup’s on! Sopa de Fideo is THE dish for the cold evenings ahead. Golden brown fideo noodles mingle with hot and tasty tomato chicken broth. Add baked Sonora Tortilla strips or matchsticks for the perfectly crispy garnish!

    Traditional Sopa de Fideo

    Ingredients

    Broth











    Directions

    Cut the tomatoes in half and remove the seeds. Puree the tomatoes, onion, and garlic and set aside.

    Preheat 3 tbsp. of vegetable oil to medium-hot. Add the noodles and stir to coat with oil. Continue stirring until the noodles have started to brown.

    Strain the pureed tomatoes, onion, and garlic into the noodles. Notice the color of the noodles. Some of them should be very brown. The browned noodles add depth of flavor to the soup.

    Add the chicken broth and stir.

    Bring the soup to a boil. Cover and reduce to low heat. Cook for 10 minutes.

    Check the salt and adjust to taste before serving.

    Serving

    Serve your soup with a couple of lime halves. A squirt of lime brings the flavors together. A little chopped avocado is a nice touch.

  • 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.

  • Chile Relleno Tacos

    Chile Relleno Tacos

    Chile Relleno Tacos

    Ingredients













    Directions

    Prep the toppings: peel and cut one carrot into matchstick size. Thinly slice 1/2 cup of red cabbage. Tear off 10 – 15 washed cilantro leaves. Shred 1.5 cups of monterey jack cheese.

    Combine sour cream with a squeeze of lime juice. Season with a pinch of salt and pepper and stir well. Set aside.

    Remove the stem and seeds from 6 whole green chiles. Cut the chile in half, and lay the chile down flat. Place cheese in the middle of the pepper and roll green chile around the cheese into a burrito.

    Crack eggs and separate yolks from egg whites. In a medium bowl, use an electric mixer to beat egg whites until soft peaks appear. Add in egg yolks, 1/4 cup flour, and 1/2 tsp salt. Continue beating until well mixed.
    In a small bowl, combine remaining 1/2 cup of flour with 1/4 tsp salt.

    Heat 4″ of vegetable oil in a small pot at 350 degrees.

    Coat the rolled green chile with flour. Dip the floured rolled chiles in the egg batter until completely covered. Transfer to hot oil and fry until golden brown and crisp, turning occasionally. Place on plate lined with paper towel and cover with foil until read to plate.

  • Huevos Ahogados

    Huevos Ahogados

    Time for something different? Huevos Ahogados are an absolute must try! Translated to English, you get ‘drowned eggs.’ This recipe drowns poached eggs into a tasty tomato-jalapeno salsa, and oh wow is it incredible. Makes a great breakfast, brunch, and oh yeah, also an awesome lunch and dinner dish too!
    Time for something different? Huevos Ahogados are a must try! Translated, you get ‘drowned eggs.’ Poached eggs drowned in a tasty tomato-jalapeno salsa. Incredible! Breakfast, brunch, lunch, dinner… Serve with some crispy-baked Sonora Tortillas. Perfection!

    https://www.mexicanplease.com/huevos-ahogados-eggs-drowned-in-salsa/

    Ingredients











    Directions

    Roast the tomatoes and jalapenos in the oven at 400F for 15-20 minutes.

    Add a dollop of oil (or lard) to a high-rimmed saucepan. Saute the salsa mixture from the blender until slightly thickened, 4-6 minutes.

    vAdd 2-3 cups of stock and 1/2 teaspoon salt. Stir well and bring to a boil. Reduce heat to maintain a steady simmer. Salt to taste.

    Cracking the eggs in individual bowls makes it easier to slide them into the broth. Add the eggs to salsa mixture.

    Cook the eggs 4-6 minutes for runny yolks, or a couple minutes longer for firm yolks.

    Serve the eggs in bowls along with plenty of the salsa broth. Taste for seasoning and garnish with fresh cilantro (optional).

    Serve the eggs in bowls along with plenty of the salsa broth. Taste for seasoning and garnish with fresh cilantro (optional).