Sonora Tortillas

Category: Mains

Mains recipes with a twist of tortillas

  • Halibut Veracruz

    Halibut Veracruz

    Ever had Veracruz style fish? If you know, you know. If not, give it a try. This will become your go-to recipe. Halibut Veracruzana is sooo tasty. Pairs well with a glass of chardonnay, making this dish even better.
    https://www.myrecipes.com/recipe/halibut-veracruz

    Ingredients














    Directions

    Preheat oven to 350°. Place vegetable oil in skillet over medium-low heat. Add onion and garlic; cook 3 minutes. Add tomatoes, jalapeño, and wine. Reduce sauce to 1/3 cup (12–15 minutes). Meanwhile, heat olive oil in an ovenproof skillet over medium-high heat. Season halibut fillets with salt. Add fish to hot skillet. Cook until undersides brown (2–3 minutes). Flip fish. Bake 10 minutes. Remove sauce from heat; mix in olives. Divide sauce among 4 plates; top with fillets and avocado slices, juice from 1 lime, and chopped parsley or cilantro.

  • Mexican Shrimp Pasta

    Mexican Shrimp Pasta

    Here’s a quick, simple, and delicious meal. Fresh pasta, shrimp, pico de gallo, lime, cilantro, and some pepper flakes… Give this one a try! For the wine drinkers, a Pinot Grigio makes a perfect pairing.
    https://whatsgabycooking.com/mexican-shrimp-pasta/

    Ingredients








    Directions

    In a large skillet saute the shrimp with red pepper flakes, olive oil and salt and pepper until the shrimp are pink and perfect. Add the lime juice and set aside.

    Bring a large pot of water to a boil. Cook the pasta until al dente, drain and add to the skillet with the shrimp. Add the pico de gallo, cilantro, salt, pepper and extra lime juice if desired.

  • Smoked Brisket Tortas

    Smoked Brisket Tortas

    Make lunch a whole lot better with a smoked brisket torta… Heated ciabatta roll, melted provolone, crispy brisket beef, slaw, refried beans, and a drizzle of hot sauce. What a sandwich! Serve with a cold glass of brown ale, it’s a perfect pairing.
    https://www.bonappetit.com/recipe/smoked-brisket-tortas

    Ingredients

    Refried beans





    Iceberg slaw







    Brisket and assembly







    Directions

    Refried beans

    Heat oil in a small saucepan over medium heat. Add onion and jalapeño and cook, stirring often, until onion is soft, about 5 minutes. Add beans and 1/2 cup water; coarsely mash with a spoon or a potato masher. Bring to a boil, reduce heat, and simmer, stirring occasionally, until thickened, 5-8 minutes. Season with salt and pepper.

    Iceberg slaw

    Whisk lime juice and sour cream in a medium bowl to blend. Add lettuce, onion, jalapeño, and cilantro; season with salt and pepper and toss to combine.

    Brisket and assembly

    Preheat oven to 350°. Place rolls cut side up on a rimmed baking sheet; top bottom halves with cheese. Toast until cheese melts, about 5 minutes.

    Meanwhile, heat oil in a large skillet over medium-high heat. Working in batches, cook brisket until crisp, about 1 minute per side.

    Spread top half of each roll with some mayonnaise, then avocado. Spoon refried beans over melted cheese; top with brisket, iceberg slaw, hot pepper sauce, and top half of bun.

    DO AHEAD: Refried beans can be made 3 days ahead. Cover and chill. Reheat before using.

  • Mexican-style Smoked Brisket

    Mexican-style Smoked Brisket

    Have the time to make THAT meal? Give this slow cooked Mexican style beef brisket a try. The meat will fall right apart on your plate. A delicious pairing with a warm Sonora Tortilla!
    https://www.deliciousmagazine.co.uk/recipes/mexican-style-barbecued-beef-brisket-with-quick-pickled-onions/

    Ingredients















    Quick pickled onions



    To serve





    Directions

    Heat the oil in a large, deep frying pan. Add the chopped onion and fry for 5 minutes or until beginning to colour. Stir in the garlic, cumin, coriander, jalapeños, chipotle paste and sugar, season generously with salt and pepper, then cook for 1 minute more. Remove from the heat and allow to cool. If you like a smooth consistency, whizz in a mini food processor or pound in a pestle and mortar (optional).

    Rub the cooled onion and spice marinade all over the brisket, then transfer to a large food bag with any leftover marinade. Marinate for at least 2 hours or ideally overnight in the fridge (see Make Ahead).

    Meanwhile, for the pickled onions, toss the sliced onions with the lime juice and salt in a glass bowl, then leave for at least 2 hours until they’ve turned pink.

    Put the dried chillies, stock, wine, orange juice and passata in a large jug and stir until well combined.

    Once ready to slow-cook, heat the oven to 140°C/120°C fan/gas 1. Put the brisket and any marinade from the bag in a large, deep roasting tin and pour over the stock mixture (including the chillies). Cover the meat with a layer of baking paper, then tightly cover the tin with 2 layers of foil, scrunching the edges to form a tight seal. Slow cook for 5-5½ hours, turning the meat over in the roasting tin halfway through the cooking time.

    Once the brisket is fully tender (see tips) remove from the oven and set aside on a chopping board, loosely covered, to rest. Carefully pour the cooking liquid from the roasting tin into a saucepan and bubble over a high heat for 25-30 minutes to reduce to a sauce consistency. Taste and adjust the seasoning (see Make Ahead).

    Heat the grill to medium-high and cook for 5 minutes on each side, basting every 2 minutes with more sauce to give a charred sticky crust.

    To serve, mix the coriander, jalapeños, avocados and lime juice in a bowl and serve alongside the brisket with the quick-pickled onions and steamed rice or warm tortillas.

  • Tequila Shrimp

    Tequila Shrimp

    Tequila shrimp is a must try. They’re super quick and easy to prepare and cook, and come out jam packed with flavour. It’s delicious on its own, and makes for a perfect topping on shrimp and pasta. Yum!

    https://www.mexicoinmykitchen.com/tequila-shrimp-recipe/

    Ingredients










    Directions

    Since the procedure to make this recipe takes very little time, make sure that you have all your ingredients prepared and ready before you start cooking.

    Start by heating the butter in a large skillet over medium-high heat, until it melts.

    Stir in the chopped garlic and cook until it starts releasing its nice aroma (about 30 seconds). Keep an eye on the temperature to avoid burning the butter.

    Add the shrimp and cook for 5 minutes, stirring from time to time, until they change to a nice pink color. Do not overcook them, because we still need to add the rest of the ingredients. The cooking time will also depend on the size of the shrimp. If you use smaller shrimp, they will take less time.

    Pour in the Tequila and the lime juice, and let the alcohol evaporate for about 1 to 2 minutes. (If you want, use a lighter or a match to ignite the tequila; this will result in a small flame for a couple of seconds.)

    Season with salt and pepper. Stir in the crushed pepper and the chopped cilantro, and remove from heat. You can also add the cilantro during the serving time as a garnish.

    Serve immediately!

  • Taco-stuffed Spaghetti Squash

    Taco-stuffed Spaghetti Squash

    How good is this… Try stuffing a spaghetti squash with your favourite taco ingredients. This recipe uses ground chicken, melted cheese, Mexican spices, and tasty veggies to make the perfect dinner dish. Serve with a side of warm Sonora Tortillas. Amazing!

    https://www.isabeleats.com/taco-stuffed-spaghetti-squash/

    Ingredients



















    Directions

    Preheat the oven to 425°F. Line a large baking sheet with aluminum foil and set aside.

    Carefully slice the spaghetti squash in half lengthwise, then scrape out the seeds and the insides using a spoon and discard.

    Drizzle 1/2 teaspoon of corn oil over the cut-side of each spaghetti squash half.

    Sprinkle each half with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper.

    Place the squash on the prepared baking sheet cut side up and bake in the oven for 40-45 minutes, until the squash is tender.

    Set aside to cool while you make the filling.

    Heat the remaining 3 teaspoons of oil in a large deep skillet over medium-high heat.

    Add the garlic and cook for 30 seconds, until fragrant.

    Add the onion and poblano and cook for 4 minutes, until the onions start to become translucent.

    Add the ground ground chicken, chili powder, ancho chili powder, cumin, paprika, dried oregano, and the remaining 1 1/2 teaspoons of kosher salt. Stir together to combine and cook for 8 minutes, or until the chicken is fully cooked through.

    Add the tomato paste and water. Stir together until the tomato paste is fully combined with the meat.

    Add the black beans and mix to combine, then remove the skillet from the heat.

    Using a fork, scrape out the insides of the spaghetti squash to create noodles.

    Add the “noodles” to the skillet with the meat and toss together to combine.

    Fill each of the squash cups with the mixture. Top each one with 1/4 cup of shredded cheese.

    Bake the squash for 10 more minutes until the cheese has fully melted, or broil for 2-4 minutes until melted.

    Garnish each squash with cilantro, red onions, and a dollop of sour cream. Serve immediately.