Sonora Tortillas

Category: Mains

Mains recipes with a twist of tortillas

  • No Grill Elotes

    No Grill Elotes

    Never had street corn before?! Well, you’re in for a treat. This recipe doesn’t even need a BBQ. You get all the best colours, flavours, and textures with just a cast Iron pan. Oh, so good!
    https://www.bonappetit.com/recipe/no-grill-elote

    Ingredients










    Directions

    Husk 4 ears of corn, removing any silk. Snap off any ends that are still attached so that the cobs will fit inside a large cast-iron skillet.

    Heat cast-iron skillet over medium-high until very hot, about 4 minutes. You want the pan to super hot when you add the cobs so that they start to char right away. Arrange corn cobs in a single layer in skillet and cook, turning with tongs every 3–4 minutes, until charred in lots of places but not totally blackened, 15–20 minutes total.

    Meanwhile, whisk ½ cup mayonnaise, ½ cup sour cream, ½ cup grated Cotija, 2 tsp. ancho chile powder, and ½ tsp. salt in a 9×5″ loaf pan.

    Finely chop 1 cup cilantro leaves (you should get about 3 Tbsp. when you’re finished). Set aside 1 Tbsp. cilantro for serving. Add remaining cilantro to mayonnaise mixture. Grate 1 garlic clove into mayonnaise mixture using a Microplane and whisk to combine. Finely grate zest of 1 lime into mayo, then slice down the center and squeeze in the juice of half. Cut remaining 1½ limes into wedges; set aside for serving.

    Using tongs, roll corn in mayonnaise mixture. Transfer corn to a platter, sprinkle generously with more Cotija, and dust with more ancho chile powder. Garnish with reserved 1 Tbsp. chopped cilantro. Serve reserved lime wedges alongside for squeezing over corn.

  • Sopes

    Sopes

    Sopes are an incredibly popular Mexican snack for a reason. They’re corn flour based and formed by hand into a small round shape with a rim to hold any of your favourite toppings. Warm, soft, and sooo good. Oh, boy!
    https://www.isabeleats.com/authentic-3-ingredient-mexican-sopes-thick-corn-cakes/

    Ingredients






    Directions

    Add masa harina and salt in a large bowl. Mix together with a spoon.

    Pour hot water and olive oil into the bowl and mix together until all the water is absorbed.

    Using your hands, form the dough into a big ball. The dough should be firm and springy when touched, not dry or super sticky. If the mixture is too dry, add more water in small amounts until the dough is springy and holds together.

    Place the dough ball in the bowl and cover it with a clean kitchen towel or plastic wrap. Let the dough rest for 20 minutes. This will help ensure that all the water gets absorbed.

    Divide the dough into 14 equal pieces. Roll each piece into a ball with the palms of your hands and place them in the mixing bowl. Cover the bowl with a clean kitchen towel or plastic wrap to keep the balls moist while you’re working.

    Preheat a griddle or large nonstick skillet over medium-high heat.

    Open a gallon-sized zip-top storage bag and cut the seams on each side so that it makes one large rectangular piece of plastic. Alternatively, you can use two large pieces of parchment paper.

    Open a tortilla press and lay the plastic (or both pieces of parchment paper) inside of it so that it covers the upper and bottom parts of the tortilla press. (see photos in post for examples)

    Place one dough ball in the middle of the tortilla press, close the top and gently press to flatten it out. Open the tortilla press and peel back the plastic bag (or parchment paper) to transfer the tortilla to your hand.

    Place the flattened dough onto the hot skillet and cook for 30-45 seconds. Flip it over and cook for another 30-45 seconds. Flip over one last time and cook until beautiful brown marks form.

    Transfer the cooked dough to a plate and let it cool for about 30 seconds. When cool enough to handle, pinch the edges around the entire dough using your thumb and index finger to create a rim. (see photos in post for examples)

    Cover the sope with a towel and repeat until all the sopes have been formed.

    To bake

    Preheat oven to 400°F. Transfer the sopes to 2 large baking sheets and bake for 5 minutes to fully cook the sopes.

    To fry

    To fry: Heat vegetable oil in a large skillet over medium-high heat. Once the oil is hot, fry the sopes 2 or 3 at a time, flipping frequently, for about 2 minutes until light golden brown. Drain the sopes on paper towels or a wire rack.

    To serve

    Serve the sopes with desired toppings like beans, cheese, ground beef, shredded chicken, shredded lettuce, salsa and enjoy!

  • Chorizo Frittata

    Chorizo Frittata

    Chorizo frittatas – these will give your brunch a kick! So tasty…They also make a delicious snack. Serve alongside some warm Sonora Tortillas. And make sure to save those leftovers!
    https://www.taste.com.au/recipes/chorizo-frittata/83a557a7-bfb2-4d69-b968-784ee593d04b

    Ingredients












    Directions

    Preheat grill on high. Cook the potato in a saucepan of salted boiling water for 7-8 minutes or until tender. Drain.

    Heat 2 teaspoons of oil in a 15cm (base measurement) non-stick frying pan over medium heat. Cook the potato, stirring, for 5 minutes or until golden. Transfer to a plate. Add the chorizo to the pan. Cook, stirring, for 2-3 minutes or until golden. Transfer to a plate lined with paper towel.

    Heat remaining oil over low heat. Cook the onion for 8 minutes or until soft. Add potato, chorizo and capsicum. Stir to combine.

    Whisk eggs, cream and cheddar in a jug. Pour over chorizo mixture and top with thyme. Cook for 8 minutes or until the mixture starts to set around the edges. Place frittata under grill. Cook for 3-5 minutes or until set. Serve with salad leaves and crusty bread.

  • Mexican Style Shrimp Cevice

    Mexican Style Shrimp Cevice

    Looking for something fun to serve at that summer gathering? Mexican style shrimp cevice is super simple and super tasty. Serve as an appetizer or light lunch. Excellent with a yummy side of warm Sonora Tortillas!
    https://www.mylatinatable.com/shrimp-ceviche-mexican-style-ceviche-recipe/

    Ingredients














    Directions

    Combine all of the shrimp with 1 cup of lime juice in a large bowl. Cover and let rest in the refrigerator for at least one hour until the shrimp are mostly pink.

    In a separate bowl, combine the onion, cucumber, tomatoes, jalapeño, and cilantro.

    Add the shrimp and mix well.

    Add the Worcestershire sauce, and season with salt and pepper and additional lime and lemon juice.

    Mix well and serve on the tostadas adding hot sauce to taste and avocados.

  • Carne Asada Tacos

    Carne Asada Tacos

    Fire up the grill! Carne Asada tacos…yes! Tender, tasty, marinated steak wrapped in a perfect Sonora Tortilla. Try this recipe once and you’ll save it forever.
    https://www.gimmesomeoven.com/carne-asada-tacos/#tasty-recipes-73196

    Ingredients












    For the Tacos









    Directions

    Carne Asada

    Make the marinade. In a medium mixing bowl, whisk together the garlic, lime juice, orange juice, jalapeño (if using), cilantro, oil, chili powder, cumin and oregano until combined.

    Marinate the steak. Place the flank steak in a shallow baking dish, pour the marinade evenly over the steak, and toss the steak until it is evenly coated in the marinade. (Alternately, you can combine the steak and marinade in a large Ziplock or Stasher bag and toss to coat.) Cover and refrigerate for 2 to 4 hours to marinate.

    Bring the steak back to room temperature. Remove the dish from the refrigerator, lift the steak out of the marinade and transfer it to a clean plate. Season each side with a few generous pinches of salt and pepper, then let the steak rest for 30 minutes or until it reaches room temperature.

    Cook the steak. Heat an outdoor grill or indoor grill pan (or cast-iron skillet or griddle) to high heat. Cook the steak for 5-7 minutes per side — resisting the urge to move the steak as it cooks so that it can sear properly — until it reaches your desired level of doneness. (See temperature chart below.)

    Rest the steak. Transfer the steak to a clean plate and let it rest for 10 minutes, which will help to seal in the juices.

    Slice/cut. Then slice the steak against the grain as thickly or thinly as you prefer. (Or you can dice the steak into small pieces.)

    For the Tacos

    Prepare the toppings. While the steak cooks, go ahead and prepare whatever toppings you would like (plus the tortillas, if you feel like making a batch homemade).

    Assemble the tacos. Once the carne asada is cooked and has rested for at least 10 minutes, slice or dice the steak into bite-sized pieces. Load each corn tortilla with your desired amount of steak and toppings. Then serve and enjoy! Buen provecho!

  • Grilled Chicken Street Tacos

    Grilled Chicken Street Tacos

    Bring the taste of your favourite taqueria home, with these easy grilled chicken tacos. Drizzle some hot sauce, add your favourite toppings all in an oh so tasty Sonora Tortilla and serve!

    https://www.cookingclassy.com/grilled-chicken-and-avocado-street-tacos/#jump-to-recipe

    Ingredients









    For Serving




    Directions

    Add chicken to a gallon size resealable bag. In a small bowl whisk together lime juice, olive oil, garlic, cumin chili powder, cilantro, 1 tsp salt and 3/4 tsp pepper.

    Pour mixture over chicken in bag then seal bag while releasing an trapped air. Rub marinade over chicken. Transfer to refrigerator and allow to marinate at least 1 hour and up to 6 hours

    Preheat a grill over medium-high heat (it should come to 425 – 450 degrees).

    Remove chicken from marinade and grill until chicken has cooked through , turning once halfway through grilling, about 5 – 6 minutes per side (thickest center should register 165 and thighs should be slightly charred).

    Transfer to a plate, cover with foil and let rest 5 minutes.

    Dice grilled chicken into cubes. Sprinkle chicken over 1 or 2 tortillas per taco then add an avocado slice, diced chicken, onions and cilantro.

    Serve warm, spritzing each taco with lime juice and drizzling with hot sauce.