Sonora Tortillas

Category: Mains

Mains recipes with a twist of tortillas

  • Mexican Chorizo Tacos

    Mexican Chorizo Tacos

    A timeless Hispanic dish that can be dated back to the Aztec Empire. Centuries later, chorizo sausage is still a favourite in millions of households. Give these chorizo tacos a try. Paired with a Sonora Tortilla – perfection!
    https://www.seriouseats.com/easy-mexican-chorizo-taco

    Ingredients






    For Serving







    Directions

    Heat vegetable oil in a large cast iron or stainless steel skillet over medium-high heat until shimmering. Add half of onions and all of poblano and cook, stirring, until softened and starting to color, about 6 minutes.

    Add chorizo and cook, stirring and breaking up meat with a spoon, until completely cooked through and starting to crisp and char in bits, about 15 minutes total. Stir in chipotle chiles and remove from heat.

    Transfer chorizo to a warm serving bowl, draining excess oil if desired. Combine remaining onion with cilantro.

    Serve chorizo immediately with warm tortillas, salsa, cilantro and onions, crema, queso fresco, radishes, avocado, and lime wedges

  • Crispy Tuna Cakes (Tortitas de Atun)

    Crispy Tuna Cakes (Tortitas de Atun)

    This one is for the tuna lovers! Using just two cans of tuna, you can make these crispy tuna cakes in under half an hour and they will come out delicious.
    https://mexicanappetizersandmore.com/tortitas-de-atun/

    Ingredients













    Lemon Garlic Aioli






    Directions

    Lemon Garlic Aioli

    Combine all the ingredients in a bowl and mix well with a fork.
    Taste and adjust salt if needed.

    Homemade Breadcrumbs

    Add slices of bread to a blender and pulse to make fresh breadcrumbs. Set aside until ready to use.

    Tortitas Mixture

    Rinse tuna cans with cool water to remove any factory residue.

    Chop all the veggies and finely mince garlic.

    Open tuna cans and drain liquid from cans really well over kitchen sink by pressing the lids against tuna.

    Add drained tuna to a bowl and flake using a fork.

    In a skillet over medium heat, add 1 tsp of oil and cook pepper and onion until softened.

    Add garlic and cook for 1 minute.

    Remove from skillet and add to bowl.

    Add all the other ingredients and mix well.

    Forming Tortitas

    Take 2 tablespoons of prepared tuna mixture into the palm of your hand and form tuna cakes into small rounds.

    Set aside on a plate.

    Continue forming tuna cakes until all tuna cakes are ready.
    Bread all tuna cakes on both sides.

    Cover plate with plastic wrap and chill tuna cakes for 1 hour before frying.

    Frying Tortitas

    Add about ½ cup of oil to a skillet over medium heat.

    Gently add tuna cakes to skillet and cook until golden brown on one side.

    Carefully flip over and cook until golden brown.

    Drain on paper towels.

    Sprinkle a little bit of lime or lemon juice over tortitas and serve immediately with the Lemon Garlic Aioli and extra lime or lemon wedges.

  • Grilled Sardines with Olive & Caper Salsa

    Grilled Sardines with Olive & Caper Salsa

    Sardines taste sooo much better on the grill. Add this to you summer bbq menu. They’re inexpensive yet rich in flavour, and very nutritious. Top with caper and olive salsa, yum!

    https://ketodietapp.com/Blog/lchf/grilled-sardines-with-olive-and-caper-salsa

    Ingredients

    Sardines



    Salsa






    Directions

    Preheat your grill or grill pan to medium-high heat. Clean the sardines (this video shows the best way to clean sardines).

    Brush the sardines with olive oil and season with salt and pepper.

    Toss together the salsa ingredients in a small bowl.

    Place the sardines on the grill along with the lemon cut side down.

    Grill sardines for about 3 minutes per side until charred. Transfer to a platter along with the charred lemon.

    Spread the salsa over the top of the sardines and serve.

  • White Fish Fillet Barbacoa Tacos

    White Fish Fillet Barbacoa Tacos

    Healthy and simple – grill or sear your favourite white fish fillet. Marinate in a delicious chipotle lime marinade, layer with pickled cabbage and secret pink sauce in a tasty Sonora tortilla… Dinner Served!
    https://www.recipetineats.com/marinated-fish-tacos/

    Ingredients

    Fish Marinade









    Quick Pickled Cabbage




    Pink Taco Sauce


    To Cook and Serve




    Directions

    Marinade fish: Combine Fish Marinade ingredients. Set aside for 20 minutes to marinate – no longer than 1 hour.

    Pickled Cabbage: Place Pickled Cabbage ingredients in a bowl. Toss to combine and set aside for 30 minutes. Drain excess liquid, scrunch cabbage with your hands (to help soften). Set aside.

    Pink Sauce: Mix to combine.

    Cook fish: Heat oil in a skillet over high heat. Cook fish for 2 minutes on each side, or until golden and cooked.

    Remove fish onto plate then flake into large pieces.

    To assemble tacos, top with cabbage then fish, a dollop of pink sauce and a squeeze of lime juice. Fold tortilla over and enjoy!

  • Yutucan Style Grilled Red Snapper

    Yutucan Style Grilled Red Snapper

    Nobody does seafood quite like the Yucatans…
    Give this snapper recipe a taste right off the grill, the flavours are incredible!
    https://www.thespruceeats.com/grilled-red-snapper-yucatan-style-1300598

    Ingredients












    Directions

    If you have whole spices, toast the coriander, the cayenne pepper, black peppercorns, achiote seeds, and oregano in a dry pan over medium-high heat until you can smell them, shaking the pan often. This should take about 2 to 3 minutes. Skip this step if you are using powders because toasting them is tricky—they burn easily. Incidentally, toasting makes the spices smell better in the finished dish.

    If you are toasting and using whole spices, grind them into a powder in a spice grinder.

    Mix all the dry ingredients together in a bowl. In a plastic container or plastic bag, add the oil and the lemon and lime juice.

    Put the fish fillets in the juice-filled container and move around to coat. Now sprinkle the spice mixture over the meat side of each fillet. Don’t bother to spice the skin side.

    Lay the fillets skin side down in the container or bag, then let this marinate in the fridge for 2 to 4 hours.

    After the fish marinates, remove it and pat the skin side dry with a paper towel. Coat it with a bit more oil and lay the fillets down on a well-oiled, preheated grill.

    To cook this dish, you will need an “open” space on your grill with no heat—either one section of burners turned off, or a spot where there’s no charcoal underneath. This is where you lay your fish down. If you cannot do this for some reason, wait until the fire is subsiding or turn the burner to its lowest setting.

    Grill the fish for 10 to 15 minutes, depending on thickness. Do not flip. If you do, the fillet will fall to pieces. That’s why you leave the skin on.

    Once the meat flakes near the head end of the fillet, carefully remove the fish and set it on a platter to cool for a minute or two.

    Serve with flavored rice, as a sandwich filling, or break it into pieces and use it for fish tacos; this is my favorite use for this dish.

  • Barbacoa Tacos

    Barbacoa Tacos

    Yummy, delicious barbacoa tacos. Made with dried chilies and peppers to give your tacos a boost. Paired with a fresh Sonora Tortilla, oh my!

    https://www.mylatinatable.com/slow-cooker-mexican-barbacoa/

    Ingredients

    For the marinade








    To cook meat














    For the tacos



    Directions

    Combine all of the marinade ingredients and pour over the meat. Put in the refrigerator over night.

    Place the meat in a slow cooker, and dispose of the marinade.

    Add juice from 1 orange, mixed with the juice from 1 lime and a small amount of white vinegar. Then add the salt, pepper, cumin and oregano, and finally the bay leaves, the thyme, and the avocado leaves .

    Cook on the high setting of your slow cooker for 3 hours or until fork tender.

    Shred the meat, and return to the slow cooker

    In a small pot, cook the chilies, the tomatoes, the garlic, and the onion in one cup of water (as shown in the post), blend together and pour through a strainer directly onto the shredded beef. It helps to use a wooden spoon to push down on the mixture so that as much liquid as possible comes out of the strainer. You can use some additional water if the mixture is too thick to strain.

    Cook on the low setting for 1-2 more hours.

    Assemble tacos and enjoy!