Sonora Tortillas

Category: Mains

Mains recipes with a twist of tortillas

  • Mango Black Bean Chilli

    Mango Black Bean Chilli

    A deliciously sweet spin on an old faithful; authentic flavours mingle with the sweet and juicy flavour of mangos.
    https://carlsbadcravings.com/mango-black-bean-chipotle-coke-chili/

    Ingredients














    Directions

    Heat 1 tablespoon olive oil over medium-high heat. Add beef and onions and cook until beef is cooked through. Add bell pepper, garlic and spices and saute for two minutes. Add brown sugar, tomatoes, beans, mangoes, ¾ of the coke can and chipotle peppers; adding chipotle peppers 1 at a time until you reach desired heat.

    Reduce heat to low, cover and simmer for 20-30 minutes, until chili has thickened to desired consistency and flavors have melded. Stir occasionally. If you prefer your chili less thick you can add the remaining coke after simmering.

    Top with shredded cheese, chopped mangoes, crushed tortilla chips and chopped cilantro.

  • Mexican-Style Sweet and Spicy Pork

    Mexican-Style Sweet and Spicy Pork

    Smoky heat of chipotle peppers and tangy sweetness of piloncillo combine for a unique and explosive flavour.
    https://www.mylatinatable.com/mexican-style-sweet-and-spicy-pork/

    Ingredients









    Directions

    Cut the pork into 1/2 inch cubes.

    Season with salt, pepper, and paprika.

    Cook the pork with some oil in a frying pan until browned and cooked through.

    In a separate pan, cook the tomatillo, onion, and garlic with olive oil.

    Add cooked tomatillo, onion, chicken stock, and garlic to a blender with the chipotle sauce and blend until smooth.

    Add the above sauce to a frying pan with the pork and the piloncillo.

    Let simmer over medium heat for 10-15 minutes.

    Serve with toasted Sonora Soft Taco Tortillas.

  • Chicken and Chorizo Meatballs

    Chicken and Chorizo Meatballs

    Southwestern meatballs featuring pomegranate seeds, jalapeño jelly and cilantro.
    https://www.tasteofhome.com/recipes/orange-glazed-chicken-chorizo-meatballs/

    Ingredients












    Directions

    Preheat oven to 375°. Crush croutons into fine crumbs. Add 1/2 cup picante sauce and 1 tablespoon orange juice concentrate; let stand 10 minutes.

    Stir in 2 tablespoons cilantro, egg and salt. Crumble chicken and chorizo into crouton mixture; mix lightly but thoroughly. With wet hands, shape into 1-in. balls. Place on a greased rack in a 15×10-in. baking pan. Bake until a thermometer reads 165°, 15-20 minutes.

    Meanwhile, in a small saucepan over medium heat, stir together marmalade, pepper jelly, remaining picante sauce and remaining orange juice concentrate. Bring to a boil. Reduce heat; simmer 5 minutes. Stir in mango, 1 tablespoon cilantro and, if desired, 1/3 cup pomegranate seeds. Pour sauce over meatballs. Serve with remaining cilantro and pomegranate seeds.

  • Mexican Rainbow Salad

    Mexican Rainbow Salad

    A feast for the eyes and a treat for all the senses with all the colours of the rainbow in one delectable dish featuring an array of veggies and your dressing of choice.
    https://nyssaskitchen.com/healthy-mexican-rainbow-salad/

    Ingredients












    Directions

    Fill a large serving bowl with your chopped romaine lettuce.

    Top with all remaining ingredients except cheese and dressing. I love the look of “rainbow” rows of veggies – it makes such a beautiful and appealing presentation! this step can be done a few hours in advance of serving if salad is stored in the refrigerator.

    Add cheese, dressing, and toss together until evenly coated.

    Cut and bake Sonora Tortillas to top salad or place on side for scooping salad.

  • Grilled Elote Flatbread

    Grilled Elote Flatbread

    A fresh take on comfort food with Mexican Elote or ‘Street Corn’ flatbread.
    https://www.tasteofhome.com/recipes/grilled-elote-flatbread/

    Ingredients










    Directions

    Brush corn with 1 tablespoon oil. Grill corn, covered, over medium heat until lightly browned and tender, 10-12 minutes, turning occasionally. Cool slightly. Cut corn from cobs; transfer to a large bowl.

    Place Sonora Burrito Tortilla on a greased sheet of foil. Brush top with 1 tablespoon oil.

    Carefully invert crust onto grill rack, removing foil. Brush top with remaining 1 tablespoon oil. Grill, covered, over medium heat until golden brown, 2-3 minutes on each side. Remove from grill; cool slightly.

    Add mayonnaise, 3 tablespoons cheese, 3 tablespoons cilantro, lime juice, chili powder and pepper to corn; stir to combine. Spread over warm crust. Sprinkle with remaining cheese and cilantro.

  • Camarones a la Diabla – Deviled Shrimp

    Camarones a la Diabla – Deviled Shrimp

    Deliciously flavourful Mexican shrimp in a red Chile sauce, ready in under 10 minutes.
    https://www.slenderkitchen.com/recipe/camarones-a-la-diabla

    Ingredients








    Directions

    Add the tomatoes, garlic, white onion, chipotle peppers, and chicken broth to a blender. Blend until smooth. Taste and season well with salt. If the sauce is too spicy, you can add more tomatoes.

    Heat a large skillet with olive oil over medium high heat. Add the shrimp in a single layer and cook for 1 minute.

    Add the diabla sauce and stir to coat. Lower the heat and cook for 3-4 minutes until shrimp is opaque and sauce is simmering. Remove from pan and serve with baked Sonora Tortillas as tostadas or chips.