Sonora Tortillas

Category: Nachos

  • Honey Buffalo Chicken Taquitos

    Honey Buffalo Chicken Taquitos

    The perfect meal, appetiser or snack – these chicken taquitos are deliciously sweet with heat and make the perfect party pleaser for a crowd.
    https://carlsbadcravings.com/slow-cooker-honey-buffalo-chicken-taquitos-recipe/

    Ingredients






    Honey Buffalo Sauce







    Directions

    Add chicken to slow cooker. Whisk together the Honey Buffalo Sauce ingredients and pour HALF of the sauce over the chicken. Reserve the rest. Cover and cook on high 3-4 hours or low for 6-8 hours. Shred chicken when tender.

    Whisk together 1 tablespoon cornstarch and 1 tablespoon water and add to shredded chicken along with cream cheese. Stir to combine. Let cook on HIGH for an additional 30-60 minutes or until thickened and creamy, then stir in remaining Honey Buffalo Sauce. If your sauce doesn’t thicken completely for some reason, then use tongs to assemble chicken so you don’t get extra liquid in the taquitos.

    To assemble, add a heaping ¼ cup chicken filling to the center of each tortilla and top with a heaping tablespoon cheese. Tightly roll up tortillas.

    Heat a large nonstick skillet over medium high heat. Working in batches, add taquitos and cook, until golden brown on all sides, rotating as needed, approximately 2 minutes. Repeat until taquitos are all cooked. Serve taquitos with ranch, blue cheese dressing/sauce or BBQ sauce – or just eat plain!

  • 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.

  • 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.

  • Mexican Ceviche

    Mexican Ceviche

    Deliciously tangy and spicy Mexican ceviche with the perfect balance of heat and authentic flavour.
    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.