Sonora Tortillas

Category: Quesadillas

  • 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.

  • Cóctel de Camarones (Mexican Shrimp Cocktail)

    Cóctel de Camarones (Mexican Shrimp Cocktail)

    Mexican shrimp cocktail with authentic Mexican flavours and delectable toppings.
    https://www.slenderkitchen.com/recipe/coctel-de-camarones-mexican-shrimp-cocktail

    Ingredients











    Directions

    Stir together the lime juice, clamato, and ketchup. Season with salt and pepper.

    Add the shrimp, onion, cucumbers, tomatoes, cilantro, jalapeno, and garlic. Place in the fridge and let sit for at least 30 minutes for the flavors to deepen and combine.

    Serve with hot sauce to taste, fresh limes, and chopped fresh cilantro. You can also add avocado for some creaminess. Serve with baked Sonora Tortillas.

  • Mexican Roja Sauce

    Mexican Roja Sauce

    Authentic Mexican Roja Sauce (Salsa Roja) with delicious depth of flavour features tomatillos, fiery scotch bonnet peppers and roasted ingredients.
    https://www.alphafoodie.com/mexican-salsa-roja-recipe/#recipe

    Ingredients












    Directions

    Rehydrate the dried chili peppers by cutting off stems and removing seeds from peppers. Add to a bowl of hot vegetable stock (for better flavour) or lightly salted boiling water. Then toss them into the liquid and allow them to steep for 20-30 minutes.

    Prep all veggies by removing stems, seeds and peels. Roast together on a parchment-lined oven tray for 15 to 20 minutes at 355 degrees F.

    Remove once soft and allow to cool.

    Add all roasted vegetables, rehydrated chilies, cilantro and lime juice to a blender with a splash of the broth and blend. Adjust the amount of soaking liquid to your liking.

    Blend to preferred texture, taste to adjust.