Sonora Tortillas

Category: Quesadillas

  • Vegan Quinoa Taco Meat

    Vegan Quinoa Taco Meat

    Vegan quinoa taco meat made with authentic Mexican seasonings and accompanied by your favourite taco fixings, it’s the perfect substitute for a meatless taco night!
    https://minimalistbaker.com/quinoa-taco-meat/

    Ingredients

    Quinoa



    Seasonings







    Directions

    Heat a saucepan over medium heat. Add rinsed quinoa and toast for 4-5 minutes, stir frequently.

    Add vegetable broth and water, bring to a boil over medium-high heat. Then reduce heat to low, cover with a secure lid and cook for 15-25 minutes or until liquid is completely absorbed. Fluff with a fork, crack lid and let rest for 10 minutes, removed from heat.

    Preheat oven to 375 degrees F.

    Add cooked quinoa to a large mixing bowl and add remaining ingredients including salsa, nutritional yeast, cumin, chili powder, garlic powder, salt, pepper and oil. Toss to combine. Spread on a lightly creased baking sheet (or parchment-lined).

    Bake for 20-35 minutes, stirring/tossing once at the halfway point to ensure even baking. The quinoa is done when it is golden brown.

    Leftovers can be stored for 4-5 days in the fridge.

  • Simple Black Bean Dip

    Simple Black Bean Dip

    Simple, delicious and healthy black bean dip is the perfect snack or compliment to tacos, quesadillas and burritos – ready in just fifteen minutes!
    https://www.eatingbirdfood.com/easy-black-bean-dip/

    Ingredients














    Directions

    Add oil to a skillet and heat over medium heat.

    As skillet heats, add onion and garlic; toss frequently to ensure garlic does not burn. After 5 minutes, add in cumin, chili powder, sea salt and cayenne pepper. Toss to combine and continue cooking another 5 minutes.

    Add a tablespoon of water if the pan starts to dry out. After 10 minutes, remove from heat.

    Place garlic and onion mixture, black beans, reserved black bean liquid, tomato paste, lime juice, apple cider vinegar and fresh cilantro into a blender or food processor. Blend until smooth. Add additional spices to desired taste.

    Transfer dip to serving bowl. Garnish with extra cilantro and sour cream if desired.

    Store in the fridge until ready to serve. Leftovers good for 3-4 days in the fridge.

  • Fully Loaded Guacamole

    Fully Loaded Guacamole

    Fully loaded guacamole is the perfect side for burritos, tacos, quesadillas or all on its own. With bacon, sun-dried tomatoes and Cotija, this delicious and simple guac eats like a meal!
    https://whatsgabycooking.com/loaded-guacamole/

    Ingredients








    Toppings





    Directions

    Cut avocados in half, remove pit and skin, place into a large bowl.

    Add lemon juice, lime juice, red onion, chives, salt and pepper. Mash with a fork until mostly smooth and creamy. Taste and add salt and pepper as needed.

    Add toppings and serve with homemade baked Sonora Tortillas.

  • 20-Minute Mole Sauce

    20-Minute Mole Sauce

    This delicious recipe for Mexican mole sauce is a celebration in the sauce’s authentic and traditional flavors but without the fuss; delectable and simple, it’s ready in just twenty minutes.
    https://www.gimmesomeoven.com/holy-mole-sauce/#tasty-recipes-60105

    Ingredients













    Directions

    Heat oil in a medium saucepan over medium-high heat.

    Add onion and saute for 5 minutes, stirring occasionally, until soft and translucent.

    Add garlic and jalapeño, saute for 1-2 minutes, stirring occasionally, until fragrant.

    Add chili powder, flour, cinnamon, cumin and oregano. Stir until evenly mixed. Continue to saute for 1 minute, stirring occasionally.

    Remove from heat. Add vegetable stock, stir until combined.

    Using an immersion blender and puree the mixture until smooth.

    Return the saucepan to medium-high heat. Add almond butter, tomato paste, cocoa powder and sea salt and whisk until combined. Continue cooking until mixture simmers and sauce thickens.

    Reduce heat to medium-low. Season to taste.

    Serve warm. Refrigerate in a sealed container for up to 3 days or freeze up to 3 months.

  • Mole Poblano with Chicken

    Mole Poblano with Chicken

    Delicious and rich Mole Poblano is the perfect complimentary sauce to any main course; enjoy this step-by-step guide to Mole Poblano with chicken. https://mexicanfoodjournal.com/mole-poblano/

    Ingredients

    For chicken


    For the mole sauce

















    Directions

    For the chicken

    Place chicken into a large cooking pot and pour in the water; cover chicken by approximately 1 inch.

    Bring water and chicken to a boil over high heat; lower heat and cook for 15 to 20 minutes or until no longer pink inside.

    For the Mole sauce
    Fry the chiles

    Cut tops off dried chiles and remove seeds and veins. Lightly fry chiles in lard or oil to ensure they do not taste bitter.

    Place a large pot over medium-high heat. Clay pots give the best flavor. Add lard or cooking oil and allow to melt.

    Add dried chilies to the pot in batches.

    Cook chiles over medium heat for about one minute, drain and reserve for later.

    Blend the chiles to make puree

    Add fried chiles to blender or food processor.

    Set blender on puree and blend chiles into a paste; pressing down on chiles periodically to ensure it becomes smooth.

    Chile paste should be a deep red colour and very smooth.

    Fry the nuts and seeds

    Heat the same large pot over medium-high heat and add another tablespoon of lard.

    Once melted/heated, lower heat to medium and pour the almonds into the pot, followed by the peanuts and pumpkin seeds.

    Stir constantly to evenly toast the nuts and seeds.

    Once seeds have darkened (approximately 2 minutes), use a strainer to drain the nuts and seeds. You’ll be left with the juices that the nuts and seeds have released in the pot.

    Pour the drained nuts and seeds into a bowl and set aside.

    Fry bread and garlic

    Add bread to the pot and fry for one minute.

    Stir constantly while cooking the bread.

    Once the bread has turned a dark brown, remove from the pot with tongs or a slotted spoon and set aside.

    Add three peeled garlic cloves to the pot.

    Once garlic has darkened, drain and remove from the pot and set aside.

    Fry the cinnamon and raisins

    Add the cinnamon stick to the same pot.

    Once the stick has darkened, remove and set aside.

    Add the reasons to the pot and fry for 30 seconds or until they become plump.

    Drain raisins in a strainer and set aside.

    Fry the tortilla

    Add the flour tortilla to the liquid in the pot.

    Heat for 10 seconds, flip and heat another 10 seconds.

    Remove tortilla with tongs, allow excess liquid to drip, set aside.

    Carefully pour the liquid from the pot into a bowl and set aside.

    Toast the seeds and spices

    Add the sesame seeds to the pot and toast for 20 seconds, constantly stirring.

    Add the peppercorns, cloves and coriander seeds.

    Cook, stirring constantly, until the seeds and spices have darkened.

    Blend Mole paste

    Transfer toasted seeds and spices to the blender.

    Break up the fried tortilla and add to blender.

    Add toasted bread, cooked raisins, fried cinnamon stick and garlic cloves.

    Sprinkle in the salt, add in half of the toasted nuts and seeds.

    Puree ingredients, adding chicken broth as needed to make into a paste.

    Paste should be a deep reddish brown colour.

    Pour paste into a bowl and set aside.

    Blend another batch

    Add remaining toasted nuts and seeds to the blender.

    Blend nuts and seeds, pressing down to ensure a smooth paste.

    Transfer the paste to a large bowl and set aside.

    Fry and blend the onions

    Cut the onion into slices and heat 1/2 tablespoon of lard in pot.

    Once lard melts, add sliced onions.

    Saute onions until golden brown and transfer to the blender. Blend until smooth.

    Cook the Mole sauce

    Pour the second batch of seed and nut paste into your pot.

    Pour in the half of the first batch of mole paste and stir to combine.

    Break up the tablet of Mexican chocolate, add to the pot and stir to combine.

    Add chicken bouillon cubes and stir until cubes melt.

    Add the other half of the mole paste and stir, pouring in chicken stock until you have reached your desired consistency. Your mole should be medium consistency; not too thick, not too runny.

    Sprinkle in more salt, simmer mole sauce over medium heat until reduced by approximately one inch.

    Serve Mole Poblano on bone-in chicken

    Add cooked chicken to the pot with mole sauce and turn to cover with sauce.

    Place a piece of chicken on the plate, spoon over more sauce and sprinkle with sesame seeds.

    Serve with flour tortillas and enjoy!

  • Smashed Avocado Vegan Quesadillas

    Smashed Avocado Vegan Quesadillas

    Treat your taste buds to a burst of flavors with these vegan quesadillas loaded with nutritious veggies, plant-based cheese, and creamy avocado. Make sure to heat up some Sonora Tortillas for the best results!
    https://yupitsvegan.com/vegan-quesadillas/#wprm-recipe-container-8120

    Ingredients

    For The Spice Mix






    For the vegetables




    For the smashed avocado



    To serve





    Directions

    Heat the olive oil in a large skillet or wok over medium-heat high. Get the spice mix ready by adding all of the spices to a small bowl. Once the oil is hot, add the bell pepper, zucchini, and red onion.

    Cook the vegetables over medium-high heat, stirring frequently, until nicely browned and softened, about 5 minutes. Add the spices and cook for 1 minute more, or until fragrant; remove from the heat and set aside.

    Stir the lime juice into the mashed avocado. Season to taste with salt and pepper.

    Fill your vegan quesadillas. Take a tortilla and lay it flat. Onto one half of it, spread about one sixth of the refried beans, then avocado, and vegetables, and chopped fresh cilantro if desired. Fold the tortilla in half to close it. Repeat until all of the tortillas are filled.