Sonora Tortillas

Category: Salads

  • Grilled Guacamole

    Grilled Guacamole

    A guac like you’ve never seen or tasted with grilled avocado and an array of authentic flavours.
    https://stripedspatula.com/grilled-guacamole/

    Ingredients











    Directions

    Squeeze the juice of one lime half over the flesh of the avocados to prevent oxidation. Brush cut-side of avocado halves, remaining lime halves, and both sides of the red onion slices with olive oil. Lightly season with salt and pepper.

    Preheat grill over a medium-high flame. Oil grill.

    Grill onions until soft and caramelized, about 5 minutes per side. Grill avocados and limes, cut-side down, until grill marks appear with a light char, about 5 minutes. Times may vary by grill. Remove to platter to cool.

    When avocados are cool enough to handle, scoop flesh into a large bowl and mash to desired consistency (I like to leave my guacamole a little chunky). Chop grilled onions (you should have between ½ and ¾ cup).

    Stir chopped onions, garlic, cilantro, ground cumin, ½ tablespoon (1-½ teaspoons) extra virgin olive oil, 1 teaspoon kosher salt, and ½ teaspoon pepper into the mashed avocados.

    Add 1-2 tablespoons grilled lime juice, to taste, and stir to combine. Cover and let stand at least 30 minutes for flavors to meld. Season to taste with additional salt and pepper.

    Serve, with a drizzle of extra virgin olive oil and an additional pinch of cilantro, if desired. Bake Sonora Tortillas until golden and crispy for dipping.

  • Southwest Black Bean Dip

    Southwest Black Bean Dip

    A dip that eats like a meal this Southwest black bean dip is loaded with flavour and best enjoyed with DIY homemade chips made with Sonora Tortillas.
    https://iowagirleats.com/best-ever-southwestern-black-bean-dip/

    Ingredients












    Directions

    Combine all ingredients in a bowl then mix to combine and serve with tortilla chips. Can be made a day ahead of time.

  • 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 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.