Sonora Tortillas

Category: Salads

  • Ceviche

    Ceviche

    Fresh, Fiery, and Fabulous: The perfect ceviche! Makes for a great pairing with our delicious Sonora Tortillas.
    https://www.cookingclassy.com/ceviche/

    Ingredients











    Directions

    Salt and pepper, to taste

    Add shrimp to boiling water and let cook just until pink and opaque, about 1 minute.

    Drain shrimp in a colander then transfer to ice water to cool for a few minutes. Drain well then chop shrimp into small pieces (about 1/2-inch).

    In a medium non-reactive bowl (you can use the same bowl that was previously filled with ice water) combine shrimp, lime juice, lemon juice, tomatoes, onion, cilantro, jalapeno pepper and season with salt and pepper to taste.

    Transfer to refrigerator and let rest 30 minutes to 1 hour.

    Toss in cucumber and avocado and serve (if desired you can strain off some of the juices). It’s delicious with tortilla chips or over tostada shells.

  • Cilantro Lime Slaw

    Cilantro Lime Slaw

    Tossing up tangy flavours with a twist of lime – this cilantro coleslaw is sure to add a burst of freshness to any meal! A great addition to some Sonora Tortillas to make some killer tacos!
    https://www.onelovelylife.com/cilantro-lime-slaw/#tasty-recipes-30454-jump-target

    Ingredients








    Directions

    In a large bowl, combine coleslaw mix (or green cabbage), purple cabbage, 1/4 cup cilantro, lime juice, 1 tsp. honey (if using), salt, and pepper.

    Stir to combine well. (The slaw may still look a bit dry. Don’t add more liquid yet!)

    Let the mixture sit for 5-10 minutes on the counter or in the refrigerator. (The cabbage will soften, and the mixture will get “juicier”)

    Stir again and taste. Add additional cilantro, salt, pepper, honey, or lime juice to taste.

    Serve immediately or refrigerate up to 2 days. (Slaw will continue to soften in the refrigerator.)

  • Tortilla Chip Fattoush

    Tortilla Chip Fattoush

    If you know you know… Theres nothing like a good fattoush salad. Give this recipe a try, using some crispy baked Sonora Tortillas, a soon to be house favourite for sure!
    https://www.delicious.com.au/recipes/corn-chip-fattoush/IMvXaYt6

    Ingredients













    Directions

    Crush garlic with a mortar and pestle. Add lemon and olive oil. Transfer to a bowl.

    Half-fill a deep-fryer or large saucepan with sunflower oil and heat to 170°C (a cube of bread will turn golden in 60 seconds when the oil is hot enough).

    In 2 batches, deep-fry tortilla chips, turning halfway, for 3 minutes or until golden and crisp. Remove with a slotted spoon and drain on paper towel.

    Add tortilla chips and remaining ingredients to the garlic mixture and toss to combine. Serve immediately.

  • Ensalada de Nochebuena (Christmas Eve Salad)

    Ensalada de Nochebuena (Christmas Eve Salad)

    Ensalada de Nochebuena, or ‘Christmas Eve Salad’ combines the diverse flavours of pepitas, pomegranate, beets, and apple to create a delicious holiday salad! Give this one a go.

    https://www.atastefortravel.ca/5489-easy-ensalada-de-nochebuena-christmas-eve-salad/#recipe

    Ingredients














    Directions

    Prepare all the fruit (except apple if doing in advance) and chill separately

    Prepare jicama (peel and slice) if available

    Line a salad dish or plate with lettuce leaves

    Fill the bowl wth prepared fruit or arrange the chilled fruit on a plate

    Mix salad dressing in a glass jar, shake and drizzle over fruit

    Sprinkle with pomegranate seeds and toasted pepitoria

    Squeeze the juice of a lime over top

  • Mexican Chopped Salad

    Mexican Chopped Salad

    What do you call a salad that eats like a meal? Dinner! This ‘goes-with-anything’ salad is great for dolloping on nachos, tacos, burritos, quesadillas… You name it. Try it tonight atop some toasted Sonora tortillas for simple and delicious tostadas!
    https://thecafesucrefarine.com/mexican-chopped-salad/

    Ingredients

    Dressing









    Tortilla Chips



    Salad









    Directions

    For the dressing, combine lime juice, honey, cumin garlic and salt.

    In a slow, steady stream, add the oils, stirring continuously with a fork or small whisk.

    Taste and add more salt and pepper, if needed. Set aside.

    For the corn tortilla strips, preheat oven to 400˚F.

    Stack corn tortillas on a cutting board. Cut in half. Cut each stack of halves into thin strips, widthwise, about ¼-inch thick.

    Transfer tortilla strips to a sheet pan. Drizzle with oil. Sprinkle with salt and toss to coat.

    Bake for 15-20 minutes, stirring every 5 minutes, or until light golden brown and crisp. Set aside to cool.

    For the salad, place corn, two ears at a time, in the microwave and cook for 3 ½ minutes.

    Remove from microwave with a hot pad and allow to cool for 5 minutes.

    After cooling, cut bottom end of corn off, about 1 ½ inches from end. Pull back husk and silks (almost all of the silk should easily pull away). Cut kernels from husks and set aside.

    Combine corn and other salad ingredients in a large bowl. Stir to combine. Add dressing and stir to coat all ingredients. Garnish with cilantro leaves, if desired.

    Serve with tortilla strips on top or place a bowl on the side and let guests help themselves.

  • Mexican Fruit Bowls (Bionicos)

    Mexican Fruit Bowls (Bionicos)

    Ingredients

    Directions