Sonora Tortillas

Category: Sauces

  • Skillet Chicken Tortilla Pie

    Skillet Chicken Tortilla Pie

    A crowd-pleasing, one-pan meal-time winner with layers of crispy tortillas, chicken and cheese.
    https://pinchofyum.com/skillet-chicken-tortilla-pie

    Ingredients










    For chicken tortilla pie





    Directions

    Sauce

    Heat the oil in a large skillet. Add the onions and saute for 5-10 minutes. Reduce heat and add the chili powder, cumin, oregano, salt, and garlic. Stir fry for 2-3 minutes until very fragrant, being careful not to burn the garlic. Add the chicken broth, garlic, and tomatoes and simmer for 5-10 minutes until the sauce is very deep red in color. Transfer (half at a time – it’s a lot of sauce) to a blender, puree, and set aside. Taste and adjust for saltiness as needed.

    Chicken

    Coat the chicken breasts with the seasoning. Heat the pan from step one over medium low heat with a little oil and add the chicken. Cook for a few minutes on each side until nicely browned. Cover with sauce and simmer for an additional 5-10 minutes so the chicken finishes cooking gently in the sauce. Remove chicken from sauce and shred with two forks. Set aside.

    Preheat the oven to 375 degrees. Dip five tortillas in the warm sauce and layer in the bottom of a 9-inch round skillet or baking dish. Add a scoop of chicken, a handful of cheese, and about 3/4 cup sauce. Repeat layer. End with one more layer of tortillas, a scoop of sauce, and cheese. (Now go make another one! You should be able to make two pies/skillets with this recipe.)

    Cover with foil that has been sprayed with nonstick oil to prevent it from sticking on the cheese. Bake for 20-30 minutes, until the sauce is bubbly and the cheese is ooey-gooey-perfection. Top with cilantro and Cotija.

  • 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.

  • One Pan 10 Minute Sticky Mexican Chicken

    One Pan 10 Minute Sticky Mexican Chicken

    A simple chicken recipe with only 6 ingredients with a delectable combination of lime, cilantro and honey, ready in under 10 minutes.
    https://ohsweetbasil.com/10-minute-sticky-mexican-chicken-recipe/

    Ingredients







    Directions

    In a large bowl, mix together the chicken, olive oil and taco seasoning. Set aside.

    Heat a nonstick skillet over medium high heat. Once the pan is hot, add about 1 tablespoon olive oil or canola oil and add 1/2 of the chicken. Leave undisturbed for 3-4 minutes so that the chicken can brown. Next, start to stir occasionally until cooked through, about 5 minutes longer.

    Remove the chicken to a plate and repeat with remaining chicken.

    Meanwhile, whisk together the lime juice and honey.

    Just as the chicken is finishing, add the green onions in and stir until sautéed.

    Quickly add back in the first batch of chicken as well as the honey mixture and stir until the majority of the liquid coats the chicken. Serve immediately on baked Sonora Tortillas, tacos, fajitas, tacos or baked as chips.

  • 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.