Sonora Tortillas

Category: Sauces/marinades

  • Mexican Chicken Marinade

    Mexican Chicken Marinade

    A flavourful blend of lime, garlic, chili and hers for a divine sauce or marinade perfect for a variety of dishes.
    https://www.isabeleats.com/mexican-chicken-marinade/#wprm-recipe-container-17929

    Ingredients












    Directions

    In a large resealable bag or large mixing bowl, add all ingredients and combine well.

    Add chicken and toss in marinade to coat.

    Seal bag or cover bowl and marinate in the fridge for 2 to 8 hours.

    Remove chicken from the marinade and grill or cook until the internal temperature reaches 165°F.

  • Birria (Mexican Beef Stew)

    Birria (Mexican Beef Stew)

    Slow cooked Mexican beef stew with ancho and guajillo peppers, onion, tomatoes and jalapeño.
    https://gypsyplate.com/birria/#recipe-card

    Ingredients

    Birria Sauce



















    Beef Birria





    Toppings




    Directions

    Dry toast and rehydrate the chilis by cutting the stems off and make a slit along the side to open them, discard the seeds. Dry toast them in a hot pan for 1-2 minutes, be mindful not to burn them. Put them in a bowl, pour in a cup of hot water, and let it sit for 20 minutes.

    Heat oil and sauté onion, garlic and tomato together until softened. Transfer veggies to a blender.

    In the blender, combine veggie mixture with rehydrated chilis, spices, apple cider vinegar, ginger, tomato paste, and 1 cup of beef stock. Blend the mixture until completely smooth.

    Cut chuck roast into large chunks and generously season it with salt and pepper. Sear the meat before putting in the stew. Heat oil in the stew pot and brown meat on all sides.

    In a big stew pot, combine the meat with the Birria sauce. Add 4 cups of beef broth. Cover and cook over low heat on the stovetop for 4 to 6 hours, or until meat is completely tender. Stir every 20 minutes or so.

    Once ready, you can cut or shred the beef as desired. Taste and adjust the seasonings.

    Serve in bowls garnished with lots of toppings and a side of warm Sonora Tortillas.

  • Potato, Poblano and Chard Enchiladas with Roasted and Raw Salsa Verde

    Potato, Poblano and Chard Enchiladas with Roasted and Raw Salsa Verde

    A deliciously healthy meal featuring potato, poblano peppers and chard stuffed enchiladas with roasted or raw salsa verde.
    http://katieatthekitchendoor.com/2014/09/14/monthly-fitness-goals-september-potato-poblano-and-chard-enchiladas-with-raw-and-roasted-salsa-verde/

    Ingredients

    For the enchiladas










    For the raw and roasted salsa verde








    Directions

    For the enchiladas

    Preheat broiler and line a baking sheet with foil. Place poblano peppers on a baking sheet and broil for 10-15 minutes, turning every 5 minutes, until they become blistered and blackened all over. Once finished, remove from the oven and place in a bowl, cover with plastic wrap and let steam for 20 minutes. Peel and discard pepper skins, cut into slices, discarding the stem and seeds. Chop roughly and taste for heat.

    Add diced potatoes to a large pot and fill with cold water. Add salt and bring to a boil. Boil the potatoes until just tender when poked with a fork, about 5 minutes once the water has reached a boil. Drain and set aside.

    Heat the olive oil in a large skillet over medium heat. Add onion, sliced garlic and smoked paprika and saute, stirring frequently, for 5 minutes. Add roughly chopped Swiss chard stems and leaves. Saute about 3 minutes then add potatoes and chopped poblanos (start with one, add the second after tasting the mixture for heat). Saute for 2-3 minutes, remove from the heat.

    Preheat oven to 375°F. Spread half a cup of salsa verde on the bottom of an 11×13 inch roasting pan. Mix the two cheeses together in a bowl. Fill each of the tortillas with a few spoonfuls of the potato filling, and 2-3 TBS of cheese, then roll up and place seam-side down in the pan. Repeat with all tortillas until pan is full, then spoon another half cup of salsa verde over the top of the enchiladas. Sprinkle the remaining cheese over the top, then bake until cheese is bubbly and golden and edges of tortillas are crispy (about 25-30 minutes). Remove from oven and serve with leftover salsa verde.

    For the salsa verde

    Preheat the broiler and line a baking sheet with foil. Remove the husks and stem from the tomatillos and wash. Cut tomatillos in half. Place one half cut side down on the baking sheet. Set the other half aside. If using two chiles, place one of the serranos on the baking sheet as well. Broil the tomatillos and chile for 8-10 minutes, flipping over with tongs once about halfway through. Remove from the oven.

    Add the roasted tomatillos and their juices to a blender, then add the raw tomatillos, onion, garlic, cilantro, water, lime juice, and salt. For a spicier blend, add do not seed Serrano peppers before adding. After blending, taste and decide whether to add the roasted serrano. Blend the tomatillos on high until a smooth puree forms. Taste, and adjust flavour with more ingredients if needed. Set aside.

  • Spicy Mexican-Style BBQ Sauce

    Spicy Mexican-Style BBQ Sauce

    Mexican BBQ sauce is just what the summer called for! This tangy and delectably sweet sauce brings the heat and pairs perfectly drizzled on nachos, tacos, quesadillas, burritos, fajitas – and whatever you’re throwing on the grill! Our Sonora Tortillas are a pantry staple for your BBQ leftovers and main events this season!
    https://www.pamperedchef.com/recipe/Main+Dishes/Spicy+Mexican-Style+Barbecue+Sauce/8842

    Ingredients











    Directions

    In a medium saucepan, heat peppers with oil and garlic over medium heat for 2-3 minutes. Add chili powder, cumin, cayenne pepper and coriander. Cook for 1 minute or until fragrant. Stir in ketchup, lime juice and brown sugar. Cover, bring to a simmer and remove from heat.

    Cover and refrigerate. Use a BBQ basting brush to brush sauce over beef, pork or chicken every 5 minutes during baking, broiling or grilling. Use sauce to drizzle over favourite Mexican dishes including tacos, nachos, fajitas, burritos and quesadillas.

  • Simple Tostadas

    Simple Tostadas

    Classic, versatile and customisable tostadas featuring refried beans, shredded chicken, cheese, guacamole and any of your other favourite toppings!
    https://www.twopeasandtheirpod.com/easy-tostadas/

    Ingredients

    For the tostadas







    Optional toppings








    Directions

    Preheat oven to 425 degrees F. Brush or spray each side of tortilla with oil, sprinkle with salt and arrange a single layer on a large baking sheet. Bake for 4 minutes, flip and bake for 4 more minutes, or until crispy and golden – be careful not to burn!

    Heat refried beans in a saucepan. Spread a large spoonful on finished tostada shell. Spread a layer of guacamole and sprinkle with cheese. Add shredded chicken on top.

    Top with desired toppings but be mindful not to load the tostadas too high or they will be tricky to eat. Eat with your hands and enjoy!

  • Chipotle Black Bean Tortilla Soup

    Chipotle Black Bean Tortilla Soup

    A deliciously smokey and hearty 1-pot chipotle black bean tortilla soup ready in under an hour; with delicious chipotle salsa, black beans, tasty avocado and crispy baked tortillas.
    https://minimalistbaker.com/chipotle-black-bean-tortilla-soup/

    Ingredients

    Soup











    Toppings (optional)






    Directions

    Heat a large pot over medium heat. Once hot, add oil, garlic, onion, pepper and salt and pepper. Stir and cook for four to five minutes, stirring frequently until onions are soft and translucent.

    Add cumin and chili powder, stir to coat ingredients. Add salsa, vegetable stock and coconut sugar. Stir to combine, increase heat to medium and bring to a low boil.

    Once boiling, add black beans and corn and stir. Reduce heat to low, cover and simmer for 30 minutes or more, stirring occasionally. The longer the soup simmers, the more flavor it will have.

    Top with desired toppings such as cilantro, cheese, avocado, lime juice or hot sauce.

    Tortilla Strips

    Heat oven to 350 degrees F. Cut Sonora Tortillas into small strips and line on a parchment-lined baking sheet.

    Bake until golden and crispy, around 7-10 minutes.