Sonora Tortillas

Category: Sauces/marinades

  • Easy Homemade Queso Blanco

    Easy Homemade Queso Blanco

    This simple and delicious homemade queso blanco is deliciously cheesy and packed with authentic flavors to bring any meal or snack to life!
    https://www.thecookierookie.com/easy-restaurant-style-white-queso/#wprm-recipe-container-30294

    Ingredients











    Garnish



    Directions

    In a small saucepan, heat evaporated milk over medium/high heat. Stir in cornstarch and whisk to combine.

    Bring contents to a simmer but do not boil (when it begins to bubble, it’s ready), reduce heat to low immediately.

    Immediately stir in cheese in batches, starting with the white American cheese. As you stir in the cheese, increase heat to medium/low. Be sure to CONSTANTLY whisk ingredients until cheese melts completely. Once melted, add more. Do not stop stirring, you must continue to whisk the entire time while adding cheese.

    Once the cheese in done, add in shredded mozzarella, being sure to constantly whisk while cheese melts. If you prefer your dip to be thicker, add more mozzarella cheese.

    Once all cheese is melted, stir in jalapeños, chili powder, nutmeg, red pepper flakes, salt and pepper.

    If you would like queso to be browned, pour into a small nonstick skillet and place in oven. Broil for 3/4 minutes or until cheese begins to bubble and brown.

    Garnish with cilantro, tomatoes, jalapeños if desired.

    Cut Sonora Tortillas into triangle chips and bake on a nonstick sheet at 350 degrees until golden and crispy. Serve with queso.

  • Spicy Jackfruit Fajitas

    Spicy Jackfruit Fajitas

    Spicy jackfruit fajitas are deliciously meatless way to heat things up at the dinner table; with authentic Mexican flavours, they’re a perfect recipe for our vegan-friendly tortillas.
    https://www.thelastfoodblog.com/spicy-jackfruit-fajitas/

    Ingredients

















    Directions

    Heat oil in skillet. Add onion salt. Cook until onions slightly softened, around 10 minutes. Stir often to avoid burning.

    Add garlic and stir into onions, add spices and herbs. Stir well into onion and cook for a minute until spices release aromas, about a minute or two. Be mindful not to burn.

    Add drained jackfruit and chipotle paste and stir well. Be sure the jackfruit is covered in paste and spices. se a spoon to break up the chunks of jackfruit. Season with sea salt and black pepper to taste.

    Add peppers to the pan along with lime juice and maple syrup. Stir well and cook until peppers are slightly softened. If you prefer peppers softer, add them when you add the garlic.

    Stir in coriander and serve with warm tortillas, fresh cilantro, lime wedges and avocado slices or guacamole and salsa.

  • Chipotle Tofu Chilaquiles

    Chipotle Tofu Chilaquiles

    Vegan chilaquiles are a delicious main course or snack with tofu scramble and a delectably simple 5-ingredient homemade chipotle sauce!
    https://minimalistbaker.com/chipotle-tofu-chilaquiles/

    Ingredients

    For the chilaquiles







    For the tofu





    Toppings (optional)




    Directions

    Press and drain tofu in a clean kitchen towel with a heavy pot on top while preheating oven to 350 degrees F.

    Bake your Sonora Tortillas into chips; lightly brush or spray both sides of tortillas with olive or avocado oil, dust with sea salt. Stack and cut into triangles and arrange in a single layer on a large baking sheet. Bake until 10-12 minutes, flipping half way through, until crisp and lightly golden brown. Set aside.

    Heat a large skillet over medium heat and prep onion and garlic.

    Once hot, add 1 Tbsp olive oil and onion. Cook, stirring frequently, until soft and slightly browned; approximately 3 minutes. Add garlic and cook for 1-2 more minutes.

    Add tomato sauce, diced chipotle and adobo sauce and veggie stock. Heat until bubble. Reduce heat to low and let simmer for 5 minutes.

    Transfer sauce to a blender. Blend to desired consistency and texture. Set aside.

    Use a fork to crumble tofu and place skillet back over medium heat (no need to rinse or wipe clean, the remaining sauce will add more flavour).

    Add some oil to pan and add tofu. Let lightly brown for 3-4 minutes, stirring once or twice. Then add seasonings and stir. Cook for another 2 minutes, remove from pan and set aside.

    Add chips to the pan and pour over sauce, stirring quickly to coat. Then top with tofu scramble, fresh onion, cilantro and any other toppings you wish to include. Serve immediately.

  • 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.

  • Pork and Mango Fajitas

    Pork and Mango Fajitas

    The perfect blend of sweet, savoury and authentic flavours bring these pork and mango fajitas to life!
    https://www.myrecipes.com/recipe/pork-fajitas-with-mango

    Ingredients














    Directions

    Combine lime juice, cumin and pork in a medium bowl, toss well to coat. Let stand for five minutes.

    Heat a large, non-stick skillet over medium-high heat and coat the pan with oil or cooking spray.

    Add pork to pan and cook for about four minutes or until done and remove from pan.

    Add more cooking spray to the pan. Add peppers and onion and cook until tender. Add garlic and re-add cooked pork. Cook for one minute. Add soy sauce and sugar and cook for one minute. Remove mixture from heat.

    Warm tortillas as desired. Service pork mixture with tortillas, top with mango and sour cream.

  • Slow Cooker Chicken Mole Tacos

    Slow Cooker Chicken Mole Tacos

    The authentic and complex flavors of Mexican mole made easy with slow cooker chicken mole served via forever fan-favourite; tacos.
    https://www.cookinglight.com/recipes/slow-cooker-chicken-mole-tacos

    Ingredients
















    Directions

    Place ancho chiles in a bowl; cover with water. Let stand 10 minutes. Drain; remove and discard stems and seeds.

    Using a food processor, process seeded chiles, tomatoes, onion, almonds, chocolate, raisins, stock, cumin, sauce, cinnamon, chipotle chiles and garlic until smooth.

    Sprinkle chicken with salt; place in a 6-quart slow cooker.

    Add tomato mixture. Cover and cook on low for eight hours. Place chicken on a cutting board; remove bones.

    Reserve 2 cups sauce for another use. Shred chicken into large pieces; return to slow cooker.

    Using one tortilla at a time, heat tortillas over medium-high directly on burner to lightly char tortilla (approximately 15 seconds per side).

    Top tortillas with chicken mixture, cheese and cilantro. Serve with lime wedges.