Sonora Tortillas

Category: Sauces

  • 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.

  • Mexican Ceviche

    Mexican Ceviche

    Deliciously tangy and spicy Mexican ceviche with the perfect balance of heat and authentic flavour.
    https://www.mylatinatable.com/shrimp-ceviche-mexican-style-ceviche-recipe/

    Ingredients













    Directions

    Combine all of the shrimp with 1 cup of lime juice in a large bowl. Cover and let rest in the refrigerator for at least one hour until the shrimp are mostly pink.

    In a separate bowl, combine the onion, cucumber, tomatoes, jalapeño, and cilantro.

    Add the shrimp and mix well.

    Add the Worcestershire sauce, and season with salt and pepper and additional lime and lemon juice.

    Mix well and serve on the tostadas adding hot sauce to taste and avocados.

  • Cóctel de Camarones (Mexican Shrimp Cocktail)

    Cóctel de Camarones (Mexican Shrimp Cocktail)

    Mexican shrimp cocktail with authentic Mexican flavours and delectable toppings.
    https://www.slenderkitchen.com/recipe/coctel-de-camarones-mexican-shrimp-cocktail

    Ingredients











    Directions

    Stir together the lime juice, clamato, and ketchup. Season with salt and pepper.

    Add the shrimp, onion, cucumbers, tomatoes, cilantro, jalapeno, and garlic. Place in the fridge and let sit for at least 30 minutes for the flavors to deepen and combine.

    Serve with hot sauce to taste, fresh limes, and chopped fresh cilantro. You can also add avocado for some creaminess. Serve with baked Sonora Tortillas.

  • Chile Colorado

    Chile Colorado

    Chile Colorado is the king of all stews with authentic Mexican flavours and red Chile sauce.
    https://www.lemonblossoms.com/blog/chile-colorado-beef-stew/

    Ingredients

    Chile Paste





    Chile Colorado Beef Stew











    Directions

    Red Chile Sauce

    Stem and seed chiles.

    Place the chiles on a microwave-safe plate and microwave on high for 30 seconds total – in 2 intervals of 15 seconds each.

    Heat 2 cups of chicken broth until warm – you can do this in the microwave. Submerge the chiles into the broth, cover and microwave for about 2 minutes.

    Place the chiles, the roasted tomato and the liquid into a blender and process until smooth. About 2 minutes. Set aside.

    Chile Colorado Beef Stew

    Season beef with salt and ground pepper.

    Using a large pot or Dutch oven, heat oil over medium-high heat. Add beef in a single layer and sear on all sides until browned. Set beef aside.

    Add onions to the pot and saute for between 3 and 4 minutes or until onions become soft and translucent. Add garlic and cook for 1 additional minute. Add spices and cook for 1 minute stirring constantly.

    Return beef to the pot. Add prepared red chile sauce and remaining broth, stir to combine. Bring Chile to a boil.

    Once boiling, cover and reduce heat to low and allow Chile to simmer for 1.5 hours until stew is tender.

  • Vegan Tamales

    Vegan Tamales

    Vegan tamales are a great main course or snack to batch make for now or for later!
    https://plantbasedonabudget.com/tamales/

    Ingredients









    Directions

    Using a large baking dish or stock pot, pour hot water and add the dried corn husks. Allow to sit for 15 to 20 minutes, until softened.

    Using hands or an electric mixer, beat together the corn flour, vegetable broth, vegetable oil (or shortening), baking powder, garlic powder, and salt.

    Pat corn husk dry, lay it flat on clean working surface, spread a spoonful of dough to cover most of the corn husk. Once dough is spread, add one to two tablespoons of filling vertically to the middle of the tamale. Bring both sides of corn husks together and seal dough. Close up the husks.

    Using a large pot of water and steamer basket, add all tamales and bring water to a boil. Allow to simmer for 45 minutes once boiled.

  • Ultimate Queso Dip

    Ultimate Queso Dip

    This queso dip is loaded with delicious garnishes and perfect for dolloping on tacos or enjoying alone with diy homemade Sonora Tortilla chips.
    https://sohappyyoulikedit.com/ultimate-loaded-queso/

    Ingredients












    Directions

    In a large skillet, sauté ground chorizo until completely cooked through. Remove chorizo from the pan and set aside.

    In the remaining grease from the chorizo, cook onion and jalapeño until fragrant, about 3 minutes.

    Start adding shredded cheese by the handful and stirring until it melts. Alternate between adding shredded cheese and half and half. When mixture starts coming together, switch to using a whisk to stir the queso until smooth.

    Add the spices ,minced chipotle en adobo, chorizo, and diced tomatoes. Stir completely to combine.

    Top with cilantro, jalapeño slices, red onion, cherry tomatoes, and green onion. Serve with tortilla chips!