Sonora Tortillas

Category: Sauces

  • Mexican Street Corn Dip (Elote Dip)

    Mexican Street Corn Dip (Elote Dip)

    Deliciously cheesy Mexican street corn or ‘Elote’ dip with pepper jack cheese, corn, jalapeños and lime.
    https://www.thecookierookie.com/hot-mexican-street-corn-dip/

    Ingredients













    Directions

    Preheat oven to 350F.

    In a high powered blender combine cream cheese, sour cream, garlic, hot sauce, lime juice, and 1 cup of the shredded cheese. Blend until fully combined.

    Pour cream cheese mixture into a large bowl and add the remaining one cup cheese, corn, feta, pepper, onion, and cilantro. Stir to combine.

    Pour mixture into a prepared baking dish. Sprinkle with more cheese if desired.

    Bake for 15-20 minutes or until cheese is hot and bubbly. Garnish with more cilantro, feta, and hot sauce.

    Cut Sonora Tortillas into chip shaped triangles. Bake until golden brown. Serve chips and dip together.

  • 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.

  • Sesame Spinach Omelette Spirals

    Sesame Spinach Omelette Spirals

    Deliciously simple omelette spirals loaded with goodness and perfect for breakfast, brunch, lunch, dinner – and everywhere in between.
    https://www.tasteofhome.com/recipes/sesame-omelet-spinach-spirals/

    Ingredients











    Dipping sauce







    Directions

    Working on a clean, flat surface, spread tahini on tortillas. In a small bowl, whisk together eggs, onion, red pepper, water chestnuts, carrot, ginger and pepper flakes.

    Heat a large nonstick skillet over medium heat; brush with some oil. Pour 1/3 cup egg mixture into pan; cook for 1 minute or until set. Flip egg mixture and cook 30 seconds to 1 minute or until lightly browned. Place tortilla on omelette in pan and flip onto plat, tortilla side-down; roll up. Repeat 3 times, brushing skillet as needed with remaining oil. Cut wraps into 1-in. slices.

    Prepare sauce and serve with spirals.

  • Pozole Rojo

    Pozole Rojo

    Authentic Pozole Rojo is a traditional Mexican pozole with hominy and red chiles.

    Ingredients







    Garnishes







    Directions

    In a large pot bring 5 quarts water to boil.

    Destem chiles. In a pan, heat chiles on medium high heat for a few minutes, until they begin to soften. Be careful not to burn.

    While chiles heat, bring medium pot with 3 cups water to simmer. Once chiles are softened in the pan, add them to the pot of hot water and cover. Allow to soak in hot water for 15 to 20 minutes.

    Heat oil in a pan on medium high heat. Add pork to pan in batches, careful not to crowd the pan. Sprinkle with salt to taste. As meat browns, add chopped garlic and cook together until meat is cooked through.

    Once meat has browned, transfer it to a pot of boiling water. Scrape all bits from the pan into the water including garlic. Add rinsed hominy to pot along with bay leaves, cumin and oregano. Add a tbsp of salt and bring to a simmer, reduce heat and cook for 15 minutes.

    Prepare red sauce by pureeing chiles in a blender with 2 1/2 cups of their soaking water. Add salt and the 4 whole cloves of garlic. Once pureed, strain through into pot with meat and hominy. Return to a simmer, add salt, partially cover.

    Cook on low for 2 to 3 hours.

    Assemble garnishes in separate bowls. Serve stew hot and allow guests to choose their toppings. Serve with air fried Sonora Tortillas as tostada shells.

  • Loaded Guacamole

    Loaded Guacamole

    A guacamole that eats like a meal with smashed avocado, sun-dried tomatoes, pepitas and bacon.
    https://whatsgabycooking.com/loaded-guacamole/

    Ingredients

    Guacamole base








    Toppings





    Directions

    Set oven to 350F. Cut Sonora Fajita tortillas into chip-shaped triangles. Bake in oven until golden brown. Remove from oven and cool.

    Cut avocados in half lengthwise. Remove pit and discard. Remove the avocado from the skin and place flesh into a bowl.

    Add lemon juice, lime juice, red onion, chives, salt and pepper. Mash with a fork until half smooth and creamy, or other desired consistency. Taste and add more salt and pepper if desired. Empty into serving dish.

    Top with all the toppings and serve immediately.

  • 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.