Sonora Tortillas

Category: Sauces

  • 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.

  • Smashburger Tacos

    Smashburger Tacos

    Your average burgers and tacos might never be the same after this delectable mix; Smashburger Tacos are everything you love about your classic burger – in a taco.
    https://www.chilesandsmoke.com/smashburger-tacos/

    Ingredients

    Smashburger Tacos






    Burger Sauce





    Directions

    Prepare burger sauce.

    Prepare all ingredients at your workstation.

    Portion beef into roughly 2-ounce individual balls (approximately the size of a golf ball).

    Heat the griddle to high heat for searing. Only heat the burner you will use for searing; the other burners can be used as a cool landing space when you flip your tacos.

    Sprinkle salt and pepper onto one side of the beef and place face-down on the griddle. Do this for all portions, spacing them far enough apart so you may smash them down.

    Quickly place a flour tortilla on top of the beef and smash it down using a spatula or burger press. Press down to ensure the beef is thin. Allow meat to cook for two to three minutes or until beef has darkened and becomes crisp.

    Scrape and flip tacos to cool side of griddle. Do not sear tortillas on the hot surface. Add cheese and cover with a lid to speed up melting.

    Top with your remaining ingredients and serve hot.

  • 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.

  • 20-Minute Mole Sauce

    20-Minute Mole Sauce

    This delicious recipe for Mexican mole sauce is a celebration in the sauce’s authentic and traditional flavors but without the fuss; delectable and simple, it’s ready in just twenty minutes.
    https://www.gimmesomeoven.com/holy-mole-sauce/#tasty-recipes-60105

    Ingredients













    Directions

    Heat oil in a medium saucepan over medium-high heat.

    Add onion and saute for 5 minutes, stirring occasionally, until soft and translucent.

    Add garlic and jalapeño, saute for 1-2 minutes, stirring occasionally, until fragrant.

    Add chili powder, flour, cinnamon, cumin and oregano. Stir until evenly mixed. Continue to saute for 1 minute, stirring occasionally.

    Remove from heat. Add vegetable stock, stir until combined.

    Using an immersion blender and puree the mixture until smooth.

    Return the saucepan to medium-high heat. Add almond butter, tomato paste, cocoa powder and sea salt and whisk until combined. Continue cooking until mixture simmers and sauce thickens.

    Reduce heat to medium-low. Season to taste.

    Serve warm. Refrigerate in a sealed container for up to 3 days or freeze up to 3 months.

  • Mole Poblano with Chicken

    Mole Poblano with Chicken

    Delicious and rich Mole Poblano is the perfect complimentary sauce to any main course; enjoy this step-by-step guide to Mole Poblano with chicken. https://mexicanfoodjournal.com/mole-poblano/

    Ingredients

    For chicken


    For the mole sauce

















    Directions

    For the chicken

    Place chicken into a large cooking pot and pour in the water; cover chicken by approximately 1 inch.

    Bring water and chicken to a boil over high heat; lower heat and cook for 15 to 20 minutes or until no longer pink inside.

    For the Mole sauce
    Fry the chiles

    Cut tops off dried chiles and remove seeds and veins. Lightly fry chiles in lard or oil to ensure they do not taste bitter.

    Place a large pot over medium-high heat. Clay pots give the best flavor. Add lard or cooking oil and allow to melt.

    Add dried chilies to the pot in batches.

    Cook chiles over medium heat for about one minute, drain and reserve for later.

    Blend the chiles to make puree

    Add fried chiles to blender or food processor.

    Set blender on puree and blend chiles into a paste; pressing down on chiles periodically to ensure it becomes smooth.

    Chile paste should be a deep red colour and very smooth.

    Fry the nuts and seeds

    Heat the same large pot over medium-high heat and add another tablespoon of lard.

    Once melted/heated, lower heat to medium and pour the almonds into the pot, followed by the peanuts and pumpkin seeds.

    Stir constantly to evenly toast the nuts and seeds.

    Once seeds have darkened (approximately 2 minutes), use a strainer to drain the nuts and seeds. You’ll be left with the juices that the nuts and seeds have released in the pot.

    Pour the drained nuts and seeds into a bowl and set aside.

    Fry bread and garlic

    Add bread to the pot and fry for one minute.

    Stir constantly while cooking the bread.

    Once the bread has turned a dark brown, remove from the pot with tongs or a slotted spoon and set aside.

    Add three peeled garlic cloves to the pot.

    Once garlic has darkened, drain and remove from the pot and set aside.

    Fry the cinnamon and raisins

    Add the cinnamon stick to the same pot.

    Once the stick has darkened, remove and set aside.

    Add the reasons to the pot and fry for 30 seconds or until they become plump.

    Drain raisins in a strainer and set aside.

    Fry the tortilla

    Add the flour tortilla to the liquid in the pot.

    Heat for 10 seconds, flip and heat another 10 seconds.

    Remove tortilla with tongs, allow excess liquid to drip, set aside.

    Carefully pour the liquid from the pot into a bowl and set aside.

    Toast the seeds and spices

    Add the sesame seeds to the pot and toast for 20 seconds, constantly stirring.

    Add the peppercorns, cloves and coriander seeds.

    Cook, stirring constantly, until the seeds and spices have darkened.

    Blend Mole paste

    Transfer toasted seeds and spices to the blender.

    Break up the fried tortilla and add to blender.

    Add toasted bread, cooked raisins, fried cinnamon stick and garlic cloves.

    Sprinkle in the salt, add in half of the toasted nuts and seeds.

    Puree ingredients, adding chicken broth as needed to make into a paste.

    Paste should be a deep reddish brown colour.

    Pour paste into a bowl and set aside.

    Blend another batch

    Add remaining toasted nuts and seeds to the blender.

    Blend nuts and seeds, pressing down to ensure a smooth paste.

    Transfer the paste to a large bowl and set aside.

    Fry and blend the onions

    Cut the onion into slices and heat 1/2 tablespoon of lard in pot.

    Once lard melts, add sliced onions.

    Saute onions until golden brown and transfer to the blender. Blend until smooth.

    Cook the Mole sauce

    Pour the second batch of seed and nut paste into your pot.

    Pour in the half of the first batch of mole paste and stir to combine.

    Break up the tablet of Mexican chocolate, add to the pot and stir to combine.

    Add chicken bouillon cubes and stir until cubes melt.

    Add the other half of the mole paste and stir, pouring in chicken stock until you have reached your desired consistency. Your mole should be medium consistency; not too thick, not too runny.

    Sprinkle in more salt, simmer mole sauce over medium heat until reduced by approximately one inch.

    Serve Mole Poblano on bone-in chicken

    Add cooked chicken to the pot with mole sauce and turn to cover with sauce.

    Place a piece of chicken on the plate, spoon over more sauce and sprinkle with sesame seeds.

    Serve with flour tortillas and enjoy!