Sonora Tortillas

Category: Sides

  • Pistachio Pesto Mozzarella Wraps

    Pistachio Pesto Mozzarella Wraps

    A simple and delicious lunch, brunch or snack featuring a homemade pistachio pesto.
    https://somethingnutritiousblog.com/pistachio-pesto-mozzarella-wraps/

    Ingredients









    Directions

    Prepare the pistachio pesto by adding all of the ingredients to a food processor or blender and blending until smooth.

    Prepare the pistachio pesto by adding all of the ingredients to a food processor or blender and blending until smooth.

    Serve as is, or grill them on a pan for an added crisp. Heat a skillet with cooking spray on medium/low heat and cook the wrap folded side down for 3 minutes, then flip and cook for another 2-3 minutes.

    Leftover pistachio pesto can be stored in an airtight container and refrigerated for up to 2 weeks.

  • Baked Acorn Squash with Blueberry Walnut Filling

    Baked Acorn Squash with Blueberry Walnut Filling

    Hearty and deliciously unique baked acorn squash with blueberry walnut filling is a perfect side dish and pairs with crispy baked Sonora Tortillas for dipping and dolloping.
    https://www.tasteofhome.com/recipes/baked-acorn-squash-with-blueberry-walnut-filling/

    Ingredients










    Directions

    Preheat oven to 400°, Cut each squash lengthwise in half; remove and discard seeds. Using a sharp knife, cut a thin slice from bottom of each squash half to allow them to lie flat. Place in shallow roasting pan, cut side down. Add 1/2 in. of hot water to pan. Bake, uncovered, until squash is tender, about 35 minutes. Drain water from pan; turn squash cut side up. Spread with butter; season with salt and pepper.

    For filling, in a large bowl, toss apple pieces with lime juice. Add blueberries, walnuts and nutmeg; divide among squash halves. Drizzle with maple syrup. Bake until heated through, about 30 minutes. Cover loosely with foil if filling browns too quickly.

  • Shortcut Bunuelos

    Shortcut Bunuelos

    A shortcut to an authentically delicious snack, these bunuelos are easy, delicious and perfect for elevating your holiday spread!

    Ingredients






    Directions

    Blend sugar and cinnamon together. Spread across flat plate and set aside.

    Heat oil in a skillet. Once hot, add Sonora Soft Taco Tortilla and fry until golden brown. While still hot, remove from pan and lay in cinnamon sugar. Flip to coat tortilla completely. Serve warm.

  • Pozole Rojo

    Pozole Rojo

    The ideal way to ring in the chilly holiday season, authentic pozole rojo is perfected with Sonora Tortillas and homemade crispy matchsticks.
    https://tastesbetterfromscratch.com/pozole/

    Ingredients


















    Directions

    Cut pork roast into 1 inch cubes, trimming and discarding any big pieces of fat. Add to a large stock pot with enough water to cover the meat by around 2 inches (8-10 cups water). Bring pot to a boil. Skim off any foam that rises to the surface.

    Add to the pot one quartered onion, 5 whole garlic cloves, bay leaves, 2 teaspoons salt and chicken bouillon and simmer for 1 ½ hours.

    Meanwhile, remove seeds and veins from chilies and add to a small pot with enough water to cover them. Bring to a boil and boil for 15 minutes. Remove from heat.

    Use a slotted spoon to spoon the chilies into a blender. Add 1 cup liquid rom the saucepan that boiled them, along with 5 peeled garlic cloves. Blend well until smooth.

    Discard any remaining water from the small saucepan that cooked the chilies. Add 2 tablespoons oil to it over medium heat. Pour the blended chilies mixture through a fine mesh strainer into the pot and cook for 10 minutes over medium low heat, stirring often.

    From the stockpot with the meat, remove bay leaves, onion, garlic cloves, and neck bones (if used). Pour in the chili sauce mixture, tomato sauce, oregano, cumin, white vinegar, and hominy. Season with salt and pepper to taste. Bring to a slow boil and then simmer for 30 minutes, or until pork is very tender.

    Taste and adjust seasonings (add more salt, chicken bouillon paste or oregano, to taste).

    Bake Sonora Tortillas until crispy and slice into matchsticks or crumble over Pozole.

  • Churro Chips

    Churro Chips

    The easiest snack yet biggest crowd pleaser; churro chips are made delectably easy with Sonora Tortilla homemade chips.

    Ingredients




    Directions

    Cut tortillas into chip shaped triangles. Coat with egg wash or choice of oil.

    Blend sugar and cinnamon together. Dip chips into cinnamon sugar mixture. Transfer to oven and bake at 350 F until firm and crispy. Serve warm.

  • Peanut Butter and Bacon Jam Quesadilla

    Peanut Butter and Bacon Jam Quesadilla

    An unlikely but irresistible combination; peanut butter and bacon jam quesadillas are a decadent treat.

    Ingredients

    Bacon-Jam






    Quesadilla Toppings


    Directions

    Combine ingredients for bacon jam.

    Spread peanut butter and bacon jam on opposite halves of tortilla. Fold and transfer to a hot pan. Fry until crispy and golden. Serve hot.