Sonora Tortillas

Category: Sides

  • 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.

  • Shredded Chicken Taquitos

    Shredded Chicken Taquitos

    Delicious shredded chicken taquitos with creamy salsa inside our baked Sonora Tortillas make a favourite weeknight meal in under 30 minutes!

    Ingredients













    Directions

    In a bowl, blend cream cheese, salsa and sour cream until smooth. Add remaining ingredients except the tortillas, combine.

    For baked taquitos, preheat the oven to 425F.

    Place large spoonful of filling in a line along each tortilla and roll tightly. If needed, secure taquitos with a toothpick. Continue filling tortillas until filling is done.

    Brush taquitos with oil or spray with cooking oil. Line taquitos on baking sheet.

    Bake in oven for 15-20 minutes or until shells are golden and crispy.

    Serve taquitos with guacamole, salsa and sour cream.

  • 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.

  • Loaded Baked Seafood Burritos

    Loaded Baked Seafood Burritos

    These burritos are loaded with imitation crab, shrimp and baked to cheesy perfection.
    https://madeinaday.com/seafood-burrito-recipe/#recipe

    Ingredients















    Directions

    Preheat oven to 350 degrees.

    Melt butter in a deep skillet over medium heat.

    Add onion, crab meat, shrimp, salt, pepper to skillet and saute until onions are clear.

    Add cilantro, sour cream and 1 cup cheese to skillet. Blend ingredients and and reduce heat to low.

    Add hot sauce to taste and blend.

    Separate crab mix evening into 4-6 servings in the pan.

    Place one section of filling down middle of a Sonora burrito tortilla, wrap and fold. Add wrapped burrito to a baking pad, fold-side down. Repeat for required servings.

    Pour enchilada sauce over center of wraps and top with cheese.

    Bake for 25-35 minutes.

    Serve with cilantro and sour cream for garnish.

  • 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.