Sonora Tortillas

Category: Sides

  • Crispy Patatas Bravas

    Crispy Patatas Bravas

    These are dangerously addictive… These potatoes are dusted in bold spices and deep fried, coming out crispy and super tasty. Perfect to serve as a side dish or as a snack for that family sports night coming up.
    https://www.aspicyperspective.com/crispy-patatas-bravas-mexican-potatoes/

    Ingredients







    Directions

    Set a large saucepot over medium-high heat. Attach a cooking thermometer to the side of the pot. Then pour 3 inches of olive oil into the pot.

    Set a large saucepot over medium-high heat. Attach a cooking thermometer to the side of the pot. Then pour 3 inches of olive oil into the pot.

    Set a large bowl and the counter and line with paper towels. Then in a small bowl, mix the salt, smoked paprika, garlic powder, and cayenne.

    When the oil reaches 300-325 degrees, gently lower a third of the potatoes into the oil, using a skimmer or slotted spoon. Stir and fry for 5-6 minutes, until golden. Remove one chunk and check that the potato is fork-tender in the center. Then remove all the potatoes with the slotted spoon.

    Place the fried potatoes in the paper towel lined bowl. Sprinkle one-third of the seasoning mix over the potatoes and toss.

    Repeat the frying and seasoning two more times, until all the potatoes are cooked. Serve warm as-is, or with aioli or creamy ranchero sauce.

  • Pumpkin Seed Salsa

    Pumpkin Seed Salsa

    What’s a better way to enjoy the fall season than a pumpkin seed dip! Really simple and super tasty! Do yourself a favour first- Slice some Sonora Tortillas into large wedges, and pop them on a baking sheet. Let them toast in the oven for a few minutes… So yummy. Dip away!!
    https://www.saveur.com/article/Recipes/Mexico-Pumpkin-Seed-Salsa/

    Ingredients







    Directions

    Heat an 8″ skillet over medium-high heat. Add pumpkin seeds, and cook, swirling pan often, until lightly toasted, about 3 minutes. Transfer to a food processor, and process until smooth, about 45 seconds; set aside.

    Return skillet to heat and add tomatoes and chile; cook, turning as needed, until charred all over, about 5 minutes for the chile, 7 minutes for the tomatoes. Transfer to food processor with pumpkin seeds along with cilantro, chives, and salt, and pulse until smooth. Transfer to a bowl, and serve at room temperature.

  • Poblano Chile Gratin

    Poblano Chile Gratin

    Stuffed, layered, dolloped or rolled – this poblano chili gratin pairs delectably with our vegan-friendly Sonora tortillas for brunch, lunch or dinner!

    https://food52.com/recipes/27156-poblano-chile-gratin

    Ingredients









    Directions

    Preheat the broiler. Place the poblano chilies on a small rimmed baking sheet. Broil for 10 to 15 minutes, turning the chilies occasionally, until charred on all sides. Remove from the oven and transfer to a resealable bag. Let rest for about 20 minutes, until cool enough to handle. Peel the chilies, remove the seeds, and slice into thin strips.

    Preheat the oven to 400°F and spray a large oval baking dish with nonstick cooking spray. Toss together the chilies, potatoes, onions, and 1 cup of cheese and transfer to the prepared baking dish. Whisk together the heavy cream and milk in a small bowl and season with salt and pepper, to taste. Pour evenly over the potato mixture. Sprinkle the remaining cup of cheese over the top. Bake for 45 minutes to 1 hour, until the potatoes are tender. Remove from the oven and let rest for 10 minutes before serving.

  • Mexican Street Corn Soup

    Mexican Street Corn Soup

    Mexican street corn – but make it soup! This isn’t your average corn chowder – adding authentic street corn ingredients takes it to a whole new level. Lime, cilantro, cotija and a sprinkle of chili powder… Now that’s a soup!

    https://stripedspatula.com/mexican-street-corn-soup/#wprm-recipe-container-7726

    Ingredients













    Directions

    vHeat oil in a large, nonstick pot or cast iron Dutch oven until shimmering. Add corn kernels, chopped onion, chili powder, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Cook over medium-high heat, stirring frequently, until onions are soft and corn is lightly charred in spots, about 8-10 minutes.

    Add garlic and cook until fragrant, 1 minute. Remove 1-1/2 cups of corn mixture from the pot and set aside. Stir broth and 6 stripped corn cobs into the pot, scraping up the brown bits on the bottom. Bring to a boil, reduce heat, and simmer for 20 minutes.

    Use tongs to remove corn cobs from pot and discard.

    Stir sour cream and Cotija into the soup. Transfer soup to a blender or food processor (in batches, depending on the size of your unit for safety) to puree until smooth.

    Return soup to pot and if needed, gently reheat to desired serving temperature. Stir in half (3/4 cup) of the reserved corn mixture, lime juice, and 2 tablespoons chopped cilantro. Season to taste with salt, pepper, and chili powder.

    Toss remaining 3/4 cup corn with lime zest and 2 teaspoons chopped cilantro. Serve soup, topped with a few spoonfuls of the corn mixture, and an extra sprinkling of Cotija.

  • Calabacitas

    Calabacitas

    Ever heard of Calabacitas? It’s a simple and delicious dish that you can serve as a side, and also makes a great pairing with a Sonora Tortilla. Calabacitas combines zucchini, corn, squash, tomatoes, and peppers. Cook on a pan with some oil until soft, season with salt and pepper… So so good!!!

    https://www.newmexicanfoodie.com/calabacitas/#wprm-recipe-container-1165

    Ingredients









    Directions

    Warm olive oil over medium in a large pan. Add jalapenos and shallot, and cook until starting to soften – about 5 minutes.

    Add zucchini and squash. Season with salt and pepper, and stir. Cover with a lid and cook 5 minutes, until squash is starting to soften.

    Add tomatoes and corn, and continue cooking for another 3-5 minutes or until warmed through. Serve immediately.

  • Sweet Potato Wedges with Tajin

    Sweet Potato Wedges with Tajin

    These sweet potato wedges are to die for! With an air fryer, you can make these delicious, crispy wedges in around half an hour. All you need is sweet potatoes, oil, and tajin seasoning. Great alongside a burger or as an awesome late night snack. Goes surprisingly well with some sipping tequila.
    https://beyondmeresustenance.com/air-fryer-sweet-potato-wedges/

    Ingredients





    Directions

    Preheat air fryer to 400°.

    Cut the sweet potatoes in wedges, about ½” to ¾” at the thickest part.

    Toss the sweet potato(es) with the oil.

    Sprinkle the tajín lightly over the wedges, and thoroughly toss again. Add additional tajín as needed. See post photos for reference.

    Add the prepared wedges to the air fryer. Close the lid. Cook 10 minutes, shake, and cook an additional 10 minutes until they’re crisp and have browned edges. The interior of the wedges should be tender.

    Garnish as desired, and serve.