Sonora Tortillas

Category: Snacks

Mexican snacks recipes

  • Air Fryer Tacos

    Air Fryer Tacos

    Air fryer tacos are quick, simple and irresistibly delicious with all your favourite fixings, air fried to crispy perfection.
    https://dinnersdishesanddesserts.com/air-fryer-tacos/

    Ingredients







    Directions

    Prepare ground beef by cooking fully and draining grease. Add taco seasoning and desired amount of water. Cook until well seasoned/blended and liquid is absorbed.

    Fill tortillas with beef and cheese. Fold in half and brush outside of tortillas with oil.

    Place in air fryer basket in a single layer. Cook at 400 degrees for 8 minutes – flipping half way.

    Remove cooked tacos and repeat for remaining ingredients.

    Top with desired toppings.

  • Pumpkin Pie Tacos

    Pumpkin Pie Tacos

    Simply delicious pumpkin pie tacos in an easy do-it-yourself taco bowl.
    https://sweetspicykitchen.com/pumpkin-desserts/pumpkin-pie-tacos/

    Ingredients

    Tortilla Shells



    Taco Filling








    Directions

    Mix cinnamon and sugar for taco shells together until well blended.

    Coat tortillas in oil and dust with preferred amount of cinnamon sugar. Using a muffin tin, line muffin cups with tortillas to form a bowl shape. Bake in the oven at 350 degrees F until golden brown and firm.

    Blend cream cheese and sugar with an electric mixer until smooth, add pumpkin puree, vanilla, cinnamon, nutmeg and ginger. Beat until fully combined.

    Dollop filling into baked tortilla bowls. Top with whipped cream.

  • 5-Ingredient Habanero Hot Sauce

    5-Ingredient Habanero Hot Sauce

    Simple 5-ingredient homemade hot sauce perfect for a last minute gift during the holiday season.
    https://minimalistbaker.com/spicy-habanero-hot-sauce/

    Ingredients







    Directions

    Add peppers, onion, garlic, lime juice, and salt to a small blender or food processor and blend until smooth. Add water as needed until creamy and smooth.

    Taste and adjust flavor as needed, adding more lime juice for acidity, salt for saltiness, habanero peppers for spice, or garlic for “zing.”

    Store covered in the refrigerator for about 7 days, oftentimes more. Freeze leftovers in an ice cube tray and store in the freezer for individual use up to 1 month.

  • Cranberry Salsa

    Cranberry Salsa

    The perfect mix of sweet and heat in this deliciously festive cranberry jalapeño salsa.
    https://cookingwithcurls.com/2015/12/01/cranberry-salsa/

    Ingredients









    Directions

    Place cranberries and sugar into the bowl of a food processor.

    Pulse until coarsely chopped.

    In a medium bowl, stir together cranberry mixture, green onions, jalapeno, cilantro, and lime juice.

    Cover and refrigerate for several hours or overnight.

    When ready to serve, place softened cream cheese on a serving plate. Using a slotted spoon, drain salsa and pour over the top of the cream cheese.

  • Ensalada de Nochebuena (Mexican Christmas Salad)

    Ensalada de Nochebuena (Mexican Christmas Salad)

    Deliciously citrusy, sweet and fresh Ensalada de Nochebuena is a festive dish that is a feast for the eyes and tastebuds.
    https://www.veggiessavetheday.com/mexican-christmas-eve-salad/#recipe

    Ingredients

    Dressing




    Salad






    Directions

    Combine salad dressing ingredients in a jar and shake well.

    Divide lettuce and other salad ingredients between two bowls or salad plates.

    Drizzle the dressing over salads and serve immediately.

  • Mexican Roja Sauce

    Mexican Roja Sauce

    Authentic Mexican Roja Sauce (Salsa Roja) with delicious depth of flavour features tomatillos, fiery scotch bonnet peppers and roasted ingredients.
    https://www.alphafoodie.com/mexican-salsa-roja-recipe/#recipe

    Ingredients












    Directions

    Rehydrate the dried chili peppers by cutting off stems and removing seeds from peppers. Add to a bowl of hot vegetable stock (for better flavour) or lightly salted boiling water. Then toss them into the liquid and allow them to steep for 20-30 minutes.

    Prep all veggies by removing stems, seeds and peels. Roast together on a parchment-lined oven tray for 15 to 20 minutes at 355 degrees F.

    Remove once soft and allow to cool.

    Add all roasted vegetables, rehydrated chilies, cilantro and lime juice to a blender with a splash of the broth and blend. Adjust the amount of soaking liquid to your liking.

    Blend to preferred texture, taste to adjust.