Sonora Tortillas

Category: Snacks

Mexican snacks recipes

  • Authentic Carne Asada

    Authentic Carne Asada

    Authentic Carne Asada grilled to perfection with aromatic flavours of lemon, orange, lime, cilantro and jalapeño for a taste like no other.
    https://pinchandswirl.com/carne-asada-recipe/#recipe

    Ingredients


    Carne Asada Marinade











    Directions

    In a large baking dish whisk together Carne Asada marinade ingredients until combined. Add skirt steak, turning to coat with marinade. Cover and refrigerate for at least 1 hour, but no longer than 8 hours.

    Preheat an outdoor grill or indoor griddle or pan to medium-high heat. Cook steaks for 7 to 10 minutes per side, turning once for medium-rare. Remove steaks and allow to rest for 5 minutes.

    Slice thinly across the grain and serve.

  • Mexican Chicken Marinade

    Mexican Chicken Marinade

    A flavourful blend of lime, garlic, chili and hers for a divine sauce or marinade perfect for a variety of dishes.
    https://www.isabeleats.com/mexican-chicken-marinade/#wprm-recipe-container-17929

    Ingredients












    Directions

    In a large resealable bag or large mixing bowl, add all ingredients and combine well.

    Add chicken and toss in marinade to coat.

    Seal bag or cover bowl and marinate in the fridge for 2 to 8 hours.

    Remove chicken from the marinade and grill or cook until the internal temperature reaches 165°F.

  • Taco Casserole

    Taco Casserole

    Taco night meets cold season comfort food in this cozy recipe for taco casserole featuring all your favourite taco fixings.
    https://thecozycook.com/taco-casserole/

    Ingredients









    Directions

    Let the sour cream come to room temperature while you prepare the meat. This will prevent it from curdling when baked as it won’t be going from cold to hot right away.

    Preheat oven to 350 degrees.

    Add the ground beef and diced onions to a large pan and cook and crumble over medium heat until the meat is cooked through. Drain grease.

    Add ¾ cup water and taco seasoning. Bring to a boil. Reduce the heat and simmer for 5 minutes, stirring occasionally. Remove from heat. Let it cool for 8-10 minutes.

    Spread the refried beans in an even layer in a 9 x 13-inch casserole dish.

    Spread the sour cream over the refried beans, followed by the slightly cooled beef, then the cheese.

    Bake, uncovered, for 15 minutes, or until the cheese is hot and melted.

    Garnish as desired.

  • Instant Pot Veggie Tortilla Pie

    Instant Pot Veggie Tortilla Pie

    Simple instant pot tortilla pie with stacks of black beans, cheese, corn and shredded zucchini come together with a crispy tortilla crust.
    https://www.simplyhappyfoodie.com/instant-pot-veggie-tortilla-pie/

    Ingredients


    Spice mix



    Tortilla filling






    Garnish



    Directions

    Place 2 flour tortillas in the bottom of the pan (stacked together)

    Combine spices to create a spice mix.

    Layer tortilla filling ingredients starting with cheese, then zucchini. Sprinkle some of spice mix on top.

    Add layer of black beans, corn and salsa. Place a flour tortilla on top.

    Repeat layers until you get to the top, continuing to add spice mix to each layer. Press down to condense size and ingredients.

    Cover the pan with foil and crimp it on tightly so moisture doesn’t get in.

    Add the water to the pressure cooker inner liner. Set the pan on the trivet and place in the pressure cooker.

    Close the lid and set the steam release knob to the Sealing position.

    Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 30 minutes. High Pressure. The pot will take a few minutes to come to pressure.

    When the cook cycle has finished, turn off the pot and let it sit undisturbed for 10 minutes (10 minute natural release). Then turn the steam release knob to the Venting position to release the remaining steam/pressure.

    When the pin in the lid drops back down, open the lid.

    Carefully remove the pan from the pressure cooker, using the handles of the trivet. Set in on a heat safe surface (still on the trivet).

    Carefully open the foil and sprinkle the remaining cheese on top. Then close the foil and let it sit for 5-10 minutes so the cheese can melt a little, and the tortilla pie can set up.

    When ready to serve, set a can on a plate. Then place the push pan on top of the can and gently push down to remove the tortilla pie from the pan. The plate will catch any juices. See photon in post.

    Slice and serve with desired garnishes.

  • Fiesta Chicken

    Fiesta Chicken

    Fiesta chicken is a simple and delicious crock pot meal made with only 5 ingredients and perfect for tostadas, wraps or dipping with homemade tortilla chips.

    Ingredients










    Directions

    Spray slow cooker insert with cooking spray. Lay the chicken breasts on bottom.

    Using a mixing bowl, combine beans, corn, salsa, cumin, garlic powder, chili powder, and salt and pour over the chicken. Cover with lid and cook on LOW for 6-8 hours.

    With 30 minutes left in the cook time use two forks and shred the chicken. Shred completely then stir everything together. Place the cream cheese chunks on top and cover with the lid again, cook the remaining 30 minutes.

    Stir thoroughly to combine all ingredients. Serve fiesta chicken with baked Sonora Tortillas for tostadas or homemade chips.

  • Mexican Street Corn Dip (Elote Dip)

    Mexican Street Corn Dip (Elote Dip)

    Deliciously cheesy Mexican street corn or ‘Elote’ dip with pepper jack cheese, corn, jalapeños and lime.
    https://www.thecookierookie.com/hot-mexican-street-corn-dip/

    Ingredients













    Directions

    Preheat oven to 350F.

    In a high powered blender combine cream cheese, sour cream, garlic, hot sauce, lime juice, and 1 cup of the shredded cheese. Blend until fully combined.

    Pour cream cheese mixture into a large bowl and add the remaining one cup cheese, corn, feta, pepper, onion, and cilantro. Stir to combine.

    Pour mixture into a prepared baking dish. Sprinkle with more cheese if desired.

    Bake for 15-20 minutes or until cheese is hot and bubbly. Garnish with more cilantro, feta, and hot sauce.

    Cut Sonora Tortillas into chip shaped triangles. Bake until golden brown. Serve chips and dip together.