Sonora Tortillas

Category: Snacks

Mexican snacks recipes

  • Tortilla Guacamole Cones

    Tortilla Guacamole Cones

    What would you do with a bag of tortillas? Think ice cream cones – but better. Guacamole cones are the tastiest way to enjoy your favourite guac – and our Sonora tortillas are the perfect place to start!
    https://cheftini.com/tortilla-guacamole-cones/

    Ingredients









    Directions

    Cut avocados in half and remove pit. Scoop out the inside of the avocado into a bowl and then add the lime juice and your seasonings. Cover and refrigerate for about a 1/2 hour.

    Pre heat oven to 350 degrees F. Stack the tortillas up and then cup them in half. In a bowl add the oil and chili powder. Roll each tortilla half into a cone shape and then insert a toothpick to keep it together. Then brush the cone with the oil and chili powder mixture. Place the cones on a lined baking sheet (or stand up in a cone baking pan if you have one). Bake the cones for approximately 9 minutes and then when they are lightly brown stand them upside down and continue to bake for another 5 minutes. When golden brown remove from oven and let sit for a minute before removing the toothpick.

    Line up the cooled cones and put a small amount of tomatoes into the bottom of the cone, then put a small scoop of your guacamole and garnish with some more tomatoes. Serve and enjoy.

  • Calabacitas

    Calabacitas

    What could you do with a bag of tortillas? How about calabacitas! In translation, calabacitas means ‘zucchini,’ but this dish combines zucchini with the flavours of corn, spices, and veggies. Your new favourite side dish! Serve with some warm Sonora Tortillas!
    https://www.mexicanplease.com/easy-calabacitas-recipe/

    Ingredients













    Directions

    Give the tomatoes a good rinse and let them roast in a 400F oven for 20 minutes or until you need them.

    Finely chop a small onion and get it cooking in some oil over medium heat. Let it cook until it’s starting to brown, approx. 7-10 minutes. Add three minced garlic cloves and cook for 30-60 seconds.

    Take a couple spoonfuls of the onion-garlic mixture from the pan and add it to the blender — this will eventually be combined with the roasted tomatoes.

    Give the zucchinis a good rinse and cut them up into 1/4″ sized pieces — be sure to cut off the ends of the zucchinis and discard. Add the chopped zucchini to the onion-garlic mixture in the pan, along with 3/4 teaspoon salt, freshly cracked black pepper, and 1 teaspoon Mexican oregano. Stir well and let it saute for a couple minutes as you put the tomato mixture together.

    Rinse the jalapeno and chop it up into quarters, discarding the stem. Add the roasted tomatoes to the blender along with 1/4 of the jalapeno. (There should also be a couple spoonfuls of the onion-garlic mixture in the blender.) Combine well and take a taste. Add additional slivers of the jalapeno until the heat tastes right to you.

    Add the tomato mixture back to the saucepan and let the zucchini simmer in it for a couple more minutes or until the zucchini is tender but still a little firm — this batch cooked for a total of 7-8 minutes. If using canned corn you can add it in now as it doesn’t need much time to heat up. If using fresh corn kernels you can add them in when you add the zucchini.

    Take a final taste for seasoning.
    Serve immediately with your choice of garnish. Cotija cheese and freshly chopped cilantro are good options.

    Store leftovers in an airtight container in the fridge where they can keep for a few days.

  • 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.

  • Churro Chips with Spicy Chocolate Dip

    Churro Chips with Spicy Chocolate Dip

    Trick or treat? You’ll have to try this spiced chocolate dip to find out! Whip up some delicious churro chips using our Sonora tortillas for a perfect pairing and pre-trick or treating snack. Happy Hallowe’en!
    https://www.goodhousekeeping.com/food-recipes/party-ideas/a19864279/churro-chips-with-spiced-chocolate-dip-recipe/

    Ingredients

    Churro Chips





    Spiced Chocolate Dip




    Directions

    Heat oven to 350°F. Combine sugar, 1/4 teaspoon cinnamon, and pinch of salt.

    Brush both sides of tortillas with butter and sprinkle with cinnamon sugar. Cut into 12 wedges.

    Arrange wedges in single layer on baking sheets and bake until golden brown and crisp, 15-20 minutes.

    Meanwhile, place chocolate in medium bowl and bring cream to a simmer. Pour warm cream over chocolate and let stand 5 minutes. Stir in chipotle chile, vanilla, remaining 1/4 teaspoon cinnamon and pinch salt until smooth. Serve with cinnamon-sugar chips.

  • Calabaza en Tacha

    Calabaza en Tacha

    Trick or treat? This isn’t your regular candy… Candied pumpkin, or “Calabaza en Tacha” is a traditional treat of the day of the dead, translated “Dia de Muertos”. Using only 4 ingredients you can give this recipe a go, and you might think twice about making it before next Halloween.

    https://www.mexicoinmykitchen.com/calabaza-en-tacha-candied-pumpkin/#recipe

    Ingredients






    Directions

    Cut the pumpkin into 3″ sections, serving size. Remove seeds and strings. Place Piloncillo cones, cinnamon sticks, and orange slices in if using, a large and heavy pot.

    Add four cups of water and turn the heat to medium-high until it starts boiling. The piloncillo cones will begin to dissolve, stirring occasionally. Once the piloncillo has dissolved, place the pumpkin pieces with the skin side down and up. If you see that the pieces aren’t covered with the liquid from the piloncillo, don’t worry, the pumpkin will release some of their own juices, and steam will also help with the cooking.

    Lower heat, cover pot, and simmer. Cook for about 20-30 minutes at medium heat, it will be ready when the pumpkin is fork tender, and it has soaked some of the syrup. The cooking time will vary depending on how thick your pumpkin is.

    Once the pumpkin is cooked, removed from the pot using a large slotted spoon and transfer to a tray, cover with aluminum foil to keep warm while the syrup keeps cooking and reduces.

    Return syrup to boil, turning heat to medium-high. Keep cooking stirring occasionally until it becomes thick. Return pumpkin pieces to pot and spoon syrup all over the pumpkin pieces.

    Serve pumpkin warm or at room temperature with a drizzle of Piloncillo syrup or in a warm bowl of milk. The pumpkin flavors will be better the next day, so save some for later.

  • Halloween Tortillas with Tomato Salsa

    Halloween Tortillas with Tomato Salsa

    What could you do with a bag of tortillas? How about these easy tortilla crisps, cut into spooky halloween-themed shapes. Serve sprinkled with some small paprika alongside a fresh homemade salsa. Use our delicious Sonora Tortillas, you won’t regret it!
    https://www.amummytoo.co.uk/halloween-tortillas/

    Ingredients





    Salsa







    Directions

    Make the Tortillas

    Preheat the oven to 200C (180C fan).

    Place your tortillas on your board, one by one. Use your cookie cutters to cut out as many shapes as you can. If you find that the tortillas are tricky to cut through, give the cutter a wiggle as you push.

    Place all of your tortilla shapes on two large, greased trays. Don’t piled them on top of each other as this will make them less likely to turn crisp.

    Spray with oil, then sprinkle with salt, pepper and paprika. Add as little or as much paprika as you like – a little goes a long way.

    Bake for 5 minutes, then remove the tray from the oven and allow the tortilla chips to cool on the tray – they will turn more crisp as they cool.

    Make the Salsa

    First, you’ll need to peel the tomatoes. To do this, drop the into a pan of boiling water for 30 seconds, then fish your tomatoes out and drop them straight into a bowl of very cold water (add ice, if you have it). Once cool enough to handle, the skin should peel off easily.

    Once peeled, slice them in half and scoop out the seeds using a teaspoon.

    Chop the flesh into small pieces and pop into a bowl.

    Add the finely chopped red onion, garlic, coriander, lime juice, red wine vinegar, and a pinch of salt and pepper.

    Mix well, taste and season further, if needed. Transfer to a small bowl and serve with the tortillas.