Sonora Tortillas

Category: Snacks

Mexican snacks recipes

  • Sheet Pan Breakfast Tacos

    Sheet Pan Breakfast Tacos

    A breakfast that entices any time of day with crispy tortillas, fresh eggs and homemade scallion salsa.
    https://thecuriousplate.com/sheet-pan-breakfast-tacos-with-scallion-salsa/

    Ingredients





    Scallion Salsa







    Directions

    Preheat your oven to 400 degrees. Spray a large rimmed sheet pan with nonstick spray, olive oil, or butter.

    Take about 1/4 cup of the shredded cheese and sprinkle it in a circle on top of each tortilla. You’ll want to create a nest like situation for the egg.

    Next, break the egg into a ramekin. I find it easier to pour the egg on top of the tortilla if it is already broken. Top each tortilla with egg and place the baking sheet in the oven. Cook for about 10 minutes or until the eggs have set.

    While the eggs cook, make the scallion salsa. Simply combine all the ingredients into a mixing bowl. Taste to make sure there’s enough salt and pepper. This salsa gets better as it sits so it can be made a day ahead.

    Remove the baking sheet from the oven. Let cool slightly and garnish with scallion salsa, radish slices, cilantro, and more jalapenos if desired!

  • Tortilla Baklava

    Tortilla Baklava

    Dessert fusion that turns tortillas into delectable baklava with crushed pistachios, cinnamon and honey.
    https://www.alphafoodie.com/dessert-tortilla-wraps/

    Ingredients






    Directions

    Using the tortilla hack method; cut a line from the centre of the tortilla to the bottom edge.

    spread ingredients on each quadrant of the tortilla. Sprinkling crushed pistachios in two of the quadrants, butter and cinnamon in another, and honey in the last.

    Fold together to stack ingredients.

    Brush folded tortilla with butter. Sprinkle with cinnamon, drizzle with honey and add crushed pistachios on top.

    Bake at 350 degrees until golden brown and crispy. Enjoy warm or save for later!

  • Grilled Guacamole

    Grilled Guacamole

    A guac like you’ve never seen or tasted with grilled avocado and an array of authentic flavours.
    https://stripedspatula.com/grilled-guacamole/

    Ingredients











    Directions

    Squeeze the juice of one lime half over the flesh of the avocados to prevent oxidation. Brush cut-side of avocado halves, remaining lime halves, and both sides of the red onion slices with olive oil. Lightly season with salt and pepper.

    Preheat grill over a medium-high flame. Oil grill.

    Grill onions until soft and caramelized, about 5 minutes per side. Grill avocados and limes, cut-side down, until grill marks appear with a light char, about 5 minutes. Times may vary by grill. Remove to platter to cool.

    When avocados are cool enough to handle, scoop flesh into a large bowl and mash to desired consistency (I like to leave my guacamole a little chunky). Chop grilled onions (you should have between ½ and ¾ cup).

    Stir chopped onions, garlic, cilantro, ground cumin, ½ tablespoon (1-½ teaspoons) extra virgin olive oil, 1 teaspoon kosher salt, and ½ teaspoon pepper into the mashed avocados.

    Add 1-2 tablespoons grilled lime juice, to taste, and stir to combine. Cover and let stand at least 30 minutes for flavors to meld. Season to taste with additional salt and pepper.

    Serve, with a drizzle of extra virgin olive oil and an additional pinch of cilantro, if desired. Bake Sonora Tortillas until golden and crispy for dipping.

  • Southwest Black Bean Dip

    Southwest Black Bean Dip

    A dip that eats like a meal this Southwest black bean dip is loaded with flavour and best enjoyed with DIY homemade chips made with Sonora Tortillas.
    https://iowagirleats.com/best-ever-southwestern-black-bean-dip/

    Ingredients












    Directions

    Combine all ingredients in a bowl then mix to combine and serve with tortilla chips. Can be made a day ahead of time.

  • Honey Buffalo Chicken Taquitos

    Honey Buffalo Chicken Taquitos

    The perfect meal, appetiser or snack – these chicken taquitos are deliciously sweet with heat and make the perfect party pleaser for a crowd.
    https://carlsbadcravings.com/slow-cooker-honey-buffalo-chicken-taquitos-recipe/

    Ingredients






    Honey Buffalo Sauce







    Directions

    Add chicken to slow cooker. Whisk together the Honey Buffalo Sauce ingredients and pour HALF of the sauce over the chicken. Reserve the rest. Cover and cook on high 3-4 hours or low for 6-8 hours. Shred chicken when tender.

    Whisk together 1 tablespoon cornstarch and 1 tablespoon water and add to shredded chicken along with cream cheese. Stir to combine. Let cook on HIGH for an additional 30-60 minutes or until thickened and creamy, then stir in remaining Honey Buffalo Sauce. If your sauce doesn’t thicken completely for some reason, then use tongs to assemble chicken so you don’t get extra liquid in the taquitos.

    To assemble, add a heaping ¼ cup chicken filling to the center of each tortilla and top with a heaping tablespoon cheese. Tightly roll up tortillas.

    Heat a large nonstick skillet over medium high heat. Working in batches, add taquitos and cook, until golden brown on all sides, rotating as needed, approximately 2 minutes. Repeat until taquitos are all cooked. Serve taquitos with ranch, blue cheese dressing/sauce or BBQ sauce – or just eat plain!

  • Huevos Divorciados

    Huevos Divorciados

    A deliciously savoury breakfast with egg, chorizo and two freshly made salsas.
    https://www.mexicanplease.com/huevos-divorciados/

    Ingredients







    Potatoes





    Salsa Verde






    Salsa Roja





    Directions

    Rinse and dice the potato into 1/4″ cubes. You can optionally press the diced potatoes into some paper towels to get rid of some of the moisture.

    In a mixing bowl combine the potatoes with 1 teaspoon chili powder, a pinch of garlic powder, 1/2 teaspoon salt, freshly cracked black pepper, and 1-2 tablespoons oil. Cover with plastic and give it a shake until the potatoes are coated with the seasoning. Form a single layer of potatoes on a sheet pan and bake for 20-30 minutes at 400F.

    Once the potatoes are in the oven you can start roasting the tomatoes and tomatillos. Take the husks off the tomatillos and give everything a good rinse. I usually de-stem the tomatoes and tomatillos knowing that any juice leftover in the roasting pan will go into the blender. Roast the tomatoes and tomatillos in the oven for 20-30 minutes. The tomatillos will typically need less time so you can take them out when they turn army green in color.

    For the Salsa Verde, add the roasted tomatillos to a blender along with 1/2 onion, 1 peeled garlic clove, 10-12 sprigs cilantro (using the upper stems is fine), and 1/2 of the jalapeno pepper. (Be sure to give the cilantro and jalapeno a good rinse.) Pulse blend and taste for heat level. If you want more heat add the other half of the jalapeno. Salt to taste.

    For the Salsa Roja, add the roasted tomatoes to a blender along with 1/2 onion, 1 peeled garlic clove, and 1/2 of the jalapeno. Pulse blend and taste for heat level. If you want more heat add the other half of the jalapeno. Salt to taste.

    Bake chorizo for 20-25 minutes or until cooked through.

    For the eggs, heat up a thin layer of oil in a skillet over medium-low heat. Gently crack the eggs into the pan. For sunny side up, cook until the whites are set, partially covering the pan if you want. For over easy, flip and cook the second side briefly.

    Add a layer of potatoes and diced chorizo to a plate. Add the eggs and cover them in the freshly made Salsas, half green and half red. Serve immediately and optionally garnish with freshly chopped cilantro.