Sonora Tortillas

Category: Snacks

Mexican snacks recipes

  • Camarones a la Diabla – Deviled Shrimp

    Camarones a la Diabla – Deviled Shrimp

    Deliciously flavourful Mexican shrimp in a red Chile sauce, ready in under 10 minutes.
    https://www.slenderkitchen.com/recipe/camarones-a-la-diabla

    Ingredients








    Directions

    Add the tomatoes, garlic, white onion, chipotle peppers, and chicken broth to a blender. Blend until smooth. Taste and season well with salt. If the sauce is too spicy, you can add more tomatoes.

    Heat a large skillet with olive oil over medium high heat. Add the shrimp in a single layer and cook for 1 minute.

    Add the diabla sauce and stir to coat. Lower the heat and cook for 3-4 minutes until shrimp is opaque and sauce is simmering. Remove from pan and serve with baked Sonora Tortillas as tostadas or chips.

  • Mexican Ceviche

    Mexican Ceviche

    Deliciously tangy and spicy Mexican ceviche with the perfect balance of heat and authentic flavour.
    https://www.mylatinatable.com/shrimp-ceviche-mexican-style-ceviche-recipe/

    Ingredients













    Directions

    Combine all of the shrimp with 1 cup of lime juice in a large bowl. Cover and let rest in the refrigerator for at least one hour until the shrimp are mostly pink.

    In a separate bowl, combine the onion, cucumber, tomatoes, jalapeño, and cilantro.

    Add the shrimp and mix well.

    Add the Worcestershire sauce, and season with salt and pepper and additional lime and lemon juice.

    Mix well and serve on the tostadas adding hot sauce to taste and avocados.

  • Cóctel de Camarones (Mexican Shrimp Cocktail)

    Cóctel de Camarones (Mexican Shrimp Cocktail)

    Mexican shrimp cocktail with authentic Mexican flavours and delectable toppings.
    https://www.slenderkitchen.com/recipe/coctel-de-camarones-mexican-shrimp-cocktail

    Ingredients











    Directions

    Stir together the lime juice, clamato, and ketchup. Season with salt and pepper.

    Add the shrimp, onion, cucumbers, tomatoes, cilantro, jalapeno, and garlic. Place in the fridge and let sit for at least 30 minutes for the flavors to deepen and combine.

    Serve with hot sauce to taste, fresh limes, and chopped fresh cilantro. You can also add avocado for some creaminess. Serve with baked Sonora Tortillas.

  • Chile Colorado

    Chile Colorado

    Chile Colorado is the king of all stews with authentic Mexican flavours and red Chile sauce.
    https://www.lemonblossoms.com/blog/chile-colorado-beef-stew/

    Ingredients

    Chile Paste





    Chile Colorado Beef Stew











    Directions

    Red Chile Sauce

    Stem and seed chiles.

    Place the chiles on a microwave-safe plate and microwave on high for 30 seconds total – in 2 intervals of 15 seconds each.

    Heat 2 cups of chicken broth until warm – you can do this in the microwave. Submerge the chiles into the broth, cover and microwave for about 2 minutes.

    Place the chiles, the roasted tomato and the liquid into a blender and process until smooth. About 2 minutes. Set aside.

    Chile Colorado Beef Stew

    Season beef with salt and ground pepper.

    Using a large pot or Dutch oven, heat oil over medium-high heat. Add beef in a single layer and sear on all sides until browned. Set beef aside.

    Add onions to the pot and saute for between 3 and 4 minutes or until onions become soft and translucent. Add garlic and cook for 1 additional minute. Add spices and cook for 1 minute stirring constantly.

    Return beef to the pot. Add prepared red chile sauce and remaining broth, stir to combine. Bring Chile to a boil.

    Once boiling, cover and reduce heat to low and allow Chile to simmer for 1.5 hours until stew is tender.

  • Vegan Tamales

    Vegan Tamales

    Vegan tamales are a great main course or snack to batch make for now or for later!
    https://plantbasedonabudget.com/tamales/

    Ingredients









    Directions

    Using a large baking dish or stock pot, pour hot water and add the dried corn husks. Allow to sit for 15 to 20 minutes, until softened.

    Using hands or an electric mixer, beat together the corn flour, vegetable broth, vegetable oil (or shortening), baking powder, garlic powder, and salt.

    Pat corn husk dry, lay it flat on clean working surface, spread a spoonful of dough to cover most of the corn husk. Once dough is spread, add one to two tablespoons of filling vertically to the middle of the tamale. Bring both sides of corn husks together and seal dough. Close up the husks.

    Using a large pot of water and steamer basket, add all tamales and bring water to a boil. Allow to simmer for 45 minutes once boiled.

  • How to Make Tamales

    How to Make Tamales

    Tamales are a traditional Mexican staple for celebrations throughout the year. Enjoy this easy guide to delicious tamales. https://www.gimmesomeoven.com/how-to-make-tamales/

    Ingredients










    Directions

    Place the corn husks in a large pot or pan and cover completely with warm water. Allow to oak for about 30 minutes until softened.

    Using the bowl of a large stand mixer, add masa harina, salt, cumin, baking powder, and whisk to combine. Add the oil, then beat on low speed until combined. Then gradually add the stock, and beat on low speed until combined. Once the stock is incorporated, increase speed to medium, and beat for 10 minutes until fluffy, stopping occasionally to scrape down the sides of the bowl if needed. Cover the mixing bowl with a damp paper towel and refrigerate until ready to use.

    Toss together filling and sauce until combined. Be sure not to make filling too watery or saucy.

    Assembling the Tamales

    Lay the soaked corn husk on a flat surface.

    Spread your masa on the corn husk. About 1/4 cup (or a little more). I highly recommend using a large cookie scoop to measure out the masa. Use a spoon or your fingers to spread it out into a rectangle large enough to enclose your filling. (I keep a little bowl of water nearby to dip my fingers regularly, which helps the masa from sticking to them.)

    Add your filling/sauce to the center of the masa. Tamales use surprisingly little filling — just a tablespoon or two is enough. Add it to the center of your masa.

    Fold the corn husk in half vertically. Then very carefully, fold the corn husk in half so that the masa wraps completely around the filling, maybe using your fingers to pinch it together just a little bit.

    Wrap the corn husk into a little burrito. Continue folding the corn husk completely over to one side so that it is a burrito/cylinder shape.

    Fold the top (skinny) end down to enclose one end of the tamale. The image above explains this best. One end of the tamale will be exposed, and the other will be folded over. (I like to fold my tamales to cover the side with the seam.

    Tie the tamale together. I like to shred a few corn husks into long skinny strips to tie the tamales together (this is a perfect use for the husks that are too skinny!). But you can also use baking string.

    Steam the tamales: Add water to the bottom of a stockpot or Instant Pot. Then add a steamer basket, fill it with your tamales, and steam until the tamales are hot and cooked through and the masa separates easily from the corn husks, about 30 minutes on the stovetop or 20 minutes (high pressure, natural release) in the Instant Pot.

    Serve tamales: Remove from the steamer and serve immediately. Or refrigerate in a tightly-sealed ziplock bag for up to 3 days, or freeze for up to 3 months.