Sonora Tortillas

Category: Soups

  • Pozole Rojo

    Pozole Rojo

    The ideal way to ring in the chilly holiday season, authentic pozole rojo is perfected with Sonora Tortillas and homemade crispy matchsticks.
    https://tastesbetterfromscratch.com/pozole/

    Ingredients


















    Directions

    Cut pork roast into 1 inch cubes, trimming and discarding any big pieces of fat. Add to a large stock pot with enough water to cover the meat by around 2 inches (8-10 cups water). Bring pot to a boil. Skim off any foam that rises to the surface.

    Add to the pot one quartered onion, 5 whole garlic cloves, bay leaves, 2 teaspoons salt and chicken bouillon and simmer for 1 ½ hours.

    Meanwhile, remove seeds and veins from chilies and add to a small pot with enough water to cover them. Bring to a boil and boil for 15 minutes. Remove from heat.

    Use a slotted spoon to spoon the chilies into a blender. Add 1 cup liquid rom the saucepan that boiled them, along with 5 peeled garlic cloves. Blend well until smooth.

    Discard any remaining water from the small saucepan that cooked the chilies. Add 2 tablespoons oil to it over medium heat. Pour the blended chilies mixture through a fine mesh strainer into the pot and cook for 10 minutes over medium low heat, stirring often.

    From the stockpot with the meat, remove bay leaves, onion, garlic cloves, and neck bones (if used). Pour in the chili sauce mixture, tomato sauce, oregano, cumin, white vinegar, and hominy. Season with salt and pepper to taste. Bring to a slow boil and then simmer for 30 minutes, or until pork is very tender.

    Taste and adjust seasonings (add more salt, chicken bouillon paste or oregano, to taste).

    Bake Sonora Tortillas until crispy and slice into matchsticks or crumble over Pozole.

  • Gazpacho Soup

    Gazpacho Soup

    Fresh, tangy and tasty – this Mexican gazpacho soup is loaded with delicious cucumber, cilantro and lime.
    https://www.tastingtable.com/643474/mexican-gazpacho-soup-recipe/

    Ingredients
















    Directions

    Combine tomatoes, onion, cucumber, bell pepper, jalapeño, garlic, and cilantro in a mixing bowl.

    Add lime zest and juice, Worcestershire, vinegar, tomato juice, salt, pepper, and Tabasco. Blend ingredients thoroughly.

    Chill covered in fridge for thirty minutes.

    Once chilled, add fresh cilantro and baked Sonora Tortillas for dipping.

  • 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.

  • Taco Soup in a Jar

    Taco Soup in a Jar

    Easy as soup! Give the gift of delicious homemade taco soup with all the tasty ingredients stacked and ready to be homemade and enjoyed.
    https://littlesproutslearning.co/taco-soup-in-a-jar/

    Ingredients







    Directions

    Place taco seasoning and beans in a zip top sandwich bag.

    Squeeze out all the air and seal bag. Set aside.

    Layer other ingredients into a quart size mason jar.

    Press the bean bag down into the jar and screw on the top.

  • Caldo de Pollo

    Caldo de Pollo

    All the comfort of chicken soup with the delicious authentic flavours of Mexico, topped with avocado, sour cream and cilantro.
    https://www.wholesomeyum.com/mexican-chicken-soup/

    Ingredients














    Optional toppings




    Directions

    Heat olive oil in a large pot over medium-high heat, bring to a simmer. Add onion, carrots, celery, and bell peppers. Saute for around 5-7 minutes, until browned and soft. Add garlic and saute for about 1 more minute, until fragrant.

    Add broth, canned tomatoes, chicken, cumin, salt, and pepper to the pot and bring to a boil. Reduce heat and simmer for 30 minutes, until chicken breast is thoroughly cooked.

    Remove chicken from the pot and shred it using two forks. Add shredded chicken back to the pot and simmer for 5 minutes.

    Stir in chopped cilantro. Adjust salt and pepper to taste.

    Serve in bowls and garnish with toppings, including toasted Sonora Tortilla matchsticks.

  • Birria (Mexican Beef Stew)

    Birria (Mexican Beef Stew)

    Slow cooked Mexican beef stew with ancho and guajillo peppers, onion, tomatoes and jalapeño.
    https://gypsyplate.com/birria/#recipe-card

    Ingredients

    Birria Sauce



















    Beef Birria





    Toppings




    Directions

    Dry toast and rehydrate the chilis by cutting the stems off and make a slit along the side to open them, discard the seeds. Dry toast them in a hot pan for 1-2 minutes, be mindful not to burn them. Put them in a bowl, pour in a cup of hot water, and let it sit for 20 minutes.

    Heat oil and sauté onion, garlic and tomato together until softened. Transfer veggies to a blender.

    In the blender, combine veggie mixture with rehydrated chilis, spices, apple cider vinegar, ginger, tomato paste, and 1 cup of beef stock. Blend the mixture until completely smooth.

    Cut chuck roast into large chunks and generously season it with salt and pepper. Sear the meat before putting in the stew. Heat oil in the stew pot and brown meat on all sides.

    In a big stew pot, combine the meat with the Birria sauce. Add 4 cups of beef broth. Cover and cook over low heat on the stovetop for 4 to 6 hours, or until meat is completely tender. Stir every 20 minutes or so.

    Once ready, you can cut or shred the beef as desired. Taste and adjust the seasonings.

    Serve in bowls garnished with lots of toppings and a side of warm Sonora Tortillas.