Sonora Tortillas

Category: Soups

  • Pozole Rojo

    Pozole Rojo

    Authentic Pozole Rojo is a traditional Mexican pozole with hominy and red chiles.

    Ingredients







    Garnishes







    Directions

    In a large pot bring 5 quarts water to boil.

    Destem chiles. In a pan, heat chiles on medium high heat for a few minutes, until they begin to soften. Be careful not to burn.

    While chiles heat, bring medium pot with 3 cups water to simmer. Once chiles are softened in the pan, add them to the pot of hot water and cover. Allow to soak in hot water for 15 to 20 minutes.

    Heat oil in a pan on medium high heat. Add pork to pan in batches, careful not to crowd the pan. Sprinkle with salt to taste. As meat browns, add chopped garlic and cook together until meat is cooked through.

    Once meat has browned, transfer it to a pot of boiling water. Scrape all bits from the pan into the water including garlic. Add rinsed hominy to pot along with bay leaves, cumin and oregano. Add a tbsp of salt and bring to a simmer, reduce heat and cook for 15 minutes.

    Prepare red sauce by pureeing chiles in a blender with 2 1/2 cups of their soaking water. Add salt and the 4 whole cloves of garlic. Once pureed, strain through into pot with meat and hominy. Return to a simmer, add salt, partially cover.

    Cook on low for 2 to 3 hours.

    Assemble garnishes in separate bowls. Serve stew hot and allow guests to choose their toppings. Serve with air fried Sonora Tortillas as tostada shells.

  • Chipotle Black Bean Tortilla Soup

    Chipotle Black Bean Tortilla Soup

    A deliciously smokey and hearty 1-pot chipotle black bean tortilla soup ready in under an hour; with delicious chipotle salsa, black beans, tasty avocado and crispy baked tortillas.
    https://minimalistbaker.com/chipotle-black-bean-tortilla-soup/

    Ingredients

    Soup











    Toppings (optional)






    Directions

    Heat a large pot over medium heat. Once hot, add oil, garlic, onion, pepper and salt and pepper. Stir and cook for four to five minutes, stirring frequently until onions are soft and translucent.

    Add cumin and chili powder, stir to coat ingredients. Add salsa, vegetable stock and coconut sugar. Stir to combine, increase heat to medium and bring to a low boil.

    Once boiling, add black beans and corn and stir. Reduce heat to low, cover and simmer for 30 minutes or more, stirring occasionally. The longer the soup simmers, the more flavor it will have.

    Top with desired toppings such as cilantro, cheese, avocado, lime juice or hot sauce.

    Tortilla Strips

    Heat oven to 350 degrees F. Cut Sonora Tortillas into small strips and line on a parchment-lined baking sheet.

    Bake until golden and crispy, around 7-10 minutes.

  • Vegan Quinoa Taco Meat

    Vegan Quinoa Taco Meat

    Vegan quinoa taco meat made with authentic Mexican seasonings and accompanied by your favourite taco fixings, it’s the perfect substitute for a meatless taco night!
    https://minimalistbaker.com/quinoa-taco-meat/

    Ingredients

    Quinoa



    Seasonings







    Directions

    Heat a saucepan over medium heat. Add rinsed quinoa and toast for 4-5 minutes, stir frequently.

    Add vegetable broth and water, bring to a boil over medium-high heat. Then reduce heat to low, cover with a secure lid and cook for 15-25 minutes or until liquid is completely absorbed. Fluff with a fork, crack lid and let rest for 10 minutes, removed from heat.

    Preheat oven to 375 degrees F.

    Add cooked quinoa to a large mixing bowl and add remaining ingredients including salsa, nutritional yeast, cumin, chili powder, garlic powder, salt, pepper and oil. Toss to combine. Spread on a lightly creased baking sheet (or parchment-lined).

    Bake for 20-35 minutes, stirring/tossing once at the halfway point to ensure even baking. The quinoa is done when it is golden brown.

    Leftovers can be stored for 4-5 days in the fridge.

  • Seafood Soup

    Seafood Soup

    Get hooked on the flavors of the sea with this mouthwatering Caldo de Mariscos!
    Made with tons of fresh ingredients, it’s hard to go wrong with a fresh seafood soup. Give it a try tonight!
    https://www.mexicoinmykitchen.com/seafood-soup-caldo-de-mariscos/#recipe

    Ingredients














    Directions

    Place a medium-size frying pan over medium heat and pour in half of the vegetable oil. Add the fish and sear for a few seconds, just enough to seal it on both sides. This step will give the fish a better flavor, as well as keep it from falling apart when it’s in the soup. After you’ve seared the fish, set aside.

    Roast the tomato, garlic, and onion in the same frying pan until the skin of the tomato (and only that of the tomatis slightly charred. Afterward, set all these ingredients aside.

    In the same pan, fry the tortilla until lightly golden (but be careful not to burn it). The tortilla will add a thick consistency to the broth.

    Using your blender, blend the tomato, onion, garlic, and jalapeño pepper with a little bit of water (you can use fish or seafood broth if you have it). Add salt and black pepper to your liking, along with the fried tortilla, and blend again.

    Once all the ingredients are mixed and you have a fine sauce, fry it with a little bit of vegetable oil in a pot at medium-high heat. Cook for about three minutes or until the sauce acquires a darker color. It is at this moment that you add the seafood. Remember to start with the seafood with the thickest shells, like the crawfish (or prawns, if usinand the crab.

    Continue cooking for about 10 minutes at medium-low heat so that these ingredients can release their characteristic seafood flavor. You will be able to tell that the crawfish and the crab are fully cooked when their color turns from blue to red. It is at this point that you add more water and place a lid on the pot. Let it continue to boil for another 20 minutes.

    After the 20 minutes, uncover the pot and add the rest of the ingredients: the fish, shrimp, and epazote. Let simmer for another 10 minutes. Taste again, and make any adjustments to your liking. Serve the soup with fresh corn tortillas, Mexican salsa (pico de gallo), and lemon juice.

  • Mexican Quinoa Stew

    Mexican Quinoa Stew

    What’s a better dish for the cooling temperatures than a thick, flavourful, hot soup. Trust us, this recipe won’t let you down. It’s easy to make, vegetarian, healthy, and last but not least.. Sooo tasty!

    https://cookieandkate.com/mexican-quinoa-stew-recipe/#tasty-recipes-24232-jump-target

    Ingredients

















    Directions

    In a medium Dutch oven or soup pot, warm the oil over medium heat. Add the onion, celery, carrots, garlic, and jalapeños. Sauté until the vegetables are tender, about 8 minutes.

    Add the water, tomatoes, beans, cumin, salt, quinoa, cilantro and cayenne pepper (if using). Season with pepper and bring the soup to a boil.

    Once boiling, lower the heat, cover the pot, and let the soup simmer until the quinoa is tender, about 15 minutes. Once the quinoa is tender, add more salt and pepper to taste, if necessary. You can serve this soup right away or use an immersion blender to purée a couple cups of this soup—this helps to thicken the soup while still leaving some texture

    Divide into bowls and serve with any garnishes that you’d like. Store leftovers, covered, in the refrigerator for up to 4 days, or in the freezer for up to 3 months.

  • Mexican Tortilla Soup

    Mexican Tortilla Soup

    What would you do with a bag of Tortillas? I’m sure soup was not the first word that came to your mind, but don’t worry. Slice and lightly bake some Sonora Tortillas into thin strips, and add them to this delicious soup. Peppers, corn, beans, tomato, topped with some sour cream…. This one is a must try!
    https://thebusybaker.ca/easy-mexican-tortilla-soup/#recipe

    Ingredients














    Optional Toppings






    Directions

    Heat a large pot over medium-high heat and add the olive oil, onions, bell pepper, jalapeños, lime juice, and taco seasoning. Saute until the onions soften.

    Reduce the heat to medium and add the chicken or vegetable stock, diced tomatoes, corn, black beans, tomato paste and shredded chicken.

    Stir everything together well and let simmer on medium low for about 40-45 minutes, stirring every now and then.

    Serve with whatever toppings you wish!

    Slow Cooker Instructions

    Add the onions, bell pepper, jalapeños, lime juice, stock, taco seasoning, diced tomatoes, corn, black beans, tomato paste, and shredded chicken (optional) to your slow cooker.

    Cook on high for 2-3 hours or on low for 4-6 hours.

    Serve in bowls with whatever toppings you wish!