Sonora Tortillas

Category: Tacos

Tacos recipes

  • Authentic Carne Asada

    Authentic Carne Asada

    Authentic Carne Asada grilled to perfection with aromatic flavours of lemon, orange, lime, cilantro and jalapeño for a taste like no other.
    https://pinchandswirl.com/carne-asada-recipe/#recipe

    Ingredients


    Carne Asada Marinade











    Directions

    In a large baking dish whisk together Carne Asada marinade ingredients until combined. Add skirt steak, turning to coat with marinade. Cover and refrigerate for at least 1 hour, but no longer than 8 hours.

    Preheat an outdoor grill or indoor griddle or pan to medium-high heat. Cook steaks for 7 to 10 minutes per side, turning once for medium-rare. Remove steaks and allow to rest for 5 minutes.

    Slice thinly across the grain and serve.

  • Taco Casserole

    Taco Casserole

    Taco night meets cold season comfort food in this cozy recipe for taco casserole featuring all your favourite taco fixings.
    https://thecozycook.com/taco-casserole/

    Ingredients









    Directions

    Let the sour cream come to room temperature while you prepare the meat. This will prevent it from curdling when baked as it won’t be going from cold to hot right away.

    Preheat oven to 350 degrees.

    Add the ground beef and diced onions to a large pan and cook and crumble over medium heat until the meat is cooked through. Drain grease.

    Add ¾ cup water and taco seasoning. Bring to a boil. Reduce the heat and simmer for 5 minutes, stirring occasionally. Remove from heat. Let it cool for 8-10 minutes.

    Spread the refried beans in an even layer in a 9 x 13-inch casserole dish.

    Spread the sour cream over the refried beans, followed by the slightly cooled beef, then the cheese.

    Bake, uncovered, for 15 minutes, or until the cheese is hot and melted.

    Garnish as desired.

  • Maple Tempeh Tacos with Pumpkin Crema

    Maple Tempeh Tacos with Pumpkin Crema

    Smoky-sweet maple tempeh tacos with homemade pumpkin crema are a perfect vegan taco for the season.
    https://thenutfreevegan.net/fall-tacos-with-maple-tempeh-and-pumpkin-crema/

    Ingredients
















    Directions

    Preheat oven to 350 degrees F.

    Combine maple syrup, garlic powder and liquid smoke in a mixing bowl. Stir until thoroughly mixed.

    Crumble tempeh into bowl and stir until fully coated. Spread out into a single layer on a baking sheet.

    Mix butter and brown sugar in a large mixing bowl. Add carrots and onions, toss to coat. Spread out into a single layer on a separate baking sheet.

    Place both baking sheets in oven and bake for 20 minutes, stirring/turning both dishes every 5 minutes. Cook until golden/slightly crispy.

    While other ingredients bake, place kale in a large bowl. Top with oil and salt and stir until softened, coated.

    Stir together sour cream, pumpkin and cinnamon.

    Build tacos using vegan-friendly Sonora Tortillas and top with pumpkin crema.

  • BBQ Pulled Jackfruit Tacos

    BBQ Pulled Jackfruit Tacos

    Pulled jackfruit tacos are the perfect meatless tacos with savoury sweet & smoky seasoned jackfruit and an array of colourful toppings.
    https://www.simplyrecipes.com/recipes/bbq_pulled_jackfruit_tacos/

    Ingredients













    To serve








    Directions

    Place drained jackfruit in a bowl. Using fingers or two forks, shred jackfruit into thin chunks.

    Over medium heat, heat olive oil in medium sized pan. Add onion and cook until translucent. Add garlic, jalapeño and cook for additional minute.

    Add shredded jackfruit to the pan and combine well. Add BBQ sauce, cumin, oregano, coriander, paprika and salt. Stir evenly and cook until jackfruit is browned and slightly crispy.

    Warm tortillas in the microwave for 10 seconds. Assemble tacos with layers of jackfruit, topped with avocado, radishes, cilantro, cabbage, corn and sour cream. Serve with lime wedges for squeezing.

  • Copycat Crunchwrap Supreme

    Copycat Crunchwrap Supreme

    Seasoned beef, lettuce, tomato, cheese and a crispy air-fried Sonora Tortilla make for a delectably crispy Crunchwrap Supreme copycat.
    https://life-in-the-lofthouse.com/taco-bell-crunchwrap-supreme-copycat/

    Ingredients













    Directions

    Using a large skillet, bring to medium-high heat, cook ground beef with onion, until beef is no longer pink. Drain grease. Season with taco seasoning mix, water and minced garlic. Bring to a boil. Reduce heat to low and let simmer for 5 minutes.

    Warm queso cheese in a microwave-safe bowl. Place the flour tortillas on a large plate. Microwave for 20 seconds to warm them.

    Meanwhile, air fry Sonora Soft Taco Tortillas until crispy.

    Lay one burrito size tortilla on a flat surface. Spread queso on tortilla. Add a couple tablespoons of taco meat onto the centre of the tortilla. Top meat with one crispy, air-fried Sonora Soft Taco Tortilla. Spread a thin layer of sour cream over the crispy tortilla. Top with lettuce, tomato and shredded Mexican cheese.

    When folding the Crunchwrap, start with the bottom tortilla and fold one edge up and over toward the center. Continue to work your way around, folding the flour tortilla over the center fillings. Place folded side down in the pan to seal the seam.

    Repeat with all remaining tortillas and fillings.

  • Best Vegan Tacos

    Best Vegan Tacos

    Vegan tacos with deliciously spiced vegan ground, pickled red onion and vegan cashew queso.
    https://www.twospoons.ca/vegan-taco-recipe/

    Ingredients

    Vegan Taco Veggie Ground ‘Meat’











    Toppings






    Directions

    In a large skillet, combine coconut oil and plant-based ground. Cook on medium heat for 3-5 minutes, or until the plant-based ground starts to brown. Add spices: onion powder, garlic powder, cumin, chili powder, chili flakes, nutritional yeast, tomato paste, soy sauce and pinch of sea salt. Mix together to combine until warmed and lightly browned.

    Scoop vegan taco meat into tortillas and top with dollops of Vegan Queso. Sprinkle with pickled onions, cilantro, green onions and a squeeze of lime.