Sonora Tortillas

Category: Tacos

Tacos recipes

  • Taco Tortilla Roll-Ups

    Taco Tortilla Roll-Ups

    Taco tortilla roll-ups are simple, delicious and the perfect crowd pleaser for summertime entertaining.
    https://www.dinneratthezoo.com/taco-pinwheels/

    Ingredients










    Directions

    In a large bowl, combine cream cheese, taco seasoning and cheddar cheese.

    Add chicken, bell peppers and cilantro into the cream cheese mixture, stir until combined.

    Lay one of the tortillas flat on a cutting board. Spread approximately 1/3 cup of the chicken mixture all over the tortilla. Roll tightly.

    Repeat process for remaining tortillas.

    Place the tortilla rolls on a plate and cover with plastic wrap. Chill for at least one hour or for up to one day.

    Slice tortilla rolls into 1 inch pinwheels. Serve with guacamole or salsa for dipping, if desired.

  • Taco Salad with Homemade Tortilla Bowls

    Taco Salad with Homemade Tortilla Bowls

    Taco salad featuring all your favourite fixings in a delicious homemade tortilla bowl.
    https://www.twopeasandtheirpod.com/taco-salad-with-homemade-tortilla-bowls/

    Ingredients

    Taco bowls



    Taco salad






    Directions

    Preheat oven to 375 degrees F.

    Coat the inside of oven safe bowls with cooking spray. Gently press tortilla inside bowl to form a bowl shape. Place bowls on two large baking sheets. Bake for 14-16 minutes or until evenly browned / golden. Let tortilla bowls cool in bowls for 5 minutes before transferring to wire rack.

    Fill tortilla bowls with your favourite taco salad ingredients! We used lettuce, black beans, tomatoes, green onion, cilantro, shredded cheese and creamy avocado dressing.

  • Charred Mexican Beef Salad

    Charred Mexican Beef Salad

    Enjoy this charred Mexican beef salad in a wrap, sprinkled with baked tortilla matchsticks or atop a crispy tostada. The chipotle seasoned beef and tomato lime salsa come together for a smoky and fresh flavor.
    https://www.taste.com.au/recipes/charred-mexican-beef-salad-fresh-tomato-lime-salsa-recipe/u7a5fawc

    Ingredients









    Fresh Tomato and Lime Salsa






    Directions

    Peel corn husks. Remove silk and discard. Roll husks back again over cobs. Place on microwave-safe plate. Microwave corn on high for 3 minutes. Let cool. Remove and discard husks. Brush corn with oil.

    Combine spice mix and remaining oil in glass or ceramic dish. add beef. Rub to coat. Preheat a BBQ grill or hotplate on high. Cook beef for 3 minutes each side until cooked to your liking. Transfer to large plate and cover loosely with foil. Set aside for 5 minutes to allow to rest.

    Cook corn and capsicum on grill, turning for 6 to 8 minutes until tender and lightly charred. Transfer corn to chopping board and carefully cut kernes from cobs in large chunks. Set aside to cool.

    Grill tortillas on barbecue for 1 minute each side or until lightly charred.

    Make fresh tomato and lime salsa by combining all ingredients, seasoning with salt and pepper to taste.

    Slice beef. Combine with corn, capsicum and mixed salad leaves in a bowl. Arrange salad on a large platter. Top with beef and spoon salsa over salad. Serve with tortillas and sour cream.

  • Blackened Tofu Tacos with Caramelised BBQ Onion

    Blackened Tofu Tacos with Caramelised BBQ Onion

    Blackened tofu tacos with BBQ carmelized onions shredded lettuce and vegan sour cream come together for an out-of-this-world taco!
    https://www.veganricha.com/blackened-tofu-tacos/

    Ingredients

    For the tofu



    For the blackening spice








    For the BBQ onion topping





    For the tacos




    Directions

    Press and cube tofu. Add to a bowl with soy sauce and olive oil, toss to coat.

    In another small bowl, mix all spices and pour mixture over tofu, toss well to coat.

    Heat a large skillet over medium-high heat. Add oil and let oil heat up. Add in spiced tofu.

    Cook between 7 and 10 minutes or until tofu is golden and crispy on most edges. Be careful not to burn spices.

    Make the BBQ onions by heating oil in a medium skillet over medium heat. Add onion and a pinch of salt and pepper and cook until onion is golden; around 7 to 8 minutes. Stir occasionally.

    Add BBQ sauce and hot sauce to onions and toss well to coat. Remove from heat.

    To assemble tacos, warm tortillas in a pan. Add a layer of lettuce and tofu. Squeeze lime juice over tofu. Top with BBQ onions, more lettuce and vegan ranch or sour cream as needed.

    Repeat for as many tacos as you’d like. Serve immediately.

  • Spicy Mexican-Style BBQ Sauce

    Spicy Mexican-Style BBQ Sauce

    Mexican BBQ sauce is just what the summer called for! This tangy and delectably sweet sauce brings the heat and pairs perfectly drizzled on nachos, tacos, quesadillas, burritos, fajitas – and whatever you’re throwing on the grill! Our Sonora Tortillas are a pantry staple for your BBQ leftovers and main events this season!
    https://www.pamperedchef.com/recipe/Main+Dishes/Spicy+Mexican-Style+Barbecue+Sauce/8842

    Ingredients











    Directions

    In a medium saucepan, heat peppers with oil and garlic over medium heat for 2-3 minutes. Add chili powder, cumin, cayenne pepper and coriander. Cook for 1 minute or until fragrant. Stir in ketchup, lime juice and brown sugar. Cover, bring to a simmer and remove from heat.

    Cover and refrigerate. Use a BBQ basting brush to brush sauce over beef, pork or chicken every 5 minutes during baking, broiling or grilling. Use sauce to drizzle over favourite Mexican dishes including tacos, nachos, fajitas, burritos and quesadillas.

  • Crispy Chipotle BBQ Chicken Tacos

    Crispy Chipotle BBQ Chicken Tacos

    BBQ meets taco night with these delectable chipotle BBQ chicken tacos featuring a creamy charred corn salsa and an array of your favorite authentic flavors.
    https://www.halfbakedharvest.com/chipotle-bbq-chicken-tacos/

    Ingredients















    Salsa Crema






    Directions

    In a large pot; combine olive oil, chicken, chili powder, garlic powder, paprika, cayenne, thyme and salt. Set over medium-high heat and cook until spices are fragrant; around 5 minutes. Reduce heat to low; add ketchup, honey, dijon and beer. Stir to combine and bring sauce to a simmer.

    Cover and simmer for 20 minutes. Add beer to thin sauce if needed. Once chicken is cooked, shred with two forks. Heat your BBQ grill to medium-high heat.

    Meanwhile, make the salsa crema. Combine avocado and lime juice in a blender and blend until smooth. Season with salt.

    Warm tortillas for 20-30 seconds in the microwave to make pliable. On a baking sheet, rub tortillas with olive oil. Lay flat and layer with cheese and BBQ chicken. Fold over to make taco. Transfer individual tacos to your BBQ and grill until lightly charred and cheese is melted.

    Collect tacos from the grill. Serve with salsa crema dolloped on top, season with cilantro.