Sonora is a northern Mexican region where tortillas are made with flour instead of corn. TJ’s version is delightfully chewy, tender, pliable, and, when griddled on a skillet or flattop, it’s studded with bronzed blisters similar to those on a Neapolitan-style pizza crust. They puff up like magic in front of your eyes as hot air steams the tortillas from within, making it a snack with a built-in show. They are five inches in diameter and can be made into a snackadilla—a.k.a. a snack-sized quesadilla—for kids and adults alike, a cheesy roll-up, or breakfast tacos.
What I Make With TJ’s Mini Sonora-Style Flour Tortillas
When I’m hungry mid-morning, I scramble an egg with a pinch of salt and scallions in a small non-stick skillet and then press a tortilla right on top. After flipping and adding cheese, it can be an open-faced pizza with a dash of hot sauce and a dollop of sour cream, or I add another tortilla on top of the cheese to make a quesadilla. Then, I mix mayonnaise and hot sauce for a spicy mayo dipping sauce. I eat them plain, heated briefly—only 20 seconds per side—on a skillet or directly on a gas stove if watched carefully. I schmear them with butter and a sprinkle of cinnamon sugar for a churro-ish snack. I roll them up with cream cheese, deli meat, and veggies and cut them into pinwheels. They are actually most commonly used for street tacos, but I haven’t tried that yet because I’m too busy making snackadillas.
