solecito salsas

 

Slide Available in mild and medium, this authentic Mexican-style salsa is made with a base of tomatillos and lots of fresh cilantro. It has a tangy and savoury taste that works great in enchiladas, eggs, rice bowls, burritos and more.

Ingredients: Tomatillos, water, onion, serrano peppers, cilantro, garlic, salt, cane sugar, sunflower oil, citric acid*, spices.
Ingrédients: Tomatilles, eau, oignon blanc, piment serrano, coriandre, ail, sel, sucre, huile de tournesol, acide citrique*, épices.
*non-GMO / non-OGM
Salsa Verde
A twist on the traditional tomato-based salsa, this red salsa has a hint of chipotle to balance the sweetness of Canadian tomatoes with a light smokiness. Perfect as a dip or as a topping on quesadillas, tacos and more. Available in mild and medium.

Ingredients: Tomatoes (vine ripened tomatoes, tomato juice, salt, calcium chloride), onion, serrano peppers, cilantro, garlic, salt, apple cider vinegar, sunflower oil, ground chipotle. May contain citric acid*.
Ingrédients: Tomates (tomates mûries sur le plant, jus de tomates, sel, chlorure de calcium), oignon, piment serrano, coriandre, ail, sel, vinaigre de cidre de pomme, huile de tournesol, chipotle granulé. Peut contenir de l’acide citrique*.
*non-GMO / non-OGM
Salsa Roja
Made with organic corn flour, Solecito’s tortillas are gluten-free and preservative-free to bring you the taste of authentic Mexican corn tortillas. Perfect for tacos, enchiladas, tostadas or homemade chips!
Ingredients: Corn flour*, water, calcium hydroxide.
Ingrédients: Farine de maïs entière*, eau, hydroxyde de calcium.
*non-GMO / non-OGM
Tortillas
Slide Available in mild and medium, this authentic Mexican-style salsa is made with a base of tomatillos and lots of fresh cilantro. It has a tangy and savoury taste that works great in enchiladas, eggs, rice bowls, burritos and more.

Ingredients: Tomatillos, water, onion, serrano peppers, cilantro, garlic, salt, cane sugar, sunflower oil, citric acid*, spices.
Ingrédients: Tomatilles, eau, oignon blanc, piment serrano, coriandre, ail, sel, sucre, huile de tournesol, acide citrique*, épices.
*non-GMO / non-OGM
Chicken in Mole Chicken in Mole

 

Hola! We are the Mexican family that owns and operates Solecito Foods in North Vancouver, BC.

We take great pride in handcrafting our products and sharing with you the traditional flavours of the Mexican food we know and love.

Buen provecho! - Patricia, Andrea & Fernando

 

Recipes Our Recipes See more recipes on Instagram Mason Salad Mexican Mason Jar Salad Click for test Mason-recipe 1 cup of Solecito salsa
2 cups cooked rice
1 cup cooked or canned black beans, drained
1 cup yellow corn
1 small red onion, diced
3 - 4 radishes
2 avocados, diced
1 cup cherry tomatoes, halved
1/2 cup fresh cilantro, chopped
Fresh lettuce or spinach, chopped
1 cup cooked seasoned chicken, shredded (optional)

Instructions

Divide the salsa between 5 pint-size mason jars. Having the salsa at the bottom of the jar ensures your vegetables won’t get soggy while the rice at the bottom is infused with spice and flavour.

Divide the rice, beans, corn, red onion, radishes, avocados, cherry tomatoes and chicken (if desired) among the jars in layers. Top with fresh lettuce or spinach until the jar is full, and sprinkle with a bit of cilantro before screwing on the lid.

When ready to eat, turn the jar upside down to allow the salsa to trickle down. Shake well and then pour contents into a bowl. Enjoy as is or with a side of tortilla chips.

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Enchiladas-v recipe 1 cup Solecito Salsa Verde
1/4 cup chicken or vegetable broth
Canola oil
1 lbs cooked, shredded chicken (seasoned with salt and pepper)
10 corn tortillas
1 cup crema fresca or sour cream
1 cup shredded Monterrey Jack cheese
Sliced white onion and/or radishes, for topping (optional)

Instructions

Preheat oven to 350 degrees.
In a small saucepan, combine the Salsa Verde and broth. Place on the stove at medium-low heat. Let simmer.

In a large pan, pour the canola oil to about 1/2 cm in height. Heat the pan on the stove at medium heat. Once the oil is hot, cook each tortilla individually (just enough to soften the tortilla - about 3-5 seconds).

Divide the shredded chicken evenly among the tortillas. Roll each one up into a taquito and arrange them snugly in one layer in a large baking dish, seam side down.

Drizzle the warm Salsa Verde on top of the enchiladas. Spread the cream evenly on top and finish with a layer of shredded cheese.

Cover with lid or foil and bake for approx. 20 minutes or until the cheese starts to melt. Uncover and broil for 2 - 3 minutes, until the cheese is golden brown. Serve with sliced onions and radishes, if desired.

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7 Layer Dip Ingredients
Refried beans
Sour cream
Taco seasoning
Guacamole
Solecito Salsa Roja or Chunky Salsa
Grated cheese
Tomatoes
Optional: olives, green onions, lettuce, jalapeños, or bell peppers
Instructions
Layer 1: Refried beans
Layer 2: Sour cream + taco seasoning (we made our own seasoning: chili powder, paprika, salt, pepper, onion powder, garlic powder, cayenne, oregano and a dash of cumin)
Layer 3: Guacamole (crushed avocado, fresh lime juice, minced garlic, diced onion, chopped cilantro, salt and pepper)
Layer 4 Solecito Salsa Roja
Layer 5: Grated cheese
Layer 6: Tomatoes
Layer 7: Garnish (your choice of olives, green onions, lettuce, jalapeños, or bell peppers)
Serve with a side of your favourite corn chips!

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Huevos Rancheros Ingredients
4 corn tortillas
Vegetable or canola oil
4 eggs
Salt and pepper
Solecito Salsa
Optional toppings:
1/2 cup crumbled queso fresco or grated Monterey Jack
1 cup cooked chorizo
1 avocado, peeled, pitted and sliced
Crema fresca or sour cream
Instructions
In a small saucepan, heat a little bit of Solecito salsa and medium-low heat. Let simmer.
Heat 1 - 2 tablespoons of oil in a medium non-stick pan or skillet at medium-high heat. Place one tortilla in the skillet and cook until light and golden but not crispy or charred (about 30 seconds); flip and cook for another 30 seconds. Remove from oil and place on a clean paper towel or brown paper bag to remove excess oil. Repeat this process with the remaining three tortillas, adding a bit more oil to the pan if necessary.
Add 1 - 2 more tablespoons to the pan, if needed. Crack the eggs into the skillet, ensuring they do not overlap (you may need to work in batches). Sprinkle with salt and pepper, to taste. Cook for approx. 3 minutes being careful not to move the eggs around. Once or twice, gently scoop up a bit of the hot oil with a spoon and drizzle it over the egg yolk to cook the outside of the yolk while keeping the inside runny).
Gently remove each egg, placing each one on a fried tortilla. Drizzle with the warm salsa. Serve with the sides and toppings of your choice.


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Poached Eggs in Salsa Ingredients
4 eggs
1 cup Solecito Salsa Verde
Water, chicken or vegetable stock
Instructions
In a small saucepan, heat the Salsa Verde over medium-high. Add water or stock to achieve desired consistency. Once boiling, reduce heat to medium-low to maintain a simmer.
Gently crack the eggs, one at a time, into the saucepan, being careful not to break the yolk or drop shells in the salsa (tip: we recommend first breaking the egg into a small bowl and then adding them to the saucepan). Cook for 3-4 minutes for runny yolks and firm whites, or 5-7 minutes for fully cooked yolks.
Remove from heat and use a spoon to gently serve them in a bowl. Serve with a side of warm corn tortillas or bread.


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Fajita Rice Bowl 1 cup of Solecito salsa
2 bell peppers, cut into thick strips
2 portobello mushrooms, sliced into thick strips
1 large white onion, sliced into thick rings
1.5 lb skinless, boneless chicken, sliced into strips OR 1 block firm tofu, sliced
2 tsp chilli powder
1 tsp paprika
2 cloves of garlic
1/4 tsp cayenne
1 tsp salt
1/4 tsp pepper
Olive oil
1 cup cooked or canned lentils or beans
5 cups cooked rice (for serving)
Instructions
In a small bowl combine chilli powder, paprika, cayenne, salt and pepper. Add 1 tablespoon of olive oil and toss the chicken or tofu until coated.
Note: if using tofu, make sure to press the water out before seasoning to remove excess moisture.
Preheat a grill or skillet to medium-high. Brush the peppers, mushrooms and onion with olive oil. Grill the vegetables, turning halfway through, until tender, about 10 minutes. Remove them to a large bowl. Season with salt and pepper.
Grill the chicken or tofu until cooked through, 2 to 3 minutes per side.
Divide the rice among bowls. Top with the chicken or tofu, vegetables, lentils or beans, and your choice of Solecito salsa.



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