Turn up the flavour and bring the fiesta to your table! These 3 Mexican dishes are all about bold tastes, vibrant colours, and a little bit of fun. 

1. Quesabirrias  

Makes 6-8 

Ingredients 

½ batch beef short rib birria
6-8 medium-small white flour tortillas 
300g mozzarella, grated 
Handful of fresh coriander 
Pico de Gallo salsa, for serving   

Method 

1. Heat birria sauce in a large pan or pot. Dip tortillas in warm birria sauce for 3-4 seconds and place on a chopping board or two. 
2. Divide cheese and meat between tortillas, packing it tightly on one half of the tortilla. Fold over to sandwich close.
3. Heat a griddle pan over medium-high heat. (If your pan is too hot, your cheese won’t melt by the time the tortilla is cooked.) 
4. Grill quesabirrias for 1-2 minutes a side, or until cheese is melted and tortilla is well-charred.   
5. Serve hot off the grill, topped with salsa and coriander.

Recipe for Pico de Gallo salsa: 

Combine chopped tomato, finely diced onion, chopped coriander or parsley and green chilli (optional). Season and toss with a dash of lemon juice or vinegar. 

Recipes and styling: Liezl Vermeulen 
Photography: Zhann Solomons 

2. Blackened fish taco dorado  

Ingredients 

For the salsa  

2 corn cobs 
Handful fresh coriander and mint 
½ onion, finely chopped 
Splash lemon juice or apple cider vinegar 
Pinch of sugar 
Salt and milled pepper 

2 (about 800g) hake fillets, bones removed and skin on 
Salt and milled pepper 
2 Tbsp smoked paprika 
2 tsp garlic powder 
½ – 1 tsp chilli powder 
Canola oil, for frying 
6 medium-small flour tortillas 
Sunflower oil, for deep frying 
1-2 avocados, sliced 
Aioli, mayonnaise or plain double-cream yoghurt, for serving 
Lemon cheeks, for serving  

Method 

1. Heat a griddle pan over high heat and grill corn until well-charred. Remove and slice kernels off the cob.  
2. Combine corn and remaining salsa ingredients. Set aside. 
3. Pat fish dry and season. 
4. Combine spices and dip fish in mixture, covering it completely. 
5. Heat a pan over high heat (its houldn’t be smoking). Add a glug of oil and pan-fry fish skin-side down. (Add a layer of baking paper before frying if your pan isn’t non-stick.) Fry for about 2-3 minutes a side, or until fish starts to flake once gently pressed on a corner. Set aside for 5 minutes to rest.  
6. Heat 3cm sunflower oil in a deep pan or pot until shimmering hot. Fry tortillas until golden, about 1-2 minutes. Drain on kitchen paper and fold in half while hot.  
7. Fill tacos with corn salsa, fish, sauce and avocado. Serve immediately with lemons on the side.   

Recipes & styling: Liezl Vermeulen  
Photography: Zhann Solomons  

3. Mexican pork shoulder braai feast    

Ingredients 

1 (about 2kg) deboned and butterflied pork shoulder (with fat layer intact) 
Salt and milled pepper
⅓ cup sriracha sauce  
½ cup honey 
2 Tbsp Worcestershire sauce (soy sauce works well, too)  
2 Tbsp Dijon mustard  
Handful fresh coriander, chopped  

For serving  

16 soft bread rolls  
Shredded red cabbage  
2 braaied mielies, cut off the cob  
Fresh or pickled jalapeños, sliced   

Method 

1. Arrange coals in a horseshoe shape at the bottom of a kettle braai or Weber, creating two rows with a large gap between them at the one end (the ends of each row should not touch).  
2. Place a water-filled rectangular foil baking tray in the centre of the coals.   
3. Butterfly the meat open to create a flat, even surface. Season generously.  
4. Combine the sriracha, honey, Worcestershire sauce, mustard and coriander to make a sauce.   
5. Brush meat-side of the pork shoulder with half the sauce. Do not brush the fat side as it will burn quite quickly.   
6. Light coals and place meat fat-side down on the grid, over the water-filled tray. Cover with the kettle-braai or Weber lid.
7. Braai the pork for about 3-3 ½ hours, making sure to maintain a steady low-and-slow heat and replenishing coals every hour or so. Do not let the coals die.   
8. Remove the pork from heat once cooked and rest for at least 20 minutes.  
9. Shred the meat using two forks, add remaining sauce and toss to coat evenly.  
10. Place pork onto a platter with rolls, cabbage, corn and jalapeño for guests and serve.   

Recipe & photography courtesy of Fresh Living magazine  

Also read: Mexican sangria

The post 3 Mexican dishes to turn mealtime into a fiesta appeared first on MyKitchen.

This Asian chicken noodle soup is the perfect dish to make if you have some left-over rotisserie chicken, and especially if you’re feeling a bit sick!

SERVES 4 // COOK TIME 25 min

INGREDIENTS
1 tbsp olive oil
3 cm ginger, peeled and grated
2 cloves garlic, peeled and crushed
2 small red chillies, seeded and finely chopped, plus extra to garnish
1.5 L chicken stock
500g roast chicken, shredded
¼ cup soy sauce
1 tbsp brown sugar
450g Hokkien or egg noodles
150g bok choy, roughly chopped
4 spring onions, sliced, to garnish

METHOD
1. Heat the olive oil in a large pot over medium heat. Add the ginger, garlic and chillies and cook for 1 minute. Add 2 cups of the stock and bring to the boil.
2. Reduce the heat, add the shredded chicken and cook for 5 minutes.
3. Add the remaining stock, soy sauce and sugar and bring back to the boil. Add the noodles and bok choy and cook for 2 minutes, until the leaves have wilted.
4. Allow to stand for 5 minutes for the noodles to soften before dishing up into bowls. Garnish with spring onions and extra chilli to serve.

This wholesome feta-stuffed chicken with rocket salad has everything you need in a meal: lean protein, healthy fats, greens, cheese… Need we say more?

The post Asian chicken noodle soup appeared first on MyKitchen.

Say no to boring plain meals, and try this absolutely stunning, colorful and flavoursome Moroccan chickpea salad instead!

SERVES 6 // COOK TIME 20 mins

INGREDIENTS
For the chickpeas
1 tin chickpeas, drained and rinsed
2 tsp olive oil
1 tsp cumin
1 tsp paprika
¼ tsp ground ginger
⅛ tsp cayenne pepper
For the salad
1 eggplant, sliced
1 tbsp olive oil
1 cup couscous, cooked
1½ cups baby tomatoes, halved
½ cucumber, sliced in ribbons
¼ cup dried apricots, chopped
1½ cups rocket
½ cup coriander
For the vinaigrette
2 tbsp lemon juice
2 tsp honey
1 tsp mustard
⅓ cup olive oil
Salt and pepper

METHOD
For the chickpeas
1. Preheat the oven to 200°C.
2 . Toss the chickpeas with the oil and spices and spread them out on a baking tray. Bake for 10–15 minutes until the chickpeas are crispy and golden brown.
For the salad
1 . Heat a griddle pan over a high heat. Brush the eggplant slices with oil and grill for 2 minutes a side until just cooked.Remove from the heat and cut into bite- sized pieces.
2 . To assemble the salad, toss the couscous, tomatoes, cucumber, apricots, parsley and eggplant together in a large bowl, then top with rocket and fresh coriander.
For the vinaigrette
1. Whisk the lemon juice, honey and mustard together until combined. Gradually whisk in the olive oil
and season to taste. Drizzle over the salad.

Recipes & styling: Kate turner
Photography: Samantha pinto

This Mexican bean orzo recipe is the perfect warm and comforting dish, plus you likely already have most of the ingredients!

The post Moroccan chickpea salad appeared first on MyKitchen.

Not in the mood to cook this Sunday? Then make our quick and delicious Mexican beef and rice with green salsa recipe instead. Plus, it’s budget-friendly!

SERVES 4 // COOK TIME 40 mins

INGREDIENTS
For the beef and rice
2 tbsp tomato paste
1 tbsp olive oil
1 onion, peeled and chopped
2 cloves garlic, peeled and crushed
1 tsp chilli flakes
500 g chuck steak, chopped, meaty bones reserved
250 g rice
1 green pepper, sliced
1 carrot, peeled and chopped
1 celery stalk, sliced
1 tsp ground coriander
1 tsp ground cumin
Salt and cracked black pepper
For the salsa
1 avocado, peeled and chopped
1 stalk celery, finely sliced
½ cup chopped coriander, plus extra to garnish
Juice of ½ lemon, plus wedges to serve
Plain yoghurt, to serve

METHOD
For the beef and rice
1. Mix the tomato paste with 2 cups warm water.
2. Heat the oil in a pot over medium heat. Add the onion, garlic and chilli. Fry for 1 minute
and remove.
3. Increase to high heat. Add the steak in batches, frying for 3–5 minutes, until browned.
4. Return the steak pieces and onion mixture to the pot. Add the remaining ingredients, as well as the tomato paste mixture.
5. Bring to the boil, then reduce to low heat, cover and cook for 15 minutes.
6. Remove from the heat. Let stand for 5 minutes, then fluff up with a fork.
For the salsa
1. Mix the avocado, celery, coriander and lemon juice.
2. Season with salt, pepper and chilli.
3. Serve the rice with a dollop of yoghurt and garnish with coriander. Serve the salsa and the rest of the yoghurt on the side.

Want a fresh, easy-to-make dish? Then this this steak and pear salad with home-made mint dressing is for you!

The post Mexican beef and rice with green salsa appeared first on MyKitchen.

Our pulled pork tacos are everything! Slow-roasted pork shoulder, fresh slaw, and drool-worthy smoky BBQ sauce. What more could you possibly want?

SERVES 4 // COOK TIME 200 mins

INGREDIENTS
For the pulled pork
1 kg pork shoulder
Salt and black pepper
For the summer slaw
1 cup finely sliced red cabbage
½ red onion, finely sliced
1 green pepper, finely sliced
1 carrot, finely sliced
½ pineapple, finely chopped
1 cup mayonnaise
¼ cup apple cider vinegar
2 tsp maple syrup
1 tsp sea salt flakes
1 tsp black pepper
For the smoky barbecue sauce
1 cup tomato paste
1½ cups tomato sauce
1¼ cups brown sugar
1¼ cups red wine vinegar
½ cup molasses
2 tsp liquid smoke
2 tbsp butter
2 cloves garlic, peeled and finely chopped
1 tsp onion powder
¼ tsp chilli powder
2 tsp paprika
½ tsp celery seeds
¼ tsp ground cinnamon
1 tsp cayenne pepper
1 tsp salt
1 tsp coarsely ground black pepper
To assemble
8 small, soft tortillas, warmed
1 cup fresh coriander

METHOD
For the pulled pork
1. Preheat oven to 150°C.
2. Season the pork with salt and pepper. Place in a roasting pan, cover with foil and roast for 2½ hours, or until the pork is tender and pulls apart easily.
3. Remove from the oven and shred.
For the summer slaw
1. Combine the cabbage, onion, green pepper, carrot and pineapple in a bowl.
2. In a separate bowl, whisk together the mayonnaise, vinegar, maple syrup, sea salt flakes and pepper.
3. Combine the slaw and dressing.
For the smoky barbecue sauce
1. Mix together the tomato paste, tomato sauce, brown sugar, vinegar, molasses, liquid smoke and butter in a pot and place over medium heat.
2. Add garlic, onion powder, chilli powder, paprika, celery seeds, cinnamon, cayenne pepper, salt and pepper.
3. Reduce to a low heat and allow the sauce to simmer for 30 minutes, or until it has thickened up a bit.
4. Stir the pulled pork through the smoky barbecue sauce.
To assemble
1. Layer the pulled pork and summer slaw on the tortillas.
2. Top with coriander to serve.

Not only does this Mexican enchilada bake make the most of mince, a staple protein, it’s also perfect for themed dinners! You can also make this bake in a ‘lasagna style’ by layering strips of tortilla wraps, sauce, mince and cheese on top of each other.

The post Pulled pork tacos appeared first on MyKitchen.

Looking for a way to make use of your roast chicken leftovers? Then we have you covered with our simple, flavour-packed Vietnamese chicken pancakes!

SERVES 4

INGREDIENTS
For the Vietnamese chicken
2 chicken breasts, cooked and shredded
1 carrot, peeled and grated
¼ cucumber, cut into strips
2 tbsp rice wine vinegar
2 tsp soy sauce
1 tsp caster sugar
2 tbsp chopped coriander, plus extra to garnish
For the pancakes
200 ml water
65 g rice flour
2 tsp olive oil
1 egg, beaten
Pinch salt
¼ tsp ground turmeric
2 tbsp vegetable oil

METHOD
For the Vietnamese chicken
1. Place all the ingredients in a bowl. Toss to coat.
For the pancakes
1. Whisk together all the ingredients, except for the vegetable oil, to form a thin, runny batter.
2. Heat the oil in a non-stick pan over medium heat. Pour in a thin layer of batter. Once set, flip and cook the other side. Set aside. Repeat with the remaining batter.
3. Serve the Vietnamese chicken with pancakes and garnish with coriander.

Another recipe to make use of  your leftover roast would be our Asian rice salad with shredded roast chicken!

The post Vietnamese chicken pancakes appeared first on MyKitchen.