In the mood for some tacos this weekend? If so, then why not get the whole family involved and make these pulled-brisket ones together.

SERVES 8 // COOK TIME ± 1 hour

INGREDIENTS
For the pulled brisket
1 tbsp vegetable oil
1 tbsp paprika
4 tsp ground cumin
1.2 kg beef brisket joint
Salt and pepper
2 onions, peeled and sliced
4 garlic cloves, peeled and crushed
410g tin chopped tomatoes
1 cup beef stock
2 tbsp soy sauce
1 tbsp sugar
2 tbsp Worcestershire sauce
For the flour tortillas
170g flour, plus extra for dusting
¼ tsp salt
⅔ cup water
130g butter, at room temperature
For the cucumber pickle
1 tbsp brown vinegar
2 tsp caster sugar
¼ tsp salt
1 cucumber, thinly sliced
Coriander, to garnish

METHOD
For the pulled brisket
1. Preheat oven to 160°C and line a baking tray with foil.
2. Combine the oil, paprika and cumin and rub over the brisket. Season.
3. Place the onions, garlic and brisket on the lined tray.
4. In a pot set over medium heat, simmer the tomatoes, stock, soy sauce, sugar and Worcestershire sauce until thickened. Pour over the brisket, cover with foil and cook in the oven for three hours. Allow to rest for 20 minutes.
5. Using two forks, shred the brisket into a large bowl. Transfer the juices to a pot set over medium heat and reduce to form a thick sauce. Pour over the brisket.
For the flour tortillas
1. Place the flour and salt in a large bowl. Form a well in the centre, pour in the water and mix to form a soft dough. Add more water if the dough is too firm. Leave to rest for 30 minutes.
2. Roll the dough out on to a floured surface. Spread 110g of butter over the dough and dust with flour. Roll up into a long sausage and divide into 16 balls. Roll each one into a thin disc.
3. Heat the remaining butter in a pan. Fry the tortillas until golden on both sides. Place between warm tea towels.
For the cucumber pickle
1. Whisk together the vinegar, sugar and salt in a bowl. Add the cucumber, toss to coat and garnish with coriander.
2. Make up a platter of tacos or serve everything separately for your guests to assemble on their own.

Throw together a Mexican-style extravaganza that is light and fresh with these cocoa hanger steaks with grilled Mexican peppers.

The post Pulled-brisket tacos appeared first on MyKitchen.

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.

SERVES 6 // COOKING TIME 1 hour

INGREDIENTS
For the mince
2 tbsp vegetable oil
1 onion, chopped
1 green pepper, chopped
500 g beef mince
2 tbsp tomato paste
1 tin black beans, drained and rinsed
Salt and pepper, to season
For the enchilada sauce
3 tbsp vegetable oil
1 garlic clove, chopped
3 tbsp flour
1 tsp dried oregano
1 tsp chilli powder
½ tsp ground cumin
½ tsp ground coriander
1 cup chicken stock
¼ cup water
1 tin chopped tomatoes
1½ tbsp sugar
To assemble
6 tortilla wraps
1 cup mozzarella, grated
1 cup Cheddar, grated
To serve
1 cup fresh coriander

METHOD
For the mince
1. Preheat the oven to 180°C and grease a large ovenproof casserole dish.
2. Heat the oil in a pan over medium heat. Fry the onion and peppers until soft, about 6–8 minutes. Add the mince and fry until cooked through, breaking the mince up with a wooden spoon.
3. Add the tomato paste, black beans, and seasoning and simmer for 15 minutes.
For the enchilada sauce
1. Heat the oil in a pot over medium heat. Add the garlic and fry for 1 minute.
2. Add the flour and whisk until combined, then whisk in the herbs and spices.
3. Slowly pour in the chicken stock and water, whisking continuously until smooth. Add the tomatoes and sugar, reduce the heat and simmer for 10 minutes until thickened. Season to taste.
To assemble
1. On a clean surface, spread a tortilla with an even layer of sauce. Place the mince in a line down the middle of the wrap and sprinkle with mozzarella.
2. Roll into a cigar shape, place in the casserole dish and repeat with the rest of the wraps.
3. Pour the remaining sauce over the enchiladas and sprinkle with Cheddar. Bake for 20 minutes until golden and bubbling.
4. Serve hot garnished with fresh coriander.

Recipe & styling: Elizabeth Mackenzie
Photography: Andreas Eiselen // HMimages.co.za

Keen to add a little local flair to your traditional bakes? Try our baked boerewors chilli.

The post Mexican enchilada bake appeared first on MyKitchen.

You shouldn’t have to spend hours cooking or rush to throw together your weekday lunches – be sorted in 10 minutes with this tortilla chip dipping bowl.

SERVES 1 // COOKING TIME 10 min

INGREDIENTS
For the tortilla chip dipping bowl
½ red pepper, diced
¼ onion, diced
1 tbsp chopped coriander
1–2 tsp apple-cider vinegar
¼ cup cooked black beans
¼ tbsp vegetable oil
Salt and black pepper
⅓  cup avocado hummus
1 cup tortilla chips
For the quick salsa
Baby tomatoes, diced
Olives, diced
2 tsp apple-cider vinegar
1 tsp chilli flakes
Salt and pepper

METHOD
For the tortilla chip dipping bowl
1. Mix the red pepper, onion, coriander, apple-cider vinegar and ½ tsp salt.
2. In a separate bowl, mix the beans, oil and seasoning.
For the quick salsa
1. Combine the baby tomatoes and olives with the apple-cider vinegar and chilli flakes.
2. Season with salt and pepper and serve with the tortilla chip dipping bowl.

Recipe & styling: Jana Du Plessis
Photography: Andreas Eiselen // HMimages.co.za

Find even more weekday lunch options here!

The post Tortilla chip dipping bowl with quick salsa appeared first on MyKitchen.

If chicken noodle soup is your go-to for when you’re feeling under the weather, then prepare to discover your new favourite with chicken tortilla soup!

SERVES 4 // COOKING TIME 1 hour

INGREDIENTS
1 onion, finely chopped
1 leek, finely chopped
1 celery stalk, chopped
1 carrot, peeled and chopped
2 bay leaves
1 tsp cumin
1 tsp paprika
4 cups chicken stock
1 tin chopped tomatoes
3 tbsp parsley, chopped
4 chicken breasts
1 tin red kidney beans
1 cup frozen corn
2 tbsp olive oil
½ tsp garlic powder
3 tortilla wraps, cut into strips

METHOD
1. Preheat oven to 200°C.
2. Put some oil in a pot over medium-high heat. Add the onions, leeks and celery. Fry for 5 minutes, until golden.
3. Add the carrots, bay leaves, cumin and paprika. Fry for 2 minutes, until fragrant.
4. Add stock, tomatoes, parsley, chicken and beans. Simmer for 25 minutes, add corn in last 5 minutes.
5. Remove the chicken, shred and return to the pot.
6. Mix the remaining ingredients, except the strips, and season.
7. Put strips on a baking tray, brush with oil mix and bake for 10–15 minutes, until golden brown and crispy.
8. Spoon the tortilla soup into bowls and top with tortilla strips, avo, coriander and lime.

Recipe & styling: Elizabeth Mackenzie
Photography: Samantha Pinto // HMimages.co.za

This tortilla soup is the perfect boost when you’re feeling low, but you’ll more than just soup to get your energy back. Try our baked fish and veggies for a colourful, healthy dish.

The post Tortilla soup with chicken and avocado appeared first on MyKitchen.

We already know that biltong is pretty fantastic on its own, but add it to your other favourite snacks, like these biltong churros with chilli sauce, and the combination is beyond awesome!

MAKES 10 // COOKING TIME 45 min

INGREDIENTS
For the chilli sauce
1 tbsp vegetable oil
½ onion, peeled and grated
1 garlic clove, peeled and grated
1 red chilli, chopped
2 tomatoes, finely chopped
3 tbsp brown sugar
1 tsp salt
½ tsp dried origanum
For the biltong churros
1 cup water
1 tbsp butter
1 tsp white sugar
1 tsp vanilla essence
½ tsp salt
1¼ cups flour
⅓  cup biltong dust
1 egg
Vegetable oil, to deep-fry

METHOD
For the chilli sauce
1. Heat the oil and fry the onion, garlic and chilli until fragrant.
2. Add the tomatoes, sugar, salt and origanum. Simmer gently for 10 minutes. If the sauce looks too thick, add . cup water then simmer for 2–3 minutes.
3. Blend sauce in a food processor until smooth.
For the biltong churros
1. In a pot, heat the water, butter, sugar, vanilla essence and salt. Stir continuously until the sugar and salt have dissolved.
2. Still stirring, add the flour and biltong dust. Mix vigorously for 2–3 minutes until mixture forms a ball. Remove from the heat and allow to cool.
3. Whisk in the egg. Transfer the batter to a piping bag fitted with a star nozzle.
4. Heat the oil in a pot. Pipe 5 cm churros into the hot oil and deep-fry until golden. Remove with a slotted spoon and drain on paper towel. Serve the churros with chilli sauce.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

Keen to try even more delicious biltong treats? We highly recommend digging into these biltong and banana fritters with honey butter!

The post Savoury biltong churros with chilli sauce appeared first on MyKitchen.

Low-carb but still packing all the flavour, this Mexican pulled chicken on brinjal steaks recipe is one for the healthy books!

SERVES 4 // COOKING TIME 2 hours

INGREDIENTS
1 red onion, chopped
1 red pepper, chopped
2 garlic cloves, chopped
2 tins tomato relish
¼ cup lemon juice
1 tsp dried origanum
1 tsp ground coriander
¼ tsp cayenne pepper
8 skinless chicken thighs, with bones
3 brinjals, thickly sliced
1 tsp cumin

METHOD
1. Preheat oven to 180ºC.
2. Heat some oil in a pan over medium heat. Add the onion, red pepper and garlic, and fry until soft and translucent.
3. Add the relish, lemon juice and spices, then reduce the heat to a simmer for 5 minutes.
4. Spread the chicken out in a casserole dish and pour over the sauce. Bake uncovered for 1½ hours.
5. Shred the chicken with a fork and discard the bones. Season to taste.
6. Sprinkle the brinjal slices with cumin and steam for 12−15 minutes, until just tender.
7. Spoon the chicken over the brinjal steaks and serve immediately.

Recipe & styling: Kate Turner
Photography: Sean Dollery // HMimages.co.za

Keen to go meat-free with this dish? Try our pan-fried brinjal slices with tomato sauce.

The post Mexican pulled chicken on brinjal steaks appeared first on MyKitchen.