Hosting (and sharing) is made easy with these pick-up and go meals, fit for a Mexican street food feast. No cutlery needed, just bring the napkins, says Liezl Vermeulen.  

Quesabirrias 

Makes 6-8

Also called red tacos or birria tacos, this dish uses flour tortillas dipped in the birria sauce (consommé) and fried. The beef fat in the sauce ensures a crisp, golden finish. 

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. 

Cheesy nachos with birria dip  

Serves 3-4 (As a snack) 

Use your leftover birria sauce for dipping nachos, chilli poppers and just about anything on your Mexican share table.

Ingredients

1 packet (250g) corn chips original
150g Cheddar, grated
½ tsp smoked paprika 
125g tomato medley or cherry tomatoes, halved or quartered 
Handful chopped parsley or coriander
½ cup birria sauce, for serving  

Method

1. Place corn chips on a large sheet tray. Sprinkle with cheese and lightly dust with paprika. 
2. Grill on high in the oven for 5-7 minutes, or until chips are toasted and cheese starts to brown. 
3. Serve topped with tomatoes, chopped herbs and a bowl of birria sauce for dipping on the side. 

Recipes and styling: Liezl Vermeulen 

Photography: Zhann Solomons 

Also read: Make these brocamole quesadillas in 20 minutes!

The post 2 delicious Mexican street food recipes appeared first on MyKitchen.

This is the quintessential dish you want at your fiesta. Traditionally made from spit-grilled meat, we’ve taken flavour combination inspiration and made it into a meal you can easily make at home. 

Al Pastor-inspired pulled pork tacos 

Makes 10-12 

Ingredients

For the sauce  

10 dried chipotle chilli halves 
2 cup boiling water
6 cloves garlic, peeled
2 cups freshly squeezed orange juice 
⅔ cup chipotle in abodo sauce
4 whole garlic cloves 
3 Tbsp brown sugar  

Salt and milled pepper 
1.5kg pork shoulder  

For serving  

10-12 flour tortillas, grilled
1 pineapple, peeled, grilled and sliced
Pico de Gallo salsa
1 cup pickled red onions 
Chopped fresh parsley or coriander  

Also read: Grilled hake tacos with whole kiwi salsa

Method 

1. Place chillies in a large bowl and cover with water. Set aside for 15 minutes to steep.
2. Preheat oven to 180°C.
3. Combine hydrated chillies in water with the remaining sauce ingredients. Blitz until smooth, using a jug blender or stick blender.
4. Season meat well and place in a heavy-bottom, oven-safe pot.
5. Add blitzed sauce to pot, top up with water to ensure meat is at least ¾ covered. Close with a lid. (If your lid isn’t tight, cover with foil.)
6. Roast for about 2 ½-3 hours, turning meat over every 30 minutes, until
   pork is very tender.  
7. Remove meat, cool until it can easily be handled, and shred meat finely. (Discard any bones, skin or gristle.) 
8. Reduce sauce in pot over high heat for 3-5 minutes, or until it reaches the consistency of tomato sauce. Return shredded meat to pot and toss through to coat evenly. 
9. Ladle grilled flour tortillas with about ½ cup pulled pork and top with pineapple slices, pickled onion and salsa. Serve immediately. 

Recipes and styling: Liezl Vermeulen 

Photography: Zhann Solomons 

Also read: Pulled-brisket tacos

The post Al Pastor-inspired pulled pork tacos appeared first on MyKitchen.

Impress your guests with this delicious patatas bravas and salsa brava as a side dish for your Mexican feast.

Patatas bravas 

Serves 4 (as a side) 

Potato wedges, made next-level with smoky Spanish accents.  

Slice 1kg potatoes into chunky wedges. Toss together potatoes, 3 Tbsp olive oil blend, salt and milled pepper in a large bowl. Air-fry potatoes on 200°C for 30-35, tossing every 10 minutes. (Roasting in the oven at the same temperature works well too.) Heat ½ batch of salsa brava and place on a serving plate. Top with potato wedges, drizzle with aioli or mayonnaise and scatter with fresh chopped parsley.  

Pico de Gallo

Various Mexican recipes call for a topping of Pico de Gallo salsa. To make it, 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. 

 Also read: 4 yummy ways to use your potatoes 

Salsa brava 

Makes 1L 

Most famously used for patatas bravas, this sauce is more than a one-hit-wonder. Make a double batch and use to poach eggs Shakshuka- style, tossed through steamed green veggies or serve spooned over pan-fried fish or chicken, or a dip for chicken strips.  

Ingredients

2 large red peppers 
3 Tbsp olive oil
2 onions, chopped 
5 cloves garlic 
2 cans (400g each) chopped tomatoes
2 Tbsp smoked paprika 
1 tsp (5ml) cayenne pepper 
Salt and milled pepper  

Method 

1. Char red peppers over an open gas hob flame until blackened all over. Alternatively, if you don’t have a gas hob, grill in the oven on high. Cool peppers, then core and discard seeds, and dice peppers. Set aside. 
2. Heat oil in a pot and sauté onion over medium- high heat for 8-10 minutes, until soft and golden.
3. Add diced pepper and garlic, and cook for 2 minutes.
4. Add remaining ingredients and simmer for 10-15 minutes until reduced to a relish consistency. Season and serve.  

Recipes and styling: Liezl Vermeulen 

Photography: Zhann Solomons 

Also read:

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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.

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Instead of providing regular store-bought crisps and dip the next time you have people over, why not make this tomato salsa and tortilla chips recipe!

SERVES 6 // COOK TIME ± 45 mins

INGREDIENTS
2 cups tomatoes of different colours, halved
2 red onions, finely chopped
1 cup diced cucumber
1 jalapeño, sliced
50 ml red wine vinegar
100 ml extra-virgin olive oil
Juice and zest of 1 lime
Salt and pepper
2 yellow peppers, diced
2 avocados, cubed
20 g coriander, chopped
10 g basil, chopped
10 g mint, chopped
For the tortilla chips
6 tortillas, each cut into 8 pieces
2 tbsp olive oil
Paprika, to dust

METHOD
1. Preheat oven to 180°C.
2. Combine the tomatoes, onions, cucumber, jalapeño, vinegar, 70 ml olive oil, and lime zest and juice in a bowl. Season well.
3. Heat the remaining olive oil in a pan over high heat and cook the yellow pepper until soft and slightly charred. Add the pepper to the salsa. Leave to marinate for 20 minutes, then add the avo, coriander, basil and mint.
For the tortilla chips
1. Place the tortillas on a baking tray and lightly brush with olive oil. Sprinkle paprika on top and place in the oven for 10–12 minutes or until crisp.
2. Remove from the oven and serve with the salsa.

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

The post Tomato salsa and tortilla chips 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!

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