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.

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.

These chickpea tortillas may be gluten-free, sugar-free and meat-free, but don’t be fooled into thinking they don’t pack all the flavour!

SERVES 4 // COOKING TIME 50 min

INGREDIENTS
For the chickpea tortillas
1 cup chickpea flour
1 tsp baking powder
Salt and pepper
1 egg, whisked
2 tbsp coconut oil
1 tbsp water
½ tbsp psyllium husk
For the toppings
1 cup broad beans
¼ tsp chilli flakes
Salt and pepper
400 g sweet melon, cubed
1 disc feta, sliced

METHOD
For the chickpea tortillas
1. Sift together the chickpea flour, baking powder, salt and pepper. Add the egg, coconut oil, water and psyllium husk, and mix well.
2. Split the dough into 4 balls. Place each between 2 sheets of baking paper and roll out into a disc.
3. Heat a pan and dry-fry each tortilla for 1–2 minutes on each side, until slightly charred.
For the toppings
1. Lightly blanch the broad beans in boiling water, then drain. Mix with the chilli, salt and pepper. Mash gently.
2. To serve, top each tortilla with bean mash, melon and feta slices.

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

If you’re keen to stick to the gluten-, sugar- and meat-free bandwagon, we suggest trying this raw vegetable and quinoa salad next.

The post Chickpea tortillas with sweet melon and broad beans appeared first on MyKitchen.

Summer-fresh strawberries are finally back in season! Give them a whirl with balsamic vinegar in these meat-free tortillas with whipped feta.

SERVES 2 // COOKING TIME 20 min

INGREDIENTS
¼ cup vegetable oil
2 tortillas
200 g Danish feta
⅓ cup cream
Salt and black pepper
⅓  cup balsamic vinegar
1 cup strawberries, sliced

METHOD
1. Heat oil in a pan and fry the tortillas until crisp and golden. Drain on paper towel.
2. Blend together feta, cream, salt and pepper until smooth.
3. Bring balsamic vinegar to a simmer, then turn off the heat and add the strawberries. Leave to cool.
4. To serve, dollop whipped feta on to the tortillas and spoon over the balsamic strawberries.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za

If you simply adored these fruity flavours, how about trying this white chocolate and Earl Grey mousse tart with strawberries?

The post Tortillas with whipped feta and balsamic strawberries appeared first on MyKitchen.

Quick and easy, and oh so delicious, the kids won’t be able to get enough of these sweet breakfast tortillas with chocolate milk!

SERVES 4 // COOKING TIME 25 min

INGREDIENTS
For the sweet breakfast tortillas
1 cup cream cheese
1 tbsp brown sugar
1 tsp cinnamon
Zest of 1 lemon
4 tortilla wraps
1 tbsp butter
1 tbsp vegetable oil
4 peaches, sliced
For the chocolate milk
5 tbsp boiling water
¼ cup cocoa powder
6 tbsp brown sugar
4 cups milk
1 tsp vanilla essence
Pinch salt

METHOD
For the sweet breakfast tortillas
1. Mix together the cream cheese, sugar, cinnamon and lemon zest, until smooth and fully incorporated.
2. Divide the mixture between the tortilla wraps and roll up, tucking in the edges as you go and making sure the filling is fully enclosed.
3. Heat the butter and oil in a pan over medium heat. Fry the tortilla wraps, flipping often, until crisp golden brown on both sides.
4. Serve with freshly sliced peaches.
For the chocolate milk
1. Whisk together the water, cocoa powder and sugar until well combined and a smooth paste forms.
2. Whisk in the remaining ingredients, until smooth.
3. Transfer to a jug and refrigerate until chilled and ready to serve.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

Looking for more quick and easy breakfast recipes? Try this Nutella hot-chocolate porridge!

The post Sweet breakfast tortillas with chocolate milk appeared first on MyKitchen.

Get your veggie-fill with these rainbow squash tortillas! They’re quick to assemble, and the pineapple salsa and yoghurt sauce make for an extra flavoursome treat.

SERVES 4 // COOKING TIME 15 min

INGREDIENTS
For the sauce
¼ cup full-cream yoghurt
3 tbsp sriracha
For the salsa
½ pineapple, chopped
3 tbsp chopped coriander
2 shallots, finely chopped
1 lime, zested and juiced
For the tortillas
12 mini tortillas, toasted
½ cabbage, shredded
½ cup (±¼) butternut, chopped and roasted
3 baby gem squash, chopped and roasted
3 green pattypans, halved and roasted
3 yellow pattypans, halved and roasted
1 tbsp smoked chilli flakes

METHOD
1. For the sauce, combine the yoghurt and sriracha.
2. For the salsa, mix all the ingredients. Leave to stand for 5 minutes.
3. Assemble the tortillas as follows: A layer of cabbage; roast butternut, gem squash and pattypans; salsa; and a dollop of sauce and a sprinkle of chilli on top.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

The post Rainbow squash tortillas with pineapple salsa and yogurt sauce appeared first on MyKitchen.