In Mexico in Mzansi, Chef Aiden Pienaar spices up traditional Mexican cuisine with a South African twist. This exciting new cookbook is filled with innovative dishes that blend the vibrant flavours of Mexico with the beloved ingredients and cooking techniques of Mzansi. Think boerie tacos, braaied corn and sosatie tacos — Pienaar’s recipes bring a whole new dimension to Mexican food that will captivate both seasoned chefs and home cooks alike.
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From timeless classics like mole and refried beans to inventive dishes such as Mexican chakalaka and chilli con carne vetkoek, this cookbook is packed with surprises. Best of all, the recipes are straightforward and require minimal prep, making them accessible to everyone. Pienaar also includes handy tips for making your own tortillas, presenting tacos like a pro, and mastering a variety of cooking techniques from braising and grilling to air-frying.
One standout recipe is Pienaar’s take on Beef Enchiladas, a comforting and flavour-packed dish that merges traditional Mexican elements with South African heartiness. Here’s how to bring this mouthwatering creation to life.
Beef Enchiladas
Ingredients
- Canola oil for frying
- 2 kg whole beef brisket bone in
- Salt and ground black pepper to taste
- 1/2 cup beef spice rub
- 12 –15 corn tortillas
- 1 cup enchilada sauce
- ¼ cup grated cheddar cheese
- ¼ cup grated mozzarella cheese
- Fresh coriander for garnishing
Instructions
- Preheat the oven to 190ºC.
- Heat a little canola oil in a heavy-based ovenproof pot over medium heat. Season the beef brisket with salt and black pepper, and brown on all sides. Remove the brisket from the pot, rub it with the spice rub, and return it to the pot. Add enough water to cover about a quarter of the brisket.
- Cover the pot with a lid and bake for 2.5–3 hours, checking the water level every 30 minutes. The brisket is done when the bone pulls out cleanly.
- Let the brisket cool slightly. While reducing the cooking liquid on the stovetop, shred the beef into a bowl. Strain the reduced sauce into the shredded beef, mixing gently to combine and adjusting the seasoning if needed.
- Reheat the oven to 180ºC.
- Lay a tortilla flat and add a line of shredded beef in the center. Roll it up tightly like a pancake. Repeat with the remaining tortillas.
- Place the rolled tortillas in an ovenproof dish, seam-side down. Spread the enchilada sauce evenly over the tortillas, then sprinkle the cheddar and mozzarella cheeses on top.
- Bake for 20–25 minutes, until the cheese is melted and the sauce is bubbling. Garnish with fresh coriander before serving.
Whether you’re making these delicious enchiladas or exploring other fusion recipes in Mexico in Mzansi, Chef Aiden Pienaar’s cookbook will transport your taste buds on a culinary journey from the heart of South Africa to the kitchens of Mexico.
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