The Penguin Post Volume 29 - Magazine - Page 32
A FUSION FIESTA!
Get ready to experience the vibrant fusion of two distinct
culinary worlds in every bite with Chef Aiden Pienaar’s
recipes from his brilliant new cookbook, Mexico in Mzansi.
Beef Enchiladas
SERVES
4-6
canola oil for frying
2kg whole beef brisket, bone in
salt and ground black pepper to taste
½ 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
Preheat the oven to 190ºC.
On the stovetop, heat a little canola
oil in a heavy-based ovenproof pot
over medium heat.
Season the beef brisket with salt and
black pepper and place it into the
pot. Brown it on all sides until a deep
golden colour, then remove the beef
from the pot and rub it all over with
the spice rub. Return the beef to the
pot and add some water to cover
about a quarter of the brisket.
Put on the lid and place the pot in
the oven for 2.5–3 hours, checking
the water level every 30 minutes.
Top up with a little more water if
needed. The beef brisket is cooked
when you can pull out the bone and
it comes out clean.
When cooked, transfer the beef
brisket to a tray to cool slightly.
Return the pot to the stovetop
over medium heat and reduce the
liquid until thick. While the sauce
reduces, shred the beef into a bowl.
30
When thickened, strain the sauce
through a sieve into the bowl
with the shredded beef. Mix
gently and check for seasoning.
Reheat the oven to 180ºC.
Place a tortilla onto a flat
surface. Place a healthy amount
of shredded beef in a line in the
centre of the tortilla, then roll it
up like a pancake to encase the
filling completely. Repeat with
the remaining tortillas.
THE PENGUIN POST MARCH/APRIL 2024
Place the rolled tortillas into
an ovenproof dish, seam-side
down, in a single layer. Spoon
over the enchilada sauce,
spreading it evenly to cover
the tortillas. Mix the cheeses
and distribute evenly over
the sauce.
Bake for 20–25 minutes on the
middle rack of the oven until
the cheese has melted and the
sauce is bubbling. Garnish with
fresh coriander.