{"id":22804,"date":"2024-09-10T11:01:21","date_gmt":"2024-09-10T09:01:21","guid":{"rendered":"https:\/\/getitmagazine.co.za\/joburg-south\/?p=22804"},"modified":"2024-09-10T11:03:10","modified_gmt":"2024-09-10T09:03:10","slug":"22804","status":"publish","type":"post","link":"https:\/\/getitmagazine.co.za\/joburg-south\/blog\/2024\/09\/10\/22804\/","title":{"rendered":"Celebrate Mexican Independence Day with recipes from ‘Mexico in Mzansi’"},"content":{"rendered":"

Celebrate Mexican Independence Day\u00a0with two fabulous recipes \u2026 from Chef Aiden Pienaar\u2019s Mexico in Mzansi<\/em> cookbook<\/strong><\/p>\n

\"\"
Mexico in Mzansi Book cover. Photo Supplied.<\/figcaption><\/figure>\n

Mexican Independence Day\u00a0\u2013 celebrated every year on September 16 – commemorates the momentous day when priest Miguel Hidalgo y Costilla called on Mexicans to rise up against the colonial government of Spain in 1810. Father Hidalgo gave his famous\u00a0battle cry in the<\/p>\n

town of Dolores, and his powerful speech rallied the people behind the movement. Every year since Mexicans celebrate the day with colourful parades, mariachi bands, a festive\u00a0fiesta\u00a0and deliciously authentic eats.<\/p>\n

And in South Africa, we\u2019re lucky enough to have a local chef like Aiden Pienaar who specialises in the culinary delights of that country.<\/p>\n

To get us into the celebratory mood, Pienaar kindly sent us the recipes for a fabulous Mexican cocktail as well as for a mouth-wateringly good lamb enchilada \u2013 both from his best-selling cookbook Mexico in Mzansi<\/em>.<\/p>\n

\u00a1Buen provecho!<\/p>\n

Paloma Cocktail (serves 1)<\/strong><\/p>\n

Ingredients<\/u><\/strong><\/p>\n

For the Syrup<\/strong> <\/u><\/p>\n

100g white sugar<\/p>\n

100ml water<\/p>\n

For the cocktail<\/u><\/strong><\/p>\n

1 slice lime<\/p>\n

30ml sea salt<\/p>\n

50ml Blanco tequila<\/p>\n

25ml grapefruit juice<\/p>\n

25ml syrup<\/p>\n

200ml grapefruit tonic<\/p>\n

8-10 large ice cubes<\/p>\n

Grapefruit slices for garnishing<\/p>\n

Method<\/u><\/strong><\/p>\n

    \n
  1. For the syrup: bring the sugar and water to a simmer in a small pot over medium\u2013high heat. Once the sugar has dissolved, remove from the heat and allow to cool completely before using.<\/li>\n
  2. For the cocktail: rub half the outer rim of a cocktail glass with a slice of lime and dip the glass in the sea salt. In a cocktail shaker, combine the tequila, grapefruit juice and syrup. Add the ice cubes and shake for about 15 seconds until the outside of the shaker gets cold and frosty. Strain into the glass, top up with grapefruit tonic and garnish with a grapefruit slice or two.<\/li>\n<\/ol>\n

    \u00a0<\/strong>Braised Lamb Enchiladas<\/strong> (Serves 4-6)<\/p>\n

    \"\"
    Braised Lamb Enchiladas. Photo Supplied.<\/figcaption><\/figure>\n

    Ingredients<\/u><\/p>\n

    For the Enchilada Sauce<\/u><\/strong><\/p>\n

    2 tbsp olive oil<\/p>\n

    1 clove garlic<\/p>\n

    \u00bc tsp ground turmeric<\/p>\n

    2 tsp red chilli flakes<\/p>\n

    6 dried curry leaves<\/p>\n

    2 tbsp tomato paste<\/p>\n

    410g can tomato pur\u00e9e<\/p>\n

    \u00bd cup double cream<\/p>\n

    1 tsp salt<\/p>\n

    1 tsp ground black pepper<\/p>\n

    1 tsp origanum<\/p>\n

    1 tsp sugar<\/p>\n

    For the Lamb Marinade<\/strong> <\/u><\/p>\n

    1tbs minced garlic<\/p>\n

    \u00bc cup harissa paste<\/p>\n

    1tsp ground cumin<\/p>\n

    1 tbs brown sugar<\/p>\n

    \u00bc tsp ground cinnamon<\/p>\n

    1tsp salt<\/p>\n

    1 tsp black pepper<\/p>\n

    2tbs olive oil<\/p>\n

    1tsp smoked paprika<\/p>\n

    \u00bd tsp ground coriander seeds<\/p>\n

    For the Braised Lamb<\/u><\/strong><\/p>\n

    Canola oil for frying<\/p>\n

    2kg lamb shoulder, deboned<\/p>\n

    salt and ground black pepper to taste<\/p>\n

    40g lamb marinade<\/p>\n

    4 large red onions, roughly diced<\/p>\n

    12 corn tortillas* (see below)<\/p>\n

    250g enchilada sauce<\/p>\n

    50g cheddar cheese, grated<\/p>\n

    50g mozzarella cheese, grated fresh coriander for garnishing<\/p>\n

    Method <\/u><\/p>\n

      \n
    1. For the enchilada sauce: Heat the olive oil in a large frying pan over low heat. Add the garlic, turmeric, chilli flakes and curry leaves and cook for 1 minute. Remove the curry leaves. Add the tomato paste and cook for a further 30 seconds. Make sure the spices don\u2019t burn. When you can smell the beautiful curry aroma, add the tomato pur\u00e9e, cream, salt, pepper, origanum and sugar, bring to a light simmer and cook for 15\u201320 minutes. If it\u2019s looking too dry, add a tablespoon of water during cooking.<\/li>\n
    2. For the lamb marinade: Combine all the ingredients in a bow, mix well and set aside<\/li>\n
    3. For the lamb enchilada: Preheat the oven to 190\u00baC. On the stovetop, heat a little canola oil in a heavy-based ovenproof pot over medium heat. Colour the red onion until light golden brown. Remove the onions from the pot and set aside. Season the lamb shoulder with salt and black pepper and place it into the pot. Brown it on all sides until a deep golden colour, then remove and rub it all over with the lamb marinade. Return the lamb to the pot and add some water to cover about a quarter of the shoulder. Put on the lid and place in the oven for 2\u00bd\u20133 hours, checking the water level every 30 minutes, topping up with a little more water if needed. The lamb shoulder is cooked when you can pull the bone, and it comes out clean. Transfer the lamb shoulder 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 lamb into a bowl. When thickened, strain the sauce through a sieve into the bowl with the shredded lamb. Mix gently and taste for seasoning. Reheat the oven to 180\u00baC. Place a tortilla onto a flat surface. Spoon over a healthy amount of shredded lamb, then roll the tortilla to encase the filling completely. Repeat with the remaining tortillas. 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\u201325 minutes on the middle rack of the oven until the cheese has melted and the sauce is bubbling. Garnish with fresh coriander.<\/li>\n<\/ol>\n

      * You can also use readymade flour tortillas bought from your local supermarket if you don\u2019t have the time to make your own corn tortillas.<\/p>\n

      \u00a0<\/strong>Corn Tortillas<\/strong><\/p>\n

      \"\"
      Paloma Cocktail. Photo Supplied.<\/figcaption><\/figure>\n


      \nIngredients<\/u><\/strong><\/p>\n

      1 cup masa harina
      \n\u00bdtsp salt
      \n1\u00bdcups warm water<\/p>\n

      Method<\/u><\/strong><\/p>\n

      Combine the masa harina and salt in a large mixing bowl. Stirring continuously with a wooden spoon, gradually add enough warm water until a dough begins to form. Using
      \nyour hands, knead the dough for 2 minutes in the mixing bowl, shaping it into a smooth ball.<\/p>\n

      The dough should feel springy and firm, like playdough. If it feels too wet and is sticking to your hands, add a few extra tablespoons of masa harina. If it feels too dry and crackly, add in an extra tablespoon or two of warm water. Weigh out the dough into 30g balls.<\/p>\n

      Place each ball between two pieces of clingfilm in the centre of a tortilla press and, in
      \none swift motion, press the top part down to flatten the dough. Heat a non-stick pan over medium heat.<\/p>\n

      Once the pan is nice and hot, peel away the clingfilm and place the tortilla gently into the dry pan. Cook for about 40 seconds on each side, or until small brown spots or speckles begin to appear.<\/p>\n

      The tortilla should puff up slightly. Once the tortilla is cooked, place it on a plate and cover with a clean tea towel to keep it warm while you cook the remainder.<\/p>\n","protected":false},"excerpt":{"rendered":"

      Celebrate Mexican Independence Day\u00a0with two fabulous recipes \u2026 from Chef Aiden Pienaar\u2019s Mexico in Mzansi cookbook Mexican Independence Day\u00a0\u2013 celebrated every year on September 16 – commemorates the momentous day when priest Miguel Hidalgo y Costilla called on Mexicans to rise up against the colonial government of Spain in 1810. Father Hidalgo gave his famous\u00a0battle […]<\/p>\n","protected":false},"author":111,"featured_media":22805,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[573],"tags":[],"class_list":{"0":"post-22804","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food"},"yoast_head":"\nCelebrate Mexican Independence Day with recipes from 'Mexico in Mzansi' - Get It Joburg South \/ East<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/getitmagazine.co.za\/joburg-south\/blog\/2024\/09\/10\/22804\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Celebrate Mexican Independence Day with recipes from 'Mexico in Mzansi' - Get It Joburg South \/ East\" \/>\n<meta property=\"og:description\" content=\"Celebrate Mexican Independence Day\u00a0with two fabulous recipes \u2026 from Chef Aiden Pienaar\u2019s Mexico in Mzansi cookbook Mexican Independence Day\u00a0\u2013 celebrated every year on September 16 – commemorates the momentous day when priest Miguel Hidalgo y Costilla called on Mexicans to rise up against the colonial government of Spain in 1810. Father Hidalgo gave his famous\u00a0battle […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/getitmagazine.co.za\/joburg-south\/blog\/2024\/09\/10\/22804\/\" \/>\n<meta property=\"og:site_name\" content=\"Get It Joburg South \/ East\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/GetItJhbSouth\" \/>\n<meta property=\"article:published_time\" content=\"2024-09-10T09:01:21+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-09-10T09:03:10+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/getitmagazine.co.za\/joburg-south\/wp-content\/uploads\/sites\/18\/2024\/09\/Aiden_Pienaar_pic_by_Donna_Lewis-scaled.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"2068\" \/>\n\t<meta property=\"og:image:height\" content=\"2560\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Katlego Tau\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@GetIt_SOUTH\" \/>\n<meta name=\"twitter:site\" content=\"@GetIt_SOUTH\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Katlego Tau\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"6 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/getitmagazine.co.za\\\/joburg-south\\\/blog\\\/2024\\\/09\\\/10\\\/22804\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/getitmagazine.co.za\\\/joburg-south\\\/blog\\\/2024\\\/09\\\/10\\\/22804\\\/\"},\"author\":{\"name\":\"Katlego Tau\",\"@id\":\"https:\\\/\\\/getitmagazine.co.za\\\/joburg-south\\\/#\\\/schema\\\/person\\\/40ce789a137f186c0b8b108f3c189bfc\"},\"headline\":\"Celebrate Mexican Independence Day with recipes from ‘Mexico in Mzansi’\",\"datePublished\":\"2024-09-10T09:01:21+00:00\",\"dateModified\":\"2024-09-10T09:03:10+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/getitmagazine.co.za\\\/joburg-south\\\/blog\\\/2024\\\/09\\\/10\\\/22804\\\/\"},\"wordCount\":1107,\"image\":{\"@id\":\"https:\\\/\\\/getitmagazine.co.za\\\/joburg-south\\\/blog\\\/2024\\\/09\\\/10\\\/22804\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/getitmagazine.co.za\\\/joburg-south\\\/wp-content\\\/uploads\\\/sites\\\/18\\\/2024\\\/09\\\/Aiden_Pienaar_pic_by_Donna_Lewis-scaled.jpg\",\"articleSection\":[\"FOOD & WINE\"],\"inLanguage\":\"en-ZA\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/getitmagazine.co.za\\\/joburg-south\\\/blog\\\/2024\\\/09\\\/10\\\/22804\\\/\",\"url\":\"https:\\\/\\\/getitmagazine.co.za\\\/joburg-south\\\/blog\\\/2024\\\/09\\\/10\\\/22804\\\/\",\"name\":\"Celebrate Mexican Independence Day with recipes from 'Mexico in Mzansi' - Get It Joburg South \\\/ East\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/getitmagazine.co.za\\\/joburg-south\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/getitmagazine.co.za\\\/joburg-south\\\/blog\\\/2024\\\/09\\\/10\\\/22804\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/getitmagazine.co.za\\\/joburg-south\\\/blog\\\/2024\\\/09\\\/10\\\/22804\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/getitmagazine.co.za\\\/joburg-south\\\/wp-content\\\/uploads\\\/sites\\\/18\\\/2024\\\/09\\\/Aiden_Pienaar_pic_by_Donna_Lewis-scaled.jpg\",\"datePublished\":\"2024-09-10T09:01:21+00:00\",\"dateModified\":\"2024-09-10T09:03:10+00:00\",\"author\":{\"@id\":\"https:\\\/\\\/getitmagazine.co.za\\\/joburg-south\\\/#\\\/schema\\\/person\\\/40ce789a137f186c0b8b108f3c189bfc\"},\"breadcrumb\":{\"@id\":\"https:\\\/\\\/getitmagazine.co.za\\\/joburg-south\\\/blog\\\/2024\\\/09\\\/10\\\/22804\\\/#breadcrumb\"},\"inLanguage\":\"en-ZA\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/getitmagazine.co.za\\\/joburg-south\\\/blog\\\/2024\\\/09\\\/10\\\/22804\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-ZA\",\"@id\":\"https:\\\/\\\/getitmagazine.co.za\\\/joburg-south\\\/blog\\\/2024\\\/09\\\/10\\\/22804\\\/#primaryimage\",\"url\":\"https:\\\/\\\/getitmagazine.co.za\\\/joburg-south\\\/wp-content\\\/uploads\\\/sites\\\/18\\\/2024\\\/09\\\/Aiden_Pienaar_pic_by_Donna_Lewis-scaled.jpg\",\"contentUrl\":\"https:\\\/\\\/getitmagazine.co.za\\\/joburg-south\\\/wp-content\\\/uploads\\\/sites\\\/18\\\/2024\\\/09\\\/Aiden_Pienaar_pic_by_Donna_Lewis-scaled.jpg\",\"width\":2068,\"height\":2560,\"caption\":\"Aiden Pienaar. 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