Mexican Independence Day – 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 battle cry in the 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 fiesta and deliciously authentic eats.
And in South Africa, we’re lucky enough to have a local chef like Aiden Pienaar who specialises in the culinary delights of that country. 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 – both from his best-selling cookbook Mexico in Mzansi.
¡Buen provecho!
Paloma Cocktail (serves 1)
Ingredients:
For the Syrup
100g white sugar
100ml water
For the cocktail
1 slice lime
30ml sea salt
50ml Blanco tequila
25ml grapefruit juice
25ml syrup
200ml grapefruit tonic
8-10 large ice cubes
Grapefruit slices for garnishing
Method
For the syrup: bring the sugar and water to a simmer in a small pot over medium–high heat. Once the sugar has dissolved, remove from the heat and allow to cool completely before using.
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.
Braised Lamb Enchiladas (Serves 4-6)
Ingredients:
For the Enchilada Sauce
2 tbsp olive oil
1 clove garlic
¼ tsp ground turmeric
2 tsp red chilli flakes
6 dried curry leaves
2 tbsp tomato paste
410g can tomato purée
½ cup double cream
1 tsp salt
1 tsp ground black pepper
1 tsp origanum
1 tsp sugar
For the Lamb Marinade
1 tbs minced garlic
¼ cup harissa paste
1 tsp ground cumin
1 tbs brown sugar
¼ tsp ground cinnamon
1 tsp salt
1 tsp black pepper
2 tbs olive oil
1 tsp smoked paprika
½ tsp ground coriander seeds
For the Braised Lamb
Canola oil for frying
2kg lamb shoulder, deboned
salt and ground black pepper to taste
40g lamb marinade
4 large red onions, roughly diced
12 corn tortillas* (see below)
250g enchilada sauce
50g cheddar cheese, grated
50g mozzarella cheese, grated fresh coriander for garnishing
Method
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’t burn. When you can smell the beautiful curry aroma, add the tomato purée, cream, salt, pepper, origanum and sugar, bring to a light simmer and cook for 15–20 minutes. If it’s looking too dry, add a tablespoon of water during cooking.
For the lamb marinade: Combine all the ingredients in a bowl, mix well and set aside
For the lamb enchilada: Preheat the oven to 190ºC. 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 2½–3 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 180ºC. 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 20–25 minutes on the middle rack of the oven until the cheese has melted and the sauce is bubbling. Garnish with fresh coriander.
* You can also use readymade flour tortillas bought from your local supermarket if you don’t have the time to make your own corn tortillas.
Corn Tortillas
Ingredients:
1 cup masa harina
½ tsp salt
1½ cups warm water
Method
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. Usingyour hands, knead the dough for 2 minutes in the mixing bowl, shaping it into a smooth ball. 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. Place each ball between two pieces of clingfilm in the centre of a tortilla press and, in one swift motion, press the top part down to flatten the dough. Heat a non-stick pan over medium heat. 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. 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.
