Culinary Hotline - Aiden Pienaar

3 mouth watering recipes from the cookbook “Mexico in Mzansi” by Aiden Pienaar

All recipes Aiden Pienaar

Ingredients:

Heat some olive oil in a heavy-based pot over medium heat.
Fry the onion, garlic and green pepper until the onion turns translucent.
Add the curry powder, chilli powder and chipotle chilli marinade and cook for 1 minute.
Next, add the grated carrots and cook for a further 2 minutes, then stir in the chopped tomatoes and season with salt and black pepper.
Cover with a lid and cook for about 5 minutes.
Add the black beans and cook, covered, for a further 10 minutes.
Remove from the heat and stir in the coriander.
This can be served hot or cold.
Store in the fridge in an airtight container for up to 3 days.

Marinate the chicken thighs in the lime and coriander marinade for about 5 minutes.
In a heavy-based pan over medium heat, dry-fry the marinated chicken thighs, skin-side down, for 10–12 minutes, then flip them over to cook the other side.
Keep basting the thighs until browned and cooked through.
Remove the thighs from the pan and allow them to rest and cool before cutting them into bite-size chunks.
Slice the leeks lengthways as thinly as possible.
Heat some sunflower oil in a small pot over low heat to 150ºC and fry the leeks until crispy, then drain on paper towel.
Fill each taco by spooning some of the chicken along the centre of the tortilla.
Place small dollop of smoky chipotle mayo on the chicken and top with some crispy leeks.