A more wholesome flour tortilla, made with whole grain wheat flour.

In my quest for eating and feeling better, I have made quite a few changes both in lifestyle and diet. I incorporated a steady exercise routine, cut out most refined flours and sugars, and have been dedicating myself to making these changes stick.

Along the way, I have discovered that I love what I remember eating as a child, items made with whole grains - old fashioned if you will - but better for you in every way. I love that old fashioned rye, pumpernickel and whole wheat breads my grandparents ate, simply with a smear of butter and a pinch of salt. Hailing from northern Mexico, I grew up eating wheat flour just as much as corn tortillas, my Nana used to make them every day. I remember as kids we preferred white whole wheat tortillas, but my Mom wanted us to eat healthier food, so we were served whole wheat ones as well. As kids, we did not appreciate our parents’ good intentions, but now, I know my mom and grandparents were so right!

There are some things I simply cannot give up, and tortillas are some of those things. I eat them in moderation, but I enjoy them every so often. Flour tortillas are a favourite, so now I make them with whole grain wheat flour. I get my freshly milled wheat flour from a local bakery and urban mill called Almanac Grain. If you are in Ottawa, I encourage you to go visit. They mill all their flours and make the best sourdough breads. Two of my favourites are Red Fife and Einkorn wheat flours. They are old fashioned and wholesome grains and much better for our bodies than their ultra processed white conterparts.

These tortillas are heartier and sturdier than white wheat flour tortillas, but they are also much more nutritious and wholesome. They remain soft and pliable even when they are cool. You can use them the same way as any other tortillas, but I love them with scrambled eggs for breakfast, with eggs and chorizo and for making amazing quesadillas.

Tortillas de Harina Integral
Whole Wheat Flour Tortillas

2 cups whole wheat flour
1 tsp kosher salt
1/2 tsp baking powder
1/4 cup avocado or vegetable oil
up to 1 cup very hot (almost boiling) water

In large bowl, place flour, salt and baking powder and stir to combine.

Add oil and stir until incorporated.

Start adding the water, starting with 1/2 cup and then more as needed, while you stir, until you have no dry spots left. Start kneading until it forms a ball.

Turn out onto a board and knead for about 5 minutes. If you feel like you need to add flour as you knead, go ahead and add it in small increments. Let dough lest, covered for 10 minutes.

Divide the dough into 10 portions and smooth pieces into balls. Let them rest, covered with plastic, for 30-60 minutes. It is important to let the dough rest so it can completely hydrate.

Once the dough has rested, roll each ball with a rolling pin, turning as you go, to make a nice circle. Dough should be about 1/8” thick. You can roll all dough balls and let them rest as you work until they are all done.

When ready to cook, preheat your comal, cast iron pan or griddle over medium high heat. Once you start cooking your tortillas, lower heat to medium.

Place tortillas on comal and let them cook for about 5 seconds. Flip, and when you see small bubbles forming on the surface, flip again. The tortillas should puff up in places, but if they don’t it’s OK. Cook until tortillas no longer look dark (raw), up to 2 minutes total. It is normal to flip tortillas up to 3 times per side as they cook.

When they are done, remove from comal and place on a clean tea towel. Stack them as you cook, as they will steam in the towel. Enjoy immediately or let them cool completely before storing them in a zip top bag.

Makes 10 tortillas.

Pastry Cream should be part of everyone's arsenal.

Pastry cream is one of those things that everyone should know how to make! Best of all, it is so easy to put together for something that is absolutely delicious.

You can use pastry cream to fill pastries - hello eclairs and churros! It makes a great filling for pies like Boston Cream and you can use it as a custard for a beautiful trifle. It has a lot of uses, but honestly, it’s so good you could even eat it with a spoon just by itself.

All you need is milk, cornstarch, salt, eggs, flavouring and butter. I’m using the best wild vanilla beans from my friends at Akih vanilla in Oaxaca, but if you add cocoa powder then you have a chocolate pastry cream. Adding almond extract would give it and almond flavour, and orange zest would give it a citrus twist.

I wanted to dress up some very special French Toast I had for Easter brunch. Since I cannot go eat with my favourite Chef in Monterrey (that is Pepe, from Yokot’an) I am channeling him with this recipe. If you live in the City of Mountains, you need to go try his French toast, it is absolutely divine.

So what do you think? Will you make some? It will transform your French Toast!

Vanilla Bean Pastry Cream
 

2 cups whole milk
1 vanilla bean, split and seed scraped, or 1 tsp vanilla extract
1/2 cup white sugar
3 Tbsp cornstarch
Pinch of salt
4 egg yolks from 4 large eggs
2 Tbsp unsalted butter

In medium saucepan, over medium heat, place milk and add vanilla bean and seeds.

Bring to a simmer and then turn off the heat. Cover the pan and steep for 20-30 minutes.

* If using vanilla extract, you can skip this step and add the extract to the milk. In this case, the milk does not need to be heated.

Meanwhile in small bowl, whisk together the sugar, cornstarch and salt.

In medium bowl, whisk egg yolks and add dry ingredients. Whisk vigorously (mixture may be stiff at first) until mixture is a pale yellow colour and everything is combined.

Remove vanilla bean from milk mixture and start adding the warm milk very slowly into the egg mixture - start in a thin stream so you can temper the egg yolks. Once you have about half of the mixture incorporated, you can pour a bit faster. Whisk until everything is combined and then pour mixture back into the saucepan.

Place on the stove over medium heat and whisk constantly until mixture is thickened. It will start bubbling up. Once it does, cook for another minute, then remove from heat and whisk in butter.

Pour mixture through a sieve into a medium bowl and cover immediately with plastic. Make sure it’s touching the custard so it does not form a skin.

If you are using the cream right away, cool it quickly by setting the bowl over an ice bath and whisk until cooled. Otherwise, you can let it cool for 10 minutes on the counter, then refrigerate until chilled.

Pastry cream lasts for about 3 days in the fridge.

 Makes about 2 1/2 cups.

Tamarindos Enchilados, a childhood favourite.

If you were to ask me what my favourite childhood treat is, I would instantly say Tamarindos! I would also say many Mexicans would agree with me. You may be thinking this is a strange children’s treat, but in Mexico, we are introduced to sour and spicy flavours from a very early age. I can jokingly venture to say they are almost part of our DNA!

Tamarind is native to Africa and is extensively used in India, Southeast Asia, the Middle East and the Caribbean. It came to Mexico after the conquest and besides a thriving candy industry, we use it to make a fabulous agua fresca or margaritas. Tamarind is one of the ingredients in Worcestershire sauce, so you have probably tried it without even knowing it!

There are many candies in Mexico that are made with tamarind, or a mixture of tamarind and other fruits such as apricot, plum or guava, all mixed in with various proportions of sugar, salt, lime and chili. Usually children would prefer the sweeter treats, but for me, it has never been about the sweet, I am all about the sour and spicy flavours!

Living in Canada, it is not easy to find these types of treats, so that leaves me with the need of recreating them at home. Luckily, I can find really fresh tamarind pods, and besides that, all I need is lime juice, salt and Tajín seasoning, all available to me.

I know this is not for everyone, but if you are a fan of sour, tangy, salty and spicy, these tamarindos are for you! If you prefer them a bit sweet, feel free to add a bit of sugar as you cook them. Give them a try and let me know what you think. For me, just the thought of them makes my mouth water. That is my Mexican palate, and it is very fine indeed!

Tamarindos Enchilados
Spicy Tamarind

400g very fresh tamarind pods, peeled and stringy fibres removed
1/2 cup water
Juice of 1 large lime
1/2 Tbsp kosher salt, or more to taste
3-4 Tbsp Tajín seasoning

Place tamarind in a medium saucepan and add water, lime juice and salt.

Bring to a simmer and cook, covered, for 10 minutes. Remove lid and simmer until all liquid has evaporated, 5-10 minutes longer.

As soon as liquid has evaporated, remove from heat.

Place Tajín seasoning in a small bowl and toss tamarind pods in bowl, making sure they are coated all over. Place in single layer on a plate and let dry for 30-60 minutes.

Store at room temperature.

Makes about 2 1/2 cups.

Roasted, Spicy Edamame all day, every day.

If you’ve been following me for a while, you probably know I am a huge fan of crispy chickpeas, so much so that I put them in my salads every day. A couple of days ago I actually ran out (I know, how is that possible!), so when I saw I had frozen edamame soybeans, I thought to myself that those could probably work the same way as the chickpeas. So, I tried making them and I am pleased to say they are delicious!

I usually use my air fryer for making crispy chickpeas, but since I had quite a bit of soybeans, I baked them in the oven - only so I could do them all in one batch. I’m sure the edamame would turn out great if done in the air fryer in case you want to try that. For the technique, see the crispy chickpea recipe here. I used Asian flavours for these edamame, but feel free to swap out seasonings to whatever you like!

These roasted edamame are so tasty in salads, but they are also a handy snack. They are not as fully crispy as the chickpeas, but they are just as delicious and addictive. These soften as they sit, so if you like them on the crisper side, they are best eaten the same day they are made. I hope you make some and when you do, please let me know what you think.

ROASTED SPICY EDAMAME

3 cups shelled edamame soybeans, thawed
1 Tbsp extra virgin olive oil
2 Tbsp soy sauce
2 Tbsp toasted sesame seeds
1 Tbsp gochugaru (Korean chili powder) or Aleppo pepper
Juice of 1 large lime
Salt to taste

Preheat oven to 425°F.

In large bowl combine edamame, olive oil, soy sauce, sesame seeds, gochugaru and lime juice. Toss to coat well.

Place on parchment covered sheet pan and bake for about 30-35 minutes, stirring every 10 minutes, until golden brown.

Let cool completely.

Makes about 2 cups.

Enfrijoladas are my comfort food.

If you were to ask any Mexican if they like Enfrijoladas, I can guarantee they would emphatically say YES! This type of enchilada, bathed in a thick and flavourful bean sauce is iconically Mexican and absolutely comforting and delicious.

Best of all, they are so easy to make! In their simplest form, and the ones we had at least once a week growing up, are simply soft fried tortillas dunked in bean sauce and then plated, topped with cheese, crema and salsa. That is all you need! When you put together a corn tortilla with beans, they become a complete protein, so a plate of enfrijoladas is pretty filling and healthy. And oh so yummy.

You can dress up Enfrijoladas by filling them with chicken or sautéed vegetables, but this version is truly a match made in heaven. Queso fresco or panela mixed in with chorizo and onions make the perfect combo for these. If you cannot find queso fresco feel free to use a feta cheese that’s not too salty, or even a dry cottage cheese. If you use a very bland cheese, make sure you taste the filling and season as needed.

Once you have rolled up your tortillas with the filling, plate them and drown them in sauce. All enchiladas are served with a ton of sauce, so every bite is coated. Trust me, it is the way it should be. Garnish with more cheese, add avocado, some onions and a drizzle of crema and you’re ready for a feast!

ENFRIJOLADAS DE QUESO CON CHORIZO
Cheese and Chorizo Bean Bathed Tortillas

2 1/2 cups cooked black beans with a bit of broth or water
2 dried avocado leaves
2-4 Tbsp rendered pork lard (manteca), or vegetable oil
2 Tbsp vegetable oil, divided
1/2 cup raw Mexican chorizo
1/2 small onion, cut into thin julienne
3/4 cup crumbled queso fresco or panela cheese, plus 2 Tbsp grated for garnish
6 corn tortillas
1 ripe avocado, sliced
2 Tbsp pickled red onion or thinly sliced red onion
2-3 Tbsp crema, crème fraîche or sour cream for serving
Salsa

Place beans with broth and avocado leaves in blender jar and process until completely smooth.

In medium skillet, melt lard and pour in beans. Cook over medium low heat, stirring every so often, until slightly thickened and they coat the back of a spoon.

Meanwhile, in a small skillet, add 1 tsp oil and cook chorizo, breaking up with a spoon, for 4 minutes.

Add onion and cook until onion is completely soft. Mix in 3/3 crumbled cheese.

In a comal or medium skillet, heat 1 1/2 Tbsp oil and soft fry tortillas, turning them, until pliable and soft. Remove to a plate and continue until all tortillas are done.

Divide cheese and chorizo filling amongst tortillas, rolling up tightly and placing seam side down on two plates.

Top generously with bean sauce, sprinkle with more cheese and garnish with avocado and onions. Drizzle with crema and serve immediately with salsa.

Serves 2.

Eggplant, Moroccan style, never tasted so good.

Moroccan eggplant and tomato salad is a delightful dish that beautifully combines the rich flavours of eggplant with the freshness of tomatoes. Typically seasoned with a blend of aromatic spices like cumin, paprika, and fresh herbs such as parsley and cilantro, this salad offers a burst of flavours with every bite. This dish is a popular feature in Moroccan cuisine, often served as a side dish or part of a mezze spread, showcasing the diverse and flavourful nature of Moroccan cooking.

This salad could be thought of as a dip, and it is typically served with bread as part of an array of salads at the beginning of a meal. It can be served warm or room temperature and it gets better as it sits, so feel free to make it a day ahead. The seasoning here is the spice blend known as ras-el-hanout, a mixture of different spices. If you don’t have it, you can use cumin and paprika. If you like a bit of spice, you could also add a bit of harissa paste as it cooks. The lemon juice at the end is essential to brighten and make this salad perfect. I like it a bit loose, but if you prefer a firmer texture, just cook all the moisture out before adding the lemon juice and herbs.

MOROCCAN EGGPLANT SALAD          

Ras-el-hanout spice blend:
2 tsp each ground cumin, paprika and salt
1 1/2 tsp black pepper
1 tsp each ground cinnamon, ground ginger, ground coriander, cayenne and turmeric
1/4 tsp each ground allspice and ground cloves

Salad:
1 large eggplant, 4 strips peeled lengthwise, then cut into 1” cubes
3 ripe Roma tomatoes, peeled, seeded and chopped
4 cloves garlic, minced
1 Tbsp Ras el Hanout spice blend (or 2 tsp paprika and 1 tsp cumin)
1 tsp salt, or to taste
4 Tbsp extra virgin olive oil, plus more for garnish
2/3 cup water, or more as needed
Juice of half a lemon, or more to taste
3 Tbsp parsley, chopped
3 Tbsp cilantro, chopped
Paprika for garnish
Pita bread for serving

To make spice blend, mix all ingredients together in a small bowl. Use 1 Tbsp for this salad and reserve the rest for another use.

To peel tomatoes, make a shallow X cut on the tip ends and blanch in a pot of boiling water for 1 minute. Remove from pan and immediately dunk in an ice bath. Let cool for a minute, then peel, cut into quarters lengthwise and remove seeds.

In medium sized saucepan combine eggplant, tomatoes, garlic, ras el hanout, salt, olive oil and water. Stir and cook over medium high heat and bring to a boil. Turn temperature down to low and simmer, covered, for 25-30 minutes or until the eggplant and tomatoes are completely tender and starting to break down. Stir every so often, and if mixture starts to stick, add a bit more water.

Once vegetables are tender, use a spoon or fork to mash to a chunky consistency.  Add the vinegar and mix to combine. Adjust seasoning and stir in parsley and cilantro. Serve at room temperature, drizzled with olive oil and paprika.

Serves 8.

Turkish Zucchini and Carrot Fritters, so good!

Turkish zucchini and carrot fritters, also known as "Mücver," are a delightful combination of tender zucchini, sweet carrots, bell peppers, cheese and savoury herbs, bound together with a delicate mixture of flour and eggs.

These fritters are a popular dish in Turkish cuisine, appreciated for their crispy exterior and soft, flavourful interior. The grated zucchini and carrots lend a subtle sweetness and earthy taste, while the inclusion of fresh dill adds a fragrant, aromatic dimension to these fritters. Very easy to make, the most important aspect of this recipe is to make sure you squeeze out as much moisture from the zucchini and carrots before you put the mixture together. If you skip this step, you will have a very runny batter and they will not turn out right.

Whether enjoyed as a delicious appetizer, a light lunch, or a side dish, Turkish mücver showcase the artful simplicity and vibrant flavours that are characteristic of traditional Turkish cooking.

MÜCVER
Zucchini and Carrot Fritters

2 cups grated zucchini
1 cup grated carrot
3 large eggs
¼ cup all purpose flour
½ tsp baking powder
½ tsp salt (or less if your cheese is very salty)
½ cup crumbled feta cheese
1 small red pepper, finely chopped (2/3 cup)
¼ cup chopped dill
½ cup vegetable oil or olive oil to fry

Mix shredded zucchini and carrots in a large bowl. Sprinkle with 1 tsp of salt and let them sit for 10 minutes.  Squeeze zucchini and carrot mixture to get rid of excess liquid. Put it aside.

In a large mixing bowl, whisk the eggs. Add the zucchini and carrots, red bell pepper, salt, feta cheese, dill, flour and baking powder and mix until evenly combined.

Heat oil in a frying pan over medium high heat. Drop tablespoonfuls of the batter into the hot oil, flattening fritters as you drop them in. Don’t overcrowd the pan.

Cook both sides until golden brown, about 3-4 minutes per side. Transfer onto a paper towel lined tray. Repeat until all batter is used.

Serve warm, at room temperature or cold with some yogurt on the side.

Makes about 14 fritters.

Pretty in Pink (Beet) Tortillas

I have been wanting to experiment with making different coloured tortillas, and not from the variety of the corn itself. Of course, you are probably familiar with red, blue, white and yellow corn tortillas, but those colours come from the type of corn the masa is made with. These tortillas I’m talking about start with a white masa, with vegetable or herbal additions to colour them. The most popular are green tortillas made with nopal (cactus paddles), or red tortillas made with dried chiles (used in some enchilada recipes). These pink tortillas are made with beet purée and I must say I loved them. In fact, I have also made red tortillas made with rehydrated ancho chiles and those are fabulous too. This is a really fun spin on otherwise plain tortillas, so I invite you to try them!

Since Valentine’s Day is around the corner, I thought these were very appropriate. I have used them to make hibiscus tacos (recipe here in the blog), but they can be used for anything, as they really don’t taste sweet from the beets.

The only thing you need to be aware of, is these tortillas don't not last as long as the plain tortillas, due to the added moisture from the beet puree - they should be used within 5 days. If you want to keep them for longer, go ahead and freeze them.

TORTILLAS ROSAS (DE BETABEL)
Pink Beet Corn Tortillas

1/2 cup diced cooked beet
1 cup water
3 cups Maseca
1 1/2 cups hot tap water, approximately

In blender jar, process beet and water until completely smooth. If your blender is not very powerful, then strain the mixture.

In medium bowl, place Maseca and add beet purée. Mix until combined and then start adding warm water, a bit at a time, until you have a smooth masa that does not crack around the edges when you press a ball of dough.

Let masa rest, covered, for 30-60 minutes.

Portion masa into balls, depending on the size of your tortilla press. I like to make 5 or 6” tortillas, so this amount of masa makes about 28.

Heat a comal, griddle or frying pan over medium heat. Press masa balls between sheets of plastic and place one at a time on comal. Cook for about 10 seconds, as soon as the tortilla releases from the comal, turn it and cook the second side for about 15 seconds. 

Flip tortilla again and cook for another 20 seconds or until masa no longer looks dark. If your tortilla puffs, that is excellent, but if it does not, it’s OK too.

Place cooked tortillas on a clean tea towel set over a cooling rack. Stack tortillas in towel as you cook. Let them cool before storing in a resealable bag.

 Makes about 28 5” tortillas.

Papas a la Huancaína, the quintessential Peruvian potatoes with cheese.

I have never been to Peru, but it is definitely on my bucket list. The food there, from everything I’ve learned, is exciting, flavourful and delicious! Peru is the land of potatoes (with 4000 of varieties available!) and their peppers, which they call Ajíes, are something that really captures my interest.

A few years ago, my friend Tito taught me how to make this recipe. Papas a la Huancaína is quintessentially Peruvian, perfect in its simplicity. A beloved dish that features tender boiled potatoes topped with a creamy, zesty sauce known as huancaína (from the area of Huancayo, in the central highlands of Peru). The sauce is made from a blend of fresh cheese, spicy aji Amarillo peppers, onion, garlic, and evaporated milk, resulting in a vibrant orange color and a rich, indulgent flavour. The dish is typically garnished with hard-boiled eggs, olives, and a sprinkle of chopped parsley. The creamy, slightly spicy huancaína sauce paired with the comforting potatoes creates a harmonious balance of textures and flavours, making this dish both comforting and exciting at the same time. It is traditionally made with sliced potatoes, but I like to make mine with the small baby potatoes we find here in Canada.

My friend Tito is no longer with us, but every time I make this dish, I remember the times we spent talking about food, cooking and enjoying a meal together. He was a real foodie, and a real pleasure to discuss recipes with. This recipe is dedicated to him.

PAPAS A LA HUANCAÍNA
Potatoes with Ají Amarillo Cheese Sauce

680g baby potatoes
1 tsp salt
1 Tbsp vegetable oil
½ onion, chopped
1 clove garlic, chopped
3 Tbsp ají amarillo paste
200 g farmer’s cheese, cottage cheese or feta cheese
½ cup evaporated milk
2 Tbsp vegetable oil
3-6 saltine crackers
Salt to taste
4 hardboiled eggs, cut into quarters
12 black olives
Parsley for garnish

In medium saucepan, place baby potatoes and a teaspoon of salt. Cover with water by about 2 inches and bring to a boil. Simmer, uncovered, until potatoes are tender, 15-20 minutes. Drain and reserve.

Meanwhile, in medium frying pan, heat 1 Tbsp oil and sautée onions until starting to brown, about 5 minutes.. Add garlic and cook for 1 minute.  

Add ají paste and cook for another minute. Let cool slightly.

In blender container, place evaporated milk, cheese and onion and aji paste mixture. Blend until smooth. Add 3 saltine crackers, vegetable oil and salt to taste. Blend, and adjust the texture – more milk if too thick, or more crackers if too thin. Taste for seasoning. Sauce should be thick.

Serve sauce over potatoes, with hardboiled eggs and black olives and a bit of parsley.

Serves 6.

Bright and Cheerful: Mediterranean Orange and Olive Salad.

We are in the midst of citrus season, so to take advantage of that, why not make this delicious and fresh Mediterranean Orange and Olive Salad?

This is a vibrant and refreshing dish that captures the essence of the Mediterranean coast. This simple yet elegant salad combines the sweetness of ripe oranges with the briny saltiness of the olives (use green or black, whatever you like best!), creating a delightful contrast of flavours. The juicy orange slices provide a burst of citrusy freshness, while the red onions add a hint of spice and the rich, earthy flavour of the olives adds depth to each bite. Drizzled with your best extra virgin olive oil and seasoned with sea salt and freshly ground black pepper, this salad is a perfect balance of sweet, tangy, and savoury flavors.

I love the simplicity of this recipe as is, but beautiful add-ins would be feta cheese, pomegranate arils and herbs like parsley or mint. This Mediterranean Orange and Olive Salad is a delightful celebration of the sun-kissed ingredients and vibrant flavors of the region and I hope it brings some sunshine to your winter!

MEDITERRANEAN ORANGE and OLIVE SALAD

2 navel, blood or Cara Cara oranges, or a combination
2 Tbsp thinly sliced red onion
10 black or green olives
1-2 Tbsp extra virgin olive oil
Sea salt and freshly cracked black pepper to taste

Using knife, cut skin off oranges, leaving no white pith. Cut oranges into round slices.

Arrange oranges on platter, then top with red onion and olives. Drizzle with olive oil, and season with salt and pepper to taste.

Let salad rest for a few minutes before serving.

Serves 2.

Fresh and flavourful: Turkish Style Potato Salad

When I went to Turkey, one of the things that struck me the most is how flavourful the food is. The cuisine is made in the Mediterranean style, but with a spin all their own. Some simple but iconic ingredients characterize their dishes and they make them distinctive and delicious.

Three of the ingredients I am talking about are Aleppo pepper, sumac and dried mint. They feature prominently in many Turkish recipes, and they work beautifully in this dish. Potatoes can be bland but in this recipe they are anything but! The combination of fresh herbs with lemon juice, Aleppo, sumac and mint make this salad a party.

Next time you need to bring something to a potluck or the family gathering, make this salad. It will be a fantastic addition to any table!

TURKISH STYLE POTATO SALAD

6-7 medium white potatoes
1 tsp salt
1/2 cup parsley, chopped
1/2 cup dill, chopped
6 green onions, sliced
2 tsp sumac
2 tsp sweet pul biber (Aleppo red pepper flakes)
1 1/2 tsp dried mint
Juice of one large lemon, or more to taste
6-8 tbsp extra virgin olive oil 
Salt and pepper to taste

Place whole potatoes in medium saucepan and cover with water and add salt, cook until tender, then cut into bite sized chunks (I like to leave skins on). This may take up to 30 minutes, depending on the size of your potatoes.

Let potatoes cool and then place in large bowl. Add parsley, dill, green onions, sumac, Aleppo pepper, dried mint, lemon juice and olive oil.  

Toss salad well, making sure all ingredients are well mixed. Add salt and pepper to taste; add more lemon juice if it needs it. If salad seems dry to your taste, add a bit more olive oil.

Let salad rest for 30 minutes before serving.

 Serves 6-8.

Plant based sides never tasted so good! Poblano, Zucchini and Swiss Chard sauté.

January in my household usually starts with fairly healthy meals, after the indulgence of the holidays. Searching for lighter, plant based alternatives for meals, I came up with this delicious sauté. I had it as a vegetable side dish for dinner, and with the leftovers I made some amazing enchiladas.

The combination of earthy poblanos, fresh zucchini, and nutritious Swiss chard creates a satisfying and vibrant dish that is both simple to prepare and full of robust flavours. If you want to keep it vegan, omit the cotija cheese, or substitute with a plant based alternative.

This Poblano, Zucchini, and Swiss Chard Sauté is a wonderful side dish that pairs well with grilled chicken, fish, or doubles up as a filling for vegetarian enchiladas, gorditas or sopes.

GUISO DE POBLANO, CALABACITA Y ACELGAS
Poblano, Zucchini and Swiss Chard Sauté

1 Tbsp vegetable oil
1 large poblano chile, stemmed, seeded and cut into 1/2” dice
1 small red onion, thinly sliced
1 medium zucchini, cut into 1/2” dice
1 bunch Swiss Chard, trimmed: leaves cut into 1/2” strips, stems sliced into 1/4” pieces
1/2 cup chicken or vegetable broth
1/2 cup shredded cotija or feta cheese
Salt and pepper to taste
1/4 cup chopped cilantro

In large skillet, heat oil over medium heat and add poblanos and onions. Cook until softened and starting to brown, 4-5 minutes.

Add zucchini and cook until zucchini starts to brown, about 4 minutes.

Add Swiss chard - leaves and stems - and stir to soften slightly. Add chicken broth and a bit of salt and pepper. Bring to a simmer and cook, covered, for 10-12 minutes, or until vegetables are tender.

Remove lid and if there is still broth left in skillet, cook uncovered until it evaporates.

Stir in cheese and cilantro and adjust seasoning. Serve warm.

Serves 4.

The best Canela Shortbread: Hojarascas Norteñas.

These cookies are ever so popular in Monterrey and the surrounding areas, not only at Christmas time, but year round. They are tender, flaky and the best ones have a strong canela flavour. These are the gift of choice if you have to bring a hostess gift to a party or visit with friends and everyone loves them.

Mexican canela (also known as Sri Lanka cinnamon or true cinnamon) is absolutely delicious. If you have never tried it, I urge you to find some and use it. Its flavour profile is much milder than cassia cinnamon, but it’s floral, aromatic and it engages your senses in the best possible way. Every time I go home, I make sure I find a market where I can buy the long sticks and grind them myself for the freshest taste.

Traditionally, these cookies are made with rendered pork lard, and they are really good, but I have made a small change by adding a bit of butter for taste. The other important ingredient in this recipe is the canela tea that is used as a liquid in the dough. Brew a strong tea and it will give the cookies a deeper canela flavour.

This dough can be made by hand, in which case I recommend you refrigerate the dough after mixing it so it will be easier to roll. If you use a mixer, the lard and butter don’t have to be too soft, as the machine will do the work. In this case, since the dough will be fairly cold, you can roll and cut your cookies right away. Roll the dough on a lightly floured board and place two chopsticks on either side, these will serve as a guide so your cookies will all be the same thickness. Regardless of which method you use, if your cookies are warm after rolling and cutting, chill them for at least 15 minutes before baking, this will give your cookies a better texture.

Whether it’s for Christmas or for a tea party with friends, give these cookies a try and be sure to let me know what you think.

HOJARASCAS NORTEÑAS
Northeastern Mexican Cinnamon Shortbread

Canela Tea:
2 cups water
2 sticks Mexican canela 

Cookies:
3 1/2 cups + 1 Tbsp (500g) all-purpose flour
1/4 cup (50g) granulated sugar
1/2 tsp salt
3/4 cup (160g) rendered lard or vegetable shortening, room temperature, but not too soft
1/2 cup + 2 Tbsp butter (125g), room temperature, but not too soft
1/4 cup canela tea, or more as needed
1 cup sugar mixed with 1 1/2 Tbsp canela for coating

Preheat oven at 350°F.

In small saucepan bring 2 cups water to a boil. Add Mexican canela and simmer uncovered for 15-20 minutes. Cool completely, then strain and measure out 1/4 cup.

In medium bowl combine flour, sugar and salt. Rub in lard and butter and mix until everything is combined and mixture looks like sandy crumbs. 

Start adding canela tea while you mix until you have a smooth dough. If dough is too dry, add a bit more tea, one teaspoon at a time until dough is smooth. Cover and refrigerate for 30 minutes.

On a lightly floured surface, roll out dough to a 1/2 cm thickness (1/4”). Cut out using cookie cutters and carefully place on parchment lined sheet pans. If dough is too warm, refrigerate on trays for 15 minutes.

Bake for 20-25 minutes, until golden underneath, rotating pans halfway through.

Remove cookies from oven and while still warm, coat with cinnamon sugar. Let cool completely.

* This dough can be made in a mixer using the paddle attachment.

 Makes about 50 2” cookies.

Comforting and Cozy Chicken Paprikash.

One of my favourite dishes in Hungarian cuisine is the iconic Chicken Paprikash. This traditional dish is a true embodiment of the rich culinary heritage of Hungary, with its roots dating back to the 18th century. Chicken paprikash is a comforting and flavourful meal that showcases the unique combination of tender chicken, vibrant paprika, tomatoes and sour cream.

The humble dish begins with chicken pieces, usually thighs or drumsticks, seared to perfection. Then, the magic happens as Hungarian paprika – the star ingredient – takes the stage. This bright brick red spice lends its distinct smoky and earthy flavour, infusing the chicken and the sauce with a rich, warm taste. The paprika not only adds a vibrant colour to the dish but also holds a significant place in Hungarian culture, representing its folklore and traditions.

The key to mastering a batch of perfect chicken paprikash lies in the balance of flavours and textures. The sauce, made from a combination of onions, garlic, tomatoes and paprika, envelopes the chicken, creating a dish that is both comforting and delicious.

Finished with a generous dollop of sour cream, chicken paprikash becomes incredibly creamy and tangy, mellowing out the gentle heat from the paprika. Typically served with egg noodles or dumplings, this hearty meal is incredibly cozy and satisfying.

CHICKEN PAPRIKASH WITH EGG NOODLES

6 chicken pieces (skin on or skinless)
Coarse salt and ground pepper to taste
2 Tbsp vegetable oil
1 large onion, halved and thinly sliced lengthwise
3 garlic cloves, minced
2 Tbsp sweet Hungarian paprika
3 Tbsp flour
1 ½ cups low-sodium chicken broth
1 can (14 oz) diced tomatoes
1/2 cup sour cream or thick plain yogurt
300g wide egg noodles
2 Tbsp butter
Chopped parsley for garnish

Season chicken with salt and pepper. In a large heavy pot, heat oil over high heat. Cook chicken, until golden and crisp, about 5 minutes. Turn chicken and cook until browned, 5 minutes more. Transfer to a plate and reserve.

Reduce heat to medium. Add more oil if needed and add onion. Cook, stirring frequently and scraping up any browned bits with a wooden spoon, until beginning to soften, 3 minutes. Add garlic and cook, stirring frequently, 2 minutes.

Add paprika and flour, season with salt and pepper, and stir constantly until mixture begins to stick, about 1 minute.

Add broth and stir, scraping up brown bits until smooth. Add tomatoes and bring to a boil over high heat. Return chicken to pot and reduce heat to medium. Cover and cook until chicken is cooked through, 25-30 minutes, or until internal temperature reaches 165°F. Stir sour cream into sauce.

* To finish in the oven, prepare as described, use an oven-safe dish and bake, covered, at 375°F for 25-30 minutes, until internal temperature of chicken is 165°F. Remove from oven, stir in sour cream and serve.

Meanwhile, in a large pot of boiling salted water, cook noodles according to package directions. Drain noodles and place back in the pot. Stir in butter and season with salt and pepper.

Divide noodles amongst serving plates. Top with chicken, then ladle sauce over chicken and noodles. Garnish with parsley.

Serves 6.

Mexico's Black Gold: Cuitlacoche.

Cuitlacoche, also known as huitlacoche or corn smut, is a delicacy that has a fascinating history and a unique flavour profile. Prized since the days of the Aztecs, this Mexican culinary treasure presents itself as an inky gray-black, bulbous growth on ears of corn. Outside of Mexico, corn smut is treated as a disease on the plant, but for us, it is a treasure. Although it may not look appealing at first glance, once cooked, cuitlacoche transforms any dish into an amazing experience. Its earthy, nutty, and slightly sweet corny flavour adds depth and complexity to a variety of dishes, making it a prized ingredient in Mexican cuisine.

I realize for most people outside of Mexico, with the exception of some places in the States, cuitlacoche is not available (unless you know a chef who knows a farmer who grows corn and happens to have corn smut on his crop!) so if this is the case, use this recipe but substitute mushrooms - after all, cuitlacoche is a type of mushroom!

This preparation can be used for making tacos, but it can also be used as a filling for empanadas (the fried masa kind), quesadillas or as a filling for sopes or gorditas.

TACOS DE CUITLACOCHE
Corn Smut Tacos

1 Tbsp vegetable oil
1 small onion, diced
1 serrano or Jalapeño chile, minced (or more to taste)
1 clove garlic, minced
1 Roma tomato, diced (about 3/4 cup)
Salt to taste
300g fresh cuitlacoche, cleaned
1/4 cup chopped cilantro
Tortillas
Salsa of your choice
Pickled onions for garnish (optional)

In medium skillet heat oil over medium heat. Add onion and serrano or Jalapeño chile and cook until softened, 3-4 minutes.

Add garlic and cook until aromatic, 1-2 minutes.

Add tomato and cook until it softens and starts to break down. Season with salt to taste.

When tomatoes are soft, add cuitlacoche and cook for a few minutes, until softened and it releases its liquid.

Add cilantro and stir to combine. Adjust seasoning and serve.

Makes tacos, top with cilantro leaves and salsa. If you have some pickled onions, they make a great garnish.

Serves 4 as an appetizer.

Guacamole with Chile Piquín Aioli and Chicharrón, the perfect combination.

Every time I go home to Monterrey one of my highlights is getting together with my cousin Geral Derby. She is also a Chef and when we are together we have so much fun because we love cooking together and of course eating together! We talk about food non-stop and compare and share recipes. The best kind of fun for us who love to cook!

I visited Geral in her home and she made this recipe that I am sharing with you today. Picking the tiny but fiery piquín chiles right from her plant outside is where we started and it only got exceptional from there. Chile Piquín is the jewel of the North, and it is our pride and joy. If you have a salsa in Monterrey, chances are it will have chile piquín. It is very spicy and not available fresh to us up North, but dried is readily available, so go ahead and use dried if you decide to make this recipe (and I really think you must!).

The recipe starts by making a loose aioli with the softened chiles and garlic. I encourage you to make this in the molcajete or mortar and pestle, as you will have the best results, but if you don’t have one, you could emulsify the aioli in a blender and then carry on. Use a neutral flavoured oil here - olive oil would be too strong for this recipe. Grapeseed or avocado oil are great choices. In Mexico, jocoque is a type of yogurt that is hard to find in Canada but Balkan Style yogurt or even Greek yogurt would work fine. The guacamole by itself is amazingly delicious, but if you can find pork chicharrón, then use that for the topping. It makes outrageously delicious tacos. If you can’t buy it where you are, I have a recipe to make it from pork belly, check it out here.

This recipe is a great starter for your next party. Pair it with Hibiscus Mezcalinas like Geral made for me that day and you will be happy indeed!

Guacamole con Aioli de Chile Piquín y Chicharrón de Puerco
Guacamole with Piquín Chile Aioli and Pork Chicharrón

1 Tbsp fresh or dried chile piquín (or more if you really want things spicy)
4-5 garlic cloves (3 if they are large), halved lenghtwise
1/3-1/2 cup grapeseed or avocado oil, divided
Salt to taste
Juice of 1 large lime
3 ripe avocados
1/2-2/3 cup jocoque or plain yogurt
1 cup chopped warm chicharrón

In small frying pan, heat up 1 Tbsp oil and cook chiles and garlic over medium heat only until softened (be careful if you’re using very fresh chiles as they may splatter). Once they are soft (but not brown) transfer everything to a mortar and pestle.

Start pounding the chiles and garlic and add some salt. Continue until you have a smooth paste. Add lime juice and continue to pound as you start drizzling in oil as you stir. Add only enough oil to emulsify the mixture, the texture will be like salad dressing.

Add the cubed avocados and start mashing using a potato masher or a fork. I like the texture to be a bit chunky, but you decide what you like. Add yogurt and stir. Adjust seasoning and serve with diced chicharrón and tortillas. You don’t really need salsa as you have piquín chile within the guacamole, but if you want more, go ahead and serve with your favourite salsa.

Serves 6 as a starter.

Arepas are the perfect vehicle for all kinds of fillings.

Arepas, the beloved culinary gem of Venezuela, have been an integral part of the country's cuisine for centuries. These delicious corn cakes, with their crispy exterior and soft, doughy interior, have roots in pre-hispanic times when indigenous tribes in Venezuela relied on corn as a staple food. Ancient Mexicans also consumed similar dishes made from corn, which speaks to the widespread tradition of corn-based cuisine in the Americas. The word "arepa" is derived from the indigenous Tupi language, meaning cornbread. Arepas are also consumed in other countries like neighbouring Colombia and Panama.

Originally, arepas were created by grinding corn kernels and shaping the resulting dough into flat, round cakes. These cakes were then cooked on a hot stone or clay griddle known as a budare. Over time, the cooking techniques and ingredients used to prepare arepas have evolved, incorporating regional variations and culinary influences.

To prepare arepas, you need a specific type of flour - it is called Harina PAN, and it is a pre-cooked corn flour (not to be confused with the Mexican corn flour). The harina PAN is mixed with water and sometimes salt, then formed into flattened disks. These disks are cooked on a griddle or a skillet until they develop a golden-brown crust on both sides. The result is a deliciously crispy exterior that contrasts beautifully with the softer, doughy centre. They can be enjoyed plain, acting as the daily bread and a perfect accompaniment to any meal; or filled with a variety of mouthwatering fillings. Traditional fillings include shredded beef, chicken, avocado, black beans, cheese, and plantains. Arepas can be topped with a variety of sauces, such as the popular Venezuelan avocado sauce called guasacaca.

These Cheese Arepas are easy to make and absolutely delicious, especially paired with the avocado based Guasacaca. Once you make these, you can venture into trying other fillings, they are absolutely delicious!

AREPAS DE QUESO
Cheese Arepas

2 1/4 cups warm water, or more as needed
1 Tbsp butter
½ tsp salt
2 cups Harina PAN corn flour
1 cup mozzarella cheese, grated
12 slices Havarti or Provolone cheese

In medium bowl, mix water, butter and salt. Mix until butter melts and start adding corn flour, mixing with your hands until it comes together and forms a fairly moist dough that does not stick to the bowl nor your hands. Add shredded cheese and mix well. Let dough rest 5 minutes, covered.

Divide dough into 1 ½” balls and flatten with your hands until they are about ¼” thick. Cook arepas over medium heat on a dry griddle or frying pan, about 4 minutes per side, or until golden. As they are cooked, place them on a tray in a 300°F oven while you cook the rest, to keep them warm. Split open and stuff with sliced cheese, then return to the oven for a few minutes to let the cheese melt. Serve with Guasacaca.

GUASACACA
Avocado Sauce

1/2 cup onion, roughly chopped
1/2 green bell pepper, seeded, deveined, and roughly chopped
1 large ripe avocado, peeled and cut into chunks
1 small clove garlic, chopped
1/2 cup fresh parsley leaves
1/2 cup fresh cilantro leaves
1 Jalapeño chile, chopped, optional
2 Tbsp red or white wine vinegar
½ tsp salt, or to taste
¼ tsp black pepper
2 Tbsp olive oil

Place onion, bell pepper, avocado, garlic, parsley, cilantro, Jalapeño (if using), vinegar, salt, pepper and olive oil in bowl of a food processor and blend until smooth. Taste and adjust seasoning.

Let stand at room temperature for at least 30 min for the flavours to blend.

Serve sauce at room temperature with arepas, fish, grilled meats or vegetables.

Makes 12 arepas and 1 ½ cups Guasacaca.

Lentils are really good for you, but they are just as delicious!

I don’t know how the summer has been where you live, but here in Ottawa, it’s been either really rainy, really hot or not that warm! This does not seem like the regular hot summers of the past, and early mornings almost feel like Fall is coming (which it is). So as the weather starts to change, I want to eat soup. I am not much for vegetable soups, but if it’s bean or lentils, I’m your girl.

This (vegan) lentil soup is a flavourful and nutritious meal that satisfies both the taste buds and the appetite. Bursting with wholesome ingredients, this soup is a light but hearty blend of tender lentils, vibrant vegetables, and aromatic flavours. The lentils add texture, while the vegetables add a colourful array of nutrients. The combination of flavours is outstanding, with hints of earthiness from the lentils, sweetness from the vegetables, and a touch of warmth from the red pepper paste. It is a one-pot wonder that offers a perfect balance of protein, fiber, and vitamins, making it an ideal choice for those seeking a healthy and plant-based meal. Whether enjoyed on a chilly day or as a comforting weeknight dinner, this lentil soup is a delicious and nourishing option for vegans and non-vegans alike.

As beans or legumes go, lentils are the easiest because they don’t need to be soaked and cook fast, so making this soup is a feasible quick dinner that can be accomplished in half an hour. Lentils are inexpensive, but also really good for you, providing lots of fiber and plant based protein, so I invite you to add them to your meal prep repertoire! Make a large batch and eat it throughout the week.

SOPA DE LENTEJAS
Lentil Soup

1 Tbsp olive oil
1 medium onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
1 clove garlic, minced
1 tsp Turkish red pepper paste (mild or hot)
1 tsp tomato paste
1 large tomato, diced
1 cup tomato puree (you can simply blend some fresh Roma tomatoes to make this)
1 1/2 cups brown lentils
6-8 cups vegetable stock
Salt and pepper to taste
½ cup chopped cilantro
Lime wedges for serving

In medium saucepan heat oil over medium heat and add onion, carrot and celery. Cook until starting to get soft, 3-4 minutes.

Add garlic and cook for a minute, then add red pepper and tomato pastes. Mix to combine and then add diced tomato and tomato puree. Mix and cook until tomatoes change colour, about 5-7 minutes.

Add lentils, stock and salt and pepper to taste. Bring up to a boil, then turn heat down, cover and simmer until lentils have softened, 20-25 minutes.

When lentils are tender, add cilantro. Serve with lime wedges.

 Serves 6.

This Greek Fava Dip is so good you'll want to make it again and again.

A few months ago I was researching recipes for an upcoming Greek class, and even though I’ve taught this class multiple times, I like to make different dishes every time. That’s one thing I love about my job, I am always trying new things, so today I am sharing with you everyone’s favourite recipe in my last Greek class.

I have not been fortunate to travel to Greece, but it is definitely on my bucket list. All those beautiful towns, the people, the beaches, the music, the archaeological sites and of course the food! I love the brightness, the simplicity and the un-fussiness of Greek food and I always associate it with the people you are sharing that food with. All around good feelings for Greek things in general.

So I came across this recipe, and it caught my interest because even though its name says Fava, it is not actually made with fava beans. Instead, the main ingredient is yellow split peas! You need to cook the peas with humble ingredients like onions, garlic and carrots, simmer them in stock until softened to be finally blended into the dip. At the end, you emulsify with olive oil and brighten with lemon juice. Easy, right?

There is one thing to pay attention to in this recipe though, make sure you cook the mixture uncovered, and long enough to evaporate most of the liquid, otherwise you will get a really runny dip and that’s no fun at all! The mixture does thicken up as it stands after blending but it will not do that if you haven’t evaporated most of the stock first, so be mindful of that. If you can see the bottom of the pot as you run the spoon through the mixture, then you’re good to go.

The toppings in this recipe can vary from cook to cook, it could be as simple as some sliced onion and capers, or you could roast some mini tomatoes and use those instead. Always finish with a good drizzle of your best extra virgin olive oil, serve with pita bread and enjoy!

GREEK FAVA, YELLOW SPLIT PEA DIP

1 cup yellow split peas
1 litre boiling water
6 Tbsp extra virgin olive oil, divided
1 medium carrot, diced (3/4 cup)
1 medium red or white onion, diced (3/4 cup)
1 clove garlic, chopped
2 bay leaves
1 sprig rosemary
Salt and pepper to taste
1 litre vegetable stock or water
Zest and juice of 1 lemon

Garnish:
2 Tbsp capers
4 Tbsp thinly sliced red onion
2 Tbsp olive oil

In large bowl, place split peas and add the boiling water. Stir for 10 minutes, then drain and reserve.

In large saucepan, heat 2 Tbsp olive oil and add carrot, onion, garlic, bay leaves and rosemary. Cook until vegetables start to soften and then add drained split peas, vegetable stock, salt and pepper. Bring to a boil, then turn down to medium low heat and cook uncovered, stirring often, until split peas are very tender and mixture is thick, about 25-30 minutes.

Remove bay leaves and rosemary and transfer mixture to the food processor. Add remaining 4 Tbsp olive oil, zest and juice of one lemon and process until smooth. Fava will thicken as it cools.

Serve fava in a bowl, garnished with capers and red onion. Drizzle with a bit more olive oil.

Makes about 3 cups, serves 6-8 as a meze.

Empanadillas de Atún, a Spanish classic.

During my last trip to Spain I traveled to a few places, I went from Madrid to Andalucía, then up to Galicia and finally Asturias. As a good traveler, I walked and walked - it is the best way to see places! Of course, when you put in so many steps, you build an appetite, so I also sampled a lot of delicious food along the way.

One of the things I love (and ate a lot of) is Empanadas, in all shapes and forms, and with all kinds of different fillings. Every region has its own specialty, but my favourite is the one made with tuna. Spain, and specifically the region of Galicia in the northwest has a thriving canned seafood business, so it stands to reason that the main ingredient of their version of empanadas is tuna.

In bakeries, coffee shops, restaurants and tapa bars you will see the large versions of this recipe - usually in square or rectangular form that they simply cut into squares. You can buy a piece and then enjoy as you walk or sit and people watch - my favourite pastime when I travel. Back at home, I prefer to make these in small form, for individual servings that look pretty but are just as delicious.

This recipe is inspired by those I sampled there. The dough is made with olive oil - it is a very elastic dough, easy to work with and very flavourful because of the oil. The filling is a classic sofrito of onions, peppers and tomatoes with the addition of tuna, hardboiled eggs and capers. If you happen to have leftover filling, it makes a great crostini topping.

I make the dough and let it rest, then I use my tortilla press to make the dough circles, it goes very fast this way. Of course, if you don’t have a press, you can simply use a rolling pin, but try not to use a lot of flour when you do, as it will make the dough tough.

Serve these Empanadillas as part of a Tapas spread, or have them with a salad for a great lunch or light dinner. They freeze extremely well, so go ahead and make a large batch!

EMPANADILLAS DE ATÚN
Tuna Empanadas

Dough:
1/2 cup extra virgin olive oil
2/3 -1 cup water
1/2 tsp kosher salt
3 cups all-purpose flour*

Filling:
2 Tbsp extra virgin olive oil
1 small onion, diced (3/4 cup)
1 small red bell pepper, diced (2/3 cup)
1 small green bell pepper, diced (2/3 cup)
1 garlic clove, minced
2 medium tomatoes, grated and skins discarded (1 cup)
1 tsp Pimentón de la Vera Dulce or paprika
¾ tsp kosher salt, or to taste
Freshly ground black pepper
1 Tbsp tomato paste
4 x 99g cans tuna in olive oil, drained and flaked
1/4 cup finely chopped parsley
2 hardboiled eggs, diced
¼ cup capers, chopped 

Egg Wash:
1 large egg
1 Tbsp water

In a large bowl, whisk together the olive oil, 2/3 cups water, and salt. Gradually add the flour, stirring with a wooden spoon, until the dough comes together and no dry bits of flour remain. If dough is stiff, add a bit more water until your dough feels right (*see note). Scrape the dough onto a clean work surface and knead by hand until the dough is smooth and no longer sticks to your hands or the counter. Transfer the dough back into the bowl, cover, and let rest while preparing the filling.

In large frying pan, heat olive oil over medium heat. Add onion and bell peppers and cook, stirring occasionally, until soft, 5-6 minutes. Add garlic and tomatoes, pimentón de la Vera, salt, black pepper and tomato paste. Cook over medium heat until thick and most of the liquid has evaporated, 8-12 minutes.

Add the tuna, parsley, hardboiled eggs and capers and mix gently. Adjust seasonings and cool completely.

Preheat oven to 375°F. Line two baking sheets with parchment paper.

Divide the dough into 22 equal pieces and roll into balls. Working with one dough ball at a time, use your palms, a rolling pin or a tortilla press to press into a circle.

Place 2 Tbsp filling on one half of each dough round. Fold the dough over the filling and press the edges together. Press firmly with a fork or make a decorative edge.

Place empanadas on lined baking sheets and prick with a fork to let steam escape. In a small bowl, whisk the egg with water and brush empanadas with egg wash.  Bake for 28-30 minutes, rotating halfway through, until golden brown underneath. Let cool on racks for a few minutes. You can serve warm or at room temperature.

* A note on the flour: I have tested this recipe using different brands of all purpose flours, and depending on which kind you use, you may need to add more water to get the texture of the dough right. If your dough is stiff with 2/3 cup of water, add more, a bit at a time, until your dough feels smooth and pliable. It is also important to let it rest so the dough can properly hydrate before you use it.

Makes 22.