Tacos Sudados, de Canasta o al Vapor, which is it?

After all my years of cooking, there is something I had never made before, and frankly, it was only because the task seemed huge. I am talking of those delicious tacos that are assembled and then steamed for a while, to go on to become these soft, luscious and rich morsel that only need some toppings to become sublime.

I am talking about a specific kind of taco that is a popular breakfast dish in Mexico. Depending on where you are, they could be called Tacos Sudados, Tacos de Canasta or Tacos al Vapor. They are all steamed, but the way they are steamed may be slightly different, whether it’s in a restaurant or taco stand setting or a home preparation. These tacos are also a popular item that is sold out of large baskets on the backs of bycicles or mobile units in Mexico, a kind of ambulatory restaurant, if you will, hence the name of Tacos de Canasta, which translates to Basket Tacos. The terms Tacos Sudados or al Vapor means they are steamed or “sweated”, which only alludes to the method of cooking. Either way, these tacos are so delicious that once you try them you will want to eat them all the time.

What sets these tacos apart from every other taco is the seasoned oil. By cooking onions and garlic until they are soft, then adding some guajillo chile and then blending it makes a flavourful oil to coat the tacos. Then you fill them and stack them in a steamer or wrap them in groups in parchment and foil (to also go in the steamer) and gently cook until they are so soft and delicious that they are completely irresistible.

Of course, when you find these in Mexico, you will find a myriad of fillings, from the humble bean (one of the most delicious!), to picadillo, shredded beef, potato, chorizo, chicharrón, beef tongue, nopalitos, etc, etc. That is part of the amazing experience and if you find yourself in a place with these kinds of tacos, I encourage you to try many!

This brings me back to my reluctance to make them at home, since making a few different fillings and then going on to assemble and steam these tacos is an undertaking, especially if you are doing it alone. I decided to finally take the plunge and make them for my granddaughter’s fifteenth birthday brunch - and yes - it is a lot of work since I made four different flavours. But please, I don’t want to discourage you from trying these because they are worth every bit of the time it takes to put them together. My suggestion is to make only one filling and try them. I want you to savour one the most delicious tacos you will ever eat.

To make your life easier, the plan of attack is to start with a good brand of commercial tortillas, make only one filling and you will not feel overwhelmed (if you want to try different fillings, check out my recipes for refried beans, papas con chorizo, stuffed jalapeños or picadillo, you will need about 4 cups of filling to make 24 tacos). If you want to make this even more time effective, you can buy a commercial Mexican salsa, and that way you save time on that too. If you want to make these for a party, I suggest you make 3 or 4 kinds of fillings ahead of time, and enlist the help of your kids and your friends at the time of assembly. It is always so fun when family and friends work together.

I hope you give these a try, and I hope you love them as much as I do!

TACOS AL VAPOR
Steamed Tacos

Seasoned Oil:
3/4 cup avocado or vegetable oil
1 large Spanish onion
2 cloves garlic
1 tsp salt
1 large guajillo chile

Heat oil in frying pan and add onion, garlic and salt. Cook over medium low heat until completely soft and starting to get golden.

Add guajillo and cook for 2-3 minutes, then cool down completely.

Once cool, place in blender jar and process until completely smooth. 

Potato Filling:
3 white potatoes, cut into 1” chunks
Salt
2 Tbsp vegetable oil
1 cup diced onion
2 garlic cloves, minced
1 jalapeño chile, minced
½ tsp Mexican oregano
¼ tsp ground cumin
3 Roma tomatoes, diced
2/3 cup grated cotija cheese
Salt to taste

In medium saucepan, place potatoes and 1 tsp salt and enough water to cover potatoes. Bring to a boil over medium high heat, then turn down and simmer, partially covered, until potatoes are tender, about 14 minutes. Drain and reserve.

In large skillet, heat vegetable oil and add onion, garlic and jalapeño chile. Cook until softened, about 5 minutes. Add cooked potatoes, Mexican oregano, cumin and tomatoes and stir to combine. Cook for 5 minutes, then using a potato masher, press on potatoes to obtain an even mixture, no huge chunks. Add cotija cheese and add any salt if needed. Keep warm.

Spicy Green Chile Salsa:
3 Tbsp avocado oil
4 Jalapeño chiles, chopped
3 cloves garlic
1 small wedge onion
½ tsp salt
¼ cup chicken broth
2/3 cup cilantro
Juice of 1 large lime

In small saucepan, heat oil over medium heat. Add Jalapeños, garlic, onion and salt. Cook for 5 minutes, and then add chicken broth. Cover and cook for 5 minutes.

Place everything in blender jar along with lime juice and cilantro and blend until completely smooth. Adjust seasoning and reserve.

Pickled Cabbage:
8 cups finely sliced green cabbage
2 carrots, peeled and grated
1 small red onion, julienned thinly sliced
1 tsp Mexican oregano
1/3 cup white or apple cider vinegar
1/3 cup water
Salt to taste

In large bowl, combine cabbage, carrots, red onion, Mexican oregano, vinegar, water and salt to taste. Mix thoroughly and let it rest.

Tacos:
24 corn tortillas, make sure they are warm
Seasoned Oil, make sure it’s hot
Potato filling, make sure it’s hot
4 Sheets foil, 18’ x 13’
4 sheets parchment paper, 18’ x 13’
Kitchen towel

Prepare a large pot with a steamer rack. Fill with water to come up below the rack and bring to a gentle simmer. Keep covered while you assemble the tacos.

* It is imperative that everything is hot before you start assembly. Place oil in frying pan and warm up, tortillas should be warm and kept in a tea towel and the fillings should be piping hot before you start.

Using tongs, dip warm tortillas one by one in hot seasoned oil and stack them on a plate or sheet pan.

Divide filling amongst tortillas and fold in half.

Place a foil sheet in front of you and place a parchment sheet over it. Shingle 6 tacos in the middle of the parchment and fold the tops and sides as if you’re wrapping a gift, encasing tacos snugly. Continue until all tacos are filled and wrapped in foil and parchment.

Place foil packets in steamer and cover with a tea towel, then the lid. Steam for 30-40 minutes, until tacos are completely heated through.

Serve with pickled cabbage, salsa and pickled chiles.

Makes about 24 tacos.

Chewy Moroccan Sesame Crusted Gazelle Horn Cookies are a treat.

In my never ending search of new recipes for my classes, I came across a version of this Moroccan cookie. I have tried the ones that are encased in pastry and they are absolutely delicious, but I was looking for a slightly simpler version. When I came across a few recipes like this one I thought they would work out great, so I started by testing the recipe and then making a few tweaks until I landed on this final recipe. I taught it at two Moroccan classes and in both instances this recipe was the favourite, so I think that qualifies as a success!

The use of mastic gum is interesting here, it is a popular ingredient in Middle Eastern desserts, savoury dishes, wines and even perfumes and incense. Mastic gum is a resin harvested from the Mastic tree, and it is only produced in the Greek island of Chios. Historically, the resin has been used for digestive issues, colds and as a breath freshener. It is truly a centuries old ingredient and I was excited to try it in this recipe! To buy some, go to your Middle Eastern grocer and ask for it, they usually have the tiny packets behind the counter.

These almond cookies are decadent, not overly sweet and definitely moreish. Even better, they can be made by hand in one bowl, which makes for easy cleanup. The best thing, they keep for at least a week (if they last that long) in an airtight container. They are perfect for anyone looking for gluten free options, so I hope you give them a try!

SESAME CRUSTED GAZELLE HORN COOKIES

3/4 cup raw sesame seeds     
1/8 tsp mastic gum pearls, optional
2 cups almond flour               
3 Tbsp unsalted butter, softened                     
⅔ cup granulated sugar                                                    
2 Tbsp orange blossom water, or the zest of one orange                                         
½ tsp ground cinnamon                                                         
¼ tsp fine sea salt
1 large egg white                                                                   

Heat oven to 375°F degrees. Line two sheet pans with parchment paper.

Spread the sesame seeds on sheet pan and toast until golden, about 10 minutes, stirring halfway through to make sure they toast evenly. Cool completely, then transfer to a medium, shallow, flat-bottomed bowl; set aside.

In mortar and pestle, place mastic gum pearls, add a healthy pinch of sugar and pound into a fine powder.

In a medium bowl, using your hands, mix the almond flour, mastic gum powder, and butter together until thoroughly and evenly combined and the mixture is even.

Add sugar, orange blossom water, cinnamon and salt; mix to a moist, paste-like dough.

Divide the dough into 30 pieces, then shape each piece into a ½” thick log.

Beat the egg white in a small, shallow, flat-bottomed bowl until it’s a bit foamy. Place next to the bowl of toasted sesame seeds.

Lightly coat each dough log in egg white, then immediately coat in the roasted sesame seeds. Mold each sesame-coated log into a crescent shape, pinching gently to give the crescent a slightly tapered ridge, then place on the lined baking sheet. The cookie’s ends should be slightly narrower and shorter than the centre. Place shaped cookies on sheet pan.

Bake 10 to 12 minutes or until golden brown. Remove from the oven and cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 7 days.

 Makes 30.

Arroz con Chiles Rellenos de Queso y Verduras, comfort in one dish.

I created this recipe quite a few years ago, when I was writing recipes for The Latin Kitchen. That site has since been closed, but I remember those days fondly because I had to create four recipes a month for them. The requirements were rigorous in terms of testing, so I spent quite a bit of time in the kitchen coming up with new ideas that worked every time. It was and still is one of my favourite things to do.

This is a way of preparing stuffed peppers that is done in my hometown of Monterrey. In reality, it’s like making three dishes in one, since the peppers cook on top of the rice, but you do need to have the peppers stuffed and ready before you get to that point. The rustic tomato salsa is made at the same time, though if you prefer, you can skip this step and use any other salsa you have available. I have to admit it’s quite a bit of prep, but it is totally worth it because the end result is wholesome and totally delicious.

This makes quite a bit of rice, probably more than you would consume with the peppers, so the great thing is you will have leftovers, which will save some time on your next meal! If you prefer to have a white rice, simply omit the tomato paste.

ARROZ CON CHILES RELLENOS DE QUESO Y VERDURAS
Rice with Cheese and Vegetable Stuffed Poblano Chiles

Rustic Grape Tomato Salsa:
2 Tbsp olive oil
1 small onion, diced
2 cloves garlic, sliced thinly across
1 jalapeño chile, diced
4 cups grape or cherry tomatoes, quartered
Salt to taste

Poblano Chiles:
6 poblano chiles
1 cup onion, diced
2 cups zucchini, cubed
1 1/2 cups corn kernels (frozen or fresh from one ear of corn)
1 tsp Mexican oregano
1 cup feta cheese, crumbled
2 cups Monterey Jack, Brick or Havarti cheese, grated
Salt and pepper to taste

Rice:
1 Tbsp vegetable oil
1 1/2 cups jasmine rice
2 cloves garlic, minced
3 Tbsp tomato paste (optional)
3 cups low sodium chicken broth or water
1 tsp kosher salt, or to taste 

To serve:
Cilantro or parsley leaves for garnish
Rustic Grape Tomato salsa (or any salsa of your choice)

In medium saucepan, heat olive oil for 2 minutes. Add onions, garlic and jalapeños and cook over medium high heat until softened, about 5 minutes. Add tomatoes and cook, stirring every couple of minutes, until tomatoes break down, about 7 minutes. Season to taste with salt and set aside (this salsa can be blended if desired).

Over an open flame, under the broiler or on the barbecue, char poblano chiles all over until skins are well blistered. Place in a large bowl and cover with a plate. Steam for 5-7 minutes. Remove skin from peppers and cut a slit down one side. Carefully pull all seeds and veins out. Reserve while you prepare the stuffing.

In medium frying pan, heat 1 Tbsp vegetable oil. Add onions and cook over medium high heat for 2 minutes, or until softened. Add zucchini, corn kernels and Mexican oregano and cook for another 4 minutes. Cool completely.

In medium bowl, combine zucchini mixture with feta and melting cheese. Mix well and add salt and pepper to taste. Stuff poblano peppers with cheese mixture and reserve. 

Meanwhile, heat oil in large shallow saucepan. Add onion and garlic, and sauté for 2 minutes.  Add rice and stir until rice appears translucent.  Add tomato paste to rice and cook for 2 minutes longer.

Add chicken broth and salt to taste.  When it starts to boil, cover and cook on low heat for 10 minutes. 

Add the stuffed poblano chiles, arranging them radially on top of the rice, cut side up. Continue to cook another 8-10 minutes, until all liquid is absorbed and rice is tender. Let rice rest, covered, for 10 minutes, then serve.

To serve, place some rice on a plate and top with a poblano chile. Garnish with cilantro leaves and a spoonful of tomato salsa.

Serves 6.

Thai Coconut Pumpkin Custard, only simplified.

If you are local to Ottawa, you may know the Siam Bistro Thai restaurant on Wellington Street. Many years ago, its then Chef Montha McGinnis used to teach cooking classes, and I just happened to be one of her students. Many of the things I know about Thai cooking I learned from her and I have very fond memories of those long ago classes. One of the things that stood out for me, was Chef Montha’s passion for her food and culture, which I myself identified with, save for me it is with my Mexican heritage.

I took many classes from her, and all of her recipes were delicious, but one of the desserts that stand out was a Pumpkin Coconut Custard, baked in a whole small pumpkin. After baking, it would then be cut into wedges and the taste and presentation were both stunning. For a lover of all things pumpkin AND coconut, it was something to enjoy.

In one of my recent Thai classes, I wanted to make something along those lines, but because of time constraints, I needed to make something that would be ready faster than that delicious dish I remember from so long ago. I came up with this recipe, making a simple custard with eggs, coconut milk and sugar, but made in a ramekin. Adding tiny cubes of raw Buttercup Squash gave it the pumpkin taste I wanted. Super easy to put together thanks to the a blender, it cooks in a water bath and is ready in less than an hour. Depending on the size of ramekins you have, you may get six or eight.

This custard tastes best at room temperature, so if you make it ahead of time, just bring it out of the fridge in time for it to come to the right temperature.

THAI STYLE COCONUT PUMPKIN CUSTARD

4 large eggs
1 cup coconut milk
3/4 cup brown or granulated sugar
1/8 tsp salt
2 Tbsp rice flour
1 tsp coconut or vanilla extract
2 cups diced (1/4”) raw pumpkin flesh

Preheat oven to at 350°F.

In blender jar, combine eggs, coconut milk, sugar, salt, rice flour, and coconut extract. Blend until smooth.  

Divide pumpkin amongst six to eight ramekins. Pour custard over pumpkin evenly amongst ramekins.

Set up a bain Marie. Place ramekins on roasting pan. Add boiling water to come at least halfway up the sides of the ramekins. Cover with foil and bake for 35-40 minutes, or until custard is firm on top (internal temperature 190°F).

Remove from bain marie and cool. Serve warm or room temperature.

Makes 8.

Bulgur and Chickpea Pilaf, hearty and comforting.

It’s amazing how many Turkish restaurants have opened in the last 5 years in Ottawa. It used to be that there was only one well established restaurant in the city, but now there are at least 5 with more opening every day, it seems. It is not a surprise to anyone who knows me that I love Turkish food, both eating it and cooking it. And in my desire to eat more wholesome foods, I have been looking for recipes that are better for me. This Bulgur and Chickpea Pilaf is not only healthy, but it is hearty and delicious, and super easy to make. If you can make rice, you can make this, and it is infinitely more flavourful than any rice you could make. If you have visited any Turkish restaurant, you have probably tasted some sort of bulgur pilaf, as it seems to be favoured over rice.

The most important thing in this recipe is the grain. Bulgur is a type of wheat - you have had bulgur in your Tabouleh, but that is a fine grade of bulgur. For this recipe, you need coarse or whole bulgur wheat. It is not hard to find, either at your Middle East grocer or your regular grocery store. Other than that, the other item you may have to search for is the Turkish red pepper paste, but it is becoming increasingly available in grocery stores. If you cannot find it, simply substitute with the same amount of tomato paste.

This recipe is a good one if you’re meal prepping for the week, It keeps well for at least 5 days, so add it to your rotation! I have been known to eat it with a fried egg on top on those days when I get home late from work. Just another idea for you!

BULGUR AND CHICKPEA PILAF

1 1/2 Tbsp olive oil or butter
1 onion, diced (approximately 1 cup)
1 tsp ground cumin
1/2 small bell pepper, diced (approximately 1/2 cup)
2 cloves garlic, minced
2 Tbsp tomato paste
1 Tbsp red pepper paste
1 cup coarse bulgur, (coarse and extra coarse bulgur work in this recipe)
1 Roma tomato, diced (approximately 1 cup)
1 can chickpeas (400g), drained and rinsed
2 cups chicken or vegetable broth
1 tsp kosher salt, or to taste
1/4 tsp ground black pepper
¼ cup chopped parsley, plus a bit more for garnish

Heat olive oil in a medium saucepan over medium heat.

Add onion, cumin and green pepper and cook until translucent, 5-6 minutes.

Stir in the minced garlic and cook for 30 seconds.

Add tomato and red pepper pastes and stir well.

Add bulgur wheat, tomatoes, chickpeas, and broth. Season with salt and pepper.

Bring to a boil, cover, and turn down the heat to low. Simmer for 10-12 minutes or until most of the liquid is absorbed.

Off the heat, allow it to rest, covered, for 10 minutes. Fluff with a fork, mix in parsley.

Serve, garnished with a bit more parsley.

Serves 6.

A different kind of yogurt dip: Persian Yogurt and Cucumber Dip

As you know, I am always looking for recipes that I can then teach my students. I came across a recipe like this and it sounded deliciously simple. From cooking Turkish food I have plenty of the most fragrant dried mint on hand. Greek yogurt, olive oil, cucumbers and extra virgin olive oil are pretty much staples in my kitchen, so the only thing I had to source was the edible rose petals, which are so beautiful and exotic!

This dip - for lack of a better word for it - is healthy, easy to make, satiating and delicious. I served it with lamb meatballs and plenty of pita bread for a fantastic dinner. All you would need to round it up is a bright colourful salad and you will have the most epic meal ever.

A couple of notes on this: as with simple recipes with few ingredients, the quality of said ingredients is of the upmost importance. Use the best, thickest yogurt you can find - I love Icelandic style yogurt for its texture and high protein content; Turkish dried mint is really in a place apart from others - highly fragrant, it perfumes the whole dish in the most pleasant way. Freshly toasted walnuts add plenty of texture and crunch, just make sure not to over toast them - 8-10 minutes at 350°F should do it, and make sure to remove them from the baking tray as soon as they come out of the oven so they don’t continue cooking. As for the cucumbers, I like to use the small Lebanese style cukes, as they have smaller seeds than English or field cucumbers, making this mixture less watery, which is important. Finally, use the best extra virgin olive oil you have - I keep the best for dishes like this. Add a bit to the mixture and then finish the dish with a garnish of the golden oil. If you happen to have a Middle Eastern grocer near you, look for the edible rose petals. They make the most beautiful garnish and add a touch of the exotic to this recipe. Whatever you have leftover can be used to make some fragrant and delicious teas.

I hope you try this recipe, it is super easy to put together and whether you serve it with meatballs or just as a part of a meze spread, it may just become a part of your repertoire along with the Greek tzatziki.

PERSIAN YOGURT AND CUCUMBER DIP

1 cup finely chopped Lebanese cucumbers
1 1/2 cups plain Greek yogurt
1 Tbsp dried mint
1/3 cup toasted walnuts, chopped finely
Salt to taste
1 Tbsp extra virgin olive oil plus a bit more for garnish
Edible rose petals, optional, for garnish

In medium bowl, combine cucumbers, yogurt, dried mint and walnuts. Stir well and season with salt to taste.

Garnish with edible rose petals, if using, another sprinkle of mint and a drizzle of extra virgin olive oil.

Makes about 2 cups.

Chorizo de Hongos, same gorgeous flavour, only plant based.

I can’t remember where I saw something about a mushroom chorizo - we tend to scroll so much social media - but I remember when I saw it, I thought it would be a great recipe to make. In my current lifestyle, I try to eat more plant based dishes, and this mushroom one scratches the chorizo itch very well indeed!

When I was thinking of this recipe, I thought it could be almost a straight copy of the pork one, only with a few tweaks. If you have made my chorizo recipe, you will notice that the spice and chile mixture is almost the same, but the ratios are slightly different. I also added some bay leaf, to give the mushrooms more of an herbal edge.

I have made this recipe a few times, varying the cut of the mushrooms - from a regular 1/4” dice, to a half dice and half mince version. Both are delicious, and choosing one or the other would depend on how you want to use the final product. The chunky version is great if you want to use it as a spiced side dish or filling, while the more minced version resembles the traditional pork chorizo more closely. I have also made this using different ratios of guajillos to anchos. All are delicious, but if you use the amounts as written in the recipe, you will have a deeper, darker chorizo, and when you swap some of the anchos for more guajillos, you get a brighter, lighter and really red chorizo. All versions are delicious, so play around with the recipe as you like!

I have been enjoying this mushroom chorizo in many ways - as a filling for tetelas, as a topping for sopes, in scrambled eggs, etc. Basically, use it anywhere you would use traditional chorizo. While it is not the regular, it does give us a tasty, plant-based version. And having choices is great!

CHORIZO DE HONGOS
Mushroom Chorizo

2 ancho chiles, stemmed, seeded and deveined
2 guajillo chiles, stemmed, seeded and deveined
2 garlic cloves, peeled
¾ Tbsp black pepper
¾ Tbsp Mexican oregano
¾ Tbsp ground cumin
1 tsp kosher salt, or more to taste
2 Mexican bay leaves or 1 regular bay leaf
750g cremini or white mushrooms, trimmed and cleaned
2 Tbsp avocado or extra virgin olive oil
¼ cup apple cider vinegar

Place ancho and guajillo chiles in a medium saucepan and cover with water by about 2 inches.

Place over medium high heat and bring to a boil. Once water boils, cover pan and turn off the heat. Leave chiles resting in the covered saucepan for 15-20 minutes, stirring every so often, until soft and pliable.

Remove chiles from liquid and place in blender jar along with the garlic, black pepper, Mexican oregano, cumin, salt and bay leaves. Add ½ cup of the chile soaking liquid and blend until completely smooth. Reserve.

Chop half of the mushrooms into ¼” pieces, and mince the other half.

In large frying pan, heat oil over medium high heat. When oil is hot, add mushrooms and a pinch of salt and cook, stirring often, until mushrooms have released all their liquid, about 10 minutes. Continue cooking until they acquire some colour and start to look golden brown, this could take another 10 minutes. 

Once mushrooms are golden and sizzling, add chile paste and cook for 5 minutes, stirring often. Add apple cider vinegar and simmer for another 10 minutes, or until mixture thickens. Taste for salt and adjust seasoning as necessary.

Let cool and use in whatever application you desire.

Makes about 2 1/2 cups.

A rich and deeply flavourful Chicken Curry, Kerala Style.

As you know, I am always researching and testing recipes that I can then teach in my classes. While building a menu for a recent Indian class, and based on student’s requests of making something different, I came across the idea of doing a less common southern Indian recipe, Kerala came to mind.

The area is famous for its heavy coconut use in their recipes, and this easy but super flavourful recipe is a keeper. It contains lots of spices, but nothing hard to source. If you have time to marinate the chicken overnight before adding it to the sauce, you will have an even better dish.

This is a decadent curry, as it is made only with coconut milk, so adding the topping really brings it up to another level. The chilies cut through the richness of the coconut milk and the finish is superb. Serve with steamed basmati rice and a green vegetable and you will be in heaven.

Kerala Style Chicken Curry

1.5 kg boneless skinless chicken thigh, cut into 1” pieces
1/2 tsp Kashmiri chili powder
1/2 tsp salt
1/2 tsp ground turmeric
3/4 tsp garam masala
1/2 tsp ground black pepper
Juice of 1 lime

For the curry:
3-4 Tbsp coconut oil
1 1/4 cups chopped onion
3/4 Tbsp minced ginger
3/4 Tbsp minced garlic
3/4 cup chopped Roma tomatoes
400mL coconut milk
1/2 Tbsp garam masala
1/4 Tbsp ground coriander
1/4-1/2 tsp Kashmiri red chili powder

Tempering - optional but delicious:
3 Tbsp coconut oil
1 large sliced shallot or 12 pearl onions, peeled and sliced thinly
2-4 dried red chilies, crushed
2 sprigs fresh curry leaves, optional

In large bowl, combine chicken with Kashmiri chili powder, salt, ground turmeric, garam masala, ground black pepper and lime juice. Set aside while you prep everything else.

In large sauté pan, heat coconut oil and cook onions over medium low heat until starting to get golden, about 10 minutes. Add garlic and ginger and cook for another couple of minutes.

Add tomatoes and cook until they break down, about 5 minutes.

Add marinated chicken and cook over medium heat for 10 minutes, until partway cooked. Stir in the garam masala, ground coriander and Kashmiri chili powder and cook for 2 minutes.

Stir in coconut milk and simmer, uncovered, until slightly thick, 20-30 min. Season to taste with salt and pepper.

Optional tempering: In small frying pan heat coconut oil and cook shallots or onions until soft and translucent. Add curry leaves and dried chilies and cook until leaves are crispy.

Pour this mixture over the curry and serve immediately.

Serves 6-8.

Mediterranean Vegetable Ragú, so many possibilities.

A few days ago I had some leftover ingredients from a Turkish class. Never letting anything go to waste in my kitchen, I was wondering what to make with them. Looking at the eggplant, tomatoes, bell peppers and onions, what immediately came to me was a Sicilian Caponata, but then, not wanting to use honey for the agrodolce, I decided to make something of a fusion between Sicily and Turkey. I love the simple but flavourful Turkish seasonings of red bell pepper paste and tomato paste, so that was the direction this was going to take. Of course, I was making this up as I went along, but my brain knew what to do…

First step: roast the eggplant rather than cook it in the ragú, because in a traditional caponata, the eggplant falls apart, and I wanted to have firmer chunks.

Second step: sauté onions, bell peppers and garlic until soft, then add tomatoes, Turkish red pepper paste and tomato paste, salt and pepper, the cubed roasted eggplant and let that cook down with a bit of water to make things saucy.

Third step: finish with chopped parsley for some freshness and that’s the ragú part which is perfectly delicious as it is. You can use this chunky or blended as a pasta or lasagna sauce.

But then… I had just made a batch of basil pesto, so as my meal is starting to take place in my mind, I add a dollop of pesto to the ragú and wow, what a burst of flavour!

As many of you know, I am eating a somewhat low carb diet nowadays, so rather than reaching for the pasta, I happened to have some zucchini in my fridge, so I pulled out my spiralizer and made short work of that tender summer squash (I really should use this tool more often, I do so love those fun curly vegetables!).

By this time, I am getting so hungry but I can see the finish line. A quick sauté of that zucchini in the pan, just enough to make it a bit softer - I like it with a bit of crunch - then add 2/3 cup of that ragú and 2-3 tablespoons pesto, toss, toss, toss e pronto! My lunch was ready! A healthy grating of Parmigiano on top and I had the most delicious, low carb lunch.

This sauce has so many possibilities, I invite you to try it and see what you can make up for yourself!

Mediterranean Vegetable Ragú

1 large eggplant
4 Tbsp extra virgin olive oil
1 large onion, diced (about 1 1/4 cups)
1 large red bell pepper, diced (about 1 1/4 cups)
2 cloves garlic, minced
3 Roma tomatoes, diced (about 2 cups)
1 1/2 Tbsp Turkish red bell pepper paste
1 1/2 Tbsp Turkish tomato paste
Salt and Pepper to taste
1/2 cup water
1/2 cup flat leaf parsley, chopped

First, roast the eggplant: poke small holes all over it with the tip of a small knife and place in a baking tray. Roast at 425°F for 35-40 minutes, or until completely tender. Remove from oven and cool while you prep everything else. Once cool, cut it into 1” pieces.

While eggplant is roasting, in large skillet, heat olive oil over medium heat. Add onions, bell peppers and a pinch of salt and cook until vegetables are soft and onion is translucent.

Add garlic and cook for two minutes, then add tomatoes. Cook for about 5 minutes, until tomatoes are soft, then add red bell pepper paste and tomato paste, along with some salt and pepper. Mix to combine and then add cubed eggplant and 1/2 cup water.

Simmer over low heat, covered, for 25-30 minutes, until vegetables are soft and fragrant. Adjust seasoning and stir in parsley. This sauce is ready to use as is, or it can be blended if you like a smooth sauce.

To make the zucchini “pasta”, in another smaller skillet, sauté one spiralled zucchini in 1 Tbsp olive oil. Cook for 2-4 minutes (I like it firm), then add 2/3 cup of the ragú, along with 2 Tbsp basil pesto and mix well. If you think it needs it, add 2-3 Tbsp water to loosen sauce up.

Serve, garnished with Parmigiano Reggiano and some basil leaves. Enjoy!

Makes about 3 cups sauce.

A salad built from a memory of Oaxaca: Lentil and Quinoa Salad.

The last time I was in Oaxaca, Julia and I went to Las Quince Letras, a restaurant that had been on my radar for a while. This restaurant is owned by a famous local Chef, Celia Florián. Recently bestowed with the prestigious Bib Gourmand award, we were eager to try it. Las Quince Letras is famous for its moles (which of course we tried!) but we were pleasantly surprised to find fresh and different salads on the menu. We went there late, so we did not want to have a heavy meal, and the lentil and quinoa salad we tried was out of this world.

I am recreating this salad purely from memory, and even though I don’t think it’s exactly like the one we ate there, it is still pretty delicious and even better, it’s good for you! Lentils and quinoa are both powerhouses of nutrition, so there’s no way to go wrong with this one. Make a batch and have it during the week, it is really flavourful!

A couple of notes: this salad has a fair bit of prep because you have to cook both the lentils and quinoa, but if you’re pressed for time, use canned lentils. Rather than cooking only 1/3 cup of quinoa for this recipe, go ahead and cook a full cup and have some leftovers for the week. I have trouble sourcing jícama where I live, so I used Asian pear, which has a similar taste and texture. If you are lucky to find jícama, use that instead.

Ensalada de Lentejas con Quinoa (inspirada en Las Quince Letras, Oaxaca)
Green Lentil Salad with Quinoa

3/4 cup French green lentils
1/2 Tbsp kosher salt
1 litre water
1 litre vegetable or chicken broth, or water
1/3 cup quinoa
2/3 cup vegetable or chicken broth, or water
1/4 tsp salt, or to taste
1/3 cup freshly squeezed mandarine or orange juice
3-4 Tbsp apple cider vinegar or lime juice (to taste)
1/2 tsp Dijon mustard
Salt and pepper to taste
1/3 cup avocado oil
1/3 cup extra virgin olive oil
2 Roma tomatoes, seeded and diced
1 cup diced jicama or Asian pear
1 cup grated carrot
1/3 cup minced red onion
1/2 cup chopped cilantro
1/3 cup toasted sunflower seeds

In large bowl, place lentils and kosher salt. Add 1 litre water, cover and let rest on the counter for at least 3 hours and up to 8.

Drain and place in a saucepan with enough water or broth to cover by 2 inches. Add 1/2 tsp salt and bring to a boil. Turn heat down and simmer, partially covered, 25-35 minutes, until lentils are tender but still firm (cooking time will depend on the length of time you soaked the lentils). Drain and spread on a sheet pan to cool completely.

While lentils are cooking, rinse quinoa in a sieve for a few minutes, then place in another small saucepan with broth and salt. Bring to a boil, then turn down temperature to a simmer. Cook, covered, for 15-18 minutes, until liquid has been absorbed and quinoa is tender. Spread on a sheet pan to cool completely.

To make the salad start with the dressing: In large salad bowl, place mandarine juice, apple cider vinegar, Dijon mustard and salt and pepper to taste. Whisk to dissolve the salt and start adding the oils in a thin stream while continuously whisking to emulsify. Taste and adjust seasoning, it should be assertive.

Add cooled lentils, quinoa, tomatoes, jícama, carrots, red onion, cilantro and sunflower seeds. Toss to make sure dressing is distributed and enjoy.

Serves 8-10.

Aguachile Negro, bursting with flavour.

I have posted almost the same recipe before, though last time the aguachile also had scallops. This time around, I wanted to try this with only shrimp, as that is what I had in the freezer (and between you and me, I really need to start emptying the freezer!) This recipe is bursting with flavour and it never fails to satisfy.

Whether you are making this with shrimp, scallops or a combination, this is the type of recipe that has the ability to transport you to a sunny beach in Mexico. It doesn't matter if the weather is still chilly outside, serve this with a cold beer and you’re set.

I shared this aguachile with my daughter and after all the shrimp and vegetables were gone, she asked: “what else can I use this marinade for”? I said we could use this same marinade with mushrooms and it would be brilliant! The mushrooms would soak up all that citrus and they would taste amazing, and what about hearts of palm? Same thing. This recipe would lend itself well for those kinds of vegetables.

So I invite you to try this recipe, with whatever variation of ingredients you like and please let me know what you think!

Aguachile Negro de Camarón
Black Shrimp Aguachile

1/2 cup freshly squeezed lime juice
2 Tbsp low sodium soy sauce
2 Tbsp liquid Maggi seasoning
1/2 Tbsp Worcestershire sauce
2-3 chiles de árbol, stemmed and crumbled
1 tsp piquín or chiltepín chiles 
A bit of water to tone down the acidity of the sauce, if needed
340g 31-40 shrimp, thawed, peeled, deveined and butterflied
1 large avocado, peeled and sliced thin
2 Lebanese cucumbers, sliced thin
1/4 small red onion, sliced very thin
2-3 radishes, sliced very thin, optional
1/2 serrano chile, sliced very thin, optional
Cilantro leaves for garnish
Salsa macha for garnish, optional
Corn tostadas for serving

Place lime juice, soy sauce, Maggi seasoning, Worcestershire sauce, árbol and piquín chiles in blender container. Process until completely smooth, and season with salt to taste. It should taste good on its own. If it’s too tangy, add a bit of water to tone the citrus down.

Place butterflied shrimp in glass or non-reactive dish. Pour black sauce over seafood, stir, cover and refrigerate for 30 minutes.

While shrimp is marinating, slice cucumber, red onion, radishes (if using) and avocado.

When the half hour has passed, grab a pretty platter and arrange cucumbers and avocados amongst the shrimp. Drizzle with a few tablespoons of marinade and garnish with red onion, radishes (if using), serrano chile slices and cilantro leaves. Drizzle with salsa macha, if using.

Serve with corn tostadas.

Serves 2-3.

The perfect Turkish Spring recipe - Stuffed Artichoke Bottoms

When Julia and I went to Turkey we wanted to EAT everything in sight, but also, we wanted to LEARN how to make some of these delicious foods. Not only is that important for me so I can share my knowledge while I teach, but it is one of the most fun activities I know - learning to cook from the locals is the best! After some research, we decided to book a class with Cookistan, a popular company in Istanbul that caters to small groups (if you find yourself there, we highly recommend the experience!).

I have written before about our class with Cookistan (@Cookistanbul) - (check it out here), it was such a great day! One of the recipes we made there was this one: Stuffed Artichoke Bottoms. As Aysin explained, this one is part of a group of dishes that are called “zeytinyağlılar”, translated as olive oil dishes. Turkey has been a producer of quality olive oil for thousands of years, and it is expected this green gold would feature prominently in the country’s cuisine. Vegetables braised in olive oil are popular and beloved, featuring dishes like this one on the top spot, but including many others like broad beans, green beans, stuffed vine leaves, eggplants and pinto beans.

For the class, we met at Aysin’s neighbourhood and walked the streets, exploring and also buying what we would need to cook in class. We came to this particular shop that specialized only in selling artichoke bottoms. Can you imagine how popular these are that they have a shop that only sells that? It was very interesting to see the humble shop - cases and cases of artichokes and men sitting there, peeling and prepping these hearts to be sold for making this one dish. I have to say, what a time saver! Peeling them would be the most time consuming part of making this recipe, so when I found them frozen and ready to go at my local supermarket I had to get them, and let me tell you, it makes me want to make this recipe again and again. Artichoke bottoms are also sold in brine, in jars at the Middle Eastern stores, but I find they have a bit of an aftertaste and they are not as good as fresh or frozen.

If you cannot find frozen or even jars, go ahead and buy fresh artichokes, using a sharp knife cut the leaves close to the bottom, and whittle away at them until you are only left with the heart - remove the chokes with a spoon and promptly put them in lemon water so they do not oxidize. After that, this recipe is super simple to put together. Serve these warm or at room temperature and feel yourself transported to the Anatolian countryside.

Zeytinyağlı Enginar 
Stuffed Artichoke Bottoms

8 artichoke bottoms, thawed (350g frozen) or fresh, trimmed
1/2 lemon

6 Tbsp extra virgin olive oil
1 cup diced onion (from 1 large onion)
1 rounded cup diced carrot (from 1 medium carrot)
1 cup diced white peeled potato (from 1 medium potato)
1 cup green peas, fresh or frozen
Salt to taste
1/4 cup chopped dill
Juice of 1 lemon
1/2 cup hot water
Lemon wedges and dill sprigs for serving
Extra virgin olive oil for drizzling 

Place artichoke bottoms in medium bowl and top with cold water. Squeeze juice of 1/2 lemon and throw the lemon into the bowl. This will keep artichokes from turning brown. Reserve while you prep everything else.

In large sauté or frying pan, heat 5 Tbsp olive oil and add onions. Cook only until softened and then add carrots and potatoes. Cook for another 3 minutes.

Add peas and salt and cook for 2 minutes.

Drain artichokes and nestle them amongst the vegetables, adding some vegetables to the cavities.

Pour lemon juice, water and dill over the artichokes and bring mixture to a boil.

Turn temperature down, cover and simmer for 20 -25 minutes, until artichokes are tender.

When artichokes are done, adjust seasoning.

Serve warm or at room temperature. Add dill sprigs, lemon wedges and a drizzle of extra virgin olive oil.

Serves 6-8.

Warming and comforting, Mediterranean Style White Bean Soup

We are in the middle of winter here in Ottawa. What had been relatively mild so far, it suddenly exploded with snowstorms and temperatures below -20°C for a few weeks in a row. And though you’d think I should be used to it after 30 years, it is just not fun. This type of weather makes me want to eat hot soups for days - hearty, comforting and delicious, to ward off the chill.

As you know, I am forever testing recipes to include in my classes, and while looking for something to teach in an upcoming Greek class, I came across a white bean soup. I honestly can’t make a recipe without tweaking something, so this is what I came up with after a few tries. It is made with simple ingredients, but the result is wonderful. You can make a pot of this and have it for lunches throughout the week, and I can guarantee it will ward off the chill.

Mediterranean Style White Bean Soup

2 Tbsp extra virgin olive oil
1 1/4 cups yellow onion, chopped (about 1 large)
1/2 tsp salt
1/2 tsp black pepper
1 1/4 cups celery, chopped (about 4 stalks)
1 1/4 cups diced carrot (about 1 medium)    
3 garlic cloves, minced
1 cup diced Roma tomato (1 large)
1/2 tsp ground cumin
1/2 tsp sweet paprika
1/4 tsp cayenne pepper
1 tsp dried oregano
2 dried bay leaves
4 1/2 cups chicken broth (or vegetable broth)
2 x 540ml cans cannellini, navy or white kidney beans, drained and rinsed
1 lemon, juiced
1/2 cup chopped parsley

In a heavy pot or Dutch oven, heat extra virgin olive oil over medium-high heat. Add the chopped onion, celery, carrots, and a pinch of salt and pepper. Cook for about 5 minutes over medium-high heat, stirring regularly, or until vegetables are tender.

Add the garlic and tomato and cook for 5 more minutes, or until tomato is soft.

Add cumin, paprika, cayenne pepper, oregano and bay leaf and cook for 2 minutes.

Add beans and broth and raise the heat and bring to a rolling boil for 3 minutes. Reduce the heat to medium-low, cover and simmer for 20 minutes.

Ladle 2 cups of the soup into the bowl of a small food processor or blender. Blend until smooth, then return to the pot. Simmer for another 5 minutes. Remove from heat.

Off heat, stir in lemon juice and parsley. Transfer to serving bowls and top each bowl with a drizzle of extra virgin olive oil, if desired. Serve with your favorite rustic bread.

Serves 8.

Spicy, tangy, wholesome and so good, Carrot and Chickpea Salad

I spend most of my free time perusing cookbooks and browsing the internet, looking for interesting recipes and learning all I can so I can teach my students delicious and easy recipes.

I teach a lot of international classes and one of my favourites is the Moroccan class. Unfortunately, I have yet to make it to Morocco (I came so close the last time I was in Spain, but sadly, I could not cross over), but I love their food! The spices, the colours, the flavour combinations, the mint tea! In Morocco, they start the meal with a lot of different salads, I think they are the kings of Meze in salad form. This is one salad I have on rotation at my house - it is a bit spicy from the harissa, tangy from the lemon juice, a bit sweet from the cinnamon and raisins and it has a satisfying crunch from the almonds. The chickpeas, carrots and arugula go so well together and the herbs and the dressing just take it over the top. I like to make a batch on Sunday and eat it throughout the week - the arugula does wilt a bit, so if that’s not to your liking, just add it before you’re going to eat it.

I hope you give this salad a try - it will transport you to sunny Morocco!

Spicy Chickpea and Carrot Salad

1/4 cup extra virgin olive oil
3 Tbsp freshly squeezed lemon juice
1/2 tsp paprika
1 tsp harissa paste, or chili flakes or minced Jalapeño to taste
1/8 tsp ground cinnamon
Salt and pepper to taste
1 can (400mL) chickpeas, drained and rinsed
1 1/2 cups (about 1 medium carrot), grated
1 1/2 cups baby kale or baby arugula
1/4 cup golden raisins, soaked in warm water for 10 minutes
1/4 cup feta cheese, crumbled
1/4 cup chopped toasted walnuts, almonds or pistachios
2 Tbsp torn mint
2 Tbsp chopped parsley

In small jar, place olive oil, lemon juice, add paprika, chili flakes and cinnamon.

Shake to combine and season with salt and pepper to taste. Reserve.

In medium bowl, combine chickpeas, carrots, greens, raisins, feta cheese, nuts, mint and parsley.

Drizzle dressing onto salad and toss gently to combine.

Serves 6.

Pastisetas, but better than I remember them.

When I was a kid growing up in Mexico, I loved these butter cookies called Pastisetas. They came in a blue box and I remember them being delicious! Of course, if I were to taste them now, they would be like any other commercial Danish style butter cookie.

Nevertheless, as we are gearing up for holiday baking, I want to recreate those Pastisetas butter cookies I remember from my childhood, but hopefully make them much better than they actually were! I’ve been playing around with this recipe for a while now and I think I nailed it the way I want it to be.

The dough is very easy, with few ingredients, and it comes together very quickly. It is a soft dough that is meant to be piped, so you will need to have a piping bag and tip handy. You can make rosettes or stars, medium or small. The cookies bake quickly as well, and will be done as soon as the edges start to turn golden brown. The centres will still be soft, but the cookies crisp as they cool.

These cookies can be adorned in many ways. You can sprinkle them with sugar, finely chopped nuts or candy sprinkles before they bake; you can pipe in some jam on the centres before they bake, or you can wait until they’ve cooled off completely and then dust them with regular or icing sugar. If you like chocolate, you could dip them in chocolate (either whole or only half), or drizzle them with white or dark chocolate instead and perhaps garnish with chopped nuts. The choice is yours!

Whatever look you decide to go for, I hope you try these and maybe they can become part of your holiday baking repertoire as they have for mine!

Pastisetas
Danish style Butter Cookies

200g unsalted butter, very soft
75g icing sugar, sifted
1 large egg
5g vanilla extract or paste, or seeds from 1 vanilla bean
15g cornstarch
200g all purpose flour, sifted
Pinch salt
Icing sugar for dusting, optional

In large bowl using whisk or hand mixer or the bowl of a stand mixer, cream butter, icing sugar, egg yolk and vanilla until light and soft.

In a smaller bowl, sift flour, cornstarch and salt.

Add flour mixture to creamed butter mixture in two or three additions, scraping down the sides of the bowl as you work, and mix until dough comes together.

Place dough in a piping bag fitted with a star tip.

Pipe stars onto ungreased sheet pans, leaving 2 inches of space between cookies.Chill trays at least 15 minutes before baking.

Preheat oven to 355°F. Bake cookies for 14-16 minutes, only until edges are starting to brown. Cookies will be soft in the centre but will firm up as they cool.

Cool on racks and dust with icing sugar, if using. Store cookies in metal tins.

Variations:
Pipe stars, rosettes or circular cookies.
Sprinkle cookies with coarse or granulated sugar, or even sprinkles before they go into the oven.
Pipe your favourite jam in the centres of the cookies before baking.
Dip half of the cookies in chocolate after they have cooled down.
Drizzle chocolate over cookies once they are cool.

Makes 48-60 cookies.

Flourless Pecan Crescents, yummy and healthier Christmas cookies!

If someone had told me 10 years ago that I would be trying to “healthify” my Christmas cookies, I would have never believed them. Nevertheless, the more I learn about the downside of eating food made with processed and ultra processed ingredients, the more I want to make the food I know taste like I want, but making sure it is healthier.

That’s how these flourless pecan crescents came about. That, and the fact I’ve had some ground pecans in my freezer for way too long. I am not one to waste food, so now I’ve made some cookies that are not only delicious, but they are healthy. To put the cherry on top, I made these with zero calorie sweetener (hello Swerve icing sugar!), so that makes them even better for me!

I think I have a love affair with pecans, they are my favourite nut; partially out of nostalgia, since there was a huge pecan tree right in my front yard in the ranch where I grew up. Also, pecans happen to be native to my area of Mexico, so they feature prominently in many desserts from my hometown. But seriously, what’s not to like about that buttery nut? I’d say nothing!

Without testing, I’m fairly positive these cookies can be made with other nut flours, but I have not tried that, so I’ll have to do some trials before I can say that for sure. Testing recipes is what I like best, it’s one of the most fun things I can do on any given weekend! I will report back once I have made this recipe with at least almond flour.

For now, I would like to encourage you to make these cookies! They go great with an afternoon cup of coffee or tea as you share with your favourite people.

Flourless Pecan Crescents

2 cups pecan flour (finely ground pecans)
1/2 cup icing sugar plus more for dusting
1/8 tsp salt
7 Tbsp softened unsalted butter
2 tsp vanilla extract
1 tsp ground canela (optional)
2/3 cup finely chopped pecans

In medium bowl, place pecan flour, icing sugar and salt and mix to distribute well.

Work in butter and vanilla until you have a crumbly dough. Add canela (if using) and pecans and mix to combine and form a uniform ball.

Portion dough into 30-32 pieces, roll into logs and finally shape into crescents.

Place on parchment covered sheet pan and chill while you preheat oven to 350°F.

Bake for 13-15 minutes. Since cookies are dark, it will be hard to tell if the bottoms are golden. Just trust the timing! Be gentle if you handle them as cookies will be very fragile while hot.

Let cool completely and then roll in icing sugar.

Makes 30-32 cookies. 

Chorizo, the best Mexican sausage.

One of my most requested and popular recipes is Queso Flameado, which happens to be made with Chorizo. Often, the most obvious things get overlooked, and this is the case with this chorizo recipe - I’m not exactly sure why I have never shared it here, but I am doing something about it right now.

This recipe is very special. It was given to me many, many years ago, when I was still living in Mexico. I was about to leave to get married and at the time, I was going directly to Germany to join my soon-to-be husband. In 1986 that was a very far place, since we did not have the ease of communication we have now. Back then we had long distance calls and real letters, so a place across the ocean felt extremely far. As you may imagine, the cooking the food of my beloved Mexico was so important because it helped to keep me connected to my family and my homeland. It was then that my real education on cooking started, and this recipe has been part of my repertoire since then.

My maternal grandmother’s youngest sister, Tía Irene, was widowed and was left with 5 young children to raise, so she would help herself by making and selling chorizo. She was generous and kind and did not hesitate to give me her recipe. Over the years, I have tweaked it somewhat, since ingredients vary (for example, a vinegar from Mexico will not taste the same as one made in Canada, since they are made from different ingredients), but it is very close to the original one. This recipe is one of my daughter’s favourites, especially when it comes to using it for making Queso Flameado. I usually make a large batch and give most of it away so they can enjoy it.

The ingredients in this recipe are easy to find, though you may need to go to a Latin American store to buy dried ancho chiles and Mexican oregano. If you want, you can throw in a guajillo chile to the mix, it would be delicious. Rehydrate the chiles in water with the vinegar until completely soft, then blend thoroughly with the garlic, spices and salt. It is imperative you let this chile spice paste cool completely (I like to spread it out in a large bowl and wait until it is cold). If you add the warm paste to the pork it will spoil and you don’t want to waste all your ingredients. This recipe makes over a kilo of chorizo, which I divide into portions and wrap individually and freeze to have it available at a moment’s notice.

Use this chorizo to make queso flameado, papas con chorizo and eggs with chorizo, among many other things!

CHORIZO NORESTENSE DE LA TIA IRENE
Aunt Irene’s Northeastern Mexican Sausage 

1/4 cup apple cider vinegar
2 cups water
5 ancho chiles, seeded and stemmed (meat only - 50g)
1 Tbsp black peppercorns (10g)
1 Tbsp whole cumin (8g)
1 heaping Tbsp Mexican oregano (4g)
1 head garlic, peeled (50g)
1 Tbsp Diamond Crystal kosher salt (15g) (1/2 Tbsp if using table salt)
1 kg ground pork

Rinse ancho chiles, remove the seeds and stems and place in a saucepan with the vinegar and water. Bring to a boil, then cover the pot and turn heat to low to simmer while you prepare the rest of the ingredients, or at least 15 minutes, until the chiles are completely rehydrated and soft.

Using mortar and pestle or spice mill, grind peppercorns, cumin and Mexican oregano. Add salt and set aside.

Remove the chiles from the vinegar and water mixture and place in blender jar. Reserve chile soaking liquid.

Add garlic, peppercorns, cumin, Mexican oregano and salt. Process until you have a completely smooth paste, adding a bit of the chile soaking liquid at a time to make the blending process easier. Paste should be fairly dense, but blender blade should be able to move easily. You may need to add up to 1/4 cup of liquid.

Let this chile spice paste cool completely before adding to the pork.

Using gloves, mix chile paste with the meat, making sure it is evenly distributed. Shape meat into small patties. Wrap each patty individually and place in fridge overnight to let the chorizo blend flavours.  Use what you need and freeze the rest.

 Makes about 15 portions.

Reina Pepiada, the Queen of Arepas.

Arepas are unquestionably delicious and comforting. They have become a trendy food outside Venezuela and Colombia, and for good reason! Easy to make and so tasty, filling them with assorted foods is the most fun of all. Infinitely customizable, think of these like a warm sandwich of the best kind.

Arepas are made of pre-cooked corn flour, commonly known as Harina Pan (the brand name). This is a flour made of precooked white or yellow corn. It is important to note that although arepas are quite similar to Mexican gorditas, the difference is in the flour used. Whereas arepas are made with precooked corn flour, the Mexican variety must always be made with nixtamalized corn flour. This gives them a distinctively different, texture, perhaps making arepas a bit denser, but not any less delicious.

Arepas can be eaten plain with a smear of butter or filled simply with a slice of cheese. They can be filled with scrambled eggs or ham and cheese, with pulled pork, beans or both! You see the trend here? You can fill arepas with whatever you feel like! But the queen of fillings has got to be this creamy avocado chicken mixture that bears the name of Reina Pepiada. This name is in honour of Venezuelan Miss Universe of 1955, Susana Duijm.

This delicious chicken salad can be eaten on its own, but I encourage you to make it with arepas, they are absolutely satisfying and outrageously good. Though the arepas themselves can be plain, I like to add some cheese to the dough to make these a bit more nutritious.

AREPAS DE QUESO CON REINA PEPIADA
Cheese Arepas with Avocado Chicken Salad

3 1/3 cups warm water, or more as needed
2 Tbsp butter
1 tsp salt
3 cups Harina Pan corn flour
2 cups mozzarella, Brick or Havarti cheese, grated

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. 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. Place them in a warm oven while you cook the rest.

REINA PEPIADA
Chicken:
1200g boneless skinless chicken breast (4 pc)
1 large cooking onion, peeled and quartered
2 cloves garlic, peeled
2 bay leaves
10 black peppercorns
2 tsp salt

Avocado Chicken Salad:
Cooked and shredded chicken (8 cups)
1 cup minced red onion
2 cloves garlic, minced
1-2 Jalapeños, minced (optional)
1 1/2 cups mayonnaise
1/2 cup chopped cilantro
4 ripe avocados, two mashed and two diced
Juice of 1 lime, optional
Salt and pepper to taste

In medium saucepan, place chicken, onion, garlic, bay leaves, peppercorns and salt. Add enough watr to cover chicken by about 2 inches. Place on stove and bring to a low boil over medium heat. Once it starts boiling, turn down heat to low and simmer, skimming off foam as it cooks, for about 20 minutes, or until internal temperature of chicken reaches at least 165°F.

Remove chicken from liquid. Reserve liquid for another use. Let chicken cool for a few minutes, then shred finely and let cool completely.

Once chicken is cooled completely, place in large bowl and add red onion, garlic, Jalapeños (if using), mayonnaise, cilantro, avocados and lime juice, if using. Mix gently but thoroughly and season with salt and pepper to taste.

Split warm arepas in half and fill with chicken salad. Serve immediately.

Makes 16.

As Ceviches go, this one made with Palmitos is totally satisfying.

When you are feeling like having something super fresh and bright, a little bit spicy and tangy, look no further than a Ceviche! There are many kinds of ceviches, and if you are thinking of the famous Peruvian ones, those are completely different in technique and ingredients. The Mexican ones are pretty simple, but they pack a ton of flavour. Commonly made with seafood - be it the freshest shrimp or fish, they always have a lot of citrus juice (it’s what “cooks” the raw seafood), tomatoes, onions, chiles, avocado cilantro and sometimes fruits such as mango or pineapple. In all its variations, a good ceviche is amazingly good.

As people started eating less protein, vegan ceviches became more the thing. You can make all kinds of different ceviches that would be considered vegan, like this one made with palmitos. Other examples of vegan ceviches would be mushrooms, chickpeas, cauliflower, young coconut, or any combination you may think of. The idea is to have something fresh, bright and delicious!

Hearts of palm are the inner core of certain palm trees. They are mainly grown in Asia, subtropical Africa and Central and South America. I have never had a fresh one, but I hope to one day be able to try it! Up here in Canada, we find the canned variety. They are very mild tasting and have a soft consistency, so you have to be gentle when you mix them into this ceviche so they don’t fall apart too much. This ceviche is best eaten the day it’s made, as the vegetables purge a lot of liquid as they sit.

CEVICHE DE PALMITO
Hearts of Palm Ceviche

3/4 cup thinly sliced red onion
1 Jalapeño, minced, or 1/4 habanero, seeded and minced
1 tsp salt, or more to taste
Juice of 2 large limes
1 3/4 cups diced Lebanese cucumber (about 4)
1 1/2 cups diced Roma tomato (about 3)
1/2 cup chopped cilantro
1 ripe avocado, diced
1 can hearts of palm, drained, hearts of palm quartered lengthwise and then cut into 1/2” pieces
2-3 Tbsp extra virgin olive oil
Tostadas, plantain chips or corn chips to serve

In medium non-reactive bowl, place red onion, Jalapeño, salt and lime juice. Stir and let sit while you prep all ingredients.

After a few minutes, onions will have softened. Add cucumber, tomatoes, Jalapeño, cilantro and avocado and mix well.

Gently fold in hearts of palm so you don’t break them too much. Drizzle in olive oil, mix again and adjust seasoning. Let ceviche rest in the fridge for 30 minutes.

Serve with tostadas, plantain chips or corn chips.

Serves 6.

Garlicky Yuca al Mojo de Ajo should be your favourite carb.

Have you ever tried Yuca? Also known as Cassava, yuca is the root of the cassava plant. It is longer than a sweet potato and it has a very thick dark skin, that you will find waxed in the produce aisles. To prepare it, you must remove the thick skin, including the thin purple layer just underneath it. The flesh below is pure white and firm like a raw potato. You can find frozen and peeled yuca in Latin groceries, in case you don’t want to deal with peeling them yourself. Yuca can be very dry if eaten alone, so often you will find it with an oily sauce such as this garlicky recipe. You can also make a mash out of yuca, or cut it into sticks and make fries. It is very delicious in all its forms.

I first learned how to eat and cook yuca from my Venezuelan friend Tili. Her parents were Cuban and Venezuelan and this was part of their everyday meals. Here’s how Tili makes it: first, the yuca is boiled until tender, then she mashes a ton of garlic and some salt in a mortar and pestle and heats up a good amount of extra virgin olive oil on the stove - just before it starts to smoke, she adds it to the garlic in the mortar along with a good splash of lime juice. The hot oil cooks the garlic instantly, then that wonderful oil is poured over the drained yuca. A garnish of cilantro on top and you have the best yuca you have ever had.

This recipe is basically like Tili’s, but I cook the garlic and olive oil slowly on the stove, then add the cooked yuca and let it soak up that delicious oil. Either way, it is outrageously good. This is a carb heavy dish, so make sure you serve all kinds of fresh vegetables along with your yuca.

YUCA AL MOJO DE AJO
Garlic Yuca

2 large yuca roots (cassava)
2 tsp salt
1/3 cup extra virgin olive oil
6-10 cloves garlic, peeled and minced
Juice of 1 lime, or to taste
1/4 cup chopped cilantro
½ tsp salt, or to taste
Black pepper to taste

To peel fresh yuca, cut it crosswise into 3” pieces, then use a paring knife to peel: place it between the skin and the flesh, then run it all around the yuca. Once peeled, cut lengthwise in half, then into quarters. Remove fibrous string from the centre and rinse. You can also use frozen yuca, if that’s what you have, proceed to the next step.

Place yuca in large pot and cover with water. Stir in 2 tsp salt and bring to a boil. Turn temperature down and cook at a gentle boil until softened, about 15-17 minutes. Test by piercing with a fork, it should go in easily. Drain and reserve.

Meanwhile, in large skillet over medium heat, add oil and garlic and cook until fragrant and golden, but make sure it doesn’t burn, 3-5 minutes.

Add yuca, lime juice, herbs, salt and pepper to taste and stir well.

Serve immediately.

Serves 6.