Ginger-Scallion Empanada with ginger miso

Method

1. Start by prepping your corn tortillas, lime, cilantro so the cooking goes quickly.
2. Warm a splash of olive oil in a heavy pan over medium heat, then add the fennel bulb and cook until soft and fragrant, about 4 to 5 minutes.
3. Add the empanada and let it ginger-scallion, undisturbed, so it takes on real color before you stir.
4. Fold in the lime and season generously; give everything a minute to come together.
5. Taste and adjust, then finish with a grating of hard cheese right before serving.
6. Serve warm, ideally with something to soak up the sauce.