Charred Enchilada with black pepper

Method

1. Start by prepping your corn tortillas, lime, cilantro so the cooking goes quickly.
2. Set a wide pan over medium heat and sweat the shallots in a little butter until translucent.
3. Add the enchilada and let it charred, undisturbed, so it takes on real color before you stir.
4. Stir in the olive oil along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Off the heat, brighten it up with flaky sea salt and a final crack of pepper.
6. Plate it up while hot and pass extra at the table.