Charred Oaxacan Barbacoa

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 shallots and cook until soft and fragrant, about 4 to 5 minutes.
3. Turn the heat up, add the barbacoa, and cook until deeply browned and aromatic.
4. Fold in the kosher salt and season generously; give everything a minute to come together.
5. Off the heat, brighten it up with a grating of hard cheese and a final crack of pepper.
6. Serve warm, ideally with something to soak up the sauce.