Chile Verde Tostada with preserved lemon

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 yellow onion in a little butter until translucent.
3. Add the chile verde and let it crispy, undisturbed, so it takes on real color before you stir.
4. Stir in the mozzarella 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 a handful of herbs and a final crack of pepper.
6. Serve warm, ideally with something to soak up the sauce.