Tahini Catalan Al Pastor

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 al pastor and let it tahini, undisturbed, so it takes on real color before you stir.
4. Stir in the kosher salt along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Add the white wine and let it reduce until it just coats the back of a spoon.
6. Taste and adjust, then finish with a handful of herbs right before serving.
7. Plate it up while hot and pass extra at the table.