Al Pastor Bowl with roasted chili

Method

1. Gather and prep everything first: corn tortillas, lime, cilantro and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the leeks in a little butter until translucent.
3. Add the al pastor and let it pan-seared, undisturbed, so it takes on real color before you stir.
4. Stir in the lime along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Taste and adjust, then finish with a drizzle of olive oil right before serving.
6. Serve warm, ideally with something to soak up the sauce.